Introduction

These Strawberry Cupcakes with Creamy Strawberry Buttercream are a delightful treat bursting with fresh strawberry flavor. Soft, moist cupcakes are topped with a luscious, pink buttercream that’s as beautiful as it is delicious. Perfect for spring gatherings or any time you want a berry special dessert.

A close-up view of a single cupcake with two main layers: a light yellow cake base with small red specks, and a tall swirl of pale pink strawberry frosting with a smooth, creamy texture. On top of the frosting sits a small, fresh red strawberry with dark green leaves. The cupcake is partially unwrapped from its white paper liner, resting on a white plate. Around the main cupcake, several more cupcakes with the same layers and strawberries are placed slightly out of focus, along with a few loose strawberries in the background on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 and 1/4 cups (200g) chopped strawberries, divided
2 and 1/3 cups (280g) cake flour (spooned & leveled)

2 teaspoons baking powder
1/2 teaspoon salt

3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
1 and 1/2 cups (300g) granulated sugar

1 large egg + 2 egg whites, at room temperature
2 teaspoons pure vanilla extract
1/2 cup (120g) full-fat sour cream, at room temperature

1/2 cup (120g) whole milk, at room temperature
1 cup (about 25g) freeze-dried strawberries
1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature (for frosting)

3 and 1/2 cups (420g) confectioners’ sugar
1/4 cup (60ml) heavy cream or whole milk, at room temperature
1 teaspoon pure vanilla extract

Salt, to taste
Optional for garnish: fresh strawberries

Instructions

Step 1: Preheat your oven to 350°F (177°C) and line two 12-count muffin pans with cupcake liners since this recipe makes about 20 cupcakes.

Step 2: Place 1/2 cup (80g) of the chopped strawberries into a food processor or blender and pulse until you get a chunky puree, about 1/3 cup (80g). Add a splash of milk if needed to help blend. Set aside.
Step 3: Reserve the remaining 3/4 cup (120g) chopped strawberries to fold into the batter later.
Step 4: In a large bowl, whisk together cake flour, baking powder, and salt. Set aside.

Step 5: In another large bowl, cream the butter and sugar on medium speed using a mixer until light and fluffy, about 3 minutes. Scrape down the bowl as needed.
Step 6: Add the egg, egg whites, and vanilla extract, beating on medium-high speed until combined. Scrape the bowl again. Then mix in the sour cream; the batter may look curdled, which is normal.
Step 7: Add half the dry ingredients and half the milk to the wet mixture, mixing on low speed to combine. Then add the remaining dry ingredients, milk, and the strawberry puree. Mix until just combined—avoid over-mixing. The batter should be creamy and thick.

Step 8: Gently fold in the reserved chopped strawberries.
Step 9: Spoon the batter into cupcake liners, filling each about 3/4 full. Bake for 21–24 minutes, or until tops spring back to the touch and a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
Step 10: Let cupcakes cool in the pan for 5–10 minutes before transferring them to a cooling rack. Cool completely before frosting.

Step 11: For the frosting, process the freeze-dried strawberries into a fine powder using a food processor or blender, about 1/2 cup.
Step 12: In a large bowl, beat the butter on medium-high speed until creamy, about 2 minutes. Add confectioners’ sugar, strawberry powder, cream, and vanilla. Beat on low speed for 30 seconds, then on high speed for 2 minutes. Taste and add a pinch of salt if the frosting is too sweet.
Step 13: Frost the cooled cupcakes as desired. Garnish with fresh strawberries if using.

Tips & Variations

For extra strawberry flavor, try folding in small chunks of fresh strawberries or adding a teaspoon of strawberry jam to the batter.
If you don’t have freeze-dried strawberries, substitute with strawberry extract for the frosting but reduce the liquid slightly.
Make sure all ingredients are at room temperature for a smooth batter and even baking.

Storage

Store leftover cupcakes tightly covered in the refrigerator for up to 3 days. Use a cupcake carrier for decorated cupcakes to keep the frosting intact during transport. Allow refrigerated cupcakes to come to room temperature before serving for best flavor. Reheat briefly in the microwave if you prefer them warm.

How to Serve

This image shows a cupcake cut in half on a white marbled surface, revealing a light beige cake base with visible small pieces of red strawberry mixed inside. On top of the cake is a thick, fluffy layer of pink strawberry frosting, swirled with a smooth texture and small darker pink specks. A whole, fresh red strawberry with green leaves sits on the right side of the frosting layer, adding a fresh touch. In the blurry background, two more cupcakes with the same pink frosting and strawberries can be seen. The cupcake wrapper is partly peeled back, showing a white paper liner. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes in advance?

Yes, you can bake the cupcakes a day ahead and store them cooled in an airtight container. Frost just before serving to keep the buttercream fresh.

Can I freeze these cupcakes?

Unfrosted cupcakes freeze well for up to 3 months. Thaw completely before frosting. Freezing frosted cupcakes is not recommended as the texture of the frosting may change.