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Strawberry Cupcakes with Strawberry Buttercream Frosting Recipe
Ben Carraoli

Strawberry Cupcakes with Strawberry Buttercream Frosting Recipe

I recently made these strawberry cupcakes, 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.
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Total Time 45 minutes
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. Preheat your oven to 350°F and line your muffin pan with cupcake liners. This ensures even baking and prevents the cupcakes from sticking.
  2. 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.
  3. Beat butter and sugar until pale and fluffy. Then, add eggs and vanilla, mixing well for a smooth, airy batter.
  4. Whisk buttermilk with part of the strawberry puree. Fold this mixture gently into the butter-sugar-egg batter until fully incorporated.
  5. Fold in diced fresh strawberries carefully to keep them intact. Divide the batter evenly into the lined cupcake cups.
  6. Bake until a toothpick inserted comes out clean, about 18-22 minutes. Let cupcakes cool completely before frosting.
  7. Simmer fresh strawberry puree in a small saucepan over medium-low heat until thickened. Chill before adding to butter for frosting.
  8. Whip butter until very pale and fluffy. Gradually mix in powdered sugar and reduced strawberry puree, then vanilla extract. Beat until smooth and creamy.
  9. Place some diced strawberries in the center of cooled cupcakes. Pipe the strawberry buttercream around the strawberries for a beautiful finish.

Notes

  • 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.