Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
- 1 cup finely chopped fresh strawberries
For the Strawberry Cream Frosting
- 1 cup fresh strawberries, pureed
- 1 cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt.
- Cream Butter and Sugar: In a large bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Combine with Dry Ingredients: Alternately add the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Fold in the chopped strawberries gently.
- Bake: Divide the batter evenly among the prepared cupcake liners. Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely.
- Make the Frosting: Blend the strawberries to a puree. Beat the butter until creamy, then gradually add the powdered sugar and strawberry puree, beating until smooth. Stir in vanilla extract.
- Decorate: Once the cupcakes are cool, frost them with the strawberry cream frosting and garnish with fresh strawberry slices if desired.