Strawberry Cupcakes with Strawberry Buttercream Recipe
Sink your teeth into pure bliss with these Strawberry Cupcakes with Strawberry Buttercream—a dreamy dessert that captures the spirit of summer in every moist, berry-filled bite! Each cupcake features fresh strawberries speckled throughout a tender, fluffy crumb, crowned by a lusciously creamy buttercream frosting bursting with bold, naturally pink strawberry flavor. Whether you’re celebrating a special occasion or simply craving something sweet, this batch will have everyone swooning at first taste.
Ingredients You’ll Need
These Strawberry Cupcakes with Strawberry Buttercream are all about the magic of simple ingredients working in harmony! Each component brings something special to the table, from vibrant color to that unmistakably fresh, fruity flavor.
- All-purpose flour: This forms the structure for the cupcakes and ensures a tender crumb.
- Baking powder: Gives your cupcakes just the right lift for a soft, fluffy texture.
- Baking soda: Helps with the leavening and balances the acidity from the strawberries.
- Salt: Enhances all the flavors and brings out the natural sweetness of the berries.
- Unsalted butter (cupcake base): Provides richness and a melt-in-your-mouth quality you can’t resist.
- Granulated sugar: Sweetens the cupcake and assists with creating a moist texture.
- Large eggs: Bind everything together and give structure while helping the cupcakes rise.
- Sour cream: Makes each bite extra moist and adds a lovely subtle tang.
- Whole milk: Keeps the crumb tender and ensures the batter blends smoothly.
- Vanilla extract: Brings a cozy, aromatic note that enhances the strawberry flavor.
- Fresh strawberries: Chopped and folded into the batter for bursts of real berry flavor throughout.
- Unsalted butter (buttercream): The luscious, creamy base for your strawberry frosting.
- Powdered sugar: Sweetens the buttercream and creates a silky-smooth texture.
- Freeze-dried strawberries: These are ground into a powder to deliver concentrated strawberry color and taste without extra moisture.
- Heavy cream: Makes your frosting cloud-like and perfectly spreadable.
- Vanilla extract (buttercream): Brings a hint of warmth and rounds out the berry notes.
- Pinch of salt: Balances out the sweetness, ensuring every bite is just right.
How to Make Strawberry Cupcakes with Strawberry Buttercream
Step 1: Prep Your Oven and Pan
First things first: preheat your oven to 350°F (175°C) so it’s ready when you are! Line a 12-cup muffin pan with paper liners. This little step guarantees an easy release, so each cupcake comes out neat and perfect—plus, the festive liners add instant color to your batch.
Step 2: Whisk the Dry Ingredients
Grab a medium mixing bowl and whisk together the flour, baking powder, baking soda, and salt. This not only combines the ingredients evenly but ensures that your Strawberry Cupcakes with Strawberry Buttercream will rise beautifully and taste balanced throughout.
Step 3: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and sugar together until it’s light, creamy, and almost fluffy—about 2 to 3 minutes. This step is key, as it helps trap air and sets the foundation for super soft cupcakes!
Step 4: Add the Eggs and Wet Ingredients
Now, mix in the eggs one at a time, beating well after each addition. Stir in the sour cream, milk, and vanilla extract. These ingredients keep the cupcakes extra moist and give them that irresistible rich flavor you’ll love.
Step 5: Combine the Wet and Dry Mixtures
Gradually add the dry mixture into the wet mixture, stirring gently just until the batter comes together. Overmixing can make cupcakes tough, so take it easy—your reward will be a light, tender crumb.
Step 6: Fold in Fresh Strawberries
Gently fold the finely chopped strawberries into the batter. You want to distribute those sweet berry bits so every cupcake is absolutely studded with fruity flavor—each bite reminds you it’s homemade and fresh.
Step 7: Fill and Bake
Spoon the batter into your lined muffin pan, filling each cup about three-quarters full. Pop them in the oven for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. Let them cool for 5 minutes in the pan, then transfer to a wire rack and let them get completely cool—this is crucial before frosting!
Step 8: Make the Strawberry Buttercream
While the cupcakes cool, beat the softened butter until ultra-creamy, then slowly add the powdered sugar, ground freeze-dried strawberries, heavy cream, vanilla, and a pinch of salt. Start on low speed to avoid a sugar cloud, then increase to high and beat until the frosting is fluffy, smooth, and beautifully pink. If you want an even more intense berry punch, add a spoonful of freeze-dried strawberries at the end.
Step 9: Frost and Finish
Once your cupcakes are cool, use a piping bag or spatula to lavish each cupcake with a dreamy swirl of strawberry buttercream. Get creative and pile it high—after all, it’s the showstopper of these Strawberry Cupcakes with Strawberry Buttercream!
How to Serve Strawberry Cupcakes with Strawberry Buttercream
Garnishes
For a picture-perfect finish, top each frosted cupcake with a fresh strawberry half, a sprinkle of freeze-dried berry powder, or a few colorful sugar sprinkles. These cheerful touches elevate the visual appeal and give a hint of what’s inside.
Side Dishes
These cupcakes shine alongside lighter sides such as fresh fruit salad, a glass of chilled lemonade, or even a scoop of vanilla ice cream. Their sweet, fruity flavor pairs especially well with citrusy or creamy desserts that won’t overwhelm your palate.
Creative Ways to Present
To make your Strawberry Cupcakes with Strawberry Buttercream truly unforgettable, arrange them on a tiered stand at a baby shower or birthday party, or tuck each one into a decorative cupcake box for heartfelt gifts. For an extra-special touch, add edible flowers or a swirl of two-tone frosting using lemon zest or chocolate shavings.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extras (lucky you!), store the cupcakes in an airtight container at room temperature for up to two days. Just keep them away from direct sunlight or heat, as the buttercream can soften. For any longer, pop them in the fridge—they’ll stay lovely and moist.
Freezing
Want to get ahead? You can freeze unfrosted cupcakes for up to 2 months. Once cooled, wrap each individually in plastic wrap and place in a freezer bag. Thaw overnight at room temperature, and frost just before serving. The strawberry buttercream can also be frozen separately: store in an airtight container and thaw in the fridge, then re-whip for fluffiness.
Reheating
For a just-baked sensation, let refrigerated or thawed cupcakes come to room temperature naturally—no need to microwave, which could melt the buttercream. If you must warm them, do so gently and only if they’re unfrosted.
FAQs
Can I use frozen strawberries in the cupcake batter?
Yes, you can substitute frozen strawberries if fresh are out of season. Just make sure to thaw and drain them thoroughly, then pat dry with paper towels to avoid adding too much moisture to your Strawberry Cupcakes with Strawberry Buttercream.
What if I can’t find freeze-dried strawberries for the buttercream?
Freeze-dried strawberries deliver the brightest flavor and color, but in a pinch, you could use a bit of strawberry jam for flavor. Just be mindful of the added moisture—a little goes a long way, and the texture may be softer.
Can this recipe be made gluten-free?
Absolutely! Simply substitute your favorite gluten-free all-purpose flour blend in a 1:1 ratio. Be sure your blend contains xanthan gum or add a small amount yourself to help mimic the structure of classic cupcakes.
How do I get a super-smooth buttercream?
The secret is to beat your butter thoroughly before adding the sugar and to sift your powdered sugar and freeze-dried berries before using. This makes for an ultra-silky Strawberry Cupcakes with Strawberry Buttercream topping that pipes and spreads like a dream.
What’s the best way to achieve bold strawberry flavor?
Use both fresh berries in the cupcakes and freeze-dried strawberries in the buttercream for a true double-dose of berry deliciousness. If you crave even more punch, add a swirl of strawberry jam in the batter or as a hidden cupcake filling.
Final Thoughts
If you want to make your next celebration truly unforgettable or simply treat yourself to something special, you cannot go wrong with a batch of Strawberry Cupcakes with Strawberry Buttercream. They’re cheery, satisfying, and irresistibly tasty—so gather your ingredients and let the baking (and tasting!) begin. You’re in for pure strawberry joy.
Print
Strawberry Cupcakes with Strawberry Buttercream Recipe
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
Delight in the sweetness of summer with these Strawberry Cupcakes topped with a luscious Strawberry Buttercream. Bursting with fresh strawberry flavor, these homemade treats are perfect for any occasion.
Ingredients
Cupcakes:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter (softened)
- 1 cup granulated sugar
- 2 large eggs
- ¼ cup sour cream
- ⅓ cup whole milk
- 1 teaspoon vanilla extract
- ¾ cup fresh strawberries (finely chopped)
Strawberry Buttercream:
- 1 cup unsalted butter (softened)
- 3 ½ cups powdered sugar
- ⅓ cup freeze-dried strawberries (finely ground)
- 2 tablespoons heavy cream
- ½ teaspoon vanilla extract
- pinch of salt
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
- Prepare the cupcake batter: Mix dry ingredients, beat butter and sugar, add eggs and wet ingredients, fold in strawberries, and fill cupcake liners.
- Bake: Bake for 18–20 minutes until a toothpick comes out clean. Cool on a wire rack.
- Make the buttercream: Beat butter, add sugar, strawberries, cream, vanilla, and salt. Frost cupcakes.
Notes
- Enhance the flavor with a teaspoon of strawberry jam in the batter or as a filling.
- Freeze-dried strawberries intensify the strawberry taste in the frosting.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 365
- Sugar: 31g
- Sodium: 105mg
- Fat: 19g
- Saturated Fat: 12g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 65mg
