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Strawberry Cupcakes

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Fluffy strawberry cupcakes topped with luscious strawberry buttercream, perfect for summer celebrations.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 cup sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1/2 cup whole milk
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup fresh strawberries, pureed
  • 1 teaspoon vanilla extract
  • 1/2 cup unsalted butter, softened (for frosting)
  • 2 cups powdered sugar
  • 1/4 cup strawberry puree (for frosting)
  • 1 teaspoon vanilla extract (for frosting)

Instructions

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. Cream together the sugar and butter until light and fluffy.
  3. Add eggs one at a time, beating well after each addition, then stir in the vanilla extract.
  4. Whisk together the flour, baking powder, baking soda, and salt.
  5. Combine the dry ingredients to the wet ingredients, alternating with the milk, mixing until just combined.
  6. Fold in the pureed strawberries.
  7. Fill the muffin tin, filling each liner about 2/3 full.
  8. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
  9. Cool completely before frosting.
  10. Prepare the frosting by beating butter, then gradually adding powdered sugar and strawberry puree until smooth.
  11. Frost the cooled cupcakes with the strawberry buttercream.
  12. Enjoy! your delightful summer dessert!

Notes

Store cupcakes in an airtight container at room temperature for up to three days or freeze for up to a month.

Nutrition

Find it online: https://lunarecipez.com/strawberry-cupcakes/

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