Easy Strawberry Cupcakes From Scratch
Quick, easy fresh strawberry cupcakes recipe, homemade from scratch with simple ingredients. Pink, soft, moist, topped with strawberry buttercream frosting.
Servings: 12 Cupcakes
Calories: 509kcal
Ingredients
- ½ cup Butter Unsalted, Room temperature
- ¾ cup Granulated sugar
- 1 Egg Large
- 2 Egg whites Large
- ½ cups Strawberry puree
- ¼ cup Buttermilk
- 1 teaspoon Vanilla extract
- ½ teaspoon Strawberry extract Optional
- Pink gel food coloring
- 1 ⅔ cups Cake flour
- ¾ teaspoon Baking powder
- ¼ teaspoon Baking soda
- 4 cups Strawberry buttercream frosting
- 12 Strawberries Washed and patted dry
Instructions
- In a large mixing bowl, cream together butter and sugar until light and fluffy.
- Mix in eggs until smooth.
- Add strawberry puree, buttermilk, vanilla extract, strawberry extract, pink gel coloring and mix until smooth.
- In a separate mixing bowl, whisk together cake flour, baking powder and baking soda.
- Dump this dry mixture into the wet mixture and mix until just combined. Do not over-mix!
- Pour batter into cupcake liners.
- Bake at 350 degrees for about 20 minutes or until an inserted toothpick in the center comes out clean.
- Allow the cupcakes to cool down completely. Then, frost them in icing and decorate with a strawberry! Enjoy!
Notes
- Read all my tips above.
- Leftovers can be stored in a sealed container in the fridge for up to 3 days.
Nutrition
Calories: 509kcal | Carbohydrates: 77g | Protein: 3g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 34mg | Sodium: 252mg | Potassium: 109mg | Sugar: 60g | Vitamin A: 265IU | Vitamin C: 5.7mg | Calcium: 30mg | Iron: 0.4mg