If you’ve been searching for the perfect sweet treat that combines both fluffy texture and rich flavor, look no further than Strawberry Cupcakes with Buttercream. These delightful little cakes offer a tender crumb infused with fresh strawberries, topped with a luscious, creamy buttercream frosting that melts in your mouth. Whether you’re celebrating a special occasion or just need a pick-me-up, this recipe brings joy to every bite and is sure to be a crowd-pleaser.

Why You’ll Love This Recipe

Fresh Flavor Bliss: The natural sweetness of real strawberries brightens each cupcake with a burst of refreshing taste.
Perfectly Moist Texture: Light and airy crumb ensures every bite feels soft and indulgent without being dense.
Rich Buttercream Delight: Silky, smooth frosting adds just the right amount of sweetness and creaminess.
Simple Ingredients: Uses pantry staples, plus fresh strawberries for an approachable yet impressive dessert.
Versatile for Any Occasion: Ideal for birthday parties, afternoon teas, or cozy family gatherings.

Ingredients You’ll Need

This recipe is all about balancing simple, quality ingredients to bring out the best in each cupcake and frosting swirl. Each item plays a role—from strawberries lending vibrant color and natural juice, to the butter creating richness in the frosting.

Fresh Strawberries: Ripe and juicy berries add authentic strawberry flavor and pink hue.
All-purpose Flour: The foundation for soft, tender cupcakes.
Baking Powder: Helps the cupcakes rise light and fluffy.
Granulated Sugar: Sweetens the batter for balanced taste.
Unsalted Butter: Adds creaminess and depth to both cupcake and buttercream.
Eggs: Provide structure and moisture to the cupcakes.
Milk: Keeps the batter smooth and tender.
Vanilla Extract: Enhances the overall flavor with warm, inviting notes.
Powdered Sugar: Key ingredient for the silky buttercream frosting.
Salt: Balances sweetness and intensifies flavors.

Variations for Strawberry Cupcakes with Buttercream

One of the best parts about this recipe is how easy it is to tailor it to your personal tastes or dietary needs. Feel free to get creative and enjoy dessert your way!

Vegan Version: Use plant-based butter and flax eggs to make these cupcakes vegan-friendly without sacrificing taste.
Gluten-Free Option: Substitute all-purpose flour with a 1:1 gluten-free baking blend for naturally delicious cupcakes.
Chocolate-Strawberry Blend: Add cocoa powder to the batter for a decadent twist on the classic flavor pairing.
Berry Medley: Mix in blueberries or raspberries along with strawberries to add bursts of different berry flavors.
Lower Sugar: Reduce sugar slightly or swap for a natural sweetener like honey or maple syrup in the frosting.

Irresistible Strawberry Cupcakes with Buttercream Delight

How to Make Strawberry Cupcakes with Buttercream

Step 1: Prep the Strawberries

Wash, hull, and finely chop fresh strawberries. For a smoother texture in the cupcake, you can puree half of the berries and fold them into the batter.

Step 2: Make the Cupcake Batter

Cream together the unsalted butter and granulated sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract. Alternate adding dry ingredients (flour, baking powder, and salt) and milk, mixing gently to combine.

Step 3: Incorporate Strawberries

Gently fold chopped and pureed strawberries into the batter, taking care not to overmix to keep the cupcakes tender.

Step 4: Bake the Cupcakes

Divide the batter evenly among lined muffin tins. Bake in a preheated oven at 350°F (175°C) for 18-22 minutes, or until a toothpick inserted comes out clean.

Step 5: Prepare the Buttercream Frosting

Beat softened unsalted butter until creamy, then gradually add powdered sugar and a pinch of salt. Mix in a small amount of pureed strawberries or strawberry extract to give a natural pink color and subtle fruit flavor.

Step 6: Frost and Decorate

Once cupcakes are completely cool, pipe or spread the buttercream generously on top. Add fresh strawberry slices or sprinkles for a finishing touch.

Pro Tips for Making Strawberry Cupcakes with Buttercream

Room Temperature Ingredients: Using butter, eggs, and milk at room temperature helps create a smooth, well-mixed batter.
Don’t Overmix: Fold in the strawberries gently to keep the cupcakes light and airy.
Strawberry Purée Control: Adjust the amount of strawberry puree based on moisture; too much can make the batter soggy.
Chill the Buttercream: If your buttercream gets too soft, pop it in the fridge for 10 minutes before frosting.
Use Fresh Strawberries: For the best flavor and vibrant color, always use ripe, fresh strawberries.

How to Serve Strawberry Cupcakes with Buttercream

Garnishes

Top with fresh strawberry slices, tiny mint leaves, or light dustings of powdered sugar to add a charming and appetizing look.

Side Dishes

Pair these cupcakes with a dollop of whipped cream, a scoop of vanilla ice cream, or a side of fresh fruit salad for a delightful dessert spread.

Creative Ways to Present

Arrange cupcakes on a tiered cake stand or serve in pretty cupcake wrappers that match your event theme for an extra special touch.

Make Ahead and Storage

Storing Leftovers

Store strawberry cupcakes with buttercream in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days to keep the frosting fresh.

Freezing

Wrap unfrosted cupcakes tightly in plastic wrap and freeze for up to 3 months. Thaw completely before frosting with buttercream.

Reheating

Warm cupcakes slightly in the microwave for 10-15 seconds to bring back softness, but avoid reheating frosted cupcakes to preserve texture and appearance.

FAQs

Can I use frozen strawberries in the recipe?

Yes, you can use frozen strawberries, but be sure to thaw and drain excess liquid before incorporating them to avoid soggy cupcake batter.

How do I prevent the buttercream from melting?

Keep the cupcakes in a cool environment and chill the frosting before applying; avoid leaving cupcakes in direct sunlight or warm rooms.

Can I substitute butter with margarine in this recipe?

Butter is preferred for its flavor and texture, but if necessary, margarine can be used for the cupcakes and frosting with a slight change in taste.

How many cupcakes does this recipe make?

This recipe yields approximately 12 standard-sized cupcakes, perfect for sharing or gifting.

Is this recipe kid-friendly?

Absolutely! The sweet, fruity flavors and creamy frosting are usually a big hit with kids and adults alike.

Final Thoughts

Strawberry Cupcakes with Buttercream provide a delightful way to celebrate any moment with sweetness and charm. From the tender crumb infused with fresh strawberry goodness to the velvety buttercream that crowns each cupcake, this recipe invites you to bake with joy and share with loved ones. Give these cupcakes a try—you’ll soon see why they become a favorite in your dessert rotation!

Strawberry Cupcakes with Buttercream

Author: admin
Total Time: 40 minutes
Yield: 12 cupcakes 1x
Diet: Gluten Free Optional

Print Recipe

Description

Strawberry Cupcakes with Buttercream are moist, fluffy cupcakes infused with fresh strawberries and topped with a smooth, creamy buttercream frosting with natural strawberry flavor. Perfect for any occasion, these cupcakes combine fresh flavor, light texture, and rich frosting for a truly delightful treat.

Ingredients

Scale

Cupcake Ingredients

1 cup fresh strawberries, washed, hulled, and finely chopped (plus some pureed)
1 ¾ cups all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
¾ cup granulated sugar
½ cup unsalted butter, softened
2 large eggs, at room temperature
½ cup milk, at room temperature
1 teaspoon vanilla extract

Buttercream Frosting Ingredients

½ cup unsalted butter, softened
2 to 2 ½ cups powdered sugar, sifted
Pinch of salt
1 to 2 tablespoons pureed strawberries or strawberry extract (for color and flavor)

Instructions

Prep the Strawberries: Wash, hull, and finely chop fresh strawberries. To achieve a smoother texture in the cupcakes, puree half of the berries and set aside.
Make the Cupcake Batter: Cream the softened unsalted butter with granulated sugar until the mixture is light and fluffy. Add the eggs one at a time, beating well after each. Stir in the vanilla extract. Alternate adding the dry ingredients (all-purpose flour, baking powder, salt) and the milk, mixing gently just until combined.
Incorporate Strawberries: Gently fold in the chopped and pureed strawberries into the batter, being careful not to overmix to maintain a tender cupcake texture.
Bake the Cupcakes: Divide the batter evenly into lined muffin tins. Bake in a preheated oven at 350°F (175°C) for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool completely before frosting.
Prepare the Buttercream Frosting: Beat the softened unsalted butter until creamy. Gradually add powdered sugar and salt, mixing well. Stir in pureed strawberries or strawberry extract to achieve a natural pink color and subtle strawberry flavor.
Frost and Decorate: Once cupcakes are fully cooled, pipe or spread the buttercream generously on top. Decorate with fresh strawberry slices or sprinkles as desired.

Notes

Use room temperature butter, eggs, and milk for a smooth, well-mixed batter.
Fold strawberries gently into batter to keep cupcakes light and airy.
Adjust strawberry purée amount to avoid making batter too wet or soggy.
If buttercream becomes too soft, chill it in the refrigerator for 10 minutes before frosting.
Always use ripe, fresh strawberries for best flavor and color.

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

Nutrition

Serving Size: 1 cupcake
Calories: 320 kcal
Sugar: 28 g
Sodium: 150 mg
Fat: 18 g
Saturated Fat: 11 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 1 g
Protein: 3 g
Cholesterol: 55 mg

Keywords: strawberry cupcakes, buttercream frosting, fresh strawberry dessert, moist cupcakes, homemade cupcakes