These strawberry cupcakes with creamy strawberry buttercream are the ultimate treat for strawberry lovers. Made with fresh, juicy strawberries in both the cake and frosting, these cupcakes are bursting with fruity flavor. The tender, fluffy cupcakes are topped with a luscious buttercream that’s infused with real strawberries, making each bite full of fresh, summery sweetness. Whether you're celebrating a birthday, hosting a garden party, or simply want a delicious dessert, these strawberry cupcakes are sure to impress!

Let’s dive into this easy-to-follow recipe and create these beautiful, mouthwatering strawberry cupcakes with creamy strawberry buttercream!

What Are Strawberry Cupcakes?

Strawberry cupcakes are light, moist cakes made with fresh strawberries in the batter, which gives them a natural sweetness and beautiful pink color. These cupcakes are often paired with strawberry-flavored buttercream for a double dose of strawberry goodness. The result is a fruity, vibrant, and flavorful dessert that’s perfect for any occasion. In this recipe, we’ll use both fresh strawberries and strawberry puree to pack the cupcakes and frosting with as much strawberry flavor as possible.

Ingredients List for Strawberry Cupcakes with Creamy Strawberry Buttercream

Here’s everything you’ll need to make these delicious, fruity strawberry cupcakes with strawberry buttercream frosting. Fresh, ripe strawberries are key to getting the best flavor, so be sure to use good-quality strawberries.

For the Strawberry Cupcakes:

1 ½ cups all-purpose flour: The base of the cupcakes.
1 teaspoon baking powder: Helps the cupcakes rise and stay fluffy.
¼ teaspoon baking soda: Adds lightness and ensures a tender crumb.
¼ teaspoon salt: Balances the sweetness and enhances the flavor.
½ cup unsalted butter, softened: Adds richness and moisture to the cupcakes.
¾ cup granulated sugar: Sweetens the cupcakes and helps create a tender texture.
2 large eggs, room temperature: Binds the ingredients together and adds structure.
¼ cup milk: Adds moisture and keeps the cupcakes soft and fluffy.
¼ cup strawberry puree: Made from fresh strawberries, this adds a fruity flavor to the batter.
1 teaspoon vanilla extract: Enhances the overall flavor.
½ cup finely chopped fresh strawberries: Adds bursts of strawberry flavor in every bite.

For the Creamy Strawberry Buttercream:

½ cup unsalted butter, softened: The base for a creamy, rich frosting.
3 ½ cups powdered sugar: Sweetens and thickens the frosting.
¼ cup strawberry puree: Adds natural strawberry flavor and color.
1 teaspoon vanilla extract: Enhances the flavor of the frosting.
1-2 tablespoons heavy cream (or milk): Adjusts the consistency of the frosting.
Pinch of salt: Balances the sweetness.

Optional Garnishes:

Fresh strawberries: For a beautiful, fruity topping.
Strawberry slices: To decorate the tops of the cupcakes.
Sprinkles or edible glitter: For a fun, festive touch.

Substitutions and Variations

Feel free to adjust this strawberry cupcake recipe to fit your dietary needs or flavor preferences. Here are some substitution ideas and variations:

Gluten-Free Option: Substitute the all-purpose flour with a gluten-free 1:1 baking flour blend.
Dairy-Free: Use plant-based butter and almond or coconut milk in place of dairy butter and milk.
Vegan Version: Use dairy-free butter and milk, and replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg).
Lemon Strawberry Cupcakes: Add 1 tablespoon of lemon zest to the batter for a refreshing lemony twist.
Strawberry Cream Cheese Frosting: Replace half of the butter in the frosting with cream cheese for a tangy, creamy variation.

Step-by-Step Cooking Instructions

Now that you’ve gathered your ingredients, follow these step-by-step instructions to make delicious, fruity strawberry cupcakes with a creamy strawberry buttercream frosting.

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper cupcake liners to prevent the cupcakes from sticking.

Step 2: Prepare the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this mixture aside for later.

Step 3: Cream the Butter and Sugar

In a large mixing bowl, use an electric hand mixer or stand mixer to beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes. This step ensures your cupcakes will be light and tender.

Step 4: Add the Eggs and Vanilla

Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Stir in the vanilla extract.

Step 5: Add the Strawberry Puree

Stir the strawberry puree into the wet mixture. This will give the cupcakes their natural strawberry flavor and a subtle pink color.

Step 6: Combine the Wet and Dry Ingredients

Gradually add the dry ingredient mixture to the wet ingredients, alternating with the milk. Start and end with the dry ingredients, mixing just until combined after each addition. Be careful not to overmix the batter.

Step 7: Fold in the Chopped Strawberries

Gently fold in the finely chopped fresh strawberries, distributing them evenly throughout the batter.

Step 8: Fill the Cupcake Liners

Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.

Step 9: Bake the Cupcakes

Bake the cupcakes in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean. The tops should be lightly golden and spring back when touched.

Step 10: Cool the Cupcakes

Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely before frosting.

Step 11: Make the Strawberry Buttercream Frosting

While the cupcakes are cooling, prepare the strawberry buttercream frosting:

Beat the butter: In a large mixing bowl, beat the softened butter on medium speed until creamy and smooth.
Add the powdered sugar: Gradually add the powdered sugar, ½ cup at a time, mixing well after each addition.
Add strawberry puree: Mix in the strawberry puree and vanilla extract. If the frosting is too thick, add 1 tablespoon of heavy cream or milk to thin it out. If it’s too thin, add more powdered sugar.
Adjust the consistency: Continue beating until the frosting is light and fluffy, adjusting the consistency as needed.

Step 12: Frost the Cupcakes

Once the cupcakes are completely cool, frost them with the strawberry buttercream using a piping bag or an offset spatula. Decorate with fresh strawberries or any additional garnishes you like.

How to Cook Strawberry Cupcakes: A Step-by-Step Guide

Use Room Temperature Ingredients: For the best results, make sure your butter, eggs, and milk are at room temperature for smooth, even mixing.
Don’t Overmix the Batter: Overmixing can cause the cupcakes to become dense. Mix just until the dry ingredients are incorporated.
Check for Doneness: Use a toothpick to test if the cupcakes are done. If it comes out clean or with a few moist crumbs, they’re ready.

Common Mistakes to Avoid

Here are a few common mistakes to watch out for when making strawberry cupcakes:

Overmixing the Batter: Overmixing can result in dense, tough cupcakes. Mix just until the ingredients are combined.
Not Using Fresh Strawberries: Fresh strawberries give the best flavor. If using frozen strawberries, be sure to thaw and drain them well before adding to the batter.
Overbaking: Keep an eye on the cupcakes and test them with a toothpick. Overbaking can dry them out.

Serving and Presentation Tips

Strawberry cupcakes are beautiful and delicious on their own, but you can elevate their presentation with a few simple touches:

How to Serve Strawberry Cupcakes:

With Afternoon Tea: These cupcakes pair perfectly with a cup of tea or coffee.
As a Party Dessert: Serve these cupcakes at birthday parties, baby showers, or other celebrations.
As a Summer Treat: Enjoy them as a refreshing, fruity dessert for a summer barbecue or picnic.

Presentation Ideas for Strawberry Cupcakes:

Top with Fresh Strawberries: Add a fresh strawberry or strawberry slice on top of each cupcake for a beautiful, fruity garnish.
Garnish with Edible Flowers: Decorate the cupcakes with edible flowers for an elegant, summery presentation.
Sprinkle with Powdered Sugar: Dust the tops with a light sprinkle of powdered sugar for a pretty, delicate touch.

Strawberry Cupcake Recipe Tips

Make Ahead: You can bake the cupcakes a day in advance and store them (unfrosted) in an airtight container at room temperature. Frost them just before serving.
Freeze the Cupcakes: Unfrosted cupcakes can be frozen for up to 3 months. Thaw them at room temperature and frost before serving.
Store Leftovers: Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days. Let them come to room temperature before serving.

Frequently Asked Questions (FAQs)

Can I use frozen strawberries?

Yes! If fresh strawberries aren’t available, you can use frozen strawberries. Just make sure to thaw them and drain off any excess liquid before adding to the batter.

How should I store leftover cupcakes?

Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days. Bring them to room temperature before serving.

Can I make these cupcakes gluten-free?

Yes! Substitute the all-purpose flour with a gluten-free 1:1 baking flour blend.

Can I freeze the cupcakes?

Yes, you can freeze unfrosted cupcakes for up to 3 months. Thaw them at room temperature, then frost them before serving.

Conclusion

Strawberry cupcakes with creamy strawberry buttercream are a delicious, fruity dessert that’s perfect for any occasion. Whether you’re baking for a party or just craving a sweet treat, these cupcakes will satisfy your taste buds with their natural strawberry flavor and smooth, luscious buttercream. Follow this easy, step-by-step recipe, and you’ll have a batch of moist, flavorful cupcakes that everyone will love. Happy baking!