Do Share Recipe

I recently made this Strawberry Cupcakes with Strawberry Buttercream Frosting Recipe, and I can’t stop thinking about them! The moment I took the first bite, I was amazed at how juicy and flavorful the fresh strawberries were in every bite. The soft, pink cupcakes paired with the creamy strawberry buttercream frosting felt like a slice of summer happiness.

Honestly, these cupcakes are perfect for any celebration or just a sweet treat for yourself. I had so much fun baking them, and I know you’ll love them as much as I do! You can also enjoy similar flavors in a savory way with a Cajun Honey Butter Salmon Recipe for a meal that’s equally indulgent.

Ingredients

For the Strawberry Cupcakes:

Cake flour – for a light, fluffy texture, you can substitute with all-purpose flour if needed
Baking powder – helps the cupcakes rise perfectly
Baking soda – works with buttermilk to make them tender
Salt – balances sweetness
Unsalted butter – softened for creamy batter
Granulated sugar – sweetens and helps with structure
Eggs – add moisture and richness
Buttermilk – tenderizes the cupcakes, you can use a homemade substitute
Vanilla extract – enhances overall flavor
Fresh strawberries – diced for juicy bursts in the cupcakes
Red food coloring (optional) – adds a pretty pink hue

For the Strawberry Buttercream Frosting:

Fresh strawberries – reduced to concentrate flavor
Unsalted butter – whipped for a fluffy texture
Powdered sugar – sweetens and thickens frosting
Vanilla extract – adds depth
Red food coloring (optional) – for vibrant pink frosting

Note: This recipe yields several servings, perfect for sharing with friends or family.

Variations

Dairy-Free: Replace butter with vegan butter and use almond or oat milk instead of buttermilk.
Sugar-Free: Substitute sugar with erythritol or another preferred sweetener.
Flavor Boost: Add a teaspoon of lemon zest or a splash of liqueur to the frosting for a unique twist.
Chocolate Twist: Mix in a tablespoon of cocoa powder into the batter for a strawberry-chocolate combo.
You can even pair your cupcakes alongside a savory Chicken Piccata with Lemon Sauce Recipe for a balanced sweet-and-savory spread during brunch or gatherings.

Cooking Time

Prep Time: 20 minutes
Cooking Time: 18-22 minutes
Total Time: 40-45 minutes

Equipment You Need

Muffin pan – to bake the cupcakes evenly
Cupcake liners – prevent sticking and make cleanup easy
Mixing bowls – for dry and wet ingredients
Electric mixer – for smooth batter and fluffy frosting
Small saucepan – to reduce strawberries for frosting
Cooling rack – for cooling cupcakes before frosting

How to Make Strawberry Cupcakes with Strawberry Buttercream Frosting

Prepare the Oven and Pan

Preheat your oven to 350°F and line your muffin pan with cupcake liners. This ensures even baking and prevents the cupcakes from sticking.

Mix Dry Ingredients

Sift the cake flour, baking powder, baking soda, and salt together in a bowl. Whisking them well ensures an even rise and a tender crumb.

Cream Butter and Sugar

Beat butter and sugar until pale and fluffy. Then, add eggs and vanilla, mixing well for a smooth, airy batter.

Combine Wet Ingredients

Whisk buttermilk with part of the strawberry puree. Fold this mixture gently into the butter-sugar-egg batter until fully incorporated.

Add Strawberries

Fold in diced fresh strawberries carefully to keep them intact. Divide the batter evenly into the lined cupcake cups.

Bake the Cupcakes

Bake until a toothpick inserted comes out clean, about 18-22 minutes. Let cupcakes cool completely before frosting.

Make Strawberry Reduction

Simmer fresh strawberry puree in a small saucepan over medium-low heat until thickened. Chill before adding to butter for frosting.

Prepare the Frosting

Whip butter until very pale and fluffy. Gradually mix in powdered sugar and reduced strawberry puree, then vanilla extract. Beat until smooth and creamy.

Frost and Assemble

Place some diced strawberries in the center of cooled cupcakes. Pipe the strawberry buttercream around the strawberries for a beautiful finish.

Additional Tips for Making this Recipe Better

I always let my cupcakes cool completely to avoid frosting melting.
I add a few drops of pink food coloring for a vibrant, playful look.
Folding strawberries gently prevents them from turning the batter watery.
I sometimes use chilled butter for the frosting; it whips better and holds shape.

How to Serve Strawberry Cupcakes with Strawberry Buttercream Frosting

Serve these cupcakes on a pretty platter with extra fresh strawberries on top for decoration. I like adding a tiny mint leaf or edible flower for a visual pop. Perfect for birthday parties, brunch, or just a fun afternoon treat.

Nutritional Information

Here’s an estimate per cupcake:

Calories: 250-270 kcal – a sweet but satisfying treat
Protein: 3 g – from eggs and butter
Carbohydrates: 35 g – mostly from sugar and flour
Fat: 12 g – from butter and eggs

Make Ahead and Storage

Storing

Keep frosted cupcakes in a sealed container in the fridge for up to 3 days. Frosting stays creamy and strawberries fresh.

Freezing

Unfrosted cupcakes freeze well for months. Thaw fully on the counter before frosting to maintain texture.

Reheating

Warm slightly in the microwave for 10-15 seconds if desired, but frosting is best served chilled.

Why You’ll Love This Recipe

Here’s why I can’t stop baking these:

Bursting with flavor: Every bite has fresh strawberry chunks and creamy frosting.
Visually stunning: The pink color makes these cupcakes party-ready.
Versatile: You can adapt them to dietary needs or flavor twists.
Easy to make: Simple steps and basic equipment make baking fun.
Perfect for any occasion: From casual treats to celebrations, they’re always a hit.

These strawberry cupcakes with strawberry buttercream frosting are a true delight. Soft, moist, and bursting with strawberry flavor, they’re a treat you’ll want to make again and again!

Ben Carraoli