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Strawberry Cupcakes with Buttercream

Strawberry Cupcakes with Buttercream

Moist strawberry-kissed cupcakes topped with a lush strawberry buttercream. Fresh, fruity, and perfect for spring celebrations.
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Prep Time: 25 minutes
Cook Time: 18 minutes
Total Time: 43 minutes
Servings: 12

Ingredients
 

Main Ingredients

  • 1.6 cup plain all-purpose flour
  • 1 cup granulated sugar
  • 1.75 tsp baking powder
  • 0.25 tsp baking soda
  • 0.5 tsp fine sea salt
  • 0.5 cup unsalted butter, softened
  • 3.5 oz eggs, lightly beaten about 2 large eggs
  • 0.75 cup whole milk, at room temperature
  • 1.5 tsp pure vanilla extract
  • 0.5 cup smooth strawberry puree blend fresh berries and measure
  • 0.5 tsp finely grated lemon zest optional
  • 0.75 cup unsalted butter, softened (for frosting)
  • 2.5 cup confectioners' sugar sifted if lumpy
  • 3 tbsp freeze-dried strawberry powder
  • 1 tsp pure vanilla extract (for frosting)
  • 2.5 tbsp heavy cream add more as needed for texture
  • 0.125 tsp fine sea salt (for frosting)

Instructions

Preparation Steps

  • Preheat oven to 350°F. Line a 12-cup muffin pan with paper liners.
  • Blend fresh strawberries to a smooth puree, then measure 1/2 cup and set aside.
  • Whisk flour, baking powder, baking soda, and salt in a bowl.
  • Cream softened butter with sugar until pale and fluffy, about 2 minutes.
  • Beat in the eggs gradually, then mix in vanilla and lemon zest.
  • Add dry ingredients in two additions, alternating with milk. Mix just until combined.
  • Fold in the strawberry puree gently to keep the batter airy.
  • Divide batter among liners, filling each about two-thirds full.
  • Bake 17–20 minutes, until a toothpick comes out clean. Cool 5 minutes, then transfer to a rack to cool completely.
  • Beat frosting butter until smooth and creamy, about 1 minute.
  • Add confectioners' sugar in two batches, mixing on low, then beat in strawberry powder, vanilla, and salt.
  • Stream in heavy cream a little at a time until fluffy and spreadable, 1–2 minutes on medium.
  • Swirl or pipe strawberry buttercream onto cooled cupcakes.

Notes

Variation: For extra berry punch, fill the cooled cupcakes with a spoonful of strawberry jam before frosting. Storage: Keep covered at room temperature for 1 day, or refrigerate up to 3 days; bring to room temperature before serving.
This recipe is an original creation inspired by classic Strawberry Cupcakes with Buttercream flavors. All ingredient ratios and instructions are independently developed.