Strawberry Cupcakes with Fresh Berry Buttercream
Light, fluffy vanilla cupcakes bursting with fresh strawberry flavor, topped with a vibrant and creamy strawberry buttercream frosting. Perfect for spring celebrations or any sweet occasion.
Ingredients
Ingredients
- 1.5 cups all-purpose flour spooned and leveled
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.25 tsp salt
- 0.5 cup unsalted butter softened to room temperature
- 1 cup granulated sugar
- 2 large eggs room temperature
- 2 tsp vanilla extract
- 0.5 cup buttermilk room temperature
- 1 cup fresh strawberries finely chopped and mashed
- 1 cup unsalted butter softened for frosting
- 4 cups powdered sugar sifted
- 0.25 cup fresh strawberry puree from about 1/2 cup fresh strawberries
- 1 tsp vanilla extract for frosting
- 1 pinch salt for frosting
Notes
Storage: Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for best texture. Make-Ahead: Unfrosted cupcakes can be baked and stored at room temperature for 1 day or frozen for up to 2 months. Thaw and frost before serving. Variations: Substitute the strawberry puree with raspberry or blueberry puree for a different berry flavor. For a dairy-free version, use vegan butter and a plant-based buttermilk alternative. Serving Suggestion: Pair with a scoop of vanilla ice cream or a glass of cold milk.