Strawberry cupcakes are a delightful treat for any occasion, whether it's a birthday, a summer picnic, or just a sweet craving you can't resist. These cupcakes are packed with real strawberry flavor and topped with luscious strawberry buttercream that perfectly complements the light, moist cake. Keep reading for a complete, easy-to-follow guide on how to make strawberry cupcakes from scratch, including essential tips, variations, and common mistakes to avoid for perfect results every time.

What are Strawberry Cupcakes with Strawberry Buttercream?
Strawberry cupcakes are classic, single-serve cakes infused with fresh strawberries or strawberry extract, offering a fruity twist on traditional vanilla or chocolate cupcakes. The addition of strawberry buttercream frosting elevates these cupcakes to a new level, creating a delicious harmony of flavors that’s light, sweet, and irresistible. The strawberries not only add flavor but also give the cupcakes a beautiful pink hue, making them a great choice for parties, gatherings, or a simple afternoon treat. Below, we’ll go over all the ingredients and step-by-step instructions you’ll need to make your own strawberry cupcakes with strawberry buttercream frosting.
Ingredients List for Strawberry Cupcakes
For the Cupcakes:
- 1 ½ cups all-purpose flour – The foundation of any great cupcake. It provides the structure while keeping the cake light and fluffy.
- 1 ½ teaspoon baking powder – Helps the cupcakes rise and become airy, giving them that classic dome shape.
- ¼ teaspoon salt – Balances out the sweetness and enhances the overall flavor.
- ½ cup unsalted butter (softened) – Adds richness and moisture to the cupcakes, making them tender.
- 1 cup granulated sugar – Sweetens the cupcakes and helps to create a light and tender crumb.
- 2 large eggs – Provides structure and stability to the batter while helping it rise.
- 1 teaspoon vanilla extract – Adds a subtle warmth and complexity to the flavor of the cupcakes.
- ½ cup whole milk – Adds moisture and keeps the cupcakes soft.
- 1 cup fresh strawberries (pureed) – The star of the show, these bring natural sweetness, color, and flavor to the cupcakes.
For the Strawberry Buttercream Frosting:
- 1 cup unsalted butter (softened) – Creates the creamy base for the frosting.
- 3 ½ cups powdered sugar – Sweetens the frosting while keeping it light and smooth.
- 1 teaspoon vanilla extract – Enhances the flavor of the buttercream.
- ¼ cup fresh strawberries (pureed and strained) – Adds a natural strawberry flavor and pink tint to the frosting.
- Pinch of salt – Balances the sweetness of the frosting.
Substitutions and Variations
Ingredient Substitutions:
- Gluten-Free Option: Replace all-purpose flour with a gluten-free flour blend to make these cupcakes gluten-free.
- Dairy-Free Option: Substitute the butter with dairy-free margarine or coconut oil, and use almond or oat milk in place of whole milk.
- Egg Replacement: If you're looking for an eggless version, you can replace each egg with ¼ cup unsweetened applesauce or use flax eggs (1 tablespoon ground flaxseed + 3 tablespoon water per egg).
- Sugar Alternatives: To reduce the sugar content, try using coconut sugar or a sugar substitute like monk fruit sweetener in the batter.
Flavor Variations:
- Chocolate Strawberry Cupcakes: Add ¼ cup cocoa powder to the cupcake batter to make chocolate-strawberry cupcakes.
- Lemon Strawberry Cupcakes: Add 1 tablespoon of lemon zest to the batter for a refreshing citrus twist.
- Strawberry Cream Cheese Frosting: Replace half the butter in the buttercream with cream cheese for a tangier frosting that pairs beautifully with the sweet cupcakes.
Step-by-Step Cooking Instructions

Preparing the Cupcakes:
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
- Cream the butter and sugar: In a separate large bowl, use an electric mixer to beat the softened butter and sugar together until light and fluffy (about 2-3 minutes).
- Add eggs: Beat in the eggs, one at a time, making sure each is fully incorporated before adding the next. Then, add the vanilla extract.
- Alternate wet and dry ingredients: Gradually add the flour mixture to the butter mixture, alternating with the milk. Begin and end with the flour mixture, mixing on low speed until just combined.
- Fold in the strawberries: Gently fold in the strawberry puree, being careful not to overmix.
- Fill the cupcake liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake: Bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Cool: Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Making the Strawberry Buttercream:
- Beat the butter: In a large bowl, beat the softened butter on medium speed until creamy and smooth (about 2 minutes).
- Add powdered sugar: Gradually add the powdered sugar, 1 cup at a time, beating on low speed after each addition. Once combined, increase the speed to medium and continue to beat until smooth.
- Add vanilla and strawberries: Mix in the vanilla extract and the pureed strawberries until fully incorporated. If the frosting is too thin, add more powdered sugar, 1 tablespoon at a time, until the desired consistency is reached.
- Frost the cupcakes: Once the cupcakes have completely cooled, pipe or spread the strawberry buttercream on top of each cupcake.
How to Cook Strawberry Cupcakes: A Step-by-Step Guide
Cooking strawberry cupcakes is a straightforward process if you follow the step-by-step instructions carefully. From measuring the ingredients accurately to mixing them at the right consistency, each step is important for the best results. Begin by ensuring that all ingredients are at room temperature, especially the butter and eggs. This allows for a smoother batter and ensures even baking. Use an ice cream scoop or a tablespoon to divide the batter evenly into the liners for uniform-sized cupcakes. Always preheat the oven before baking to avoid underbaking or uneven cooking.
Common Mistakes to Avoid
- Overmixing the batter: Once you add the flour to the wet ingredients, mix only until combined. Overmixing will result in dense, tough cupcakes.
- Filling the liners too much: Fill the liners only about two-thirds full to avoid the batter overflowing during baking.
- Using cold butter or eggs: Cold ingredients will result in lumpy batter, and the cupcakes won’t rise properly. Make sure everything is at room temperature.
- Not cooling the cupcakes before frosting: Frosting warm cupcakes will cause the buttercream to melt and slide off. Always wait until the cupcakes are completely cool before applying the frosting.
Serving and Presentation Tips
How to Serve Strawberry Cupcakes:
Strawberry cupcakes are best served fresh on the day they're made, but they can also be stored in an airtight container for up to three days. Serve them as a dessert at parties, afternoon tea, or as a special treat. For an extra touch, garnish each cupcake with a fresh strawberry slice or a whole small strawberry on top.
Presentation Ideas for Strawberry Cupcakes:
- Add sprinkles: Use pink or red sprinkles for added color and fun.
- Strawberry Slices: Top the frosting with thin strawberry slices for a fresh and elegant presentation.
- Edible Flowers: Use small edible flowers like violets or pansies for a charming, rustic look.
- Cupcake Stand: Arrange your cupcakes on a tiered cupcake stand to create a stunning visual centerpiece at your event.
Strawberry Cupcake Recipe Tips
- Chill the frosting: If your buttercream becomes too soft while piping, refrigerate it for 15-20 minutes to firm it up before continuing.
- Puree the strawberries well: For both the cupcakes and frosting, make sure the strawberry puree is smooth to avoid chunks.
- Use a piping bag: For a professional-looking finish, use a piping bag fitted with a star or round tip to swirl the frosting on top of the cupcakes.
- Add food coloring: If you want a more vibrant pink color, you can add a few drops of pink or red food coloring to the frosting.
Frequently Asked Questions (FAQs)
1. Can I use frozen strawberries for this recipe?
Yes, you can use frozen strawberries, but be sure to thaw and drain them thoroughly before pureeing to prevent excess moisture from affecting the texture of the cupcakes.
2. How long can I store the cupcakes?
Strawberry cupcakes can be stored in an airtight container at room temperature for up to three days, or in the fridge for up to five days. However, they taste best fresh.
3. Can I freeze strawberry cupcakes?
Yes, you can freeze the cupcakes (without the frosting) for up to three months. When ready to serve, thaw them at room temperature and then frost them with fresh strawberry buttercream.
4. How do I prevent my cupcakes from becoming too dense?
Ensure you do not overmix the batter after adding the dry ingredients. Overmixing can cause the gluten in the flour to develop, resulting in dense cupcakes.
5. Can I make mini cupcakes with this recipe?
Absolutely! Simply reduce the baking time to about 12-15 minutes for mini cupcakes, and keep an eye on them to prevent overbaking.
Conclusion
Strawberry cupcakes with strawberry buttercream are a perfect treat for strawberry lovers and a beautiful addition to any dessert table. Whether you're making them for a special occasion or just to satisfy a sweet tooth, this easy recipe will yield fluffy, flavorful cupcakes every time. By following the tips and instructions outlined above, you'll be able to create delicious cupcakes that look as good as they taste. Happy baking!
PrintStrawberry Cupcakes With Strawberry Buttercream Recipe
Strawberry cupcakes with strawberry buttercream are a delightful treat bursting with fresh berry flavor. This recipe uses real strawberries in both the cupcakes and the buttercream, making them moist and naturally sweet. Perfect for spring or summer parties, these cupcakes are a must-try for strawberry lovers.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- Cupcakes:
- All-purpose flour
- Baking powder
- Salt
- Unsalted butter
- Granulated sugar
- Eggs
- Vanilla extract
- Fresh strawberries (pureed)
- Whole milk
- Buttercream:
- Unsalted butter
- Powdered sugar
- Fresh strawberries (pureed)
- Vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line a cupcake tin with paper liners.
- Whisk dry ingredients: In a bowl, combine flour, baking powder, and salt.
- Cream butter and sugar: Beat butter and sugar until light and fluffy. Add eggs and vanilla.
- Add strawberries and milk: Slowly mix in pureed strawberries and milk. Gradually add dry ingredients.
- Bake: Fill cupcake liners and bake for 18-22 minutes. Let cool completely.
- Prepare buttercream: Beat butter until creamy. Gradually add powdered sugar, then mix in strawberry puree and vanilla. Frost cupcakes.
Notes
- Ensure strawberries are well-pureed for a smooth texture.
- Use fresh strawberries for the best flavor.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 35g
- Sodium: 180mg
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