Name: Strawberry Cupcakes with Creamy Strawberry Buttercream Recipe
Prep time: 45 min
Cook time: 24 min
Total time: PT-492014H58M57S
Cuisine: American
Ingredients: 1 and 1/4 cups (200g) chopped strawberries, divided; 2 and 1/3 cups (280g) cake flour (spooned & leveled); 2 teaspoons baking powder; 1/2 teaspoon salt; 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature; 1 and 1/2 cups (300g) granulated sugar; 1 large egg + 2 egg whites, at room temperature; 2 teaspoons pure vanilla extract; 1/2 cup (120g) full-fat sour cream, at room temperature; 1/2 cup (120g) whole milk, at room temperature; 1 cup (about 25g) freeze-dried strawberries; 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature; 3 and 1/2 cups (420g) confectioners’ sugar; 1/4 cup (60ml) heavy cream or whole milk, at room temperature; 1 teaspoon pure vanilla extract; Salt, to taste; Optional garnish: fresh strawberries

Jump to Recipe· 4.4 from 67 reviews

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If you’re craving a delightful treat that bursts with the fresh, juicy sweetness of berries combined with a dreamy, melt-in-your-mouth frosting, you have to try this Strawberry Cupcakes with Creamy Strawberry Buttercream Recipe. These cupcakes marry tender, moist cake infused with real strawberries and a luscious, velvety strawberry buttercream that is both light and richly flavorful. Whether you’re baking for a celebration or simply indulging your sweet tooth, this recipe will quickly become your go-to for all things strawberry and nothing else will quite compare.

Ingredients You’ll Need

A close-up view of many red strawberries with small seeds on their surface, all fresh and shiny. Each strawberry has green leaves on top, and they fill a white bowl with textured ridges. The background shows a white marbled surface, making the red of the strawberries stand out clearly. The strawberries are bright and ripe, with some showing a slightly lighter red near the tips. photo taken with an iphone --ar 4:5 --v 7

Every ingredient in this recipe plays a crucial role, combining to make cupcakes that are soft, flavorful, and adorned with a frosting so creamy it almost floats. These simple staples and fresh strawberries come together to create a treat that’s as beautiful as it is delicious.

Chopped strawberries (1 and 1/4 cups): Fresh strawberries give the cupcake its natural fruity burst and juicy texture.
Cake flour (2 and 1/3 cups): Provides a light, tender crumb that makes the cupcakes unbelievably soft.
Baking powder (2 teaspoons): Ensures your cupcakes rise perfectly, giving them that airy texture.
Salt (1/2 teaspoon): Enhances and balances the sweetness in the cupcakes and frosting.
Unsalted butter (3/4 cup for batter + 1 cup for frosting): Adds richness and creaminess throughout the recipe.
Granulated sugar (1 and 1/2 cups): Sweetens the cupcakes just right without overwhelming the strawberry flavor.
Eggs (1 large egg + 2 egg whites): Provide structure and moisture to the cupcakes.
Pure vanilla extract (2 teaspoons for batter + 1 teaspoon for frosting): Adds warm, aromatic depth to every bite.
Full-fat sour cream (1/2 cup): Keeps the cupcakes moist and tender with a subtle tang.
Whole milk (1/2 cup for batter + 1/4 cup for frosting): Contributes to the batter’s smooth texture and perfect crumb.
Freeze-dried strawberries (1 cup): Intensifies the strawberry flavor in the buttercream without adding extra moisture.
Confectioners’ sugar (3 and 1/2 cups): Creates a silky, sweet base for the frosting.
Heavy cream or whole milk (1/4 cup): Lightens up the frosting for a perfect spreadable consistency.
Optional fresh strawberries: For a gorgeous, fresh garnish on top of the cupcakes.

How to Make Strawberry Cupcakes with Creamy Strawberry Buttercream Recipe

Step 1: Prepare Your Oven and Pans

Start by preheating your oven to 350°F (177°C). Line your muffin pans with cupcake liners to ensure your cupcakes come out perfectly shaped and easy to remove. Since you’ll be making about 20 cupcakes, prepare two pans or plan to bake in batches.

Step 2: Puree the Strawberries

Half of your chopped strawberries get blitzed into a chunky puree in a food processor or blender. It’s important to get just the right texture — not too smooth, so the strawberry flavor bursts through the batter, but not too chunky to affect the texture. If needed, a splash of milk will help the strawberries blend evenly.

Step 3: Set Aside Chopped Strawberries

Keep the remaining chopped strawberries aside for folding into the batter later. These pieces add wonderful bursts of real strawberry flavor and moisture in every bite.

Step 4: Combine Your Dry Ingredients

Whisk together the cake flour, baking powder, and salt in a large bowl. Mixing these dry ingredients upfront ensures even distribution for the perfect rise and texture.

Step 5: Cream Butter and Sugar

Using a stand mixer or hand mixer, cream the softened butter and granulated sugar on medium speed until the mixture is light and fluffy — this step incorporates air and gives your cupcakes a tender crumb.

Step 6: Add Eggs, Vanilla, and Sour Cream

Add the eggs, egg whites, and vanilla extract to the creamed butter and sugar, beating well after each addition. Then mix in the sour cream, which might look a bit curdled but don’t worry, this is exactly what you want!

Step 7: Alternate Adding Dry Ingredients and Milk with Strawberry Puree

Add half of your dry ingredients and half of the milk on low speed, then repeat with the rest of the dry ingredients, milk, and the strawberry puree. Mix just until combined to keep your batter light and luscious. Overmixing can make the cupcakes dense, so fold the remaining chopped strawberries into the batter gently.

Step 8: Bake Your Cupcakes

Fill each cupcake liner about three quarters full and bake for 21 to 24 minutes. You’ll know they are done when the tops spring back to a gentle touch and a toothpick inserted comes out mostly clean with just a few moist crumbs. Allow them to rest in the pan for a few minutes before transferring them to a cooling rack.

Step 9: Make the Creamy Strawberry Buttercream

Freeze-dried strawberries are ground into a fine powder to give the frosting an intense strawberry flavor without extra moisture. Beat the butter until creamy, then add powdered sugar, strawberry powder, cream, and vanilla. Whip it all together until fluffy and smooth, then adjust sweetness with a pinch of salt if needed.

Step 10: Frost and Garnish

Once the cupcakes are fully cooled, frost them generously with your creamy strawberry buttercream. Use a piping tip for a pretty swirl effect, and garnish with fresh strawberries for an extra burst of color and flavor.

How to Serve Strawberry Cupcakes with Creamy Strawberry Buttercream Recipe

A close-up of a single cupcake with two clear layers: the bottom layer is a light beige cupcake with red fruit bits inside, showing a soft, crumbly texture, and the top layer is a thick swirl of light pink, creamy frosting with tiny red specks, crowned with a small, whole red strawberry with green leaves on top; the cupcake sits on a slightly crumpled white paper liner, resting on a light green and white checked cloth, with two more similarly frosted cupcakes softly blurred in the white marbled background, photo taken with an iphone --ar 4:5 --v 7

Garnishes

A fresh strawberry on top instantly elevates these cupcakes, catching the eye and adding a juicy burst alongside the buttercream. For extra sparkle, try a light dusting of confectioners’ sugar over the top after frosting.

Side Dishes

Serve these cupcakes with a scoop of vanilla ice cream or a side of fresh fruit salad to balance the richness of the frosting with some light freshness. A cup of fragrant tea or a fruity sparkling water pairs wonderfully, completing your strawberry-infused delight.

Creative Ways to Present

For an impressive dessert display, arrange the cupcakes on a tiered stand with fresh strawberry slices sprinkled around. You can also add edible flowers for a whimsical touch or drizzle a little melted white chocolate over the frosting for an elegant finish.

Make Ahead and Storage

Storing Leftovers

Leftover cupcakes keep best refrigerated in an airtight container or cupcake carrier to protect the delicate frosting. They will stay fresh for up to 3 days, maintaining that perfect balance of moist cake and creamy frosting.

Freezing

You can freeze both unfrosted cupcakes and frosting separately. Wrap cupcakes tightly in plastic wrap and store in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and frost fresh before serving for best results.

Reheating

When ready to enjoy frozen or refrigerated cupcakes, bring them to room temperature by leaving them out for about 30 minutes. Avoid microwaving to prevent the frosting from melting and ensure the cake stays moist and tender.

FAQs

Can I substitute fresh strawberries with frozen ones in this recipe?

Fresh strawberries are best for this recipe because they provide bright flavor and texture without excess moisture. If you must use frozen, thaw and drain them thoroughly to avoid altering the batter’s consistency.

Is there a way to make this recipe vegan or dairy-free?

While this recipe relies heavily on butter, eggs, and dairy, you can experiment with plant-based alternatives like vegan butter, flax eggs, and coconut cream. Keep in mind this may slightly change the texture and flavor.

How do I prevent the cupcakes from being too dense?

The key is not to overmix once the dry ingredients are added. Fold gently and only mix until combined to keep cupcakes light and fluffy.

Can I make the frosting less sweet?

Absolutely! Taste as you go and add a pinch of salt to balance the sweetness. You can also slightly reduce the amount of confectioners’ sugar to suit your preference.

What’s the best way to pipe the frosting for professional-looking cupcakes?

A piping tip like Ateco #826 is perfect for achieving elegant swirls. Practice on parchment paper first, and hold the piping bag at a 90-degree angle for smooth, consistent motion.

Final Thoughts

There’s nothing quite like the joy of biting into a perfectly moist cupcake bursting with fresh strawberry flavor and frosted with a creamy strawberry buttercream that melts in your mouth. This Strawberry Cupcakes with Creamy Strawberry Buttercream Recipe is sure to delight your senses and impress anyone lucky enough to get a taste. Give it a try, and you might just find your new favorite way to celebrate strawberries all year round!

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