Strawberry Cupcakes with Strawberry Buttercream

These strawberry cupcakes with strawberry buttercream are a celebration of fresh berry flavor in every bite. The cupcakes are tender and fine-crumbed, with juicy bits of chopped strawberries folded into a soft cake base. The buttercream is bright and fragrant thanks to powdered freeze-dried strawberries, giving a concentrated strawberry aroma and a pretty pink hue without watering down the frosting. Bite into one and you will notice a balance of sweetness and mild tang from the sour cream, a silky mouthfeel from the buttercream, and the light, fragrant lift from vanilla. These cupcakes are ideal for spring gatherings, baby showers, afternoon tea, or any time you want a seasonal dessert that looks as lovely as it tastes. If you like exploring more strawberry desserts, try the best strawberry cake ever for another decadent option.

Ingredients

1 and 1/4 cups chopped strawberries, divided
Short note: Use ripe strawberries for the most flavor. Half will be pureed, and the rest folded into the batter.
2 and 1/3 cups cake flour
Short note: Cake flour produces a lighter, softer crumb than all-purpose flour.
2 teaspoons baking powder
Short note: Provides lift; make sure it is fresh for best rise.
1/2 teaspoon salt
Short note: Enhances flavor and balances sweetness.
3/4 cup unsalted butter, softened
Short note: Room temperature butter creams easily and yields smooth batter.
1 and 1/2 cups granulated sugar
Short note: Adjust slightly if your strawberries are very sweet, but do not remove.
1 large egg
Short note: Adds structure and richness.
2 egg whites
Short note: Extra whites lighten the batter without adding too much fat.
2 teaspoons pure vanilla extract
Short note: Enhances overall aroma and flavor.
1/2 cup full-fat sour cream
Short note: Adds moisture and a subtle tang for tender cupcakes.
1/2 cup whole milk
Short note: Helps reach the right batter consistency.
1 cup freeze-dried strawberries
Short note: Will be processed to powder for intense strawberry flavor in the buttercream.
3 and 1/2 cups confectioners’ sugar
Short note: Sift if lumpy; this sweetens and stabilizes the frosting.
1/4 cup heavy cream or whole milk
Short note: Use heavy cream for a richer, creamier buttercream, or milk for a lighter texture.
1 teaspoon pure vanilla extract
Short note: Adds warmth and depth to the buttercream.
Salt, to taste
Short note: A pinch rounds out the sweetness in the frosting.
Fresh strawberries, for garnish (optional)
Short note: Sliced berries make a pretty and fresh finishing touch.

If you enjoy pairing textures and frostings, this recipe shares technique ideas similar to our caramel cake with caramel icing post.

Step-by-step Instructions

Preheat and prepare pans.
Preheat your oven to 350°F (177°C) and line a muffin pan with cupcake liners. This helps the cupcakes bake evenly and prevents sticking.
Make the strawberry puree.
Purée 1/2 cup of the chopped strawberries in a blender and set the puree aside. Tip: If the strawberries are very watery, drain for a minute to avoid thinning the batter too much.
Mix dry ingredients.
In a large bowl, whisk together the cake flour, baking powder, and salt until well combined and aerated.
Cream butter and sugar, then add eggs.
In another bowl, cream the softened butter and granulated sugar until light and fluffy. Add the whole egg, then the two egg whites, and stir in the 2 teaspoons pure vanilla extract until incorporated.
Add sour cream.
Incorporate the 1/2 cup full-fat sour cream into the butter mixture until fully combined and smooth.
Combine dry ingredients, milk, and strawberry puree.
Gradually mix the dry ingredients into the wet mixture, alternating with the 1/2 cup whole milk and the reserved strawberry puree. Start and end with the dry ingredients, mixing just until combined. Be careful not to overmix to keep the cupcakes tender. Tip: Scrape the bowl frequently for an even batter.
Fold in remaining strawberries.
Gently fold in the remaining chopped strawberries until evenly distributed. Use a light hand to avoid smashing the fruit.
Fill liners and bake.
Fill the cupcake liners about 3/4 full with batter. Bake in the preheated oven for 21 to 24 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Cool briefly.
Remove the cupcakes from the oven and cool for 10 minutes in the pan before transferring to a wire rack to cool completely. This prevents the cupcakes from becoming soggy in the liners while they finish setting.
Make the strawberry buttercream.
Process the 1 cup freeze-dried strawberries into a fine powder using a food processor or blender. In a bowl, beat the softened butter until smooth, then gradually add the 3 and 1/2 cups confectioners’ sugar, the freeze-dried strawberry powder, 1/4 cup heavy cream or whole milk, 1 teaspoon pure vanilla extract, and a pinch of salt. Beat until light and fluffy. Tip: If the frosting is too stiff, add a little more cream; if too loose, add a touch more confectioners’ sugar.
Frost and garnish.
Frost the cooled cupcakes with the strawberry buttercream and garnish with fresh strawberry slices if desired.

For a sense of how fruit is folded into batter in other recipes, see our method notes in the carrot cake bars with cheesecake swirl write-up.

Recipe Details

Prep Time: 20 minutes
Cook Time: 22 minutes (average)
Total Time: 42 minutes
Servings: 12 cupcakes
Calories: Approximately 480 kcal per cupcake

If you need serving ideas or want to scale portions for a party, our carrot pineapple cupcakes cream cheese frosting post has tips that can help plan quantities.

Tips, Storage & Variations

Tips

Measure flour by spooning it into the cup and leveling for accurate amounts.
Keep the puree and batter temperatures similar to avoid over-thinning.
If your strawberries are especially juicy, pat the chopped pieces dry before folding in to prevent excess moisture.

Storage

Store unfrosted cupcakes at room temperature, covered, for up to 2 days.
Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for best flavor.
To refresh the buttercream after refrigeration, briefly whip it with a mixer to restore its texture.

Freezing

Freeze unfrosted, cooled cupcakes in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag for up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before frosting.
You can freeze frosted cupcakes for up to 1 month; wrap individually in plastic wrap and place in a freezer-safe container. Thaw in the refrigerator overnight.

Variations using existing ingredients

Extra-strawberry swirl: Reserve a tablespoon of the puree and gently ribbon it into the batter as you fill liners for a marbled look.
Tangy frosting: Add a tiny extra pinch of salt to the buttercream to accentuate the strawberry flavor.
Lighter frosting option: Use the whole milk instead of heavy cream in the buttercream for a slightly lighter finish.

For a different flavor pairing idea, consider inspiration from our chocolate orange layer cake with ganache techniques when planning presentation and contrasts.

Frequently Asked Questions

How do I know when the cupcakes are done?
Check with a toothpick; it should come out clean or with a few moist crumbs, not wet batter.
Can I use frozen strawberries?
Yes, but thaw and drain them well, then pat dry to avoid extra moisture in the batter.
Can I make the batter ahead of time?
You can refrigerate mixed batter for a few hours, but allow it to come to room temperature before baking for even rise.
Is freeze-dried strawberry powder necessary?
Freeze-dried strawberry powder gives concentrated flavor and color without extra moisture, but it does enhance the frosting substantially.
How do I prevent the frosting from being too runny?
Chill the butter briefly if it is too soft, and add a bit more confectioners’ sugar to thicken.
Can I reduce the sugar in the buttercream?
You can reduce a little sugar, but the texture will change; adjust cream slightly to maintain spreadability.

Conclusion

I hope these strawberry cupcakes with strawberry buttercream inspire you to bake something bright and beautiful. If you want more ideas for fresh strawberry frosting or technique, see this classic take on Strawberry Cupcakes with Strawberry Buttercream Frosting for another perspective, and this simple, fresh approach at Fresh Strawberry Cupcakes – Life Love and Sugar for additional tips. Share your results and any tweaks you try, and enjoy a cozy moment with a cupcake and a cup of tea.