Fresh Strawberry Cupcakes

Strawberry cupcake in wrapper with strawberry buttercream on top.

Fresh strawberry cupcakes are moist and fruity with chunks of fresh, ripe strawberries inside of a fluffy homemade vanilla cake batter. Perfect with strawberry buttercream frosting.

Author Amber Brady

Prep Time 15

Cook Time 15

Total Time 30

Yields cupcakes

Ingredients

1 ¼ cups (150 g) all-purpose flour, (stir, spoon & level)
1 tsp baking powder
½ tsp salt
½ cup (118 ml) oil, (canola/vegetable)
1 cup (200 g) granulated sugar
2 large eggs, room temperature
2 tsp vanilla extract
½ cup (118 ml) buttermilk*
1 cup (174 g) fresh strawberries, diced into ¼-inch pieces

Strawberry Frosting:

¾ cup (170 g) unsalted butter, (12 Tbsp) room temperature
¾ cup (228 g) natural strawberry preserves or low sugar jam
3 cups (360 g) powdered sugar
pinch salt

Instructions

Preheat oven to 350 degrees Fahrenheit (or 375˚F for high altitude). Line muffin tin(s) with cupcake liners.
FOR THE CUPCAKES: In a medium bowl, sift together the flour, baking powder and salt. Set aside.
In a large bowl, whisk together the oil and sugar. Add the eggs one at a time, whisking well after each one. Add the vanilla and mix together.
Add half of the dry ingredients. Mix until just combined. Add all of the buttermilk. Mix until combined. Fold in the remaining dry ingredients with the diced strawberry pieces until just combined. Do not over mix!
Scoop batter 2/3 full (with a #24 scoop) into the prepared cupcake pans (about 18 cupcakes). Do not over-fill.
Bake at 350˚F (or 375˚F for high altitude) for 15 to 20 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Remove from tins and cool completely on a wire rack.
FOR THE FROSTING: Using an electric hand or stand mixer, beat the butter with the natural strawberry preserves/jam until light and creamy. (Might not be completely smooth until you start adding powdered sugar.)
Add powdered sugar 1 cup at a time, beating well after each addition. Add a pinch or two of salt and mix until combined. Scoop frosting into a piping bag fitted with a large star tip (Wilton 2D or 1M) and pipe frosting onto cupcakes.

Notes

You can make buttermilk with regular milk plus 1 tsp of white vinegar or lemon juice. Allow mixture to rest for 5 minutes before using.
Store cupcakes in an airtight container in the refrigerator up to 3 days.

Nutrition