If you are craving the perfect summer dessert that captures the essence of fresh strawberries in every bite, this Strawberry Cupcakes with Strawberry Buttercream Recipe is exactly what you need. Imagine soft, fluffy cupcakes bursting with finely chopped strawberries, topped with a luscious, pink-hued buttercream that’s packed with the sweet, tangy flavor of freeze-dried strawberries. It’s an irresistible treat that balances sweetness, creaminess, and the natural freshness of strawberries, making it a go-to recipe for celebrations or any time you want to brighten your day with a burst of berry goodness.
Ingredients You’ll Need
No need to hunt for exotic ingredients here — the magic of this recipe lies in simple, high-quality staples that come together beautifully. Each ingredient plays a vital role, from the tender crumb of the cupcakes to the creamy, flavorful frosting.
- All-purpose flour: Provides the structure and texture for soft, tender cupcakes.
- Baking powder: Helps the cupcakes rise perfectly fluffy and light.
- Salt: Enhances all the flavors, balancing the sweetness.
- Unsalted butter (softened): Adds richness to both the cupcakes and buttercream, making them beautifully moist and creamy.
- Granulated sugar: Sweetens the cupcakes just right without overpowering the strawberry flavor.
- Eggs: Bind the ingredients and contribute to the cakey texture.
- Sour cream: Adds moisture and a subtle tang for depth of flavor.
- Milk: Keeps the batter smooth for tender results.
- Vanilla extract: Enhances the overall sweetness and complements the strawberries.
- Finely chopped fresh strawberries: Infuse the cupcakes with bursts of juicy strawberry flavor.
- Pink gel food coloring (optional): Gives the cupcakes that delightful pastel pink hue, making them look as good as they taste.
- Powdered sugar: Sweetens and thickens the strawberry buttercream to silky perfection.
- Freeze-dried strawberries (ground to powder): Concentrates strawberry flavor in the buttercream without adding moisture.
- Milk or heavy cream (for buttercream): Helps achieve the right frosting consistency for spreading or piping.
- Pinch of salt (for buttercream): Balances the sweetness and intensifies the strawberry notes.
How to Make Strawberry Cupcakes with Strawberry Buttercream Recipe
Step 1: Prepare the Oven and Dry Ingredients
Begin by preheating your oven to 350°F (175°C) and lining a 12-cup muffin pan with paper liners. This ensures your cupcakes bake evenly and come out effortlessly. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents for consistent rise and texture.
Step 2: Cream Butter and Sugar
In a large mixing bowl, beat the softened unsalted butter and granulated sugar together. This step is crucial because creaming these ingredients until light and fluffy — about 2 to 3 minutes — incorporates air, which results in tender cupcakes with a perfect crumb.
Step 3: Add Eggs and Wet Ingredients
Next, add the eggs one at a time, beating well after each addition to fully integrate them. Then mix in the sour cream, milk, vanilla extract, and if you want that charming hue, the pink gel food coloring. The sour cream and milk together create a wonderfully moist texture while keeping the cupcake light.
Step 4: Fold in Fresh Strawberries and Dry Ingredients
Gently stir in the finely chopped fresh strawberries for juicy pops of flavor. Gradually add the dry flour mixture into the wet ingredients, mixing just until combined to avoid overworking the batter, which can toughen the cupcakes.
Step 5: Bake the Cupcakes
Divide the batter evenly into the cupcake liners, filling them about two-thirds full to allow room for rising. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean. This gentle bake produces moist, tender cupcakes that melt in your mouth.
Step 6: Cool Completely
Once baked, transfer the cupcakes to a wire rack to cool completely before frosting. This step will prevent your buttercream from melting and keeps the presentation neat and beautiful.
Step 7: Make the Strawberry Buttercream
To prepare the dreamy strawberry buttercream, beat softened unsalted butter until smooth and creamy. Gradually add powdered sugar and the freeze-dried strawberry powder on low speed to avoid a sugar cloud. Then mix in vanilla extract, a pinch of salt, and one tablespoon of milk or heavy cream. Beat at high speed for 2 to 3 minutes until fluffy and spreadable. Adjust the consistency by adding more milk if needed.
Step 8: Frost the Cupcakes
Spread or pipe the strawberry buttercream generously onto each cooled cupcake. The result is a stunning, flavorful frosting that perfectly complements the strawberry-studded cupcakes.
How to Serve Strawberry Cupcakes with Strawberry Buttercream Recipe
Garnishes
A simple garnish can elevate your dessert presentation beautifully. Try topping each cupcake with a small fresh strawberry slice or a few freeze-dried strawberry pieces for an extra pop of color and texture that perfectly highlights the strawberry theme.
Side Dishes
These cupcakes shine best when paired with light, refreshing sides such as a fresh mixed berry salad or a dollop of whipped cream. For a more indulgent option, a scoop of vanilla ice cream or chilled sparkling rosé creates a delightful contrast and makes for a memorable dessert experience.
Creative Ways to Present
If you’re looking to impress your guests, consider serving these cupcakes on a tiered dessert stand with rose petals scattered around for a romantic touch. You can also place them inside pretty cupcake wrappers or add edible glitter for extra sparkle. Individual clear boxes tied with a satin ribbon turn these bites into charming edible gifts for parties and celebrations.
Make Ahead and Storage
Storing Leftovers
Once frosted, store your leftover cupcakes in an airtight container at room temperature for up to two days. If your kitchen is warm, keep them in the refrigerator but bring them back to room temperature before serving to enjoy their full flavor and softness.
Freezing
You can freeze unfrosted cupcakes in an airtight container or freezer bag for up to three months. When you’re ready to enjoy them, thaw overnight in the fridge and frost fresh. For frosted cupcakes, freeze on a baking sheet first, then transfer to a container for up to one month. Allow them to thaw completely before serving.
Reheating
To warm up room-temperature cupcakes, microwave for about 10 seconds to bring back that just-baked softness. Avoid heating frosted cupcakes too much to keep the buttercream’s texture intact.
FAQs
Can I use frozen strawberries instead of fresh?
While fresh strawberries are best for this recipe to maintain texture, you can use thawed frozen strawberries if needed. Be sure to drain excess liquid well to avoid altering the cupcake batter’s consistency.
Is there a substitute for freeze-dried strawberries in the buttercream?
If you don’t have freeze-dried strawberries, you can use strawberry jam for a similar flavor. Keep in mind that jam adds moisture, so reduce the milk slightly in your buttercream to maintain the right consistency.
Can I make this recipe gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free baking flour blend, making sure it contains xanthan gum for structure. The cupcakes will still be deliciously tender and flavorful.
What’s the best way to get the pink color in the cupcakes?
Adding a few drops of pink gel food coloring during the wet ingredient mixing stage gives a lovely pastel hue without affecting taste. You can also rely on the natural pink tint from fresh strawberries for a more subtle tone.
How long will the frosted cupcakes last?
When stored properly in an airtight container in the fridge, frosted cupcakes will stay fresh up to 3 days. Bring them back to room temperature before serving for the best flavor and texture.
Final Thoughts
This Strawberry Cupcakes with Strawberry Buttercream Recipe has quickly become one of my all-time favorites because it’s simple, stunning, and utterly delicious. It captures the sweetness and vibrancy of fresh strawberries in two delightful forms: the moist cupcake and the creamy frosting. Whether you bake these for a special occasion or just because, they are sure to bring smiles and a touch of joy to everyone lucky enough to have one. Give it a try and embrace the lovely balance of flavors that make these cupcakes truly unforgettable.
Print
Strawberry Cupcakes with Strawberry Buttercream Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these homemade Strawberry Cupcakes topped with a luscious strawberry buttercream frosting. Light, fluffy, and bursting with fresh strawberry flavor, these cupcakes are perfect for summer gatherings or any occasion that calls for a sweet treat.
Ingredients
Cupcakes
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (softened)
- 1 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1/2 cup finely chopped fresh strawberries
- 2–3 drops pink gel food coloring (optional)
Strawberry Buttercream
- 1/2 cup unsalted butter (softened)
- 2 cups powdered sugar
- 1/4 cup freeze-dried strawberries (ground to a powder)
- 1–2 tablespoons milk or heavy cream
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution of leavening agents and seasoning.
- Cream butter and sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, which usually takes about 2 to 3 minutes. This step incorporates air for a better cupcake texture.
- Add eggs: Incorporate the eggs one at a time, beating well after each addition to maintain the emulsion and even texture.
- Combine wet ingredients: Mix in the sour cream, milk, vanilla extract, and if desired, the pink gel food coloring to the batter to create a smooth consistency and subtle color.
- Add strawberries: Gently stir in the finely chopped fresh strawberries to evenly distribute bursts of fresh fruit flavor throughout the batter.
- Incorporate dry ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing just until combined to avoid overworking the batter which can lead to tough cupcakes.
- Fill cupcake liners: Evenly divide the batter among the prepared cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake: Place the muffin pan in the preheated oven and bake for 18 to 22 minutes, or until a toothpick inserted in the center of a cupcake comes out clean, indicating doneness.
- Cool cupcakes: Remove the cupcakes from the oven and let them cool completely on a wire rack before frosting to prevent melting the buttercream.
- Prepare buttercream: Beat the softened butter until smooth. Add powdered sugar and freeze-dried strawberry powder, mixing on low speed until fully combined.
- Add flavor and texture: Stir in the vanilla extract, pinch of salt, and 1 tablespoon of milk or heavy cream. Beat on high speed for 2 to 3 minutes until the frosting is fluffy. Add more milk or cream as needed for your desired consistency.
- Decorate: Pipe or spread the strawberry buttercream evenly onto the cooled cupcakes for a beautiful and delicious finish.
Notes
- Use ripe, sweet strawberries for the best and most vibrant strawberry flavor in both the cupcakes and frosting.
- For a quicker frosting option, strawberry jam can be used as a substitute for fresh or freeze-dried strawberries in the buttercream.
- These cupcakes can be baked a day ahead and stored in an airtight container to maintain freshness.
