Strawberry Cupcakes with Strawberry Buttercream

These tender strawberry cupcakes are a celebration of real fruit flavor in both cake and frosting. Soft, moist cupcakes studded with chopped strawberries have a delicate crumb and a faintly sweet, tart aroma that makes them perfect for spring gatherings, birthday parties, or an afternoon treat with tea. The buttercream is lightened with freeze-dried strawberry powder for an intense, natural strawberry color and flavor without watering down the frosting. Expect a balance of buttery richness from the cake and a bright, concentrated strawberry sweetness in the frosting. If you enjoy exploring cupcake recipes, you may also like this version of pecan pie cupcakes with brown sugar frosting, and for a bright citrus twist try the approach used in this 2 ingredient orange crush cupcakes recipe for inspiration.

Ingredients

1 and 1/4 cups (200g) chopped strawberries, divided
Short note: Use ripe strawberries for the best natural sweetness; half will be pureed, half folded into batter.
2 and 1/3 cups (280g) cake flour
Short note: Cake flour yields a tender, fine crumb; measure by spooning into the cup and leveling.
2 teaspoons baking powder
Short note: Provides lift and a light texture.
1/2 teaspoon salt
Short note: Enhances sweetness and balances flavors.
3/4 cup (170g) unsalted butter, softened
Short note: Softened butter creams with sugar for a light batter; room temperature is best.
1 and 1/2 cups (300g) granulated sugar
Short note: Sweetens and helps create structure when creamed with butter.
1 large egg
Short note: Adds richness and stability to the cake.
2 egg whites
Short note: Additional whites lighten the batter without extra yolk fat.
2 teaspoons pure vanilla extract
Short note: Rounds out flavor and complements strawberry notes.
1/2 cup (120g) full-fat sour cream
Short note: Adds moisture and slight tang for a tender crumb.
1/2 cup (120g) whole milk
Short note: Thins the batter slightly and adds richness.
1 cup (about 25g) freeze-dried strawberries
Short note: Ground into powder to flavor and color the buttercream.
3 and 1/2 cups (420g) confectioners’ sugar
Short note: Sweetens and stabilizes the buttercream for piping.
1/4 cup (60ml) heavy cream or whole milk
Short note: Adds creaminess to the frosting and adjusts consistency.
1 teaspoon pure vanilla extract
Short note: Enhances the buttercream flavor.
Salt, to taste
Short note: A pinch brings out sweetness in the frosting.
Fresh strawberries, for garnish (optional)
Short note: Slice or halve for a pretty, fresh topping.

You might find other cupcake ideas inspiring, like this alternate take on pecan pie cupcakes with brown sugar frosting.

Step-by-step Instructions

Preheat and prepare pans. Preheat your oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners so they are ready when your batter is mixed.
Make the strawberry puree. Place 1/2 cup of the chopped strawberries in a food processor or blender and pulse until a chunky puree forms. Set this puree aside. Reserve the remaining 3/4 cup of chopped strawberries to fold into the batter later.
Whisk dry ingredients. In a large bowl, whisk together the cake flour, baking powder, and salt. Set the bowl aside so the dry mix is ready to add.
Cream butter and sugar. In another large bowl, cream the softened butter and granulated sugar until light and fluffy, about 3 minutes using a hand mixer or stand mixer on medium speed.
Add eggs and vanilla. Add in the egg, egg whites, and 2 teaspoons pure vanilla extract to the creamed butter and sugar, and mix until combined.
Incorporate sour cream. Beat in the 1/2 cup full-fat sour cream until the mixture is fully combined and smooth.
Combine dry and wet ingredients with milk and puree. Gradually add half of the dry ingredients along with half of the milk, mixing on low speed until just combined. Repeat with the remaining dry ingredients, the remaining milk, and the reserved strawberry puree, mixing on low speed until just combined. Tip: Do not overmix; stop when you see no streaks of flour.
Fold in reserved strawberries. Gently fold in the reserved 3/4 cup chopped strawberries so they are evenly distributed without breaking up too much.
Fill liners and bake. Spoon the batter into the cupcake liners, filling them about 3/4 full. Bake for 21 to 24 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 to 10 minutes, then transfer them to a wire rack to cool completely before frosting.
Make the strawberry buttercream. While the cupcakes cool, process the freeze-dried strawberries into a fine powder using a food processor or blender. In a large bowl, beat the softened 3/4 cup unsalted butter until creamy. Gradually add the 3 and 1/2 cups confectioners’ sugar, the strawberry powder, 1/4 cup heavy cream or whole milk, 1 teaspoon vanilla extract, and a pinch of salt, beating until the frosting is combined and fluffy. Adjust cream or sugar to reach your preferred piping consistency.
Frost and garnish. Frost the cooled cupcakes with the strawberry buttercream using an offset spatula or piping bag. Optionally, top each cupcake with a fresh strawberry slice for a pretty finish.

Recipe Details

Prep Time: 20 minutes
Cook Time: 22 minutes (baking)
Total Time: 1 hour (includes cooling time)
Servings: 12 cupcakes
Calories: Approximately 485 kcal per cupcake

Tips, Storage & Variations

Tips
- Use room temperature butter, eggs, and sour cream for a smoother batter and even baking.
- Pulse the freeze-dried strawberries until very fine for streak-free buttercream.
- If your frosting is too soft, chill it for 10 to 15 minutes then beat again to firm up.
Storage
- Store frosted cupcakes tightly covered in the refrigerator for up to 4 days. Bring to room temperature before serving for the best texture.
- Unfrosted cupcakes can be stored in an airtight container at room temperature for 2 days, then refrigerated.
Freezing
- Freeze unfrosted cupcakes in a single layer on a baking sheet until solid, then transfer to a freezer bag for up to 3 months. Thaw in the refrigerator and then at room temperature before frosting.
- Frosted cupcakes can be frozen in an airtight container for up to 1 month. Thaw overnight in the refrigerator.
Flavor variations using only the ingredients on hand
- Stronger strawberry flavor: increase the fold-in chopped strawberries slightly from the reserved amount, keeping texture in mind.
- Lighter frosting: use whole milk instead of heavy cream to thin the buttercream for a lighter mouthfeel.
- Extra fruity texture: fold a small spoonful of the strawberry puree into several cupcakes before baking for a marbled effect.

For a fresh salad pairing or a contrasting flavor plate, consider a fruit-forward side like apple salad with honeycrisp apples.

FAQ

How do I keep cupcakes moist?
Use room temperature ingredients, do not overmix the batter, and avoid overbaking; remove from oven as soon as a toothpick comes out clean.
Can I use frozen strawberries?
Yes, thaw and drain them well, then pat dry before chopping to avoid excess moisture.
How do I make the freeze-dried strawberry powder?
Process the freeze-dried strawberries in a clean food processor or blender until they form a fine powder.
Can I use whole wheat flour instead of cake flour?
Cake flour is recommended for a tender crumb; substituting will change the texture.
How long does the buttercream last?
The frosting will keep in the refrigerator in a sealed container for up to 4 days; rewhip briefly before using.
Can I pipe the frosting and store the cupcakes?
Yes, pipe and then refrigerate the cupcakes; bring to room temperature before serving for best flavor.

Conclusion

I hope you enjoy making these Strawberry Cupcakes with Strawberry Buttercream for any special occasion or a simple sweet craving. For more detailed variations and step-by-step photos, see this tested recipe for Strawberry Cupcakes with Strawberry Buttercream Frosting. If you want another fresh strawberry take with slightly different technique, check out Fresh Strawberry Cupcakes – Life Love and Sugar. Please try the recipe, share your results, and enjoy a cozy moment with a strawberry cupcake.