Strawberry Cupcakes
Tender cupcakes made with real strawberry purée and topped with a fresh strawberry buttercream. Summer in a wrapper.
Ingredients
Total time: 48 minutes
Cupcakes
- 1 cup strawberry purée (from about 1 1/2 cups strawberries)
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
Strawberry buttercream
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 3 tbsp reduced strawberry purée
- Pinch of salt
Instructions
- 1
Purée the strawberries and simmer until reduced and jammy; cool. Reserve 3 tbsp for the frosting.
- 2
Heat the oven to 350°F and line a 12-cup tin with liners.
- 3
Whisk the flour, baking powder, and salt together.
- 4
Cream the butter and sugar, then beat in the eggs and vanilla.
- 5
Add the dry ingredients alternately with the strawberry purée, mixing just until combined.
- 6
Divide among the liners and bake 16–19 minutes. Cool completely.
- 7
Beat the frosting ingredients until fluffy and pipe onto the cupcakes.
Zoe's Tips
- Reducing the purée concentrates the flavor without making the batter wet.
- A drop of pink food coloring boosts the color if your berries are pale.
- Frost just before serving and keep refrigerated.
Nutrition estimate
Approximate, per serving — a rough guide, not a lab measurement.
A note from Zoe:this recipe is newly developed from classic, trusted baking ratios — it hasn't been through rounds of reader testing yet. Bake with a baker's eye, and if you try it, I'd genuinely love your feedback so I can make it even better.
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