Name: Strawberry Cupcakes with Creamy Strawberry Buttercream Recipe
Prep time: 30 min
Cook time: 24 min
Total time: 3 h
Cuisine: American
Ingredients: 1 and 1/4 cups (200g) chopped strawberries, divided; 2 and 1/3 cups (280g) cake flour (spooned & leveled); 2 teaspoons baking powder; 1/2 teaspoon salt; 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature; 1 and 1/2 cups (300g) granulated sugar; 1 large egg + 2 egg whites, at room temperature; 2 teaspoons pure vanilla extract; 1/2 cup (120g) full-fat sour cream, at room temperature; 1/2 cup (120g) whole milk, at room temperature; 1 cup (about 25g) freeze-dried strawberries; 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature; 3 and 1/2 cups (420g) confectioners’ sugar; 1/4 cup (60ml) heavy cream or whole milk, at room temperature; 1 teaspoon pure vanilla extract; Salt, to taste; Optional garnish: fresh strawberries

Jump to Recipe· 4.3 from 30 reviews

If you have a sweet tooth and a love for all things strawberry, then you are in for a treat with this Strawberry Cupcakes with Creamy Strawberry Buttercream Recipe. These cupcakes are the perfect blend of fluffy, moist cake bursting with real strawberry flavor and topped with a luscious, velvety buttercream that’s studded with the sweet tang of freeze-dried strawberries. From the first bite, you’ll experience a delightful harmony of fresh fruitiness paired with the richness of creamy frosting — truly a dessert that feels like a warm hug on a plate. Whether you’re celebrating a special occasion or simply craving something spectacular, this recipe promises to become a fast favorite in your baking repertoire.

Ingredients You’ll Need

A close-up image shows a woman's hand holding a small whole red strawberry on a white marbled surface, while a knife held by another hand slices it. To the right, there is a pile of many strawberry pieces of various sizes and shapes, all bright red with white inner flesh. The white marbled surface is clean except for a few small strawberry bits. photo taken with an iphone --ar 4:5 --v 7

Everything about this strawberry cupcake recipe is approachable, yet every ingredient plays a key role in building the perfect texture and flavor. From the tartness of fresh strawberries to the richness of butter and the lightness of cake flour, these ingredients come together harmoniously to create cupcakes that are both beautiful and delicious.

Chopped strawberries (1 and 1/4 cups): Fresh and juicy, these give the cupcakes a natural strawberry boost and a lovely pink hue inside.
Cake flour (2 and 1/3 cups): This ensures a tender crumb, making your cupcakes soft and delicate rather than dense.
Baking powder (2 teaspoons): Acts as the leavening agent to give your cupcakes lift and airiness.
Salt (1/2 teaspoon): A pinch to balance the sweetness and enhance all the flavors.
Unsalted butter (3/4 cup for batter and 1 cup for frosting): Softened butter provides richness and moisture essential for both the cake and the creamy frosting.
Granulated sugar (1 and 1/2 cups): Sweetens the cupcake batter perfectly without overpowering the strawberries.
Eggs (1 large egg + 2 egg whites): Gives the structure and lightness necessary for cupcake fluffiness.
Pure vanilla extract (2 teaspoons for batter, 1 teaspoon for frosting): Boosts the overall depth of flavor with a subtle, warm note.
Full-fat sour cream (1/2 cup): Adds moisture and slight tanginess, balancing the sweetness beautifully.
Whole milk (1/2 cup for batter and 1/4 cup heavy cream for frosting): Keeps the batter and frosting smooth and tender.
Freeze-dried strawberries (1 cup): Ground into a powder for that intense strawberry flavor to infuse the buttercream.
Confectioners’ sugar (3 and 1/2 cups): Sweetens and stabilizes the frosting for a perfectly dreamy texture.
Optional fresh strawberries: For a gorgeous garnish and that extra burst of freshness.

How to Make Strawberry Cupcakes with Creamy Strawberry Buttercream Recipe

Step 1: Prepare Your Oven and Muffin Pans

Start by preheating your oven to 350°F (177°C) and lining two 12-count muffin pans with cupcake liners since this recipe yields around 20 cupcakes. This thoughtful prep ensures your cupcakes will bake evenly and be easy to remove without sticking.

Step 2: Create the Strawberry Puree

Add 1/2 cup of the chopped strawberries to a food processor or blender and pulse until chunky puree forms. If it’s stubborn, add a splash of milk to help it move smoothly. This puree will infuse the cupcake batter with natural strawberry sweetness and moisture. Set this aside while you reserve the rest of the chopped strawberries to fold in later.

Step 3: Combine the Dry Ingredients

Whisk together your cake flour, baking powder, and salt in a large bowl. This simple but crucial step distributes the leavening evenly so your cupcakes rise beautifully with a soft, light crumb.

Step 4: Cream Butter and Sugar

Using a hand or stand mixer, cream the softened butter and sugar on medium speed until light and fluffy — about 3 minutes. This process traps air in the batter, which is key for tender cupcakes. Remember to scrape down the bowl for an even mixture.

Step 5: Add Eggs and Sour Cream

Beat in the egg, egg whites, and vanilla, then incorporate the sour cream. At this point, the batter might look a little curdled but don’t worry; this texture is perfectly normal and means you are on the right track for moist cupcakes.

Step 6: Mix in Dry Ingredients, Milk, and Strawberry Puree

Add the dry flour mixture and milk in two additions, beginning and ending with dry ingredients. Then stir in the strawberry puree. Mix just until combined to avoid overworking the batter, which could lead to dense cupcakes. Fold in the reserved chopped strawberries last for subtle bursts of fruit throughout.

Step 7: Bake Your Cupcakes

Spoon the batter into your lined cupcake pans, filling each about 3/4 full. Bake for 21 to 24 minutes until the tops spring back lightly when pressed and a toothpick inserted comes out clean-ish with a few moist crumbs. Let cool in the pan briefly before transferring to a wire rack to cool completely — crucial before frosting.

Step 8: Make the Creamy Strawberry Buttercream

Process the freeze-dried strawberries into a fine powder, then beat softened butter until creamy. Gradually add confectioners’ sugar, strawberry powder, cream, and vanilla extract. Beat at low speed briefly, then increase to high for a smooth, fluffy finish. Taste your frosting and add a pinch of salt if it needs balancing against the sweetness.

Step 9: Frost and Garnish

Once cupcakes have completely cooled, frost generously using your favorite piping tip or simply spread the buttercream on top. Add fresh strawberry slices or whole berries as a charming finishing touch for a picture-perfect treat.

How to Serve Strawberry Cupcakes with Creamy Strawberry Buttercream Recipe

The image shows a close-up of a cupcake with two layers. The bottom layer is a light beige cupcake with small pieces of red fruit inside, giving it a textured look. On top is a thick swirl of smooth, pink frosting with tiny red specks, which looks creamy and soft. A fresh, bright red strawberry with green leaves sits on the side of the frosting, adding a fresh and colorful touch. The cupcake is resting on white crinkled paper on a white marbled surface, and two more similar cupcakes blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh strawberries on top not only boost the visual appeal but add a juicy contrast to the smooth, sweet buttercream. You might also sprinkle a few freeze-dried strawberry crumbs or edible flowers for a fresh, fun touch that makes every bite special.

Side Dishes

Pair these cupcakes with a light glass of sparkling water infused with lemon or a fresh berry iced tea to complement the strawberry flavors without overshadowing the cupcakes. For a brunch or celebration, serve alongside delicate finger sandwiches or a crisp green salad for balance.

Creative Ways to Present

Try serving these cupcakes in a pretty tiered stand for parties or events, or place them in individual cupcake boxes tied with colorful ribbons for gifting. Layer the cupcakes with strawberry jam in a trifle cup for a deconstructed dessert that’s equally delicious and fun to eat.

Make Ahead and Storage

Storing Leftovers

Keep leftover cupcakes in an airtight container in the refrigerator to maintain freshness and the integrity of the buttercream. They will stay moist and flavorful for up to 3 days, making them a great make-ahead option.

Freezing

You can freeze unfrosted cupcakes wrapped tightly in plastic wrap and placed in a freezer-safe container for up to 2 months. When ready to enjoy, thaw at room temperature and then frost for the best texture and flavor.

Reheating

Since these are delicate cupcakes, avoid microwaving. Instead, let frozen cupcakes thaw naturally before frosting. For a freshly baked feel, warm unfrosted cupcakes in a 300°F oven for 5–7 minutes, then frost once slightly cooled.

FAQs

Can I use frozen strawberries instead of fresh?

Fresh strawberries are ideal for both the puree and the folding into the batter for texture, but you can use thawed, well-drained frozen strawberries in a pinch. Just be aware they may add extra moisture, so gently pat them dry before using.

What’s the difference between cake flour and all-purpose flour in this recipe?

Cake flour has less protein than all-purpose flour, resulting in softer, fluffier cupcakes with a lighter crumb. Using cake flour makes a noticeable difference in texture that suits this strawberry cupcake perfectly.

Can I make the frosting without freeze-dried strawberries?

While freeze-dried strawberries give an intense, concentrated flavor that’s hard to replicate, you can omit them and add a bit of fresh strawberry puree instead, but this may alter the frosting’s consistency. Alternatively, a few drops of strawberry extract can enhance the flavor.

Is sour cream necessary in the batter?

Sour cream adds moisture and a slight tang that balances the sweetness, also helping create a tender crumb. If you don’t have it on hand, plain yogurt is a reasonable substitute, though the texture might be slightly different.

How do I prevent the buttercream from being too sweet?

Adding a pinch of salt to the buttercream helps balance the sweetness wonderfully. Also, taste as you go and adjust with vanilla or a little lemon zest for brightness if needed.

Final Thoughts

Making the Strawberry Cupcakes with Creamy Strawberry Buttercream Recipe is such a rewarding experience that promises smiles and compliments with every bite. These cupcakes bring the joy of fresh strawberries together with a delectable, dreamy frosting that feels both indulgent and refreshing. Once you try this recipe, it will surely become a go-to for birthdays, showers, or just a joyous weekend baking adventure with friends or family. So grab those strawberries and butter, and let the magic begin!