Strawberry Cupcakes With Straweberry Buttercream

Are You Missing Out on the Secret to Perfect Strawberry Cupcakes?

What if you could make bakery-style Strawberry Cupcakes right in your own kitchen—without spending hours or breaking the bank?

Wouldn’t it be amazing to surprise your friends, family, or even yourself with soft, moist cupcakes bursting with real strawberry flavor and topped with silky strawberry buttercream?

Well, guess what—you can! With this easy-to-follow recipe, you’ll learn how to bake delicious Strawberry Cupcakes that are not only simple but also packed with fresh taste. Whether you’re a beginner or a seasoned baker, this guide will walk you through every step.

Let’s get baking!

Why This Strawberry Cupcakes Recipe Stands Out

These Strawberry Cupcakes are special because they use real strawberries (no artificial flavors!) and a homemade buttercream that brings out the natural sweetness of the berries . They’re:

• 🍓 Made with fresh ingredients
• ⏱️ Ready in under 1 hour
• 😊 Perfect for beginners
• 🎉 Great for birthdays, parties, or just because!

So whether you’re making them for a school event, a weekend treat, or a gift, these cupcakes are sure to impress.

Table of Contents

Table of Contents

Ingredients You’ll Need

Here’s what you’ll need to make 12 Strawberry Cupcakes:

For the Cupcakes:

• ½ cup (85g) fresh strawberries, mashed
• 8 tablespoons unsalted butter, softened
• ¾ cup sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 ¾ cups all-purpose flour
• 1 tsp baking powder
• ¼ tsp salt
• ½ cup milk

For the Strawberry Buttercream:

• 1 cup freeze-dried strawberries
• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 1 tsp vanilla extract
• 1–2 tbsp heavy cream or milk

Step-by-Step Instructions

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C). Line a muffin tin with 12 cupcake liners .

Step 2: Mash the Strawberries

Grab a fork and mash the fresh strawberries until smooth. Set aside.

Step 3: Cream the Butter and Sugar

In a large bowl, beat the butter and sugar together until light and fluffy (about 2–3 minutes).

Step 4: Add Eggs and Vanilla

Add the eggs one at a time, mixing well after each. Stir in the vanilla extract .

Step 5: Mix Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt.

Step 6: Combine Wet and Dry Ingredients

Add half of the dry mix to the butter mixture, then pour in the milk and mashed strawberries. Add the remaining dry mix and mix until just combined.

Step 7: Fill the Cupcake Liners

Fill each liner about two-thirds full. Bake for 18–20 minutes or until a toothpick comes out clean .

Step 8: Cool Completely

Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack. Wait until they’re completely cool before frosting.

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How to Make the Strawberry Buttercream

Step 1: Blend Freeze-Dried Strawberries

Put the freeze-dried strawberries in a blender or food processor and pulse until they become a fine powder .

Step 2: Beat the Butter

In a large bowl, beat the butter until creamy (about 2 minutes).

Step 3: Add Powdered Sugar and Strawberry Powder

Gradually add the powdered sugar and strawberry powder, mixing on low speed.

Step 4: Add Vanilla and Cream

Stir in the vanilla and then slowly add the cream or milk until the frosting is smooth and spreadable.

Assembling Your Strawberry Cupcakes

Now comes the fun part—decorating!

Tips for Assembly:

• Use a piping bag fitted with a star tip to frost the cupcakes in a swirl.
• Top with fresh strawberry slices or sprinkles for extra flair .
• If the cupcakes have a dome top, gently flatten them with a knife for a smoother look.

Arrange your cupcakes on a colorful tray or plate—they’ll look as good as they taste!

Storage and Make-Ahead Tips

Want to save time? Here’s how to plan ahead:

Store Cupcakes:

• At Room Temperature: Keep unfrosted cupcakes in an airtight container for up to 2 days.
• Frosted Cupcakes: Store in the fridge for up to 3 days. Let them sit at room temperature for 30 minutes before serving for best texture .

Freeze for Later:

• Unfrosted cupcakes can be frozen in a ziplock bag for up to 2 months. Thaw overnight at room temperature and frost when ready.

Make-Ahead Frosting:

• The strawberry buttercream can be made 1 day ahead. Cover and refrigerate. Bring it to room temperature and re-whip with a mixer before using.

Recipe Variations to Try

Want to switch things up? Here are some fun ideas:

• Chocolate Lovers: Add ¼ cup cocoa powder to the cupcake batter.
• Lemon Twist: Replace the vanilla with lemon extract and add a little lemon zest to the frosting.
• Gluten-Free Option: Use gluten-free flour instead of regular flour.
• Vegan Version: Substitute the butter with vegan butter and use flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg).
• Mini Cupcakes: Fill mini muffin tins halfway and bake for 10–12 minutes.

Final Thoughts: Bake, Decorate, and Enjoy!

There’s nothing quite like biting into a soft, sweet Strawberry Cupcake with a cloud of strawberry buttercream on top. And now that you’ve got the secret recipe, you can make them anytime you want!

Baking should be fun, not stressful. So don’t worry if they aren’t perfect the first time—just keep practicing and enjoy the process.

And remember, the best part of baking is sharing. So invite someone over, hand them a cupcake, and watch their face light up.

Happy baking!

Frequently Asked Questions (FAQs)

Q: Can I use frozen strawberries instead of fresh?

A: Yes! Just thaw and drain them well before mashing. Frozen strawberries work great in the batter .

Q: Are these cupcakes healthy?

A: While they’re a sweet treat, strawberries are rich in vitamin C and antioxidants. For a healthier version, try reducing the sugar slightly or using whole wheat flour .

Q: How do I keep cupcakes from getting soggy?

A: Don’t overfill the liners, and make sure the cupcakes are fully cooled before frosting.

Q: Can I make the batter ahead of time?

A: It’s best to bake immediately, but you can refrigerate the batter for up to 30 minutes before baking.

Q: Why did my cupcakes sink in the middle?

A: That usually happens if the oven isn’t preheated properly or if the cupcakes are underbaked. Always test with a toothpick!

Q: How long does the buttercream last in the fridge?

A: Up to 5 days. Re-whip it with a mixer before using to restore its fluffiness .

Now that you know how to make the best Strawberry Cupcakes, go ahead and give them a try. They’re sweet, simple, and oh-so-satisfying. Whether you’re baking for a party or just because, these cupcakes are sure to bring smiles all around.

Don’t forget to share your creations—and tag us if you post a photo online. We’d love to see your Strawberry Cupcakes in action! 🍓🧁

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