Sweet Strawberry Cupcakes with Dreamy Buttercream Recipe

Sweet memories flood back when I whip up these delightful strawberry cupcakes that burst with summer’s vibrant essence.

Juicy berries dance through soft, tender crumbs creating pure bliss in every bite.

Baking these treats feels like a warm hug from childhood kitchens.

Soft pink frosting swirls delicately across each cupcake, promising pure indulgence.

Seasonal strawberries lend their natural sweetness and gorgeous color to this irresistible dessert.

Simple ingredients transform into something magical with just a few gentle mixing techniques.

You’ll adore how these cupcakes make ordinary moments feel extraordinary.

Grab a fork and let pure deliciousness begin!

FAQs

• Can I use frozen strawberries instead of fresh ones?

Yes, thaw and drain frozen strawberries completely before pureeing to ensure the right moisture level in your cupcakes and frosting.

• How do I prevent my cupcakes from being dense?

Make sure to cream butter and sugar thoroughly until light and fluffy, and avoid overmixing the batter after adding dry ingredients to keep the texture soft and tender.

• What's the best way to get intense strawberry flavor?

Use ripe, fresh strawberries and puree them completely. The natural sweetness and color will enhance both the cupcake and buttercream.

• How can I tell if my cupcakes are done baking?

Insert a toothpick into the center of a cupcake – if it comes out clean or with just a few crumbs, they’re perfectly baked.

Why Strawberry Cupcakes With Strawberry Buttercream Delight

• Burst of Fresh Flavor: Packed with real strawberry puree in both cake and frosting, these cupcakes deliver an authentic, fruity taste that feels fresh and vibrant.
• Perfect for Sweet Celebrations: Ideal for birthday parties, bridal showers, potlucks, or any gathering where you want to impress guests with a beautiful, delicious dessert that looks professionally made.
• Customize with Ease: Adaptable recipe allows for personal touches like adding fresh strawberry slices on top or experimenting with different frosting techniques to match your style and mood.

Ingredients for Strawberry Cupcakes With Strawberry Buttercream

• All-Purpose Flour: A fundamental dry ingredient that provides structure for the cupcakes.
• Granulated Sugar: Adds sweetness and helps create a tender cake texture.
• Unsalted Butter: Provides rich flavor and moisture to the cupcake batter.
• Eggs: Bind the ingredients together and contribute to the cupcake's soft texture.
• Fresh Strawberries: Offer natural fruity flavor and color to the cupcake batter.

• Milk: Adds moisture and helps create a smooth cake consistency.
• Vanilla Extract: Enhances the overall flavor profile of the cupcakes.
• Baking Powder: Helps the cupcakes rise and become light and fluffy.
• Salt: Balances the sweetness and enhances the other flavors in the cupcake.

• Powdered Sugar, Unsalted Butter: Create a smooth and creamy frosting base with classic sweetness.
• Strawberry Puree, Vanilla Extract: Add fruity flavor and depth to the buttercream frosting.

How to Make Strawberry Cupcakes With Strawberry Buttercream

Step 1: Prepare Baking Workspace

Set the oven to roast at 350°F.

Grab a cupcake tin and line it with adorable paper liners that will cradle your delightful strawberry treats.

Step 2: Mix Dry Foundation

Grab a mixing bowl and combine flour, baking powder, and a pinch of salt.

Whisk these ingredients until they’re perfectly blended and airy.

Step 3: Create Creamy Base

Grab your electric mixer and whip butter and sugar together until the mixture transforms into a fluffy cloud-like texture.

Drop in eggs and vanilla, mixing until everything is smooth and dreamy.

Step 4: Blend Fruity Goodness

• Pureed strawberries
• Milk

Slowly incorporate dry ingredients, stirring until the batter becomes silky and combined.

Step 5: Bake Cupcake Magic

Scoop batter into prepared cupcake liners.

Slide the tin into the oven and bake for 18-22 minutes.

The cupcakes are done when they’re golden and a toothpick comes out clean.

Let them cool completely on a wire rack.

Step 6: Whip Up Strawberry Buttercream

Beat butter until it’s super creamy.

• Strawberry puree
• Vanilla

Frost each cupcake with this luscious, pink-tinted buttercream for a stunning finish.

Tips for Strawberry Cupcakes With Strawberry Buttercream

• Choose deep red, fragrant strawberries for the most intense flavor and natural sweetness in your cupcakes.
• Gently fold ingredients until just combined to keep cupcakes tender and prevent tough, dense texture.
• Ensure butter, eggs, and milk are at room temperature for smoother batter and more even baking.
• Strain strawberry puree to remove seeds for a silky buttercream and cupcake filling without texture interruptions.
• Allow cupcakes to cool entirely to prevent buttercream from melting and ensure clean, beautiful decoration.

Variations of Strawberry Cupcakes With Strawberry Buttercream

• Gluten-Free Strawberry Cupcakes: Replace wheat flour with almond or gluten-free blend for celiac-friendly option.
• Vegan Strawberry Delight: Swap butter for coconut oil, eggs for flax eggs, and use plant-based milk to create dairy-free version.
• Chocolate-Strawberry Fusion: Add cocoa powder to cupcake batter and mix chocolate chips into strawberry buttercream for rich variation.
• Low-Sugar Berry Cupcakes: Use monk fruit sweetener instead of sugar and incorporate Greek yogurt for healthier alternative with reduced calories.

Serving Strawberry Cupcakes With Strawberry Buttercream

• Berry Brunch Delight: Serve these cupcakes alongside fresh fruit salad and mimosas for a stunning weekend morning spread.
• Elegant Dessert Platter: Arrange cupcakes on a tiered stand with fresh strawberry slices and mint leaves for a gorgeous presentation at dinner parties.
• Tea Time Treat: Pair these strawberry cupcakes with light chamomile or earl grey tea for a delightful afternoon snack that feels sophisticated and sweet.
• Summer Picnic Star: Pack these cupcakes in a cute carrier for outdoor gatherings, adding a pop of fruity color to your picnic basket.

Storing Strawberry Cupcakes With Strawberry Buttercream

• Store frosted cupcakes in an airtight container in the refrigerator for up to 3-4 days. Cover loosely with plastic wrap to prevent buttercream from absorbing other food odors.
• Wrap unfrosted cupcakes individually in plastic wrap, then place in a freezer bag. Freeze for up to 2 months. Thaw at room temperature before frosting.
• Remove refrigerated cupcakes 30 minutes before serving to soften buttercream. Keep at room temperature for best texture and flavor.
• Warm refrigerated cupcakes in the microwave for 10-15 seconds on low power. Avoid overheating to prevent drying out the delicate cake.

Strawberry Cupcakes With Strawberry Buttercream Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 37 reviews

• Total Time: 42 minutes
• Yield: 12 1x

Print Recipe

Pin Recipe

Description

Heavenly strawberry cupcakes with strawberry buttercream bring summer’s sweetest essence to your dessert table. Light, fruity layers packed with fresh berry flavor promise delightful moments that melt in your mouth and leave you craving more.

---

Ingredients

Scale 1x2x3x

Main Ingredients:

• 2 cups all-purpose flour
• 1/2 cup unsalted butter
• 1/2 cup granulated sugar
• 2 eggs
• 1/2 cup fresh strawberries (pureed)

Leavening and Seasoning:

• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract

Liquid Ingredients:

• 1/4 cup whole milk

Buttercream Ingredients:

• 1 cup unsalted butter
• 2 cups powdered sugar
• 1/4 cup fresh strawberries (pureed)
• 1 teaspoon vanilla extract

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare the oven by heating to 350F (175C) and arrange paper liners in a cupcake tin.
2. Sift together flour, baking powder, and salt in a medium mixing bowl to ensure smooth texture and eliminate potential lumps.
3. Using an electric mixer, cream butter and sugar until the mixture becomes pale and voluminous, approximately 3-4 minutes. Incorporate eggs one at a time, then blend in vanilla extract until fully integrated.
4. Gently fold pureed strawberries and milk into the butter mixture, creating a smooth and consistent batter. Gradually introduce dry ingredients, mixing until just combined to prevent overmixing.
5. Evenly distribute batter into prepared cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted comes out clean.
6. Allow cupcakes to cool completely on a wire rack, which prevents condensation and maintains their delicate texture.
7. For buttercream, whip butter until it becomes light and fluffy. Slowly incorporate powdered sugar, creating a smooth consistency. Blend in strawberry puree and vanilla extract until the frosting reaches a creamy, spreadable texture.
8. Once cupcakes are entirely cooled, generously frost each with the strawberry buttercream using a piping bag or offset spatula.

Notes

• Select ripe, bright red strawberries for the most intense flavor and natural sweetness in both the cupcake batter and buttercream.
• Strain strawberry puree through a fine-mesh sieve to remove seeds, ensuring a smooth texture and preventing graininess in the cupcakes and frosting.
• Use room temperature ingredients like butter, eggs, and milk to help them blend more evenly and create a more consistent cupcake batter that rises perfectly.
• For a dairy-free version, substitute dairy milk with almond or oat milk, and use vegan butter alternatives to make these cupcakes accessible to more dietary preferences.

• Prep Time: 20 minutes
• Cook Time: 22 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 210 kcal
• Sugar: 18 g
• Sodium: 120 mg
• Fat: 10 g
• Saturated Fat: 6 g
• Unsaturated Fat: 3 g
• Trans Fat: 0.2 g
• Carbohydrates: 28 g
• Fiber: 1 g
• Protein: 2 g
• Cholesterol: 45 mg