Ingredients
Method
Cupcake Preparation
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.
- Fold in the diced strawberries gently.
- Scoop the batter into the prepared muffin tin, filling each liner about 2/3 full.
- Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool completely on a wire rack before frosting.
Frosting Preparation
- In a mixing bowl, beat the softened butter until creamy.
- Gradually add the powdered sugar, mixing on low speed until combined.
- Add the pureed strawberries and vanilla extract, mixing until smooth.
- If the frosting is too thick, add milk one tablespoon at a time until desired consistency is reached.
- Frost the cooled cupcakes with the strawberry buttercream using a spatula or piping bag.
Nutrition
Notes
For an extra touch, garnish with fresh strawberry slices on top of the frosted cupcakes.