Strawberry Cupcakes with Creamy Buttercream

This is the cupcake I make when I want something that tastes like summer exploded in my kitchen but also comforts like a cozy blanket. Fluffy vanilla-strawberry cupcake base, a bit of real strawberry puree folded in, and a silky, not-too-sweet buttercream that actually lets the fruit sing. It’s bright, a little nostalgic, and somehow fancy without trying too hard.

My husband calls these “the pink ones” and will accept no other cupcake at birthday time. Our kiddo will eat the frosting first and leave the cake like a tiny critique, which I secretly love because it means I get the cake. These started as a “use-up-the-strawberries” experiment and turned into a Sunday staple — often made on a whim, decorated badly, and devoured in a chaotic, sticky frenzy.

Kitchen Talk

I learned early that too-wet strawberries = sad cupcakes. The first batch I made was basically a soggy pink muffin and my husband still lovingly ate five of them while trying not to cry for my pride. Now I drain pureed strawberries in a fine sieve for a bit, and the cupcakes come out with a pretty pink blush instead of a puddle. Also, if you’re tempted to microwave butter to soften it — I’ve done it (multiple times) and yes, sometimes it melts. Cold butter is stubborn, but it’s easier to fix than an oily batter.

Shopping Tips

– Produce/Fruit: Pick strawberries that are fragrant with a deep red color and firm, not mushy. If out of season, use frozen strawberries but thaw and drain excess liquid.
– Baking Basics (Flour/Sugar/Leaveners): Use all-purpose flour and check your baking powder/soda date — stale leavening = flat cupcakes.
– Dairy: Full-fat buttermilk or sour cream keeps these cupcakes tender and gives a subtle tang; low-fat will work but expect a drier crumb.
– Eggs: Room temperature eggs incorporate better for a light batter; if you forget to warm them, plunge into warm water for a few minutes.
– Fats & Oils: Unsalted butter is safest so you control the salt level; swapping half butter for neutral oil gives extra moisture if you like very soft crumbs.

Prep Ahead Ideas

– Make the strawberry puree the day before and keep it chilled in an airtight jar; if it separates, just stir it back together.
– You can bake the cupcakes a day ahead and keep them un-iced in a single layer in a cake box or airtight container.
– Buttercream can be made a day ahead and stored in the fridge; bring it to room temp and re-whip before piping.
– For parties, bake and freeze un-iced cupcakes (cool completely), then thaw and frost the day you serve.

✔Time-Saving Tricks

– Use store-bought strawberry jam thinned with a little hot water as a quick swirl-in if you don’t want to puree fresh berries.
– If you’re short on time, mix batter in one bowl (reverse creaming method) to skip creaming steps — still tasty, just slightly denser.
– Pipe frosting with a large round tip for a quick rustic look — fewer swirls, more speed.
– Don’t cool cupcakes in the pan; transfer to a wire rack to avoid soggy bottoms and save time fumbling later.

✔Common Mistakes

– Overmixing batter: I once beat the life out of a batter and ended up with dense cupcakes; stop when ingredients are just combined.
– Adding too much strawberry puree: too wet and the cupcakes sink — drain puree a bit and fold gently.
– Frosting too-warm cupcakes: frosting melts and slides off; cool completely or chill briefly before piping.
– Using melted butter in buttercream: it can turn greasy. Keep butter soft but not melted.

What to Serve It With

– A bright lemony salad or macerated berries to echo the fruit notes.
– Simple vanilla bean ice cream for a dessert duo that’s embarrassingly easy.
– Sparkling wine or a rosé for adult gatherings — it’s summer in a glass.
– Morning coffee or a creamy latte if you eat cupcakes for breakfast (I have).

✔Tips & Mistakes

– Use a thermometer: butter around 65–68°F is perfect for silky buttercream.
– If frosting is too stiff, add a teaspoon of milk at a time; too loose, toss in a bit more powdered sugar.
– I once froze frosted cupcakes on accident — thaw slowly in the fridge to keep the frosting pretty.
– Taste the batter (raw eggs aside) for sweetness before baking — adjust if your strawberries are extra tart.

✔Storage Tips

Keep iced cupcakes in an airtight container in the fridge for up to 3 days. Un-iced cupcakes can sit at room temp for 1-2 days in a sealed container. Cold buttercream is firmer — if you prefer soft, let cupcakes sit at room temp for 20–30 minutes before eating. No shame in eating them slightly chilled for breakfast with coffee.

✔Variations and Substitutions

– Dairy-free: swap butter for a vegan butter and use a non-dairy yogurt or milk with a splash of vinegar for tang.
– Olive oil swap: replace half the butter with mild olive oil for super-moist cupcakes and a subtle fruity note.
– Chocolate twist: fold in 1/4 cup cocoa powder to the batter and top with strawberry-chocolate buttercream for a grown-up combo.
– Nut swap: add 1/3 cup finely chopped toasted almonds or pistachios to the batter for texture — taste before adding to be sure it complements the strawberries.

Frequently Asked Questions

Strawberry Cupcakes with Creamy Buttercream

Delicious strawberry cupcakes topped with a creamy buttercream frosting, perfect for any occasion!

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Prep Time: 20 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 35 minutes minutes

Servings: 12

Ingredients

 

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Main Ingredients

• ▢ 1.5 cups all-purpose flour
• ▢ 1 cup sugar
• ▢ 0.5 cup unsalted butter, softened
• ▢ 2 large eggs
• ▢ 1 teaspoon vanilla extract
• ▢ 0.5 teaspoon salt
• ▢ 0.5 teaspoon baking powder
• ▢ 0.5 cup strawberries, chopped fresh or frozen

Instructions

Preparation Steps

• Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
• In a bowl, cream together the softened butter and sugar until light and fluffy.
• Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
• In a separate bowl, whisk together the flour, salt, and baking powder.
• Gradually add the dry ingredients to the wet mixture, mixing just until combined.
• Fold in the chopped strawberries gently.
• Fill each cupcake liner about 2/3 full and bake for 15-20 minutes, or until a toothpick comes out clean.
• Let cupcakes cool completely before frosting.

Notes

Enjoy your strawberry cupcakes with a light sprinkle of powdered sugar on top!