Strawberry Cupcakes with Strawberry Buttercream Frosting

June 30, 2014

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Have you ever seen cupcakes so pretty? These Strawberry Cupcakes are made with chunks of fresh strawberries in the cake batter and are topped with a luscious pink Strawberry Buttercream Frosting. These cupcakes are just bursting with flavor and would go down a treat at any celebration!

Strawberry Cupcakes on a wooden surface with a glass of milk

Strawberry Cupcakes with Creamy Strawberry Frosting

I know, I post a ridiculous amount of cupcake recipes. 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 strawberry cupcakes with strawberry buttercream frosting to share instead. And I actually preferred going all strawberry instead of a cream cheese frosting, because it didn’t diminish that sweet strawberry flavor at all. It just added to it, of course.

Getting The Strawberry Flavor Just Right

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 homemade buttercream frosting.

And the key 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.

The cake batter has plenty of chunks of fresh strawberries in it so you get the best strawberry flavor in every bite! To make the batter a cute pink color, I added a few drops of food coloring, but you can leave that out if you prefer, it won’t affect the taste.

A close up of Strawberry Cupcakes with Strawberry Buttercream Frosting

Strawberry Cupcake Ingredients

For this moist and fluffy strawberry cupcake recipe, you’ll need:

  • Cake flour
  • Baking powder and baking soda
  • Salt
  • Butter
  • Granulated sugar
  • Eggs
  • Buttermilk
  • Vanilla extract
  • Fresh strawberries
  • Red food coloring (optional)

For the creamy strawberry buttercream frosting, you’ll need:

  • Fresh strawberries
  • Butter
  • Powdered sugar
  • Vanilla extract
  • Red food coloring (optional)

How to Make Strawberry Cupcakes

  • Preheat oven to 350 degrees F.
  • Sift cake flour into a bowl, then add the baking powder, baking soda and salt.
  • Whip butter and sugar until pale and fluffy. Then mix in the egg and egg whites.
  • Whisk together the buttermilk, part of the strawberry puree and vanilla extract.
  • Add the flour mixture and buttermilk mixture to the butter mixture.

An overhead shot of strawberry cupcake batter in a bowl with fresh diced strawberries

  • Fold the diced strawberries into the batter. Divide it amongst the lined muffin cups.

A process shot of filling cupcake cases with strawberry cupcake batter

  • Bake until toothpick inserted into the center comes out clean.

making strawberry reduction in a pan

How to Make Strawberry Buttercream Frosting

  • Add strawberry puree to a small saucepan. Heat mixture over medium-low heat, and simmer, stirring occasionally until reduced.
  • Pour reduced puree into a small bowl, then freeze until cool.
  • Whip unsalted and salted butter until very pale and fluffy.
  • Mix in part of the powdered sugar, then blend in reduced strawberry puree, vanilla extract, and optional red food coloring. Add remaining powdered sugar and continue to mix until frosting is pale and fluffy.

Strawberry Buttercream Frosting in a bowl

  • To assemble the cupcakes: Place some diced strawberries in the center of the cooled cupcakes then pipe the frosting around it. These cupcakes are packed with strawberries and taste incredible. Try not to skip this step because it’s so worth it!

A process shot of filling strawberry cupcakes with fresh strawberries

Three rows of strawberry cupcakes topped with strawberry buttercream and fresh strawberries

How to Store Cupcakes

Store the strawberry filled cupcakes in sealed containers once cooled. Try not to squish the frosting when you put the lid on!

Can You Freeze Cupcakes?

You can freeze the unfrosted cupcakes for months, cakes freeze really well! When you’re ready to enjoy the frozen strawberry cupcakes, sit them out on your counter to thaw completely before frosting.

Tips for the Best Strawberry Cupcakes

  • Let the cupcakes cool completely before topping them with frosting.
  • Add a few drops of pink food coloring to the batter and frosting for a deeper red color.
  • If you don’t have buttermilk on hand, you can use a buttermilk substitute. I give instructions for my buttermilk substitute in the recipe card below.

Strawberry cupcakes on a wooden tray

More Easy Cupcake Recipes You’ll Love:

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Strawberry Cupcakes with Strawberry Buttercream Frosting

4.77 from 46 votes

Have you ever seen cupcakes so pretty? These Strawberry Cupcakes are made with chunks of fresh strawberries in the cake batter and are topped with a luscious pink Strawberry Buttercream Frosting. These cupcakes are just bursting with flavor and would go down a treat at any celebration!

Servings: 12
Prep Time 35 minutes
Cook Time 20 minutes
Total Time 2 hours

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)

Instructions

  1. 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.
  2. 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).
  3. 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.
  4. 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.
  5. 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.
  6. 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).

  7. 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).
  8. 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).
  9. 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.
  10. 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.

Recipe Notes

Recipes Notes: 

  • *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.

Top Tips To Remember

  • Let the cupcakes cool completely before topping them with frosting
  • Add a few drops of pink food coloring to the batter and frosting for a deeper red color
  • Store the cupcakes in sealed containers once cooled
  • You can freeze the unfrosted cupcakes for months, cakes freeze really well!

Recipe Source: Cooking Classy

Nutrition Facts
Strawberry Cupcakes with Strawberry Buttercream Frosting
Amount Per Serving
Calories 408 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 12g75%
Cholesterol 65mg22%
Sodium 131mg6%
Potassium 155mg4%
Carbohydrates 54g18%
Fiber 1g4%
Sugar 40g44%
Protein 3g6%
Vitamin A 625IU13%
Vitamin C 33.4mg40%
Calcium 38mg4%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: American
Keyword: strawberry cupcakes
Author: Jaclyn
Strawberry Cupcakes on a wooden tray with a glass of milk

Strawberry Cupcakes with Strawberry Buttercream Frosting sitting on a wooden surface

 

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451 Comments

  • Angel Torivio

    Cake was amazing! Best strawberry cupcake I’ve ever had. I was a bit disappointed with the buttercream recipe. It was way too sweet. I had to add about 6 oz of cream cheese.

  • Rachel

    These are the best cupcakes and the frosting is the most perfect buttercream. They come out perfect every time! I recently moved to high elevation (6,000ft) and would love to know if any adjustments are necessary to get the same great cupcakes?

      • Angie

        What would the adjustments be, if any, for higher elevation (I live above 5000 ft)

        • Jaclyn

          Jaclyn Bell

          I’m at 4200 ft so unless you are much higher than that you shouldn’t need any.

  • Katherine

    the frosting Was Amazing and so worth the work. We used dress picked strawberries. The cupcakes however were slightly dense for my taste I doubled the recipe and it yielded 30 cupcakes. I will definitely be making the strawberry buttercream again and again but I have to try adj the cake batter for a lighter cake

  • Ayesha

    The cupcakes were AMAZING. Love that the recipe called for fresh strawberry puree. That flavor came through so nicely! ONE thing I would adjust is the buttercream! It was way too sweet for me. I ended up adding about 2 oz. of cream cheese to cut the sweetness and it was perfect.

    Also, I messed up slightly when making the batter- I spilled some of my egg whites, so I compensated by adding some more egg yolk (I didn’t want to waste another egg because #quarantinelife…and also don’t want to waste food in general lol) and it still came out perfect! Definitely making these again with the cream cheese strawberry frosting!

  • Kala

    While I loved using real strawberries, without frosting these had no strawberry flavor. Baked up beautifully (win!), but if I didn’t tell people they were strawberry cupcakes, no one would know in a blind taste test.

    Yes, the bits of berries were gratifying, but I was left disappointed with the lack of fruity zing. I made my own frosting including real berry puree and cream cheese, which made these cupcakes much more delicious. My kids preferred the cupcakes without the tower of chopped berries under the frosting. Thank you for sharing this recipe; we’ll try another to experiment with next time.

    • Jaclyn

      Jaclyn Bell

      For a more concentrated flavor you could use reduced strawberry puree for some of the liquid in the cupcakes. Another option would be to use a natural strawberry flavor.

  • Chrystal

    Thank you for the very detailed instructions for your recipe. I’m not an experienced baker so it really helped me. They turned out fantastic and you could taste the strawberry flavor better than any other strawberry cakes I’ve tried. I think I’m going to make another batch tonight because these aren’t going to last very long.

  • Ricky Pfohl

    Hi Jaclyn,

    Thank you so much for this amazing recipe! This is the most perfect strawberry cupcake recipe I have ever made and the frosting is so full of strawberry flavor!!! I love it and so do all my friends! Can I make a cake with this same recipe?

    • Jaclyn

      Jaclyn Bell

      I haven’t yet tried but it should work well as a cake too. So glad you liked them!

      • Ricky Pfohl

        They just came out of the oven and they are beautiful. I doubled the recipe, lined two 8″ round cake pans with parchment, buttered and floured the sides, divided the batter between the prepared pans, then baked at 350 degrees for 35 minutes until a toothpick came out clean! What a fabulous recipe this is!!

        • Sam

          Thank you! I will try as a cake this weekend. The cupcakes were great. I topped with strawberry cream cheese frosting.

          • Sam

            I was able to make two batches for two 9 in layers. It worked well. Will make again

  • Crystal Songer

    BEST frosting I’ve ever had! I am usually that person who scrapes the frosting off and just eats the cake. Not any more. I was like a 5 year old licking the frosting off the top & when I got to the end I was devastated that it ran out. I did everything according to recipe which is new for me as I almost always alter something. The one issue I ran into is that in the days of COVID19 I could not get my hands on the buttermilk, I found one small Lowfat buttermilk so I grabbed it in hopes that it would work. It did!
    This is a bit of a process and it actually took me 3 hours total to make a batch. I mean if we wanted fast then we would have grabbed a box mix right? That being said, at the half way point I looked at my fiance and said “this better be the best strawberry cupcake in the world because if it tastes like a Walmart one, I’m going to be upset” LOL I made these for my daughters 19th birthday. She could not stop raving, she loved them.
    So everyone knows the frosting is to die for. What about the actual cake? It was light, moist, did not stick to the wrapper and fall apart (always a good thing) and had the perfect ratio of strawberries in the batter. It was not overly sweet. In fact if not for the frosting I would think it needed to be sweeter. My opinion is this is the PERFECT recipe from top to bottom, as is! The ONLY thing I would recommend would be:
    #1 Double the recipe for the frosting. You WILL want extra.(maybe not “need” but want) I piped mine on and was just not quite as much I wanted. You will certainly have enough to frost but trust me, after tasting it you WILL want extra.

    #2 The directions on the page were a bit of a struggle to follow. Since directions were at the top and then the ingredients with measurements were near the bottom, I had to scroll back & forth which kept me way too busy on my phone with strawberry covered fingers. I reccomend you PRINT if possible. It will make your life much easier.
    Also I was a little confused when at one point the recipe says to mix in “part” of the strawberry puree. I think maybe I put too much thought into things because at this point I read it maybe 5 times before I decided to put it all in. I mean I did have my puree for the frosting separate from the batter puree however I started wondering if I was supposed to separate my puree for the batter and exactly how much is “part” or the puree. So again, probably over thinking on my end but if you are confused by this wording, you now have your answer. “Part” of the puree= the part you set aside for the batter mix.
    Thank you, Cooking Classy for creating and sharing your fabulous recipe with us!! Certainly a keeper for the TOP strawberry recipe♡