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Strawberry Cupcakes with Creamy Strawberry Buttercream Recipe

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★★★★★

4.6 from 93 reviews

These Strawberry Cupcakes with Creamy Strawberry Buttercream are a delightful treat combining moist, fluffy vanilla cupcakes studded with fresh strawberries and topped with a luscious strawberry-infused buttercream. Perfect for celebrations or a sweet snack, they balance fruity freshness with classic creamy sweetness.

Ingredients

Scale

Cupcakes

  • 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

Strawberry Buttercream Frosting

  • 1 cup (about 25g) freeze-dried strawberries
  • 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
  • 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

  1. Preheat and prepare pans: Preheat your oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners. Since this recipe yields around 20 cupcakes, prepare a second pan with liners or plan to bake in batches.
  2. Make strawberry puree: Place 1/2 cup (80g) of chopped strawberries in a food processor or blender. Pulse until you achieve a chunky puree, about 1/3 cup (80g). If the strawberries get stuck, add a splash of milk to help the blending process. Set aside the puree.
  3. Reserve chopped strawberries: Set aside the remaining 3/4 cup (120g) chopped strawberries to fold into the cupcake batter later.
  4. Mix dry ingredients: In a large bowl, whisk together cake flour, baking powder, and salt. Set this mixture aside.
  5. Cream butter and sugar: In a large bowl using a handheld or stand mixer fitted with a paddle attachment, cream the softened butter and granulated sugar on medium speed until light and fluffy, about 3 minutes. Scrape down the bowl sides as needed.
  6. Add eggs and vanilla: Add the large egg, 2 egg whites, and vanilla extract to the butter mixture. Beat on medium-high speed until fully combined. Scrape the bowl regularly for even mixing.
  7. Incorporate sour cream: Beat in the full-fat sour cream. Expect the mixture to appear slightly curdled — this is normal.
  8. Combine wet and dry ingredients: Add half of the dry ingredients and half of the milk to the batter. Mix on low speed until just incorporated. Then, add the remaining dry ingredients, remaining milk, and the prepared strawberry puree. Mix gently until just combined to avoid overmixing.
  9. Fold in strawberries: Carefully fold in the reserved chopped strawberries to maintain their texture within the batter.
  10. Fill cupcake liners: Spoon the batter into cupcake liners, filling them approximately 3/4 full to allow room for rising.
  11. Bake: Bake the cupcakes for 21–24 minutes, or until the tops spring back when lightly touched and a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
  12. Cool cupcakes: Allow the cupcakes to cool in the pan for 5–10 minutes. Then transfer them to a cooling rack and cool completely before frosting.
  13. Prepare strawberry powder: Process the freeze-dried strawberries in a food processor or blender into a fine powder, yielding about 1/2 cup.
  14. Make frosting: Using a mixer with a paddle or whisk attachment, beat the softened butter on medium-high speed until creamy, about 2 minutes. Gradually add confectioners’ sugar, strawberry powder, heavy cream (or milk), and vanilla extract. Beat on low speed for 30 seconds, then increase to high speed and beat for 2 minutes. Taste the frosting and add a pinch of salt if it’s too sweet.
  15. Frost cupcakes: Frost the cooled cupcakes using your preferred method; a piping tip like Ateco #826 works beautifully for decorative swirls. Garnish with fresh strawberries if desired.
  16. Store: Cover leftover cupcakes tightly and refrigerate for up to 3 days. Use a cupcake carrier if transporting decorated cupcakes to maintain presentation.

Notes

  • For best texture, ensure all refrigerated ingredients are at room temperature before mixing.
  • Sour cream helps keep the cupcakes moist and tender; do not substitute with low-fat versions for best results.
  • Handling the batter gently after adding dry ingredients prevents tough cupcakes.
  • Freeze-dried strawberries powder can be purchased or made at home by grinding freeze-dried strawberries.
  • Use fresh strawberries for garnish to add a vibrant look and fresh flavor.
  • Store cupcakes in an airtight container to preserve freshness and prevent the frosting from drying out.
  • To enhance the strawberry flavor, you can gently brush the cupcake tops with a simple strawberry syrup before frosting.

Keywords: strawberry cupcakes, strawberry buttercream, cream frosting, fruity cupcakes, dessert cupcakes, baking, homemade cupcakes

Find it online: https://flavorsbymaya.com/strawberry-cupcakes-with-creamy-strawberry-buttercream-recipe/