Strawberry Cupcakes with Creamy Strawberry Buttercream (Light, Sweet, Best Ever)

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Strawberry cupcakes with creamy buttercream frosting and fresh strawberries on top

A close-up of strawberry cupcakes topped with creamy strawberry buttercream and a fresh strawberry on top.

These strawberry cupcakes are the perfect treat for strawberry lovers! Soft, moist cupcakes with the bright, fresh flavor of strawberries, topped with a creamy strawberry buttercream. They’re sweet, light, and perfect for any occasion.

Introduction

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Strawberry cupcakes are a delightful dessert for any spring or summer gathering. Made with real strawberries in both the cake and the buttercream frosting, they pack a punch of fresh, sweet flavor in every bite.

These cupcakes are easy to make and perfect for parties, birthdays, or a sweet snack anytime.

Why You’ll Love These Strawberry Cupcakes

  • Moist and soft: These cupcakes are fluffy and melt-in-your-mouth soft.
  • Real strawberry flavor: Both the cake and frosting are packed with fresh strawberry flavor.
  • Creamy buttercream frosting: The frosting is smooth, creamy, and not too sweet.
  • Perfect for any occasion: Ideal for birthdays, baby showers, or just a sweet treat.
  • Easy to make: Simple ingredients and easy steps make them perfect for bakers of any skill level.

Ingredients for Strawberry Cupcakes

Ingredients for strawberry cupcakes including flour, butter, eggs, and fresh strawberries
The ingredients for strawberry cupcakes flour, sugar, butter, eggs, and fresh strawberries

Ingredients:

For the cupcakes:

  • Fresh strawberries (1 1/2 cups, chopped): The star ingredient for flavor.
  • All-purpose flour (1 1/2 cups): The base for the cupcakes.
  • Baking powder (1 1/2 teaspoons): To help the cupcakes rise.
  • Salt (1/4 teaspoon): To balance the sweetness.
  • Unsalted butter (1/2 cup, softened): Adds richness to the cake.
  • Granulated sugar (1 cup): For sweetness.
  • Eggs (2 large): To help bind the cake together.
  • Vanilla extract (1 teaspoon): For a deeper flavor.
  • Whole milk (1/2 cup): For moisture.

For the buttercream frosting:

  • Unsalted butter (1/2 cup, softened): For a creamy base.
  • Powdered sugar (3 cups): For sweetness and structure.
  • Fresh strawberries (1/4 cup, pureed): For the strawberry flavor in the frosting.
  • Vanilla extract (1 teaspoon): To enhance the flavor.
  • Heavy cream (2 tablespoons): For the perfect frosting consistency.

Strawberry Cupcakes Recipe Step-by-Step

Four-panel collage showing steps to make strawberry cupcakes, from batter to finished cupcakes
Make the batter, bake, make frosting, and top with creamy strawberry buttercream

Prep Time: 15 minutes

Cook Time: 18-20 minutes

Servings: 12 cupcakes

  • 1. Preheat the oven. Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
  • 2. Make the cupcake batter. In a bowl, whisk together the flour, baking powder, and salt. In another bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, then mix in the vanilla extract. Gradually add the dry ingredients, alternating with the milk. Gently fold in the chopped strawberries.
  • 3. Bake the cupcakes. Scoop the batter into the cupcake liners and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  • 4. Make the frosting. Beat the softened butter with the powdered sugar until smooth. Add the strawberry puree, vanilla, and heavy cream, and beat until fluffy.
  • 5. Frost the cupcakes. Once the cupcakes have cooled completely, pipe or spread the frosting on top of each cupcake.
  • 6. Serve. Garnish with a fresh strawberry or lemon zest and enjoy!

Reader Review: “These strawberry cupcakes are my new favorite! The frosting is so creamy and flavorful, and the cupcakes are perfectly moist.”

Tips for Perfect Strawberry Cupcakes

  • Don’t overmix the batter: Mix the batter just until combined to keep the cupcakes soft.
  • Use fresh strawberries: Fresh strawberries will give the cupcakes the best flavor.
  • Chill the frosting: If the frosting gets too soft, refrigerate it for 15-20 minutes before frosting the cupcakes.

Variations & Substitutions

  • Make them gluten-free: Use a gluten-free flour blend to make gluten-free strawberry cupcakes.
  • Add chocolate chips: Stir in mini chocolate chips to the cupcake batter for a chocolate-strawberry twist.

Storing & Reheating

  • Fridge: Store leftovers in an airtight container for up to 3 days.
  • Reheat: Serve chilled or at room temperature.

Serving Suggestions & Pairings

  • Serve with whipped cream, fresh berries, or chocolate drizzle.
  • Pair with a refreshing lemonade, iced tea, or a light dessert wine.

If you make these strawberry cupcakes, leave a rating and comment! How did you make it your own?

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