Strawberry Cupcakes with Strawberry Buttercream Frosting

06.30.2014

Strawberry Cupcakes with Strawberry Buttercream Frosting | Cooking Classy

I know, I post a ridiculous amount of cupcakes. But really, can you blame me? If I were to do a cookbook someday it might just be a cupcake cookbook because I’m just that obsessed with them. And I can’t even begin to tell you how obsessed I am with these strawberry cupcakes. A-MAZ-ING! They are hands down the best strawberry cupcakes I’ve ever had, and they’ll likely be your new favorite too. Yes, that could sound totally braggish (since it’s my own recipe), but I’m kinda thinking these deserve bragging rights :).

Last week I made a layered strawberry cake. Very similar to these but I topped that with a cream cheese frosting. Well, when you combined cream cheese frosting with sliced strawberries between cake layers things can get a little slippery. Loved the cake, just not the way it held up, so I made these to share instead. And I actually preferred going all strawberry instead of a cream cheese frosting though because it didn’t diminish that sweet strawberry flavor at all. It just added to it of course.

In the past, I’ve tried many strawberry cupcake recipes and they’ve all left me wondering, where is the strawberry flavor? I’d see a hint here and there but these, oh these! They are overflowing with strawberry flavor. The liquids of this batter are made up of a strawberry puree and milk blend, then chopped fresh strawberries are folded into the batter. Then after they are baked they are topped with more fresh strawberries (which is a lovely hidden surprise underneath the frosting), and then more strawberry puree is creamed into the fluffy, melt-in-your-mouth frosting. And they key here to the frosting is that it is made with a strawberry reduction (meaning we are going to simmer off 2/3 of the waters in the berries so we can concentrate that irresistible strawberry flavor). Yes it would be nice if we could just add 2/3 cup of fresh strawberry puree into a frosting but we all know that’s not going to happen without a royal disaster, soup of a frosting. This is definitely my new favorite strawberry buttercream frosting and I know I will  make it time and time…and time again. If you are lucky enough to have any frosting left, spread it on graham crackers for a delicious treat.

I hope you love these cupcakes as much as I do! Enjoy!

Strawberry Buttercream Frosting | Cooking Classy

Strawberry Cupcakes with Strawberry Buttercream Frosting | Cooking Classy

Strawberry Cupcakes with Strawberry Buttercream Frosting | Cooking Classy

Strawberry Cupcakes with Strawberry Buttercream Frosting | Cooking Classy

Strawberry Cupcakes with Strawberry Buttercream Frosting

Prep Time: 35 minutes

Cook Time: 20 minutes

Total Time: 2 hours

Yield: 12 cupcakes

Strawberry Cupcakes with Strawberry Buttercream Frosting

Ingredients

  • 1 2/3 cup cake flour
  • 3/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup + 2 Tbsp granulated sugar
  • 1 large egg
  • 2 large egg whites
  • 1/3 cup fresh strawberry puree*
  • 1/4 cup buttermilk**
  • 1/2 tsp vanilla extract
  • 5 drops red food coloring (optional)
  • 3/4 cup diced strawberries (dice into about 1/4-inch pieces)
  • Diced and whole strawberries for topping (about 1 lb small strawberries)
  • Frosting (double recipe if making for a double layer cake)
  • 1/2 cup + 2 Tbsp strawberry puree
  • 1/2 cup unsalted butter, nearly at room temperature
  • 1/4 cup salted butter, nearly at room temperature
  • 2 1/2 - 2 3/4 cups powdered sugar
  • 1/4 tsp vanilla extract
  • 4 drops red food coloring (optional)

Directions

  • Preheat oven to 350 degrees. Sift cake flour into a mixing bowl then add baking powder, baking soda and salt, whisk 20 seconds, set aside.
  • In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter and granluated sugar until pale and fluffy (occasionally stop and scrape down bowl throughout entire mixing process if not using a paddle attachment that constantly scrapes bowl). Mix in egg then mix in egg whites one at a time. In liquid measuring cup used to measure buttermilk, whisk together the buttermilk, 1/3 cup strawberry puree and the vanilla extract. Working in three separate batches, beginning and ending with flour mixture, add 1/3 of the flour mixture (to the butter mixture) alternating with half of the buttermilk mixture and mixing just until combined after each addition. Fold in the 3/4 cup diced strawberries. Divide batter among 12 paper lined muffin cups, filling each 3/4 full (nearly 1/3 cup in each). Bake in preheated oven 20 - 23 minutes until toothpick inserted into center of cupcake comes out clean. Allow to cool in muffin tin several minutes then transfer to a wire rack to cool completely before frosting.
  • For the Strawberry Buttercream Frosting:
  • Add 1/2 cup + 2 Tbsp strawberry puree to a small saucepan. Heat mixture over medium-low heat, and simmer, stirring occasionally until reduced by about 2/3 to 3 Tbsp, about 10 - 14 minutes (measure and if it isn't quite 3 Tbsp then return and continue to simmer, if it's not reduced to correct amount it will make frosting runny). Pour reduced puree into a small bowl, then freeze until cool (stir occasionally for even chilling, it will chill quickly in the freezer since it's such a small amount).
  • In the bowl of an electric stand mixer fitted with the paddle attachment, whip unsalted and salted butter until very pale and fluffy (nearly white. Stop and scrape down bowl occasionally throughout entire mixing process if not using the paddle attachment that constantly scrapes bowl). Mix in 1 cup powdered sugar, then blend in 3 Tbsp reduced strawberry puree, vanilla extract, and optional red food coloring. Add remaining 1 1/2 cups powdered sugar and continue to mix until frosting is pale and fluffy, adding in an additional 1/4 cup powdered sugar if needed to reach desired consistency.
  • To assemble cupcakes:
  • Place a small mound of small diced strawberries on top center of cupcakes. Pipe frosting around and over berries then decorate with a whole small strawberry. Store cupcakes in an airtight container.
  • *To get the strawberry puree, puree strawberries in a food processor then measure out amount needed. For both the puree for cupcakes and frosting it was about 10 medium strawberries but that amount will vary just depending on the size of your strawberries.
  • **I just used the buttermilk substitute, so if you don't have buttermilk on hand simply add a scant 1 tsp lemon juice or white vinegar to a liquid measuring cup, then add in enough milk to reach 1/4 cup. Whisk and let rest 3 minutes.
  • Recipe Source: Cooking Classy
http://www.cookingclassy.com/2014/06/strawberry-cupcakes-strawberry-buttercream-frosting/

You need this here…

Strawberry Buttercream Frosting | Cooking Classy

…to make this luscious frosting here.

Strawberry Buttercream Frosting | Cooking Classy

And you need a cake batter like this…

Strawberry Buttercream Frosting | Cooking Classy Strawberry Buttercream Frosting | Cooking Classy Strawberry Buttercream Frosting | Cooking Classy

…to get cupcakes like this.

Strawberry Buttercream Frosting | Cooking Classy

Strawberry Cupcakes with Strawberry Buttercream Frosting | Cooking Classy

251 comments

  • Averie @ Averie Cooks: What gorgeous images! So many and all so beautiful and I am BEYOND impressed that you took these pics outside, or it appears that you did. I cannot even imagine shooting outdoors. I need a sink with running water and tons of paper towels to clean up all my messes and boo-boos and cannot even think about how hard that would be outside (tried once wayyyyy back, never again LOL) Anyway though you make the best looking cupcakes ever, yes, that should be your cookbook theme (write one!), and yes most strawberry recipes are sorely lacking in the berry flavor and I totally know these are just bursting with berry flavor – bravo! Pinned of course! June 30, 2014 at 11:14am Reply

    • Jaclyn: Thanks so much Averie you are always so nice :)!! And yes I did these outside, shooting between clouds passing :), I’m just glad my frosting didn’t melt everywhere! I just wanted that summery feel. I know you could do some outside shots, you are a pro! June 30, 2014 at 12:46pm Reply

  • Katrina @ Warm Vanilla Sugar: That frosting looks PERFECT! So unbelievably yummy :) June 30, 2014 at 11:22am Reply

  • Matt Robinson: Well don’t stop, you make the best cupcakes and these are no exception. Awesome! June 30, 2014 at 11:38am Reply

    • Jaclyn: Thanks so much Matt!! I saw you on yahoo! Congrats that’s so awesome!! June 30, 2014 at 12:43pm Reply

  • Jessica @ A Kitchen Addiction: Love all of the strawberry flavor you packed into these cupcakes! June 30, 2014 at 12:38pm Reply

  • Katie @ Butterlust: these look too pretty to eat!! and high five for strawberry cupcakes made from REAL strawberries!! June 30, 2014 at 3:10pm Reply

    • Jaclyn: Thanks Kate! I’m not a fan of the strawberry cake mix or the strawberry jello scratch cake, that kind of defeats the purpose of a homemade cake to me :). June 30, 2014 at 4:16pm Reply

      • Joy: Totally agree!!!! January 22, 2016 at 11:02pm Reply

  • Paola Avila: Wow!! Love each one of your pictures! Super bright, I wish I could grab one of those!!
    Can I ask you what number of tip you used for the frosting?
    Write a book!!! <3 I would definitly buy it!! June 30, 2014 at 3:19pm Reply

    • Jaclyn: Thanks Paola for your support, I’m so happy to hear you would buy my book if I were to someday do publish one :)! For the frosting on these I used the Wilton 2D. July 1, 2014 at 11:49pm Reply

  • Laura (Tutti Dolci): These cupcakes are just stunning, I love all that fresh strawberry goodness! June 30, 2014 at 3:51pm Reply

    • Jaclyn: Thanks so much Laura! June 30, 2014 at 4:15pm Reply

  • Pamela @ Brooklyn Farm Girl: Goodness gracious. Give me a spoon and that frosting and I’ll call it a good time! June 30, 2014 at 9:38pm Reply

  • Medeja: These cupcakes look cute and very delicious! I hope I will have a chance to try them :) July 1, 2014 at 2:28am Reply

  • Kristy @ Sweet Treats & More: These look amazing, and so fresh! July 1, 2014 at 7:25am Reply

  • Barclay: I think I’m in love with every recipe you post! Plus, your photographs and the way you style everything is so gorgeous! Who wouldn’t want to try making these?!

    I’m not much of a cook, but love to bake. I find that baking with strawberries is tricky – so I’m very appreciative of your delicious-looking recipe today (and my boys are too!)! Hope to make them soon! July 1, 2014 at 9:15am Reply

    • Jaclyn: Thank you so much for the compliments! I really appreciate it :)!! July 1, 2014 at 10:51am Reply

  • Sally @ Good Dinner Mom: Been looking for a recipe that doesn’t use strawberry jello! Will definitely be making these this weekend, minus the food coloring ;). Beautiful. July 1, 2014 at 2:01pm Reply

  • Cathy: Oh my! Those look scrumptious! I might have to use that frosting on your angel food cupcakes! July 1, 2014 at 5:44pm Reply

  • Megan {Country Cleaver}: These are pure cupcake perfection. I can’t not swoon over them!! July 2, 2014 at 5:06am Reply

  • Brent-Elizabeth: THANK YOU for posting this recipe!!! It’s so hard to find strawberry cupcakes and/or frosting with a tin of artificial flavoring and red dye. My daughter LOVES strawberry cupcakes but can’t have the flavors or dyes without swelling up like a ballon. I can’t wait to try these out with her. You just made an 8 yr old very happy! July 2, 2014 at 2:24pm Reply

  • Laura Dembowski: These certainly look like they pack a punch of strawberry flavor. Great idea to use strawberry puree! July 4, 2014 at 5:32am Reply

  • Elizabeth Bennett: I have now made several items from your website, and they have all been wonderful. These are the next thing I will try! I want to offer you a rare recipe for Italian Fruit Syrup which may be fun for you to try in your recipes sometime. Very strong flavor, especially the strawberry and raspberry. July 5, 2014 at 12:40pm Reply

  • Jane: Is this recipe easily doubled or tripled? I thought I would try these for my daughters birthday party this weekend. July 8, 2014 at 8:26am Reply

    • Jaclyn: I think you’d be fine to double it but I wouldn’t recommend tripling it. I hope you love them! July 8, 2014 at 9:10am Reply

  • Jill: These look amazing. Do you think the recipe would work as a cake? Or would tweaks be necessary? Thanks! July 11, 2014 at 7:10am Reply

    • Jaclyn: I think it should work fine as a layered cake as long as you double the recipe of course. Hope you love it Jill! July 11, 2014 at 9:09am Reply

  • Amber: This was delicious!! I doubled the recipe to make this a two 8 inch layer cake. I omitted the eggs and used Ener-G Egg Replacer. This was in the oven for 55 minutes. I put a layer of chocolate frosting and fresh strawberries in the middle and used the strawberry frosting recipe for the outside. I did not use as much sugar for the frosting as the recipe called for. The cake had a great strawberry flavor. July 19, 2014 at 9:49pm Reply

    • Jaclyn: I’m happy to hear it works good as a cake too! And the chocolate frosting layer in the middle sounds amazing! Thanks for your feedback Amber! August 9, 2014 at 11:59pm Reply

  • JOSEPHINE CROCKETT: YUMMY YUMMY!
    THAT CUPCAKE LOOKS VERY VERY DELICIOUS.
    WHAT A BEAUTIFUL PICTURE !
    I LIKE WHEN YOU HAD ADDED THE FRESH STRAWBERRIES TO THE BATTER INSTEAD OF JUST A PLAIN STRAWBERRY CUPCAKE WITHOUT THE STRAWBERRIES.
    NOW THAT’S A REAAAL STRAWBERRY CUPCAKE!!!! July 25, 2014 at 10:12am Reply

  • jackie: Hi

    If I add in some strawberry extract in cake mix and frosting will it be too much strawberry flavor. July 30, 2014 at 10:40am Reply

    • Jaclyn: I wouldn’t recommend it because I think it already has plenty, plus as far as I know most of the strawberry extracts are just imitation flavors so it would draw away from the natural strawberry flavors in these cupcakes. I hope you try them and love them! July 30, 2014 at 12:57pm Reply

  • jayashree: I tried this recipe but my cupcakes were very sticky and just come off the paper cups.can u pls tell what might have gone wrong August 1, 2014 at 10:25am Reply

    • Jaclyn: The only thing I can think is that something was improperly measured or miscounted. Sorry that happened though! August 13, 2014 at 9:06pm Reply

  • Darlene: I made these today and they turned out great! My daughter has reactions to artificial coloring and flavorings and my son asked me to make strawberry cake with strawberry frosting “that won’t hurt my sister”. It was hard to find a recipe without the bad stuff in it, so glad I found this and tried it! Thanks so much! August 3, 2014 at 5:28pm Reply

    • Jaclyn: I’m so glad they turned out great for you! Thanks for leaving a comment Darlene! August 4, 2014 at 9:43am Reply

  • Jane: I made these for my daughters birthday and they were delicious. Thank you for a wonderful recipe! August 4, 2014 at 11:53am Reply

    • Jaclyn: I’m so glad they were enjoyed Jane! Thanks for your review! August 25, 2014 at 9:56am Reply

  • juliette: Is cupcake flour just regular flour? August 5, 2014 at 7:04pm Reply

    • Jaclyn: Cake flour is a bit different than regular all-purpose flour, it has less protein and a finer grind than all-purpose flour so it offers a great texture to cakes. August 27, 2014 at 11:42am Reply

  • Jessica: Just made these! Sooo amazing! Love All the real strawberry flavor! I cut a little hole in the cupcakes to put the strawberries in because I was worried about the frosting/strawberries falling off. This worked really well but I am confident they wouldn’t have fallen off after I tried the finished product :). Thank you for this recipe! August 11, 2014 at 3:16am Reply

    • Jaclyn: I’m so happy to hear you liked them Jessica! Thanks so much for leaving a comment! August 13, 2014 at 9:13pm Reply

  • Anna: wow, that frosting look absolutely perfect!, what tip do you use?;) August 11, 2014 at 5:11am Reply

    • Jaclyn: It’s the wilton 2D. Thanks for the compliment :). September 22, 2014 at 9:35pm Reply

  • Veronica: Hi! I’m just wondering how the piping held up with the frosting? September 2, 2014 at 3:38pm Reply

    • Jaclyn: This is actually a pretty stable frosting due to the fact that the strawberries are reduced so they aren’t so runny. September 22, 2014 at 9:45pm Reply

  • Jeannie Baxter: Doubled the recipe and made as a triple layer cake and it turned out fabulous! Wish I could upload a picture of the layers! I put a thin layer of sliced strawberries on top of the icing in the layers and decorated top with halved strawberries and frozen chocolate icing swirls. After searching forever online for a scratch recipe without jello, your recipe was found! Thanks so much for posting your beautiful cupcakes. The recipe converted nicely to a cake! September 4, 2014 at 3:08pm Reply

    • Jaclyn: I wish I could see it, I’m sure it looked amazing! I love the idea of the chocolate swirls. Glad you liked the recipe! September 22, 2014 at 10:01pm Reply

    • Beauty Junkie: @Jeannie Baxter, what temperature did you bake the cake at and for how long? May 6, 2015 at 4:32pm Reply

  • Lindsey: Making these for myself on my birthday sunday! Can’t wait to try them. I wonder how they would work with raspberries? Yummy! September 4, 2014 at 7:32pm Reply

  • Cristina A.: I made these last weekend for my nephews birthday party along with your nutella cheesecake cupcakes! Both were a hit. Thank you for making it easy to find a place for me to find delicous recipes for all my family events! Can’t wait to see what’s coming up for fall! Bring on the pumpkin! September 14, 2014 at 10:24pm Reply

    • Jaclyn: I’m so happy to hear both recipes you used where a hit! Thanks for your comment Cristina! September 15, 2014 at 10:33pm Reply

  • Angela Johnson: I am making these for a wedding and concerned about the strawberry icing holding up during the reception if not in the refrigerator. It seems that when I have made strawberry icing in the past with puree it causes the butter to separate and icing is a flop. September 16, 2014 at 8:57am Reply

    • Jaclyn: They should be okay for a couple of hours. September 16, 2014 at 10:55am Reply

  • Meghan’s Paris-Themed 6th Birthday Party | Happy Healthy Mama: […] the effort. {I have also made it with xylitol instead of sugar and it does work!} The frosting was this strawberry buttercream made with a reduced strawberry puree.  A little too sweet for me and Tim, but the kids loved […] September 30, 2014 at 2:39pm Reply

  • Rachel: Found this recipe to be unclear, does not say when to add egg mix to anything else. I added the buttermilk mix to the egg mix which caused everything to curdle and had to be thrown out. Will not be attempting again. October 11, 2014 at 8:26pm Reply

    • Jaclyn: Sorry you must have just missed it, it’s there in the recipe. October 11, 2014 at 10:01pm Reply

  • Sabrina: Hey, I’m wondering if you still know what amount of strawberries it took you get the amount of purree needed. I’m about to go shopping and shops will be closed later when I’m making these, so I wanna make sure I buy enough. October 18, 2014 at 1:56am Reply

    • Jaclyn: You’ll need 2 16oz packages (and I didn’t use all of them for cupcake/frosting) then maybe an extra (if they are large) for decorating. October 20, 2014 at 12:48am Reply

  • Ruth: Hi I also could not find when to add the egg mixture to the rest? But i added it to the puree and then to the flour! They were still delicious! October 19, 2014 at 4:56pm Reply

    • Jaclyn: It’s in the second paragraph the second sentence down, sorry you missed it! I’m glad they turned out anyway though :)! October 19, 2014 at 10:20pm Reply

  • Todd: What tip did you use to pipe the cupcakes in the pictures? October 31, 2014 at 2:30pm Reply

    • Jaclyn: I used the Wilton 2D for these. December 8, 2014 at 9:44pm Reply

  • Nadia Hemans: I just finished making these and they are AMAZING!! The cupcakes were full of flavor and not too sweet so that the buttercream complimented it extremely well. Thanks for the recipe and I plan to make these again. November 2, 2014 at 9:03pm Reply

  • Hazel: Is it okay to assemble the night before..is the strawberries going to make it too soggy? November 3, 2014 at 12:14am Reply

    • Jaclyn: If it’s refrigerated in an airtight container you should be fine. December 8, 2014 at 9:41pm Reply

  • Hazel: Will the cupcakes get soggy if I assemble them the night before? November 4, 2014 at 11:17pm Reply

    • Jaclyn: It should be fine if done the night before but I’d store them in the fridge in an airtight container. November 27, 2014 at 1:07am Reply

  • Michelle: Hi! I’m just wondering is it possible to use frozen strawberries if fresh strawberries are unavailable? thanks! November 5, 2014 at 12:01am Reply

    • Jaclyn: Possibly but I’m not sure how well it would work out in the frosting, it probably would be fine as long as you thawed and drained well. November 27, 2014 at 1:09am Reply

  • Meredith: Thanks for this awesome recipe! I made these cupcakes for my boyfriends birthday over the weekend. November 5, 2014 at 10:22am Reply

  • Courtney: Hi! I’m going to attempt these tonight for my daughters 4th bday!! I’ll have to double recipe, is that a good idea? Or us better to make 2 batches?

    Lastly, should I keep out or in fridge for tomorrow’s consumption?!?! Thanks so much!! I can’t wait! Though I admit, seems a little daunting ;) November 6, 2014 at 10:17am Reply

    • Jaclyn: It should be just fine to double the recipe and I would refrigerate them. I hope everyone loves them! November 6, 2014 at 9:59pm Reply

      • Courtney: Thanks so much for getting back to me tonight. And they’ll be just as tasty tomorrow if I put them in the fridge? I appreciate all your help November 6, 2014 at 11:02pm Reply

  • Eve: Hello Jaclyn!

    This strawberry frosting looks really lovely but I’m hesitant to try it as my buttercream frosting always turn out sandy in texture. Do you know what is the reason? I’ve tried making chocolate frosting before and it never feels smooth in the mouth :( I can taste the powdered sugar! Thank you so much for your help. November 8, 2014 at 11:25pm Reply

    • Jaclyn: You may just need to whip it longer and allow the sugar to dissolve into the mixture more? You shouldn’t get any sandiness with this recipe though. November 9, 2014 at 11:58am Reply

  • lurline: Hi Jaclyn,

    I was looking for a strawberry cupcake recipes and yours looks the best by far. The only problem is that I don’t want any strawberry pieces in it as young children are very fussy. Could I just puree the whole amount of strawberries or would that be too much please.
    Thanks November 13, 2014 at 2:03pm Reply

    • Jaclyn: I would likely be too much puree, I’d recommend just chopping them up really small so they aren’t so noticeable. December 8, 2014 at 10:36pm Reply

  • Meghan: I just made these. I’m 15 and love to bake – I’ve never made cupcakes with real strawberry before, but these were AMAZING!!!!!!!!! Thank you so much for posting this, I’ll be making them again very soon ;-) November 23, 2014 at 9:08am Reply

    • Jaclyn: I’m so glad you liked them Meghan! That’s awesome you are loving baking at 15, keep going! November 27, 2014 at 12:47am Reply

  • Katlyn monore: Hi! These look amazing! My sister is having a baby shower this saturday amd wants me to make vegan strawberry cupcakes. Is there anyway I can make this recipe vegan? December 4, 2014 at 6:10pm Reply

    • Jaclyn: Possibly with vegan butter or vegetable shortening and non-dairy milk? December 8, 2014 at 10:33pm Reply

  • Carmen: This is an A-MAZING strawberry cupcake recipe! Like others have said before, most of the strawberry cupcake recipes out there call for strawberry cake mix and/or gelatin. SO happy to use REAL strawberries! This is the second cupcake recipe I used from you (the red velvet cupcakes were divine!). Your directions are completely on point so that even a novice baker like myself ended up with one of the moistest, most flavorful cupcakes I’ve ever had! Thank You! December 29, 2014 at 9:23pm Reply

    • Jaclyn: I’m so glad you liked both cupcake recipes! Thanks so much for your feedback Carmen :)! December 29, 2014 at 10:25pm Reply

  • Eve: These were really good. They were really light and tasted kind of like a muffin-y cupcake. The frosting seemed a little sour and it felt like it was missing something. So my mom suggested adding another 1/4-1/2 cup powdered sugar (like your recipe suggests), another 3/4 tsp vanilla, and a pinch of salt.

    The purée still gives the frosting kind of a sour taste, but that ended up tasting fine with the cupcake. January 11, 2015 at 8:04pm Reply

  • Crystal: These cupcakes were good, but very difficult to get right and the directions are very confusing in parts. I’ve made them several times, and both the frosting and batter are very sensitive to the temperature of the butter, the amount of mixing you do, how much the puree cooks down, etc. Each time I’ve made them something was “off”, and I consider myself a well seasoned baker. They were also relatively expensive to make with the number of ingredients you need that you wouldn’t regularly have in your house. I would recommend them for an expert baker who MUST make strawberry cupcakes for some reason. Otherwise there are better ways to use your fresh strawberries that take less time and money and taste better. My husband and I thought these were very good, but my kids, who are obsessed with cupcakes and strawberries, would not eat them. January 12, 2015 at 8:49am Reply

  • MamaToMany: I pinned this on Pinterest a couple of months ago, and have been waiting to dive into these for my girls’ upcoming bday party! Talk about drool-worthy!!
    I just have a quick question about the “optional food coloring”. We’re an anti food coloring family, which is one of the reasons why I’m so drawn to your gorgeous REAL strawberry cupcakes! But I’m just curious what they’ll look like sans color? Am I wrongly assuming that your pictures include coloring? These will be for a fairy princess bday for a 4 & 7 yr old, so I’m reeeally hoping for pink!
    Sorry if that’s a vague question- any help would be greatly appreciated :) January 16, 2015 at 10:48pm Reply

    • Jaclyn: Sorry for the late response! They’ll still have a pink color just not quite as pink. Hope that helps! February 5, 2015 at 6:01pm Reply

  • Julie: This frosting recipe is a keeper!!!! Strawberry delicious & the perfect consistency to pipe! Thanks…..great job! January 18, 2015 at 8:15am Reply

  • Lisa: I found these to be dry and too dense! January 24, 2015 at 10:11am Reply

  • Nicole: These cupcakes came out very delicious and pretty to look at, however they were very small. They didn’t seem to rise much at all. My cupcakes were only half cup high. Any suggestions?? I plan to make more for Valetines day and am hoping for better results. January 28, 2015 at 8:12am Reply

    • Jaclyn: A few things, it could be something was improperly measured or mis-measured (scoop and level dry ingredients), leavening agents could be out of date, the batter could possibly have been over-mixed, or high altitude adjustments need to be made if you are at a high elevation. Hopefully something there might help you!! January 29, 2015 at 9:01pm Reply

  • Tesha: Could I substitute raspberries for the strawberries? I’m having a hard time finding sweet fresh strawberries however I do have some really nice raspberries January 31, 2015 at 10:07am Reply

    • Jaclyn: I wouldn’t recommend it because it will turn them blue, I made raspberry cupcakes with puree and it turned them blue. Not sure what it is that does that but I’d recommend sticking with strawberries. February 5, 2015 at 6:17pm Reply

  • Sasha: I made these and mine didn’t come out like yours unfortunately.My came out small,they didn’t rise much at all and they weren’t pink.I put the exact amount of food coloring you said.Idk what happened but I thought I had found a winner :-( February 5, 2015 at 8:18am Reply

    • Jaclyn: I’m not sure why these are a hit and miss with some?? I’ve made them twice without issues so it could possibly be that the batter is being over-mixed or the strawberries you are using have a higher water or natural sugar content than the ones I did maybe? You could try replacing the strawberry puree with sour cream (like I did in this recipe here which is basically the same but in blueberry form: http://www.cookingclassy.com/2014/06/blueberry-cupcakes-cream-cheese-frosting/) and maybe that could make a difference? Also, I don’t recommend using cake flour substitutes if you did by chance. February 5, 2015 at 5:26pm Reply

  • Monita: I’m very motivated by your post. Since I’ll try to bake it for the first time so I’m not very clear about cake flour and all purpose flour. Can I use all purpose flour instead of cake flour?? February 5, 2015 at 10:39pm Reply

    • Jaclyn: I wouldn’t recommend substituting all purpose flour in this recipe, the cake flour offers a better crumb with it’s finer grain and low protein content. February 6, 2015 at 4:58pm Reply

  • LASHAUNDA ROBINSON: IS THIS ICING ENOUGH FOR THE CUPCAKES AND OR CAKE? February 11, 2015 at 7:01pm Reply

    • Jaclyn: Cupcakes but it can easily be doubled for a cake. February 11, 2015 at 8:48pm Reply

  • Veronica: I just made these for Valentine’s Day. They taste so yummy. The addition of fresh strawberries underneath the frosting gives the cupcakes a really fresh, homemade flavor. Thank you for sharing the recipe!! February 12, 2015 at 7:58pm Reply

  • Jessica: Why is there no oil in this recipe? Won’t that cause the cup cakes not to rise and be soft?
    Oh and I’m trying to make a double layered cake out of this, would I have to double the recipe in order to fit it into two 9inch pans? February 21, 2015 at 4:05pm Reply

    • Jaclyn: As long as the cupcakes have some sort of fat like butter canola/vegetable/olive oil, shortening etc they should still be soft and moist if there is the right ratio to other ingredients, but oil doesn’t make a cake rise, that comes from leavening like eggs and baking soda/baking powder and from whipping the butter to get air bubbles in it.
      And yes I would double the recipe for a 9-inch round cake.
      Hope you love it! March 7, 2015 at 8:43pm Reply

  • j larson: I made this today for my son’s birthday. I made it as an 8″ round layer cake instead cupcakes. IT WAS DELICIOUS! I have made several other strawberry cakes. The flavor was either artificial, jell-o’y or baked out of the cake that the flavor was so faint I would never have known it was strawberry. This cake has great strawberry flavor. Really. It does. I was skeptical. but it does. I will make this again. February 21, 2015 at 8:47pm Reply

    • karri-ann: Can’t wait to make these! Thank you for the beautiful recipe. I often find my way to your website and your recipes and ideas never disappoint :) March 1, 2015 at 8:27pm Reply

  • Clare: Hello! This recipe looks wonderful, but for the buttercream I was wondering, do you make your strawberry puree or do you buy it? Or could I use a strawberry compote and then continue to reduce it? February 27, 2015 at 8:23pm Reply

    • Jaclyn: I made the puree with fresh strawberries simply ground in a food processor. It’s definitely what I’d recommend for this recipe. March 19, 2015 at 9:54pm Reply

  • Erin: Hi! This looks like just the strawberry buttercream recipe I’m looking for. I will need to frost about 36 cupcakes for her class, if I double the recipe do you think it will go that far? March 1, 2015 at 9:17am Reply

    • Jaclyn: It just depends on how much frosting you want on them. If you don’t need a generous amount then doubling it should be plenty for 36. March 19, 2015 at 9:51pm Reply

  • Cheryl: I see that you cooked the purée down for the frosting, is the same process done for the purée in the cake mix? March 2, 2015 at 1:13pm Reply

    • Jaclyn: No it’s not in the cake mix. March 29, 2015 at 12:15am Reply

  • Shannon: These are gorgeous and I am looking forward to making them for my daughter’s birthday Saturday! Is the icing pretty thick? I am planning to do a pull apart princess cupcake cake and just want to be sure that is feasible with this icing. I definitely don’t want to do store bought! March 5, 2015 at 12:10pm Reply

    • Jaclyn: The frosting is pretty stable, just slowly add the strawberry puree to reach desired consistency. March 29, 2015 at 12:28am Reply

  • Bec: Hi, does this frosting”crust over” so to speak for use under fondant? March 5, 2015 at 10:00pm Reply

    • Jaclyn: Mine did but that could be the dry environment I live in? March 29, 2015 at 12:20am Reply

  • CynthiaM: I used your frosting recipe this weekend, and it is absolutely perfect! It bursts with real strawberry flavor. It made enough for my 24 cupcakes, though only one swirl around, my granddaughter and I made, in her words and for my daughter, “Happy Birthday St. Patrick’s Day Cupcakes.” March 8, 2015 at 7:29am Reply

  • Isabella: Hello! These look so amazing! Strawberry cupcakes are my favorite, and I wanted to make some for my birthday this weekend. My question is, do you sift your flour into the bowl before or after you measure it? Bakers seem to be divided on the subject, but I like to follow a recipe just as the baker-creator intended! What do you normally do? March 10, 2015 at 3:55pm Reply

    • Jaclyn: I prefer to sift the flour into the bowl then whisk in the leavening agents so they are evenly distributed. April 7, 2015 at 11:03pm Reply

  • Robyn: I’m SO not a baker, but your recipe was easy for me to follow and I love the taste of these!! Thank you! March 13, 2015 at 4:30pm Reply

    • Jaclyn: I’m so glad you enjoyed these cupcakes Robyn! Thanks for your comment!! March 15, 2015 at 1:18pm Reply

  • Lauren: I am thinking about making this frosting, to use as a filling, for an upcoming cake for a friend (buttercream covered, not fondant). Her baby shower is Sunday but I will be delivering the cake on Friday since I will be out of town. Will the cake need to be refrigerated over the weekend or will it be ok to leave at room temp? OR, do you have a better strawberry filling receipe? March 14, 2015 at 9:07pm Reply

    • Jaclyn: I would recommend chilling it in the fridge. I hope she loves it! March 15, 2015 at 1:14pm Reply

  • Strawberry Cupcakes Strawberry Buttercream | Cupcake Hippie: […] Do I need to say more?  So amazing.  Found these on Cooking Classy.  Super awesome website with super awesome recipes.  I recently discovered her Strawberry Cupcakes with Strawberry Buttercream. […] March 15, 2015 at 8:59am Reply

  • Marisa: Making these with my 9 year old son and they look great so far (just took them out of the oven). I love all the fresh strawberry in the batter, we did omit the food coloring as I try not to use it as a rule. the icing came out great and we can’t wait to eat them later! Thanks for sharing :) March 22, 2015 at 11:01am Reply

  • jade: Hello how long would this icing keep for? I will be baking on thursday for a friend to take away with her to eat sunday. March 23, 2015 at 10:50pm Reply

    • Jaclyn: It should keep for 1 day, it may start to separate a bit after that as fruits tend to “bleed” into icings. March 24, 2015 at 4:47pm Reply

  • Kristen: Just stumbled across this site and MAN GIRL I can’t wait to try to re-create your goodness! I am somewhat new to baking…and do enjoy cooking! I just wish I had more time (or else I think I would be doing it a whole lot more). Thanks! March 24, 2015 at 2:41pm Reply

  • Erika: I tried this recipe and I multiplied it by 7 because I had to make 80 cupcakes. They came out great! The only thing I might change next time is adding a few more egg whites for better structure because they shrank down quite a bit after they cooled. Excellent taste and texture though. Thank you! March 28, 2015 at 12:46pm Reply

    • Jaclyn: I’m glad you liked them Erika! Thanks for your comment and the tip maybe that will help others who’s are shrinking. March 28, 2015 at 6:32pm Reply

  • Lesa: Hi , Could you tell me how to make the strawberry puree that it is calling for. Is it just cut up strawberries? I didn’t see that part of the recipe.
    Thanks! March 31, 2015 at 7:54am Reply

    • Jaclyn: Sorry for the confusion, you simply add strawberries to a food processor and pulse until it turns to puree. April 26, 2015 at 12:23am Reply

  • Jason: If I double the recipe, will it work in a standard cake pan? April 3, 2015 at 9:57am Reply

    • Jaclyn: I haven’t tried so I can’t say for sure but I imagine it should. April 4, 2015 at 3:08pm Reply

  • Springtime Strawberry Cupcakes~ | From Inside the Pickle Jar: […] Strawberry Cupcakes with Strawberry Buttercream- Used for the buttercream […] April 4, 2015 at 1:21am Reply

  • Melissa: These were fantastic!! I’ve tried other strawberry cupcake recipes but was never satisfied with the flavour until I tried these! I paired them with a toasted marshmallow buttercream and white chocolate sprinkles and they were a huge hit April 11, 2015 at 4:38pm Reply

  • Christina: I used this recipe and doubled it and made it as a cake and came out great. I actually made it into a heart shape by cutting the one circle cake in half and shaping the other cake to form a heart. People said to me that I dont like cake but this cake is great and had 2 pieces!! It was fantastic!! April 23, 2015 at 5:15pm Reply

  • Rosemary: Hello,
    I just found amazing looking recipe for strawberry cupcakes and strawberry creme frosting, I will make for my daughter’s engagement party!! April 27, 2015 at 4:49pm Reply

  • Althea: Hello there,

    I love your site. I love baking, but we don’t have baking equipment, so I satisfy myself by memorizing recipes. This cupcake looked SOOOOOO delicious I just had to try it out! So I baked it and WOW. I JUST LOVE IT. I make this site part of my daily internet stroll and has found so many delicious treats. I LOVE THIS SITE.

    My heartfelt thanks, Cooking Classy! May 6, 2015 at 6:46am Reply

    • Jaclyn: Aww Althea, that is so kind of you to say! I am so glad you stop by Cooking Classy! May 11, 2015 at 4:08pm Reply

  • Cindy Vit: Hello there!
    I wanted to try out making these cupcakes of yours, but I have no idea how many grams the strawberrie puree and the diced strawberries are.

    I live in Austria and I don’t have anything to measure cups with. I converted everything (flour, sugar, etc.) on the Internet.

    But if you could help me out and tell me approx. how many grams these are that’d be fantastic!:)

    1/3 cup strawberry puree
    3/4 cup diced strawberries

    Thanks in advance. May 13, 2015 at 12:56am Reply

  • Lily: I tried out these cupcakes with my young brother today and have decided to make several batches for my aunts summer wedding! They are so light and fluffy, even with gluten free flour! And you can really taste the Strawberries! This is a great recipe and I would definitely recommend it! XD May 14, 2015 at 12:22pm Reply

    • Jaclyn: I’m so happy to hear you liked them and that they turned out well with gluten-free flour too! Thanks for your feedback Lily! May 16, 2015 at 2:02pm Reply

  • Marcia: I’m making the cupcakes tomorrow and the icing on Friday for my nieces birthday party on Saturday (I volunteered to do the cake and my sister wanted strawberry cupcakes in the shape of a princess dress. Should the cupcakes alone be refrigerated? How about after they’re assembled with the icing?). Found your recipe because I wanted the real strawberry flavor and pink color. Cross your fingers I don’t run in to any problems! Will let you know how they turn out!! May 20, 2015 at 10:31pm Reply

    • Jaclyn: The cupcakes without the frosting don’t need to be refrigerated but once you add the frosting I wouldn’t let them sit out more than a couple of hours or if you’re in a hot environment then I’d chill them right away. I hope you love them! May 21, 2015 at 12:53am Reply

      • Marcia: Everyone raved about the cupcakes! I followed you on Instagram and tagged you in the picture of the finished product! May 23, 2015 at 1:14pm Reply

  • connie Gregory: These look Beautiful however I’d like to make it into a 9×13 cake. Do I double this recipe? Thank you. June 1, 2015 at 7:19am Reply

    • Jaclyn: I haven’t ever tried making it into a cake but I would probably double it for a 9 by 13. June 6, 2015 at 11:27pm Reply

  • Anj: Hi there :)

    I have been on the hunt for a strawberry buttercream frosting for my wedding cupcakes :) I have seen so many pictures that don’t look appetizing to me. Then I found your pics !! wow :) they look scrumptious…I have my cupcake recipe ready to go and now I am going to try your frosting recipe !!! I think I better make a trial batch ;)

    Do you know if I can substitute the butter for dairy free butter such as Earths Balance ?

    Thank you for your wonderful recipe. I cant wait to see what other cupcake recipes you have !!! June 1, 2015 at 12:03pm Reply

    • Jaclyn: I hope you love them! I would definitely recommend using real butter for best flavor and texture for the frosting and cupcakes. Congrats on the marriage :)! June 5, 2015 at 4:13pm Reply

  • Julie: I made this frosting tonight for a birthday party. It is sooooo good!!! I think the magic is in that strawberry reduction and that tiny bit of salt. So so good. Will definitely make this one again. June 2, 2015 at 4:46pm Reply

    • Jaclyn: I’m so glad you liked it Julia! Thanks for your feedback! June 2, 2015 at 7:58pm Reply

  • JR: Quick question about the buttercream frosting: is it absolutely necessary to use both unsalted AND salted butter as listed in your ingredients?
    Thanks! June 10, 2015 at 7:48pm Reply

    • Jaclyn: No, you would be ok to use all unsalted. Hope you love them! June 29, 2015 at 1:36pm Reply

  • Mia: I made this frosting for a strawberry lemonade cake. I had a hard time getting the frosting to stiffen up, but it was a really warm and humid day, and I’d been cooking all day long (so it was warm in my kitchen). The frosting did taste really good – and I think using the reduced strawberry puree was brilliant! Thanks! June 11, 2015 at 10:55am Reply

  • Jessica: These are amazing!!! I have been looking for a jello-less strawberry cake recipe for a long time and these were worth the wait. My entire family loved them. Thank you so much!!! June 15, 2015 at 9:37am Reply

    • Jaclyn: That’s great to hear! Thanks for your feedback, and you’re welcome! Thanks for the thanks :)! June 15, 2015 at 1:27pm Reply

  • Melanie: Do you think I could make the strawberry puree a few days ahead of time and then refrigerate it? June 15, 2015 at 9:22pm Reply

    • Jaclyn: I think that would be just fine. I hope you love these! August 5, 2015 at 11:02pm Reply

  • Tiffany: Thank you so much for sharing this recipe! I’ve made them twice already (my son’s birthday and my oldest son’s teacher/class) and everyone absolutely loved them! Magnificent recipe! June 20, 2015 at 8:17am Reply

    • Jaclyn: I’m so happy to hear you’ve liked this recipe! Thanks for leaving a review Tiffany! June 20, 2015 at 10:26pm Reply

  • shreya: hello, here can i substitute strawberries with mango? would it work? and if yes then the same amount or something different? June 22, 2015 at 5:24am Reply

    • Jaclyn: I haven’t ever tried so I can’t say for sure but I imagine this same method should work with pureed/diced mangoes. June 22, 2015 at 10:01pm Reply

  • Sandra: when my son asked for strawberry cupcakes for his birthday I was skeptical that I would find a yummy recipe. Well these were such a big hit!! My son loved them, my dad told me it was the best cupcake he’d ever had. Also, love the hidden berries under the frosting!!! Thanks so much for sharing! June 22, 2015 at 8:52am Reply

  • Yain: Have tried your recipe and it surely is a hit! Though i tried swiss meringue butter cream frosting and yes it is amazing! How i wish i could share my photos with u all ;)

    Thanks for this recipe June 26, 2015 at 7:11am Reply

  • Gem: This looks wonderful! I’m planning to make it a two-layered cake by doubling the recipe..wondering if it would be fine if I cover it with fondant? Thanks! June 27, 2015 at 5:54am Reply

    • Jaclyn: Sorry I haven’t ever tried so I wouldn’t want to guarantee anything. I imagine it would be fine but then again I don’t really like fondant so I never make any cakes with it so my judgement could be off :). August 12, 2015 at 5:07pm Reply

  • Vickie: I plan on making these for my daughter’s birthday. When baking I usually mix by hand, do you think that will work with this recipe? June 29, 2015 at 2:35pm Reply

    • Jaclyn: Probably not just because you really need to whip the butter and sugar together to add air bubbles which in turn will help offer lift to the cupcakes. A hand mixer would work okay though. June 29, 2015 at 10:46pm Reply

  • Rachel McCubbin: These turned out beautifully! I made them to take on a camping trip because after a few days of hot dogs and burgers I think something sweet AND fruity will hit the spot. I’m freezing most of the cupcakes individually and taking the buttercream in a zip lock bag to frost on-demand. However. . .I had to do a taste test first, so my husband gobbled up the first one that I iced and declared that it was just perfect. Thanks for sharing this. July 1, 2015 at 8:31am Reply

    • Jaclyn: I’m happy to hear you and your husband liked them :)! Thanks for your review! I hope you have fun camping! My family needs to go soon. July 2, 2015 at 11:30pm Reply

  • Jessica: Ok, so I basically NEVER re-visit blogs or other recipe sites or leave reviews, but I HAD to come back to yours. I made these cupcakes for my husband’s family for Easter and they got rave reviews! I’m pretty sure these are the BEST cupcakes I’ve ever made, and we’ve been talking about them ever since. I live in New Orleans, and we get some really wonderful local Louisiana strawberries here, and these cupcakes were the perfect way to showcase them and bring out their flavor. SO delicious! I’m about to try a variation of this recipe for our 4th of July party, with different kinds of berries included (the blueberries at Sam’s looked incredible, and I figured I could try for a kind of red, white & blue theme with the berries). I can’t wait to have these again! Thanks for a great recipe, it’s not permanently in the dessert section of my recipe book! July 2, 2015 at 9:51am Reply

    • Jessica: Oops, I meant it’s NOW permanently in my recipe book. :-) July 2, 2015 at 9:52am Reply

    • Jaclyn: I’m so happy to hear you’ve enjoyed this recipe Jessica and thank you so much for coming back to leave a review :)! I hope you and your family have a great 4th! July 2, 2015 at 11:24pm Reply

  • Valeria: I loved this recipe! The only problem that I had was that the frosting loosed a bit or melted a bit..what can I do to keep a thick consistancy? Still, they are amazing! July 5, 2015 at 9:31pm Reply

    • Jaclyn: As long as you keep them chilled they should be okay. I’m glad you liked the recipe! July 6, 2015 at 11:39pm Reply

  • Anete: Wow, thank you for this wonderful recipe Jacklyn! I am definately going to try this today. By the way greetings from Latvia! :) July 6, 2015 at 4:10am Reply

    • Jaclyn: Greetings to you Anete! I hope you love them! July 6, 2015 at 11:31pm Reply

      • Anete: Yes, they were delightful! :) July 7, 2015 at 6:47am Reply

        • Jaclyn: So glad you liked them :)! July 7, 2015 at 9:46am Reply

  • Johanna: Thanks for the recipe. I made them for my sons birthday party and they were a hit!! The strawberry buttercream frosting was amazing!!
    (I had to make the GF and they were still amazing, just used gf flour instead of cake flour, soooo good) July 9, 2015 at 12:30pm Reply

  • LoraLynn: Can I just tell you how much I love your buttercream recipes! They’ve become fast favorites and I look for any excuse to use them all, this one in particular! I actually tried putting a twist on it using a reduced peach purée today instead of strawberry and oh was it incredible! Now I just need to find a peach cupcake good enough to pair with it ;) July 9, 2015 at 5:31pm Reply

  • mehnaz: can u please email me the exact amount in gram plz.. because when u said 1 2/3 cup of cake flour I haven’t understand the exact amount as I don’t know the measurement of a cup.. do u have a video o youtube how to make the cake?? please email me thxs July 10, 2015 at 5:00am Reply

  • Strawberry Cupcakes: […] WordPress Recipe Plugin by EasyRecipe 3.2.2925   Source: Adapted from Cooking Classy […] July 30, 2015 at 11:12am Reply

  • Sarah: Hi Jaclyn! I have baked a lot of cookies and cakes, but not a lot of cupcakes. These look and sound so incredibly delicious! I would like to make them for my daughter’s birthday party. Things are going to be very busy leading up to the day and I was hoping to make the cupcakes in advance and freeze them. Have you done this before? August 5, 2015 at 8:52pm Reply

    • Jaclyn: I haven’t frozen these before, I rarely freeze any baked goods for that matter I’m way too picky I know :). I think they’d freeze okay, my only concern would be how the strawberries in the cupcakes thaw. What I’d suggest is to make them a few days in advance and refrigerate them then add the frosting and berries the day of. I hope you love them! August 5, 2015 at 10:12pm Reply

      • Sherri: I have a strawberry cake request for a baby girls first birthday. So happy to come across your recipe. I have some questions about the strawberry puree and cooking it down. When I measured 1/2 cup and 2Tbsp, it’s about 2/3 cup or 5oz. Are you saying cook the puree down to less than 1/4cup or 1oz or 3Tbps? Also you mentioned in a previous question that you did not cook down the puree for your cake, is that correct, you just measure 1/3cup puree for the cupcakes without cooking down? I want to make sure I make these right as this is the best sounding strawberry cake and frosting recipe that I have come across! August 13, 2015 at 12:28pm Reply

  • Gena: Hi! I’ve made these cupcakes and buttercream many times and they’ve been a huge hit with everyone. I was wondering if I could use fresh mango in place of the strawberries? August 13, 2015 at 5:11am Reply

    • Jaclyn: I haven’t tested so I can’t say for sure but I imagine it would work about the same. September 9, 2015 at 4:24pm Reply

  • shubhi gupta: what if we got no fresh strawberries ? August 20, 2015 at 10:52am Reply

  • Sue: Hi Jaclyn! I am new at baking and I tried your recipe yesterday. The strawberry frosting is simply delicious! Gave a few to my next-door neighbour. She loved it so much that she has just asked me to bake again next week for her daughter’s birthday party in school! She now thinks I am really good at baking, thanks to this wonderful recipe. This recipe is definitely going into my favourite recipes collection! :) August 27, 2015 at 3:54am Reply

  • melanie: how the heck do you take such amazing pictures?? they’re PERFECT. so perfect it doesn’t even look real! better than what I see in the magazines. I just made these cupcakes and they were amazing. you are truly gifted. August 28, 2015 at 5:36pm Reply

    • Jaclyn: You are so kind Melanie :)! Thanks so much for the compliments! I’m so glad you liked these cupcakes! August 30, 2015 at 3:42pm Reply

  • Greta: Can the frosting be refridgerated to use a day or 2 layer? I’m using it for yhe neopolitan cupcakes and it would help to have the frosting done anead of time. Thanks! September 2, 2015 at 1:37pm Reply

    • Jaclyn: I haven’t tried so I can’t say for sure but I’m not sure if the strawberries would start to bleed in the frosting after that long? September 9, 2015 at 4:35pm Reply

  • CeeCee: Jaclyn Jaclyn Jaclyn, you are so amazing these Strawberry Cupcakes OMG!!! I first tasted w/o the frosting delicious, then with the frosting OMG!!! If I could, I would have done back flips and cartwheels. This was my first time making & tasting SBCC’s. These were so easy to make, thank you for this awesome recipe. You are definitely one of my favorite food bloggers. October 11, 2015 at 7:13am Reply

  • melanie: hi! these look delicious. do you know if this recipe works with frozen strawberries? November 17, 2015 at 2:23pm Reply

  • Carla: Hello! I made just the icing tonight for cupcakes for my son’s birthday tomorrow. The icing was awesome! The flavour was great and it was a dream to pipe. So glad to find a strawberry icing that tastes like strawberries. Thank you for sharing this recipe! November 30, 2015 at 7:57pm Reply

  • Emily: Doesn’t the addition of the fresh strawberries in the cakes release the moisture from the fruit and make the cakes wet? I’m in love with this idea, but in my experience the addition of fresh strawberries often makes the cake soggy, too moist, etc. December 7, 2015 at 3:14pm Reply

  • Pam Adkins: I was wondering where do I locate strawberry puree at in the store.?

    Could I used frozen strawberrys December 8, 2015 at 4:35pm Reply

    • Jaclyn: You make the puree by processing fresh strawberries in a food processor until its like a thick smoothie. I haven’t ever tested with frozen strawberries so I can’t say for sure. December 9, 2015 at 12:02am Reply

  • Sofia: I see all your recipes on this website but..hey why not add these to a youtube channel! i love baking and I Learn better from youtube videos! your blueberry cupcakes have made me very popular btw ;) thank you! haha December 12, 2015 at 8:04am Reply

  • Pipli: Can I use strawberry compote for frosting as strawberry isn’t available all the time in my locality? January 17, 2016 at 12:55am Reply

  • Holly: I made these last year for my son’s birthday, but made a gf version. They were a huge hit. I am getting ready to make them again this year. I used frozen strawberries and skipped the chopped fresh strawberry part because it’s hard to find really nice strawberries in Feb and I also didn’t want to risk the cupcake getting soggy. February 11, 2016 at 11:13am Reply

  • Liss: I was pretty new to baking when I made these, which can tell you something about how easy this recipe is to make. I was delighted with how the strawberries naturally color the frosting. They were delicious and picturesque. March 9, 2016 at 3:11pm Reply

  • Pam: I rarely comment on blogs I read, but I just had to tell you about the conversation I had with my grandson last week. Matthew will turn 10 tomorrow.

    Matt: Grammy, would you make those strawberry cupcakes you made for Kylie’s dance recital for my birthday? (In other words, not a crummy cake mix, but those delicious ones we all loved. And btw, Kylie’s recital was 2 years ago!)
    Me: OK, so strawberry cupcakes, with strawberry buttercream frosting.
    Matt: Oh no, I don’t like buttercream frosting.
    Me: Well Kylie’s had buttercream frosting.
    Matt: Well then I guess I like buttercream frosting! Make them just like those!
    So of course, Grammy has been busy all day making strawberry cupcakes and I gotta say, I’m really looking forward to having them tomorrow too! Thanks for sharing this delicious recipe!! March 11, 2016 at 6:25pm Reply

    • Jaclyn: I’m so glad your family has enjoyed these cupcakes Pam! I’m happy to hear they were memorable :). Thanks for your comment! March 12, 2016 at 11:26pm Reply

  • Emily: I used this frosting for a different (white) cake and it came out amazing! I used all salted butter because I didn’t have unsalted on hand and I don’t think it made any difference. Thank you for this! March 12, 2016 at 4:29pm Reply

  • Diane: I just finished these for Easter tomorrow and while they don’t look as beautiful as yours they are delicious! The frosting is fantastic and I can’t wait to make these again when I can use fresh picked strawberries from our local farm! Thank you for sharing!! March 26, 2016 at 11:56am Reply

  • Kristin H: These cupcakes are delicious! It just has an overall “fresh strawberry” flavor, and the great thing is that it WAS fresh strawberries! Okay, so I had to make the cupcake portion twice. I was making these for a women’s get-together, and I was trying to do as much work as I could in advance, so I made the cakes the day before. Well, they seemed “past their prime” the following day, so if I were to make these again, I would make it all in one day. The frosting was SO good! I actually didn’t have enough to cover all 12 cupcakes, so I had to make more. I think a batch and a half of frosting would be perfect. This is a great recipe! Thanks, Jaclyn! March 26, 2016 at 8:42pm Reply

    • Jaclyn: I’m so glad you liked them Kristin! March 27, 2016 at 12:05am Reply

  • Kiena: I used this frosting with homemade strawberry cake, and it was delicious. I was not for sure how my purée should look but your images helped me out so much. All I can say is this receipe is simple and wonderful. March 26, 2016 at 9:46pm Reply

  • plasterer bristol: These sound so good, thanks for sharing this delicious looking recipe.

    Simon April 6, 2016 at 10:30pm Reply

  • Nayana: Hi can these be made without eggs. Would you be able to suggest how I can replace egg whites. April 17, 2016 at 5:43am Reply

  • Blanca Jacobo: I have a question. could I possibly use all-purpose flour instead of cake flour? Would it change the taste tremendously? If it is still a better idea to use cake flour, how do I make it? Or should I should I just buy it already made? Thank you in advance. April 18, 2016 at 10:59am Reply

  • April: Should we sift the cake flour first then measure it out? Or do you measure the cake flour then sift it?
    Thanks! April 20, 2016 at 10:42am Reply

    • Jaclyn: Measure first then sift after. Hope you love it! April 20, 2016 at 4:43pm Reply

  • Madonna Gorriaran: I made these for a retirement party, and, although I tripled the recipe, not a single cupcake came back! The frosting, honestly, is the best frosting I’ve ever tasted. The combination of the tender, strawberry studded cake and the strawberry puree infused frosting is mind-blowing. Thanks so much for this recipe–I’ll be making it forever. I have to say that cooking down the puree was kind of genius, Jaclyn. Well done. April 22, 2016 at 5:08am Reply

    • Jaclyn: Thanks so much Madonna! So glad you loved them! April 22, 2016 at 1:15pm Reply

  • McKenzie G: Followed the recipe exactly, turned out perfect! Well, they tasted perfect but they weren’t as pretty; I’m not a food blogger. I didn’t use the food coloring, they weren’t as pink as the picture but it’s all about the flavor and the flavor was AWESOME! Thank you! April 24, 2016 at 8:44pm Reply

  • Mari: These cupcakes were SO GOOD! The cupcake itself was sweet, but not overly sugary, and the frosting was to die for. Just made these for my little sister 10th birthday and they turned out perfect! Thank you! May 5, 2016 at 2:01pm Reply

  • Rocio: can I just puree the 3/4 cup of strawberries as well. I’m not sure I would want the chunks in my cupcakes. May 18, 2016 at 12:00pm Reply

    • Jaclyn: No because there would be too much liquid and the structure of the cupcakes wouldn’t be right so the centers would sink and they’d be super dense and so forth. I just recommend cutting them up really small and they probably won’t bother you. May 19, 2016 at 1:43am Reply

  • Nancy: Hi ,I am a novice at baking ,would like to know how to half the recipe. Also any suggestions on replacing egg whites . May 23, 2016 at 2:55pm Reply

  • Meg: Great cupcakes, but I felt like they came out tasting too much like pancakes. Any suggestions? Thanks! June 4, 2016 at 9:15am Reply

  • Tiffany: I made these over a year ago for my daughter’s strawberry themed 2nd birthday party and have been craving them ever since. I finally got a chance to make them again and they lived up to my memories. They are quite honestly the best cupcakes I have ever eaten. They are a little labor intensive but it was easier the 2nd time around since I knew what I was doing and didn’t have kids hanging off of me. :) Thank you for an awesome recipe. Hopefully it’ll be less than a year before I get around to making them again. June 4, 2016 at 9:14pm Reply

  • Nicole: I just made this recipe, and I am super excited to give some to my coworkers tomorrow. The cupcakes came out delicious and soft, and the frosting compliments the cake very well. Thank you so much! June 5, 2016 at 5:34pm Reply

  • Samantha: Could you use this recipe for a regular layer cake? And if so…how long would be the baking time? Should I double the recipe for a three layer cake? Of batter and frosting? June 24, 2016 at 1:43pm Reply

  • Samantha: Can you use this recipe for a layer cake and if so what changes should be made? June 24, 2016 at 8:57pm Reply

  • blu: can these be frozen? June 30, 2016 at 7:38am Reply

  • Jess: Hi – I just made these for my birthday & brought them into work (its a Dutch tradition) – they were delicious! Such a great strawberry flavor – I tried baking several types for my wedding last year and never found ones as good as this! Thank you so much – the strawberry puree was fantastic! July 6, 2016 at 2:23pm Reply

    • Jaclyn: So glad you loved it Jess! July 11, 2016 at 3:08pm Reply

  • Brianna: Sorry, the comment I just posted wa sin reference to you Neapolitan cupcakes – I had clicked on this page to get to the icing recipe July 7, 2016 at 7:15am Reply

    • Brianna: I don’t see my first comment on here.. Sorry. I had originally asked if, for the Neapolitan cupcakes, if there was something I could use instead of the vanilla bean seeds or if I could leave them out? I need to make the cupcakes today or tomorrow and don’t have time to order them online. July 7, 2016 at 7:17am Reply

      • Jaclyn: Sorry for the late response I’ve been on vacation. An additional 1 tsp vanilla extract is fine I place of the vanilla bean. July 8, 2016 at 11:37pm Reply

  • Maria: Made the cupcakes this morning and they turned out amazing! July 16, 2016 at 11:51am Reply

  • Shannon: Thank you so much for the great way to get real strawberry buttercream frosting!! Worked out perfectly and SOOO good! July 19, 2016 at 5:43am Reply

    • Jaclyn: So glad you enjoyed it Shannon! July 19, 2016 at 12:35pm Reply

  • Cyn: Is there a conversion to grams instead of measuring in “cups”?

    Thanks! July 20, 2016 at 9:38pm Reply

  • Nicole: This recipe is amazing and I really loved these cupcakes.Your recipes are always a favourite with my family and these were no different! Thank you so much! July 22, 2016 at 6:33am Reply

  • Ginny Rose: I stumbled across your strawberry cream recipe after some googling. I had company coming, had strawberries on hand, and didn’t want to do what I *always* do–chocolate frosting! I appreciated that your recipe used fresh strawberries instead of strawberry jam which seems to be the norm? The frosting was so easy to make, perfectly spreadable, and tasted of summer! Thank you and I look forward to exploring more of your recipes. :) July 24, 2016 at 9:11pm Reply

    • Jaclyn: I hope you enjoy the others :)! Thanks for your comment! July 25, 2016 at 9:49am Reply

  • Jacquelyn Gomez: Does creamed butter work and with the unsalted butter do I just leave one at about room temperature for it to be softened and add the grated sugar like the recipe states? July 25, 2016 at 11:44am Reply

  • Pam: HI:) I plan on making these for my sons birthday. But puree is strawberries blended and what else? I have to cook them after they are blended? I have NEVER done a scratch recipe for cake before, so I’m a little intimidated, but motivated:)
    Thank you July 30, 2016 at 12:36pm Reply

    • Pam: NVM ..I read your explanation at the top under the picture. Sorry, I got so excited I didn’t read it all at first:/ oops July 30, 2016 at 12:46pm Reply

  • rebecca gallagher: This knocked the pants off my family. So so good.
    I did do: the buttermilk substitute
    I didnt have cake flower so the internet told me to substitute 2 TBL of the allpurpose flour with cornstarch per cup of flour. (very worried about all that cornstarch but it was MOIST and perfect)
    I did double the frosting batch as I pipe lots on top like you did.
    I did not mound the diced berries on top b/c i had to give away some and didnt want the frosting to run over time. This was a fabulous recipe and worth all the baby steps. The reduced berry puree makes ALLLL the difference!! in texture and taste. You did good girl!! August 14, 2016 at 9:45am Reply

    • Jaclyn: Thanks Rebecca! August 15, 2016 at 3:43pm Reply

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