If you’re craving a delightful dessert that brings together the freshness of ripe strawberries with the richness of buttery frosting, you’ve hit the jackpot with this Strawberry Cupcakes with Buttercream recipe. These cupcakes are irresistibly moist and fluffy, bursting with natural strawberry flavor, and crowned with the creamiest, dreamiest buttercream frosting you’ll ever taste. Perfect for celebrations, afternoon tea, or simply treating yourself, these cupcakes combine texture, sweetness, and that bright pink hue that makes every bite feel like a little celebration.
Why You’ll Love This Recipe
- Fruit-Forward Flavor: Bursting with natural strawberry goodness for a fresh and vibrant taste in every bite.
- Perfect Texture: Light and fluffy cupcakes balance perfectly with smooth, creamy buttercream frosting.
- Easy to Customize: This recipe adapts well to various dietary preferences and seasonal tweaks.
- Show-Stopping Presentation: Gorgeous pink frosting and a sprinkle of fresh strawberries make this recipe as beautiful as it is delicious.
- Reliable Baking Results: Foolproof method that guarantees consistent moistness and rise every time.
Ingredients You’ll Need
These simple ingredients come together to create a stunning strawberry cupcake base and luscious buttercream frosting, each playing an essential role in flavor, texture, or appearance. With a well-balanced mix of staples and fresh ingredients, you’ll find this recipe both straightforward and rewarding.
- Fresh Strawberries: Use ripe, juicy strawberries for natural sweetness and moisture in the cupcakes and frosting.
- All-Purpose Flour: Provides structure while keeping the cupcakes tender.
- Baking Powder: Ensures the cupcakes rise beautifully and stay light.
- Granulated Sugar: Adds sweetness and contributes to a soft crumb.
- Unsalted Butter: Offers a creamy richness in both the batter and frosting; room temperature for best mixing.
- Eggs: Bind ingredients together and help with cupcake lift and texture.
- Whole Milk: Enhances moisture and richness without overpowering.
- Vanilla Extract: Amplifies the strawberry flavor with warm, sweet notes.
- Confectioners’ Sugar: Essential for smooth, sweet buttercream frosting.
- Pink Food Coloring (optional): To intensify that pretty pink hue in the frosting, making your cupcakes pop visually.
Variations for Strawberry Cupcakes with Buttercream
Don’t be shy about mixing things up with this recipe—adapt it to your taste buds or dietary needs. From swapping ingredients to adding new flavors, these variations make it easy to reinvent your Strawberry Cupcakes with Buttercream for any occasion.
- Vegan Option: Replace butter with vegan margarine and use flax eggs instead of regular eggs for a plant-based delight.
- Gluten-Free: Swap all-purpose flour with a gluten-free baking blend to keep cupcakes soft and tasty.
- Chocolate Strawberry: Add cocoa powder to the batter for a rich chocolate twist on this classic.
- Strawberry Swirl: Incorporate strawberry jam or fresh chunks into the batter for swirled fruity bursts.
- Almond Infusion: Stir in a teaspoon of almond extract to complement strawberry flavor beautifully.
How to Make Strawberry Cupcakes with Buttercream
Step 1: Prepare Your Ingredients and Preheat Oven
Begin by preheating your oven to 350°F (175°C). Line your cupcake tin with paper liners and chop strawberries finely or puree them for the batter. Gather all your ingredients measured and ready; this ensures a smooth baking process without interruptions.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, and a pinch of salt. These dry ingredients create the cupcake’s structure and ensure it rises evenly and stays tender.
Step 3: Cream Butter and Sugar
Using a stand mixer or hand mixer, beat unsalted butter and granulated sugar until fluffy and pale in color—this step is crucial for the cupcakes’ light texture.
Step 4: Add Eggs and Vanilla
Beat in the eggs one at a time, ensuring each blends fully before the next addition. Then add vanilla extract for warmth and depth of flavor.
Step 5: Incorporate Strawberries and Milk Alternately
Mix in the dry ingredients alternately with whole milk and strawberry puree, beginning and ending with the flour mixture. This method keeps the batter smooth and airy without overmixing.
Step 6: Bake the Cupcakes
Spoon the batter evenly into the cupcake liners (about 2/3 full for rise room) and bake for 18 to 22 minutes or until a toothpick inserted in the center comes out clean. Let cool completely before frosting.
Step 7: Make the Buttercream Frosting
Beat softened unsalted butter until creamy. Gradually add confectioners’ sugar, strawberry puree, and a touch of vanilla. Continue beating until light and fluffy. Add pink food coloring to your desired shade, then pipe or spread on cooled cupcakes.
Pro Tips for Making Strawberry Cupcakes with Buttercream
- Use Fresh Strawberries: Freshness delivers the best natural flavor and moisture in both batter and frosting.
- Don’t Overmix: Mix until just combined to avoid dense, gummy cupcakes.
- Room Temperature Ingredients: Ensure eggs, butter, and milk are at room temp for better texture and easier mixing.
- Chill the Frosting: If buttercream is too soft, chill briefly to make piping easier and cleaner.
- Test with Toothpick: Always check cupcakes with a toothpick to avoid under or over-baking.
How to Serve Strawberry Cupcakes with Buttercream
Garnishes
Dress up your cupcakes with a fresh strawberry slice, edible flowers, or a sprinkle of freeze-dried strawberry powder for an elegant touch that’s as tasty as it looks.
Side Dishes
Pair these cupcakes with light beverages like herbal tea, sparkling lemonade, or a chilled glass of milk to complement the sweet and fruity flavors.
Creative Ways to Present
Arrange your cupcakes on a tiered stand for parties, serve inside pretty cupcake wrappers, or top with mini edible glitter for a whimsical, festive vibe that will impress guests.
Make Ahead and Storage
Storing Leftovers
Keep leftover strawberry cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate them to extend freshness for up to 4 days.
Freezing
Wrap cooled cupcakes tightly in plastic wrap and place in a freezer-safe container to freeze for up to 3 months. Thaw overnight in the fridge and add fresh frosting before serving if desired.
Reheating
For warm, fresh-tasting cupcakes, microwave them for 10-15 seconds. Avoid reheating with frosting on to keep the buttercream stable and smooth.
FAQs
Can I use frozen strawberries for this recipe?
Yes, but be sure to thaw and drain excess liquid before using to avoid a soggy cupcake batter.
How do I make the buttercream frosting less sweet?
Reduce confectioners’ sugar gradually and add a pinch of salt to balance the sweetness in your frosting.
Can I substitute the buttercream with cream cheese frosting?
Absolutely, cream cheese frosting pairs wonderfully with strawberry cupcakes and adds a tangy richness.
What’s the best way to keep cupcakes moist?
Store them in an airtight container at room temperature and avoid refrigerating unless necessary, as cold air can dry them out.
How do I pipe the frosting neatly on the cupcakes?
Use a piping bag fitted with a large star tip and hold it steady at a 90-degree angle while applying even pressure and swirling from the outside in.
Final Thoughts
This Strawberry Cupcakes with Buttercream recipe is a total game-changer for anyone looking to impress with simple, delicious baking. Whether it’s a birthday, a weekend treat, or just a way to brighten your day, these cupcakes deliver that lush strawberry flavor and buttery frosting perfection you’ll want to make again and again. So grab your apron, fresh strawberries, and get ready to fall in love with baking all over again!