Recently, I’ve been going town at strawberries. They seemed to be crying out “Buy me!” whenever I walked past the fruits section in supermarkets. So the star of today’s Fresh Strawberry Cupcakes recipe is none other than strawberry! 
They are incorporated in the batter, frosting and also in the center of the cupcakes.
I kept the decor of these cupcakes simple and rustic – just pipe the frosting on top of each cupcakes, stick a slice of strawberry into the center and your cupcake is ready! If you want them fancier, go the extra mile and sprinkle some colorful funfetti on top of the frosting. 
Because of the warm and humid weather in Singapore, I like to stick them in the fridge for half an hour to firm up the frosting before consumption.
Ingredients:
4-5 large strawberries
1&1/2 cup (210 g) plain flour
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
7/8 cup (175g) granulated sugar
1/2 cup (115g) unsalted butter, melted
1 large egg
¼ cup (62g) strawberry yogurt (I’m using Greek yogurt)
3/4 cup (180ml) milk
1 tsp vanilla extract
Strawberry Jam (for filling)
Strawberry Buttercream Frosting:
1/2 cup unsalted butter, softened at room temperature
2 cups (280 g) confectioner’s /icing sugar
Pinch of salt
1 tsp vanilla extract
1 tbsp milk
4 – 5 strawberries – finely chopped
Strawberries – sliced for topping
Makes 12 cupcakes
Cupcake Recipe source: Sally’s Baking Addiction (with slight modifications)
Frosting Recipe Source: Deliciously Sprinkled
The line up.
Preheat oven to 180°C/350°F degrees. Line a 12-cup muffin pan with cupcake liners. Set aside.
Make the cupcakes: In a food processor or blender, add in sliced strawberries and pulse until chunky puree. You should have about 1/3 cup.
Strawberry puree.
In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside.
In a microwave-safe bowl, melt butter in the microwave. Alternatively, you could do it in a saucepan over the stove top.
Stir in sugar, the mixture will be gritty and it is ok.
Stir in egg, yogurt, milk, and vanilla extract until combined.
Slowly mix dry ingredients into the wet ingredients until no lumps remain. Do not over mix or your cupcakes will become tough.
Fold in the strawberry puree.
Divide batter and bake for 20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.
Using a small round cookie cutter or knife, remove ¼ centre of each cupcake and fill it with 1 tsp of strawberry jam.
Make the frosting: Mix the softened butter on medium speed with an electric or stand mixer. Beat for about 3 minutes until smooth and creamy.
Add icing sugar, milk, and salt. Increase to high-speed and beat for 3 minutes.
Fold in chopped strawberries. If your buttercream is too soft, pop it the fridge for 15 mins before piping.
Put the buttercream in a piping bag and frost each cupcakes.
Alternatively, you could spoon them on top of the cupcakes. Decorate with sliced strawberries and sprinkles.
Without strawberry jam filling.
WITH strawberry jam filling. 🙂
- 4-5 large strawberries
- 1&1/2 cup (210 g) plain flour
- ½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- ⅞ cup (175g) granulated sugar
- ½ cup (115g) unsalted butter, melted
- 1 large egg
- ¼ cup (62g) strawberry yogurt (I’m using Greek yogurt)
- ¾ cup (180ml) milk
- 1 tsp vanilla extract
- Strawberry Jam (for filling)
- Strawberry Buttercream Frosting:
- ½ cup unsalted butter, softened at room temperature
- 2 cups (280 g) confectioner’s /icing sugar
- Pinch of salt
- 1 tsp vanilla extract
- 1 tbsp milk
- 4 – 5 strawberries - finely chopped
- Strawberries - sliced for topping
- Preheat oven to 180°C/350°F degrees. Line a 12-cup muffin pan with cupcake liners. Set aside.
- Make the cupcakes: In a food processor or blender, add in sliced strawberries and pulse until chunky puree. You should have about ⅓ cup.
- In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside.
- In a microwave-safe bowl, melt butter in the microwave. Alternatively, you could do it in a saucepan over the stovetop.
- Stir in sugar, the mixture will be gritty and it is ok.
- Stir in egg, yogurt, milk, and vanilla extract until combined.
- Slowly mix dry ingredients into the wet ingredients until no lumps remain. Do not overmix or your cupcakes will become tough. Fold in the strawberry puree. Batter will be thick.
- Divide batter and bake for 20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.
- Using a small round cookie cutter or knife, remove ¼ center of each cupcake and fill it with 1 tsp of strawberry jam.
- Make the frosting: Mix the softened butter on medium speed with an electric or stand mixer. Beat for about 3 minutes until smooth and creamy.
- Add icing sugar, milk, and salt. Increase to high-speed and beat for 3 minutes. Fold in chopped strawberries. If your buttercream is too soft, pop it the fridge for 15 mins before piping.
- Put the buttercream in a piping bag and frost each cupcakes. Alternatively, you could spoon them on top of the cupcakes. Decorate with sliced strawberries and sprinkles.
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Rachelle
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