Strawberry Cupcakes with Strawberry Buttercream

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.

Step 2: In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

Step 3: In a large bowl, beat the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla extract and strawberry puree.

Step 4: Add the dry ingredients in three additions, alternating with the milk, beginning and ending with the dry. Mix until just combined.

Step 5: Divide the batter evenly among cupcake liners. Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean. Cool completely before frosting.

Step 6: For the buttercream, beat butter until creamy. Gradually add powdered sugar and beat until fluffy. Mix in vanilla, salt, and strawberry puree until smooth.

Step 7: Pipe or spread the buttercream onto cooled cupcakes and top with whole strawberries.

Storage Information

Store the cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Bring to room temperature before serving. Unfrosted cupcakes and buttercream can be frozen separately for up to 1 month.