Strawberry Cupcakes with Strawberry Buttercream Recipe

Recipe Information

Prep Time: 25 minutes
Bake Time: 18–22 minutes
Cooling Time: 45 minutes
Total Time: 1 hour 30 minutes
Yield: 12 cupcakes

Ingredients

For the Strawberry Cupcakes

• 1½ cups (190g) all-purpose flour
• 1½ teaspoons baking powder
• ¼ teaspoon salt
• ½ cup (113g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• ½ cup (120ml) whole milk
• ¾ cup (170g) fresh strawberry puree
• 1 tablespoon sour cream

For the Strawberry Buttercream

• 1 cup (226g) unsalted butter, softened
• 3½ cups (420g) powdered sugar
• ¼ cup (60ml) strawberry puree (reduced and cooled)
• 1 teaspoon vanilla extract
• Pinch of salt

Optional Garnishes

• Fresh strawberry halves
• Freeze-dried strawberry crumbs
• White chocolate shavings
• Pink sprinkles

Instructions

Step 1: Prepare the Oven

1. Preheat your oven to 350°F (175°C).
2. Line a 12-cup muffin tin with cupcake liners.

Step 2: Make the Strawberry Puree

1. Blend fresh strawberries until smooth.
2. Measure the required amount for the cupcakes.
3. For the buttercream, simmer extra puree in a small saucepan until reduced by half.
4. Cool completely before using.

Reducing the puree intensifies the strawberry flavor and prevents runny frosting.

Step 3: Mix the Dry Ingredients

In a medium bowl, whisk together:

• Flour
• Baking powder
• Salt

Set aside.

Step 4: Cream Butter and Sugar

1. In a large bowl, beat the butter and sugar together until light and fluffy, about 3–4 minutes.
2. Add the eggs one at a time, mixing well after each addition.
3. Mix in the vanilla extract.

Step 5: Make the Batter

1. Combine the milk, strawberry puree, and sour cream in a small bowl.
2. Alternate adding the dry ingredients and strawberry mixture to the butter mixture.
3. Begin and end with the dry ingredients.
4. Mix until just combined.

Do not overmix.

Step 6: Bake

1. Fill cupcake liners about ⅔ full.
2. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
3. Cool in the pan for 5 minutes.
4. Transfer to a wire rack and cool completely.

Step 7: Make the Strawberry Buttercream

1. Beat the softened butter until creamy.
2. Gradually add powdered sugar, one cup at a time.
3. Add the cooled reduced strawberry puree, vanilla extract, and salt.
4. Beat for 3–4 minutes until light and fluffy.

If needed, add more powdered sugar for a thicker consistency.

Step 8: Frost the Cupcakes

1. Transfer the buttercream to a piping bag fitted with your favorite decorating tip.
2. Pipe generous swirls onto the cooled cupcakes.

Step 9: Decorate

1. Top with fresh strawberry halves.
2. Sprinkle with freeze-dried strawberry crumbs or decorative sprinkles.
3. Serve immediately or refrigerate until ready to enjoy.

Expert Tips

Use Real Strawberries

Fresh strawberries provide the best flavor and natural color.

Reduce the Puree

This concentrates the flavor and helps keep the buttercream stable.

Don’t Overmix the Batter

Overmixing can make cupcakes dense instead of fluffy.

Cool Completely Before Frosting

Warm cupcakes will melt the buttercream.

Variations

Strawberry Lemon Cupcakes

Add 1 tablespoon lemon zest to the batter and frosting.

Strawberry Cheesecake Cupcakes

Fill the cupcakes with sweetened cream cheese before frosting.

Chocolate-Covered Strawberry Cupcakes

Add a chocolate ganache drizzle over the buttercream.

Strawberry Shortcake Cupcakes

Fill with whipped cream and fresh strawberry pieces.

Storage

Refrigerator

Store in an airtight container for up to 4 days.

Freezer

Freeze unfrosted cupcakes for up to 2 months.

Make Ahead

Bake cupcakes one day ahead and frost before serving.

Serving Suggestions

Serve with:

• Fresh strawberries
• Vanilla ice cream
• Lemonade
• Tea or coffee
• White chocolate drizzle