Easy Strawberry Cupcakes With Fresh Strawberries
Homemade strawberry cupcakes feature a vibrant flavor from fresh strawberry purée, prepared without cake mix or gelatin.
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Instructions
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Preheat oven to 350°F and line or grease a muffin tin.
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Purée fresh strawberries to yield 1/2 cup; combine with milk and vanilla, then set aside.
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In a separate bowl, whisk together flour, baking powder, and salt; set aside.
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Cream butter for 1 minute, then beat in sugar and eggs.
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Alternately add half the strawberry mixture and half the flour mixture to the wet ingredients, mixing until just blended.
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Fill muffin tins and bake for 20 to 22 minutes.
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Cool cupcakes in the tin for 10 minutes, then transfer to wire racks to cool completely.
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For the frosting, beat butter and powdered sugar with an electric mixer until smooth and fluffy.
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Add vanilla and 1-3 teaspoons of milk, beating until desired consistency is reached.
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Stir in chopped strawberries.
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Frost the completely cooled cupcakes.