If you love all things pink, sweet, and bursting with berry flavor, you are absolutely going to swoon over these Strawberry Cupcakes with Strawberry Buttercream! Imagine a super-soft, moist cupcake swirled through with juicy strawberries, crowned with a lusciously creamy, naturally pink strawberry buttercream. This is the kind of dessert that turns any gathering into a celebration and feels right at home at weekend picnics, birthday parties, or as a cheerful pick-me-up whenever the craving for something special strikes. Strawberry Cupcakes with Strawberry Buttercream are pure sunshine in cupcake form and a treat you’ll want to make again and again.
Ingredients You’ll Need
With a handful of straightforward ingredients, you can create a batch of bakery-worthy Strawberry Cupcakes with Strawberry Buttercream right in your own kitchen. Each item plays a key role, so don’t skip or substitute if you want that tender crumb and jammy, berry-rich flavor!
- All-purpose flour: Provides structure while keeping the cupcakes light and fluffy.
- Baking powder: Ensures a tall, even rise and a delicate crumb.
- Baking soda: Gives the batter an extra lift and tender texture.
- Salt: Balances the sweetness, highlighting the natural flavor of the strawberries.
- Unsalted butter (softened): The backbone for both the cupcakes and buttercream, adding rich flavor and moisture.
- Granulated sugar: Sweetens the cupcakes and helps them brown beautifully.
- Eggs: Bind everything together and add structure for fluffiness.
- Sour cream: Makes these cupcakes extra moist and gives a slight tang to complement the strawberries.
- Whole milk: Keeps the batter smooth and adds just enough richness.
- Vanilla extract: Adds warmth and depth, amplifying all the other flavors.
- Fresh strawberries (finely chopped): The star ingredient that infuses each bite with juicy berry flavor.
- Powdered sugar: Gives the strawberry buttercream its ultra-smooth, fluffy texture.
- Freeze-dried strawberries (finely ground): Delivers concentrated strawberry flavor and gorgeous color to the frosting, without any extra moisture.
- Heavy cream: Gives the buttercream that silky, pipeable consistency.
- Pinch of salt: Just a little sharpness to offset the sweetness in the buttercream.
How to Make Strawberry Cupcakes with Strawberry Buttercream
Step 1: Prepare Your Pan and Preheat
Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners. This simple prep step makes sure your Strawberry Cupcakes with Strawberry Buttercream pop out perfectly every time, and it cuts down on clean-up later.
Step 2: Mix The Dry Ingredients
Grab a medium bowl and whisk together the all-purpose flour, baking powder, baking soda, and salt. This helps distribute the leaveners evenly so your cupcakes rise like a dream.
Step 3: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar together until pale and fluffy. Creaming them introduces air, which is the secret behind irresistibly tender cupcakes.
Step 4: Add Eggs and Wet Ingredients
Beat in the eggs one at a time, mixing well after each to keep the batter smooth. Then add the sour cream, milk, and vanilla extract, blending until everything is combined and creamy.
Step 5: Combine the Wet and Dry
Gradually add your flour mixture to the wet ingredients, mixing until just combined. This small step prevents over-mixing (which can make cupcakes tough) and keeps the batter airy.
Step 6: Fold in Fresh Strawberries
Gently fold the finely chopped strawberries into the batter. This ensures those lovely strawberry nuggets stay intact and evenly distributed throughout every cupcake.
Step 7: Fill, Bake, and Cool
Spoon the batter into your prepared cupcake liners, filling each about 3/4 full. Pop the pan in the oven and bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean. Cool the cupcakes for 5 minutes in the pan, then transfer to a wire rack to cool completely. The aroma at this stage is a sneak peek of what’s to come!
Step 8: Make Strawberry Buttercream
Beat the softened butter until creamy, then add the powdered sugar, ground freeze-dried strawberries, heavy cream, vanilla, and salt. Start on low speed, then whip until the frosting is fluffy, dreamy, and perfectly pink.
Step 9: Frost and Decorate
Once your cupcakes are completely cool, frost them generously with your strawberry buttercream using a piping bag or an offset spatula. Each cupcake becomes a tiny, cheerful masterpiece—ready to wow your favorite people!
How to Serve Strawberry Cupcakes with Strawberry Buttercream
Garnishes
For a showstopping finish, top each Strawberry Cupcake with Strawberry Buttercream with sliced fresh strawberries, sprinkles, or even a dollop of whipped cream. Edible flowers or a mint leaf will add elegance for special occasions, and a light dusting of powdered sugar never goes amiss.
Side Dishes
Pair these cupcakes with a bowl of sliced summer fruits, a refreshing lemonade, or a scoop of vanilla bean ice cream. Their sweet, berry-forward notes complement almost any light, fruity side or beverage, making them incredibly versatile on a brunch or celebration table.
Creative Ways to Present
Try displaying Strawberry Cupcakes with Strawberry Buttercream on a tiered cake stand for finger food elegance, or nestle them in decorative cupcake wrappers for a pop of color. You can also hollow out the center and fill with a bit of strawberry jam for a delightful surprise. For parties, arrange them in a heart or flower pattern on a large platter—they simply invite smiles!
Make Ahead and Storage
Storing Leftovers
If you have leftover cupcakes (which is rare!), keep them in an airtight container at room temperature for up to two days. For longer freshness, store in the refrigerator, but let them come to room temperature before serving for the softest bite.
Freezing
Both the cupcakes (unfrosted) and the buttercream can be frozen! Freeze cupcakes on a baking sheet, then transfer to a zip-top bag for up to two months. The buttercream can go in a freezer-safe container; thaw overnight in the fridge and re-whip before using for best results.
Reheating
To recapture their just-baked charm, let frozen cupcakes thaw at room temperature for a few hours. If you like them slightly warm, pop them in the microwave for about 10 seconds (without frosting), then frost to serve.
FAQs
Can I use frozen strawberries for the cupcake batter?
Frozen strawberries can be used if fresh aren’t available, but thaw and drain them thoroughly first. Excess moisture can weigh down your cupcakes, so be sure to chop and blot them dry before folding into the batter.
What if I can’t find freeze-dried strawberries for the buttercream?
Freeze-dried strawberries are key for the intense flavor and color in the buttercream, but if you can’t find them, a small amount of strawberry jam can be blended in instead. Just be aware that jam can slightly thin out the frosting, so add a bit more powdered sugar to adjust the consistency.
Can I make the cupcakes a day ahead?
Definitely! You can bake Strawberry Cupcakes with Strawberry Buttercream cupcakes a day in advance. Store the plain cupcakes tightly wrapped, and frost them the day you plan to serve for maximum freshness.
How do I get a strong strawberry flavor in the buttercream?
Grinding freeze-dried strawberries until powdery and combining with rich butter and powdered sugar gives you an unbeatable strawberry punch. Taste as you go and add a little extra powder if you want even bolder berry flavor.
Is there a dairy-free option for this recipe?
Yes! Substitute your favorite plant-based butter, use a dairy-free milk like almond or oat, and replace sour cream with a dairy-free yogurt. You’ll still get delicious, fluffy Strawberry Cupcakes with Strawberry Buttercream—just check to make sure your substitutions are unsweetened for best results.
Final Thoughts
Strawberry Cupcakes with Strawberry Buttercream are guaranteed to brighten up any table and bring serious smiles to everyone lucky enough to try them. They’re a burst of summer happiness in every bite, simple enough for beginners but impressive enough for any occasion. So gather your berries and get baking—these cupcakes will become a fast favorite!
Print
Strawberry Cupcakes with Strawberry Buttercream Recipe
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
Indulge in the delightful flavors of summer with these Strawberry Cupcakes topped with luscious Strawberry Buttercream. Bursting with fresh strawberry goodness, 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 and prepare the pan: Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
- Prepare the cupcake batter: Whisk together flour, baking powder, baking soda, and salt. Beat butter and sugar, add eggs one at a time, mix in sour cream, milk, and vanilla. Gradually add dry ingredients and fold in strawberries.
- Bake the cupcakes: Divide batter into liners and bake for 18–20 minutes until a toothpick inserted comes out clean. Cool on a wire rack.
- Make the buttercream: Beat butter, add powdered sugar, ground strawberries, cream, vanilla, and salt. Frost the cupcakes.
Notes
- For extra fruity flavor, add strawberry jam to the batter or as a filling.
- Freeze-dried strawberries intensify the flavor without adding extra moisture to 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
