Fresh Strawberry Cupcakes Delicious and Simple Treat

Ingredients

• 1.5 cups all-purpose flour
• 1 tsp baking powder
• 0.5 tsp baking soda
• 0.25 tsp salt
• 0.5 cups unsalted butter, softened
• 1 cups granulated sugar
• 2 large eggs
• 2 tsp vanilla extract
• 0.5 cups buttermilk
• 1 cups fresh strawberries, pureed
• 0.5 cups fresh strawberries, diced for filling
• 1 tsp lemon juice
• 1 cups unsalted butter, softened (for frosting)
• 4 cups powdered sugar
• 2 tbsp heavy cream
• 1 tsp vanilla extract (for frosting)
• 1 cups fresh strawberries, pureed (for frosting)

Instructions

1. Preheat your oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
2. In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy.
4. Add the eggs, one at a time, mixing well between additions. Then incorporate the vanilla extract.
5. Alternate adding the dry flour mixture and buttermilk to the creamed butter mixture, starting and ending with the flour. Mix until just combined.
6. Fold in the pureed strawberries and lemon juice, ensuring a smooth and uniform batter.
7. Fill each cupcake liner about two-thirds full with the batter. Add a spoonful of the diced strawberries in the center of each cupcake before gently covering it with more batter.
8. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.
9. Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
10. For the frosting, beat the softened butter in a bowl until creamy. Gradually add powdered sugar, alternating with heavy cream and pureed strawberries, mixing until the desired consistency is achieved.
11. Once the cupcakes are completely cool, generously frost them with the strawberry buttercream frosting using a piping bag or a knife.