Strawberry Cupcake Recipe
The yummiest and moist strawberry cupcakes with a creamy buttercream frosting.
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Servings: 12 cupcakes
Ingredients
Cupcakes
- 1 cup granulated sugar
- 1/2 cup salted butter (softened)
- 2 large eggs
- 1 tsp vanilla extract
- 1-1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup milk
Strawberry Filling/Topping
- 3 cups finely chopped strawberries
- 2 tbsp granulated sugar
Buttercream Frosting
- 1 cup unsalted butter (softened)
- 1 tsp vanilla extract
- 3 cups powdered sugar
Instructions
Cupcakes
- Preheat the oven to 350° F.
- Prepare a 12-count cupcake pan with cupcake liners.
- In a medium mixing bowl, whisk together the flour, baking powder, and baking soda. Set aside.
- In a separate large mixing bowl, cream the butter and sugar until light and fluffy. Mix in the eggs and vanilla.
- Add the dry ingredients and the milk alternately until completely combined.
- Fill each liner about 2/3 of the way.
- Bake for 16-18 minutes or until a toothpick can be inserted and come out clean.
- Allow the cupcakes to cool on a cooling rack.
Strawberry Filling
- Sprinkle the granulated sugar over the strawberries, and allow to sit until the sugar combines with the strawberry juices.
- Mix with a spoon to evenly distribute.
Buttercream Frosting
- In a large mixing bowl, beat the softened butter and vanilla until smooth and creamy.
- Add the powdered sugar gradually until completely combined.
- Transfer the frosting to a piping bag.
How To Assemble
- Use a knife or cupcake corer to make a hole in the center of each cupcake.
- Fill each cupcake with the strawberry filling.
- Pipe the buttercream onto each cupcake and place the rest of the strawberry filling on top.