If you're looking for the perfect sweet treat to brighten your day, strawberry cupcakes with strawberry buttercream are the answer! These fluffy, moist cupcakes bursting with real strawberry flavor and topped with a creamy, tangy strawberry buttercream are a must-try. Whether you're making them for a birthday, a special event, or just because, these strawberry cupcakes are bound to be a hit. Read on to discover everything you need to know about creating these delightful cupcakes from scratch!
What Are Strawberry Cupcakes?
Strawberry cupcakes are a popular dessert made from a light and airy cake base infused with fresh or freeze-dried strawberries for that natural fruity flavor. Paired with a creamy strawberry buttercream frosting, these cupcakes are an excellent way to enjoy the fresh, summery taste of strawberries year-round. Not only do they taste divine, but they also look stunning with their pink hues and beautiful presentation.
Ingredients List for Strawberry Cupcakes
To make your strawberry cupcakes from scratch, you’ll need a simple set of ingredients. Each component plays an important role in achieving the perfect texture and flavor.
For the cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup whole milk
- ½ cup pureed fresh strawberries or freeze-dried strawberry powder
- Optional: a few drops of red or pink food coloring for an extra pink hue
Ingredients List for Strawberry Buttercream
For a truly decadent cupcake experience, you’ll need a creamy and flavorful strawberry buttercream frosting. Here's what you’ll need:
For the strawberry buttercream:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2-3 tablespoons strawberry puree or freeze-dried strawberry powder
- 2-3 tablespoons heavy cream or milk (to adjust consistency)
- 1 teaspoon vanilla extract
- Pinch of salt
- Optional: a few drops of red or pink food coloring
Substitutions and Variations
Looking to tweak the recipe a bit? No worries! Here are some substitutions and variations you can try to make this recipe your own:
- Butter substitution: You can substitute the unsalted butter with margarine or even coconut oil if you prefer a dairy-free option.
- Gluten-free: Simply swap out the all-purpose flour for a 1-to-1 gluten-free flour blend to make these cupcakes suitable for those avoiding gluten.
- Vegan option: Substitute the butter with a plant-based alternative, and use flax eggs (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water equals 1 egg) instead of regular eggs.
- Alternative sweeteners: If you're watching your sugar intake, try substituting some or all of the granulated sugar with coconut sugar or a low-calorie sweetener like stevia.
- Fruit variations: Swap out the strawberries for other berries, like raspberries or blueberries, to create different flavor profiles.
Step-by-Step Cooking Instructions
Now that you have all the ingredients, let’s dive into the step-by-step process of making these scrumptious strawberry cupcakes.

- Preheat your oven: Begin by preheating your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt until well combined. Set aside.
- Cream butter and sugar: In a large bowl, using a hand mixer or stand mixer, cream together the softened butter and granulated sugar until light and fluffy—about 3-4 minutes.
- Add eggs and vanilla: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Then, add the vanilla extract and mix until smooth.
- Add strawberry puree: Mix in the pureed strawberries or freeze-dried strawberry powder, ensuring that the batter is evenly tinted and the strawberries are well distributed.
- Alternate dry ingredients and milk: Gradually add the dry ingredients into the wet ingredients, alternating with the milk. Start and finish with the dry ingredients. Be careful not to overmix—just stir until everything is combined.
- Fill cupcake liners: Spoon the batter evenly into the prepared cupcake liners, filling each about two-thirds of the way full.
- Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
How to Cook Strawberry Cupcakes: A Step-by-Step Guide
The baking process is essential to achieving the light, moist texture of strawberry cupcakes. Here's a more detailed step-by-step guide for successful baking:
- Step 1: Preheating: Always preheat your oven to ensure even baking. Starting the cupcakes in a cold oven can cause them to bake unevenly.
- Step 2: Creaming Butter and Sugar: Creaming the butter and sugar well will incorporate air into the batter, making your cupcakes light and fluffy.
- Step 3: Incorporating the Strawberry Flavor: Pureed strawberries are ideal for a natural, intense flavor. If you want a stronger strawberry taste, consider adding a small amount of freeze-dried strawberry powder for concentrated flavor.
- Step 4: Baking Time: Keep a close eye on your cupcakes while baking. Overbaking can cause them to dry out, so always test with a toothpick to ensure they're done but still moist.
Common Mistakes to Avoid
Even the best bakers can sometimes make mistakes. To ensure your cupcakes turn out perfect, avoid these common pitfalls:
- Overmixing the batter: Overmixing can lead to tough, dense cupcakes instead of light and airy ones.
- Not using room temperature ingredients: Cold butter or eggs can prevent the batter from mixing properly, leading to uneven texture and baking.
- Overfilling the cupcake liners: Overfilling leads to overflow and unevenly baked cupcakes. Stick to filling the liners no more than two-thirds full.
Serving and Presentation Tips
Presentation is just as important as flavor when it comes to these gorgeous strawberry cupcakes. Here’s how to take them to the next level:
- Swirl the frosting: Use a piping bag fitted with a star tip to create elegant swirls of strawberry buttercream on top of each cupcake.
- Garnish with fresh strawberries: A small strawberry slice or half of a whole berry on top of the buttercream adds a fresh touch and enhances the strawberry flavor.
- Add sprinkles or edible glitter: For special occasions like birthdays or parties, consider adding colorful sprinkles or a dusting of edible glitter for a festive look.
How to Serve Strawberry Cupcakes
Strawberry cupcakes are best served at room temperature. This allows the buttercream to soften and makes each bite creamy and delicious. Serve them on a pretty cake stand or arrange them on a plate with some fresh berries on the side.
Presentation Ideas for Strawberry Cupcakes
If you want to make these cupcakes even more visually appealing, consider these presentation ideas:
- Cupcake bouquet: Arrange the cupcakes on a tiered stand to resemble a bouquet. You can even use green cupcake liners to mimic leaves.
- Themed decorations: If you're making the cupcakes for a themed party, customize the buttercream colors and add decorations like edible flowers or sugar pearls to match the theme.
Strawberry Cupcake Recipe Tips
Here are a few final tips to guarantee success:
- Chill your buttercream: If the buttercream becomes too soft while piping, chill it in the fridge for 10-15 minutes to firm it up.
- Make ahead: You can bake the cupcakes a day in advance and store them in an airtight container at room temperature. Frost them on the day you plan to serve them for the freshest results.
- Freeze leftovers: Both the cupcakes and the buttercream freeze well. Just wrap the unfrosted cupcakes in plastic wrap, store them in a freezer-safe bag, and freeze for up to 2 months. Thaw and frost when you're ready to enjoy them again!
Frequently Asked Questions (FAQs)
Q: Can I use frozen strawberries for this recipe?
A: Yes, but be sure to thaw and drain them before pureeing to avoid excess moisture.
Q: How can I make the strawberry flavor more intense?
A: For an extra punch of strawberry flavor, add a bit of strawberry extract along with the puree or use freeze-dried strawberries.
Q: Can I make mini strawberry cupcakes with this recipe?
A: Absolutely! Just adjust the baking time to 10-12 minutes for mini cupcakes.
Q: How do I store the cupcakes?
A: Store the frosted cupcakes in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days.
Conclusion
Strawberry cupcakes with strawberry buttercream are a delightful dessert that will brighten any occasion. With their vibrant flavor and eye-catching appearance, they’re sure to be a crowd-pleaser. From birthdays to casual get-togethers, these cupcakes are always a hit. So, gather your ingredients, follow the simple steps, and get ready to enjoy these delicious treats! Don’t forget to experiment with variations and toppings to make them uniquely yours. Happy baking!
PrintStrawberry Cupcakes With Strawberry Buttercream Recipe
Deliciously sweet strawberry cupcakes with strawberry buttercream frosting, perfect for any occasion. These moist cupcakes, made with fresh strawberries, are topped with a fluffy buttercream frosting that's rich in strawberry flavor. Ideal for strawberry lovers!
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup milk
- ½ cup fresh strawberries, finely chopped
- 1 cup unsalted butter (for frosting), softened
- 4 cups powdered sugar (for frosting)
- 3-4 tablespoon strawberry puree (for frosting)
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake tray with liners.
- In a bowl, whisk flour, baking powder, and salt.
- In a separate bowl, cream the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then add vanilla extract.
- Gradually add the dry ingredients alternately with milk, mixing until combined.
- Fold in the chopped strawberries.
- Divide the batter evenly among the cupcake liners and bake for 18-20 minutes, or until a toothpick comes out clean.
- For the buttercream, beat butter until fluffy, gradually adding powdered sugar.
- Add the strawberry puree, mixing until the desired consistency is achieved.
- Once the cupcakes are cooled, frost with the strawberry buttercream.
Notes
- Make sure the strawberries are finely chopped to prevent sinking in the batter.
- Adjust the consistency of the frosting by adding more powdered sugar or puree as needed.
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 34mg
- Sodium: 150mg
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