Why You’ll Love This Recipe

Strawberry Cupcakes are soft, moist, and bursting with real strawberry flavor. Topped with a luscious strawberry buttercream, these cupcakes are perfect for spring and summer celebrations, birthdays, or any time you’re craving a fruity dessert. Their natural sweetness and vibrant pink hue make them as beautiful as they are delicious.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

fresh strawberries
all-purpose flour
baking powder
baking soda
salt
unsalted butter
granulated sugar
eggs
vanilla extract
buttermilk

For the Strawberry Buttercream:
unsalted butter
confectioners’ sugar
pureed or freeze-dried strawberries
vanilla extract
heavy cream or milk

directions

Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.

Puree the fresh strawberries and reduce them in a saucepan over medium heat until thickened. Let cool.

In a mixing bowl, whisk together flour, baking powder, baking soda, and salt.

In another bowl, cream the butter and sugar until light and fluffy.

Add the eggs one at a time, mixing well, then add the vanilla extract and cooled strawberry reduction.

Alternate adding the dry ingredients and buttermilk to the batter, starting and ending with the dry mixture. Mix until just combined.

Scoop the batter into the cupcake liners, filling each about 2/3 full.

Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.

Cool the cupcakes completely on a wire rack before frosting.

To make the buttercream, beat the butter until creamy, then add confectioners’ sugar, strawberry puree or powder, vanilla, and a splash of cream. Beat until fluffy.

Frost the cooled cupcakes as desired.

Servings and timing

This recipe yields approximately 12 cupcakes.
Preparation time: 20 minutes
Baking time: 18-22 minutes
Cooling and frosting time: 30 minutes
Total time: 1 hour 10 minutes

Variations

Add chopped fresh strawberries to the batter for extra bursts of fruit.
Use cream cheese frosting instead of buttercream for a tangy twist.
Top with a fresh strawberry or decorative sprinkles for a festive touch.
Make a strawberry filling by hollowing out the center and adding jam or compote.

storage/reheating

Store Strawberry Cupcakes in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
To freeze, wrap each cupcake individually and store for up to 2 months. Thaw in the fridge overnight before serving.
Let refrigerated cupcakes sit at room temperature for 20 minutes before eating for best flavor and texture.

FAQs

Can I use frozen strawberries?
Yes, just thaw and drain them well before pureeing.

How do I make the cupcakes more pink?
Add a drop or two of pink or red food coloring if desired.

Why are my cupcakes dense?
Overmixing or incorrect measurements can cause dense cupcakes. Mix until just combined.

Can I use strawberry extract?
Yes, it can enhance the flavor, especially if fresh strawberries are mild.

What can I use instead of buttermilk?
You can mix 1/2 cup milk with 1/2 tablespoon vinegar or lemon juice as a substitute.

Do these cupcakes need to be refrigerated?
Only if frosted or filled with perishable ingredients.

Can I make these gluten-free?
Yes, use a 1:1 gluten-free flour blend for best results.

What’s the best way to frost them?
Use a piping bag with a star tip for a pretty swirl or spread with a spatula for a rustic look.

Are these good for parties?
Absolutely! Their bright color and fresh taste make them a crowd favorite.

Can I double the recipe?
Yes, this recipe scales well for larger batches.

Conclusion

Strawberry Cupcakes are a sweet and fruity dessert that’s perfect for any occasion. With their moist crumb and rich strawberry buttercream, they offer a burst of berry flavor in every bite. Whether you’re baking for a celebration or just treating yourself, these cupcakes are sure to brighten your day.