Ingredients:

  • 2 cups fresh strawberries (for concentrate)
  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 1.5 tsp baking powder
  • 0.25 tsp salt
  • 0.5 cup unsalted butter, softened
  • 2 large eggs, room temperature
  • 0.5 cup whole milk, room temperature
  • 0.5 cup strawberry concentrate (reduced puree)
  • 1 tsp vanilla extract
  • 1 cup unsalted butter, softened
  • 3.5 cups powdered sugar, sifted
  • 3 tbsp strawberry concentrate
  • 1 tbsp heavy cream
  • 0.5 tsp salt
  • Fresh strawberries, halved for garnish

Instructions:

  1. Simmer 2 cups of fresh strawberries in a saucepan over medium heat. Mash them as they soften and cook until the mixture thickens into a jam-like paste (approximately 0.5 cup remaining). Remove from heat and let it cool completely.
  2. Cream the softened butter and sugar until pale and fluffy. Beat in the eggs one at a time, followed by the vanilla extract.
  3. In a separate bowl, whisk the flour, baking powder, and salt. Gradually alternate adding the dry ingredients and the milk into the butter mixture, stirring in the strawberry concentrate at the very end until just combined.
  4. Divide the batter evenly among the liners, filling each about 2/3 full. Bake at 350°F (175°C) for 18–22 minutes until a toothpick inserted into the center comes out clean with a few moist crumbs.
  5. Beat the softened butter until creamy. Slowly add powdered sugar one cup at a time on low speed. Once combined, whip on high for 2 minutes.
  6. Fold in the strawberry concentrate, heavy cream, and salt. Beat for another minute until the frosting is a soft pink and holds a stiff peak.
  7. Once the cupcakes are completely cool, pipe the buttercream using a star tip in a spiral motion from the outer edge toward the center. Top with a halved fresh strawberry.