Strawberry Cupcakes with Strawberry Buttercream

These tender strawberry cupcakes are bright, fragrant, and perfect for celebrating spring, birthdays, or any time you crave a fresh fruit treat. The cake is soft and delicate, with a light crumb and a subtle tang from sour cream that balances the sweetness. Fresh chopped strawberries folded into the batter give pockets of juicy texture, while a swirl of intensely flavored strawberry buttercream adds creamy richness and a vivid pink color. The aroma is pure summer, a mix of warm vanilla and ripe strawberries that fills the kitchen as they bake. These cupcakes are ideal for tea parties, baby showers, or a weekend baking project when you want a dessert that looks as lovely as it tastes. If you enjoy other strawberry recipes, you might also like this take on an ultimate strawberry cream cheese pound cake to serve alongside.

Ingredients

1 and 1/4 cups chopped strawberries, divided
Fresh strawberries provide juicy bursts in the batter and a bit of texture. Keep them chopped evenly.
2 and 1/3 cups cake flour
Cake flour yields a fine, tender crumb in cupcakes. Spoon and level when measuring.
2 teaspoons baking powder
Leavening that helps the cupcakes rise and stay light.
1/2 teaspoon salt
Enhances flavor and balances sweetness.
3/4 cup unsalted butter, softened
Softened butter creams with sugar to create structure and flavor. Room temperature is best.
1 and 1/2 cups granulated sugar
Sweetens the cake and helps create a light, airy texture when creamed with butter.
1 large egg
Adds richness and helps bind the batter.
2 egg whites
Extra protein for structure without extra yolk fat, keeping crumb light.
2 teaspoons pure vanilla extract
Pure vanilla adds warm, aromatic flavor.
1/2 cup full-fat sour cream
Adds tang and moisture, keeping cupcakes tender.
1/2 cup whole milk
Thins the batter to the right consistency and adds richness.
1 cup freeze-dried strawberries
Process into a powder for concentrated strawberry flavor in the buttercream.
3 and 1/2 cups confectioners’ sugar
Sweetens and stabilizes the buttercream for a smooth, pipeable frosting.
1/4 cup heavy cream or whole milk
Adjusts buttercream consistency and adds creaminess; heavy cream gives a richer finish.
1 teaspoon pure vanilla extract
Boosts the buttercream with a touch of vanilla warmth.
Salt, to taste
A pinch or two in the buttercream rounds out the sweetness.
Fresh strawberries, for garnish (optional)
Sliced fresh berries make a pretty, fresh garnish and reinforce the strawberry flavor.

Step-by-step Instructions

Preheat your oven to 350°F (177°C) and line a 12-count muffin pan with cupcake liners.
Tip: Use liners with a neutral color to let the pink frosting pop.
Make the strawberry puree: Place 1/2 cup of chopped strawberries in a blender and pulse until chunky. Set aside.
Tip: Do not over-blend; you want small pieces, not a thin liquid.
In a large bowl, whisk together cake flour, baking powder, and salt. Set aside.
Whisking breaks up any lumps and ensures even distribution of leavening.
In another bowl, cream softened butter and granulated sugar until light and fluffy.
This step traps air for a lighter cupcake, about 2 to 3 minutes with a mixer.
Add the egg, egg whites, and vanilla extract and mix until combined.
Scrape the bowl so everything incorporates evenly.
Beat in the sour cream until mixture is smooth.
The batter will look glossy and slightly thick after this step.
Gradually add half of the dry ingredients and half of the milk, mixing until just combined. Repeat with remaining dry ingredients, milk, and reserved strawberry puree.
Mix gently and avoid overmixing to keep the cupcakes tender.
Gently fold in reserved chopped strawberries.
Fold just until distributed so the fruit stays in pieces and does not bleed too much into the batter.
Spoon the batter into cupcake liners and bake for 21 to 24 minutes. Let cool.
Bake until a toothpick inserted comes out with a few moist crumbs. Cool completely before frosting.
For buttercream, process freeze-dried strawberries into powder. Beat softened butter, then gradually add confectioners’ sugar, strawberry powder, heavy cream, vanilla extract, and salt until fluffy.
Start slowly when adding sugar to avoid a powdered sugar cloud, then beat on medium until light and smooth.
Frost cooled cupcakes and garnish with fresh strawberry slices if desired.
Tip: Chill cupcakes briefly after frosting to set the buttercream if you want cleaner slices when serving.

Recipe Details

Prep Time: 20 minutes
Cook Time: 21 to 24 minutes
Total Time: 1 hour (includes cooling and frosting time)
Servings: Makes 12 cupcakes
Calories: Approximately 380 kcal per cupcake

Tips, Storage & Variations

Tips:
- Room temperature ingredients mix together more evenly, especially butter, eggs, and sour cream.
- Pat chopped strawberries dry with a paper towel if very wet to prevent soggy batter.
- If your batter seems too thick, add a splash more milk to reach a scoopable consistency.
Storage:
- Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for best texture.
- Unfrosted cupcakes keep well at room temperature in an airtight container for up to 2 days.
Freezing:
- Freeze unfrosted cupcakes in a single layer on a baking sheet until firm, then transfer to a freezer bag for up to 2 months. Thaw before frosting.
- You can freeze buttercream in a sealed container for up to 1 month, thaw in the refrigerator, then whip briefly before using.
Variations using existing ingredients only:
- Use extra chopped strawberries on top as garnish to highlight fresh fruit.
- Swap the 1/4 cup heavy cream for whole milk in the buttercream for a slightly lighter texture.
- Make mini cupcakes by reducing bake time by 6 to 8 minutes and using a mini muffin tin.

You might also enjoy trying a playful strawberry dessert idea like these strawberry crunch cheesecake tacos for a party platter.

FAQ

Can I use frozen strawberries instead of fresh?
Yes, but thaw and drain them well, then pat dry before chopping to avoid excess moisture.
How do I make freeze-dried strawberry powder?
Process store-bought freeze-dried strawberries in a food processor until a fine powder forms.
Can I make the cupcakes ahead of time?
Bake the cupcakes a day ahead, cool them, and store unfrosted in an airtight container until ready to frost.
Why did my cupcakes sink in the middle?
Overmixing or opening the oven too early can cause sinking. Also check that baking powder is fresh.
Is cake flour necessary?
Cake flour gives a tender crumb, but if unavailable, you can substitute an equal amount of all-purpose flour with a slightly denser result.

Conclusion

These Strawberry Cupcakes with Strawberry Buttercream are a delightful way to showcase fresh berries in a tender, flavorful cupcake. They balance creamy frosting with juicy strawberry pieces for a pleasing contrast in every bite. If you want inspiration for similar recipes or to compare techniques, check this detailed version of Strawberry Cupcakes with Strawberry Buttercream Frosting and the bright, fresh approach in Fresh Strawberry Cupcakes – Life Love and Sugar. I hope you enjoy baking and sharing these; please leave a comment or photo if you try them, and happy baking.

Strawberry Cupcakes with Strawberry Buttercream

Print Recipe

Tender and fragrant strawberry cupcakes topped with creamy strawberry buttercream, perfect for spring celebrations or any fresh fruit cravings.

Author: hannah-reed
Prep Time: 20 minutes
Cook Time: 24 minutes
Total Time: 60 minutes
Yield: 12 cupcakes 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1 and 1/4 cups chopped strawberries, divided
2 and 1/3 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup unsalted butter, softened
1 and 1/2 cups granulated sugar
1 large egg
2 egg whites
2 teaspoons pure vanilla extract
1/2 cup full-fat sour cream
1/2 cup whole milk
1 cup freeze-dried strawberries
3 and 1/2 cups confectioners’ sugar
1/4 cup heavy cream or whole milk
1 teaspoon pure vanilla extract
Salt, to taste
Fresh strawberries, for garnish (optional)

Instructions

Preheat your oven to 350°F (177°C) and line a 12-count muffin pan with cupcake liners.
Make the strawberry puree: Place 1/2 cup of chopped strawberries in a blender and pulse until chunky. Set aside.
In a large bowl, whisk together cake flour, baking powder, and salt. Set aside.
In another bowl, cream softened butter and granulated sugar until light and fluffy.
Add the egg, egg whites, and vanilla extract and mix until combined.
Beat in the sour cream until mixture is smooth.
Gradually add half of the dry ingredients and half of the milk, mixing until just combined. Repeat with remaining dry ingredients, milk, and reserved strawberry puree.
Gently fold in reserved chopped strawberries.
Spoon the batter into cupcake liners and bake for 21 to 24 minutes. Let cool.
For buttercream, process freeze-dried strawberries into powder. Beat softened butter, then gradually add confectioners’ sugar, strawberry powder, heavy cream, vanilla extract, and salt until fluffy.
Frost cooled cupcakes and garnish with fresh strawberry slices if desired.