Baked by an Introvert
These fresh strawberry cupcakes are incredibly tender and moist. Each bite is filled with pieces of chopped strawberries. The cupcakes are topped with a fresh strawberry buttercream making them full of flavor. They're the perfect treat for spring and summer!
Make a vanilla cupcake batter and fold in chopped strawberries.
Fill each muffin cup ⅔ of the way full. Bake for 14-18 minutes or until a toothpick inserted into the center comes out with a few moist crumbs attached. Take care to not over-bake.
Add the strawberries to a food processor or blender and process until smooth.
Add strawberry puree to a small saucepan. Cook over medium-high heat, stirring occasionally until the puree has reduced to 2-3 tablespoons, about 10 minutes.
Mix cooled strawberry reduction into vanilla buttercream.
Frost the cooled cupcakes and top with sliced strawberries.