Addictive Recipes from a Self-Taught Baker

Strawberry Cupcakes with Creamy Strawberry Buttercream.

Soft and fluffy strawberry cupcakes with creamy strawberry buttercream frosting. Make them in mini size, too!

Well, hellooooooo beautiful.

I’m currently hypnotized by light pink swirls… or maybe delusional after a weekend roughing it in the woods. Ha! We all had a blast camping, but it’s good to get back to electricity and GASP! fast-speed internet.

Soft and fluffy strawberry cupcakes with creamy strawberry buttercream frosting. Make them in mini size, too!

Soft and fluffy strawberry cupcakes with creamy strawberry buttercream frosting. Make them in mini size, too!

You don’t need to get your eyes checked. Those aren’t giant strawberry slices. The above strawberry cupcakes are, in fact, mini size. I made today’s homemade strawberry cupcakes in both regular and mini size. I was merely testing the recipe and instead of baking two batches of standard size cupcakes, I thought it would be more fun to crowd my counter with 16 regular size cupcakes and about 1 million mini cupcakes.

Perhaps I’ve always been delusional?

Anyway. What a HIT these were. I’ve made strawberry cupcakes before and while I love that recipe, I wanted to create a new recipe for them. Complete with strawberry buttercream frosting, of course. That’s what I love most about baking– there is never a stopping point. I love taking recipes I already have and mixing them up to create fresh new versions. Like how I turned this classic fruit pizza into a whole new, exciting version.

Today’s homemade strawberry cupcakes are a mishmash of these yellow cupcakes, these vanilla cupcakes, and my fresh strawberry cupcakes. I took what I love about each recipe and created what I think to be one of the best cupcakes I’ve ever made. Now, that says a lot! And I’m very, very picky about cupcakes. Cupcake Snobby is the actual term.

Soft and fluffy strawberry cupcakes with creamy strawberry buttercream frosting. Make them in mini size, too!

A few important details about the cupcake batter:

Make sure that all of your dairy ingredients are at room temperature. If you’re a regular reader (or baker), you know this is so important. To cut down on time, many ignore this step but it’s crucial to obtaining the best possible cupcake in terms of taste and texture. Room temperature ingredients are smooth and evenly incorporated, which helps produce light, airy, evenly baked treats.

Use my suggested sifted mix of all-purpose flour and cornstarch. The two produce a DIY version of cake flour. You can, of course, just use cake flour! I’ve noted that in the recipe below. Cake flour (or the DIY version) produces a lighter, softer, and much fluffier cake.

Whip those egg whites! I only use 1 egg yolk in the batter, along with three egg whites. The yolk is mixed in with the creamed butter/sugar, while the egg whites are whipped and then folded into the batter. Why do I do this? It adds air and volume to the batter. Again, creating a lighter, fluffier cake.

Homemade Strawberry Cupcakes

The strawberry buttercream frosting is where I had a lot of fun. I created wonderful strawberry buttercream candies for Sally’s Candy Addiction Cookbook (out this September) and used what I learned from creating that recipe to produce today’s flavorful– and totally girly!– creamy strawberry buttercream frosting. I’ve always had trouble obtaining a perfectly creamy and smooth frosting using fresh strawberries. They are so wet! It’s just never been able to work according to my frosting standards (Frosting Snobby). So, I use freeze-dried strawberries.

These aren’t my favorite things in the world to eat straight up because I don’t really like their texture. BUT, when ground up, they make the perfect flavorful “dust” to make a strawberry flavored frosting without any artificial strawberry flavoring.

Homemade Strawberry Cupcake Recipe

The Creamiest Strawberry Frosting completely from scratch! Recipe on

So much strawberry flavor. So much fluffy. So much PINK! Regular or mini size, these are the perfect treats for the upcoming warm weather. Plus, how cute for showers and Mother’s Day?

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

Strawberry Cupcakes with Creamy Strawberry Buttercream

Soft and fluffy strawberry cupcakes with creamy strawberry buttercream frosting. Make them in mini size, too!



  • 8-9 large strawberries1
  • 1 large egg + 2 egg whites, room temperature and separated
  • 2 cups (250g) all-purpose flour(measured correctly)
  • 1/4 cup (30g) cornstarch2
  • 2 and 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup (180g) unsalted butter, softened too room temperature
  • 1 and 1/2 cups (300g) granulated sugar
  • 3 teaspoons vanilla extract
  • 1 cup (240ml) whole milk, room temperature3

Strawberry Buttercream

  • 1 cup (10-12g) freeze-dried strawberries
  • 1 cup (235g) unsalted butter, softened to room temperature
  • 4 cups (480g) confectioners' sugar
  • 3 Tablespoons (45ml) heavy cream
  • 1 teaspoon vanilla extract
  • salt, to taste


  1. Preheat oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners. This recipe makes 16-17 cupcakes, so you will have a few cupcakes to bake in a 2nd batch. See notes about mini cupcakes.
  2. Slice 5 strawberries and place in a food processor or blender. Pulse until strawberries are a chunky puree. You should have about 1/3 cup. Set aside. Finely chop remaining strawberries. Set aside.
  3. With a handheld or stand mixer fitted with a whisk attachment, beat the 3 egg whites on high speed in a medium bowl until soft peaks form, about 2-3 minutes. Set aside.
  4. Make the cupcakes: Sift the flour, cornstarch, baking powder, and salt together in a large bowl. Set aside. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy - about 1 minute. Add the sugar and beat on high speed for 3-4 minutes until creamed together fairly well. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the egg yolk and vanilla and beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. With the mixer on low speed, add the dry ingredients in three additions alternating with the whole milk, beginning and ending with the dry ingredients, and mixing each addition just until incorporated. Do not overmix. Fold egg whites, 1/3 cup strawberry puree, and finely chopped strawberries into the cupcake batter. The batter will be velvety and slightly thick.
  5. Spoon batter into cupcake liners filling halfway. Bake for 20-24 minutes or until the tops of the cupcakes spring back when gently touched and a toothpick inserted in the center comes out clean. Allow to cool in the pan for 5 minutes, then transfer to a rack to cool completely.
  6. Make the frosting: Using a blender or food processor, process the freeze-dried strawberries into a powdery crumb. You should have around 1/2 cup. Set aside. With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy - about 2 minutes. Add confectioners' sugar, strawberry powder, cream, and vanilla extract with the mixer running on low. Increase to high speed and beat for 3 full minutes. Add 1/4 cup (30g) more confectioners' sugar if frosting is too thin or 1 more Tablespoon of cream if frosting is too thick. Add a pinch of salt if frosting is too sweet. Frost cupcakes as desired. I used a Wilton 1M piping tip. Leftover prepared cupcakes can be stored covered tightly at room temperature for up to a day or in the refrigerator up to 5.

Make ahead tip: Prepare cupcakes and frosting 1 day in advance. Keep cupcakes covered tightly at room temperature and the frosting covered tightly in the refrigerator. Unfrosted cupcakes can be frozen up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before frosting and serving.

Recipe Notes:

  1. I highly recommend fresh strawberries. Frozen strawberries are fine. Thaw before using in step 2.
  2. I use a combination of sifted flour + cornstarch to produce cake flour - if you keep cake flour in the pantry, use 2 and 1/3 cups (268g) instead of the specified all-purpose flour and cornstarch.
  3. For the richest and moistest cupcakes, use whole milk. Buttermilk would be great too!
  4. 10-12g is accurate-- freeze dried strawberries weigh nothing! You can find them in the dried fruit/nut aisle. Or order them online. If you can't find them, try my raspberry frosting but swap out the raspberry jam for strawberry flavor. Or try my strawberry whipped cream instead.

Layer cake: You can easily turn these into a layer cake. Simply pour batter into two greased and (lightly) floured 9-inch cake pans and bake for 27-35 minutes. Cakes are done when a toothpick inserted into the center comes out clean. Frost as desired.

Mini cupcakes: For around 36 mini cupcakes, line mini cupcake pans with liners or spray with nonstick spray. Prepare cupcakes and frosting as directed. Bake mini cupcakes for 12-13 minutes or until a toothpick inserted in the center comes out clean.

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

You’re going to love these.

Soft and fluffy strawberry cupcakes with creamy strawberry buttercream frosting. Make them in mini size, too!

Try my Blueberries n’ Cream Cupcakes next!

Blueberries 'n Cream Cupcakes by

Fluffy strawberry frosting without artificial flavoring! Grab the recipe on
Homemade strawberry cupcakes made with real strawberries and strawberry frosting!



  1. Can this be altered to make a 9×13 cake and/or 2 6 inch round cakes? I have a friend who wants a lingerie shaped bachelorette cake and those are the pans I need. She wants a strawberry cake and of course I thought of you as you always have the best recipes! This one sounds amazing. Can’t wait to try!

  2. This is a seriously awesome recipe!! I made these cupcakes for my boyfriend’s birthday today. I got rave reviews on the cake and the frosting! 

    This strawberry butter cream is ah-mazing!  

    Sally I love your blog- it is my go to for all my baking! I use to use box mixes a few years ago… thank you for making it easy to make it from scratch!  

    • Hi Tracy, Thank you so much for the kind comment! Glad you liked these cupcakes (and happy birthday to your boyfriend) and even more glad to hear you now bake from scratch!

  3. Hi Sally, thank you for your amazing recipes. I would like to make these cupcakes with raspberries instead of strawberries for my colleagues when I have the last day of my internship. Is it possible to replace the all-purpose flour with gluten-free flour or to use only cornstarch? Some of my colleagues are gluten intolerant.. Greetings from Germany!

    • Hi Gemma! I’m not the best baker to ask about wheat free baking. I have very little experience. Sorry!

  4. Hi Sally,

    So is it 1 egg yolk + 2 egg whites? OR 1 WHOLE egg + 2 egg whites? Thanks!

  5. Hi, Sally! Great recipe, I just have a couple questions. When I made these yesterday, the cupcakes sunk in the middle shortly after taking them out of the oven. I read online that taking cupcakes out before they’re fully baked can cause this, but I cooked for 20 mins and the toothpick came out clean plus they sprung back when touched so I think they were baked perfectly. Do you think this could have to do with excess liquid in the cupcake from the berries? Or humidity since I live in Florida? Also, they did this weird thing where they pulled away from the cupcake wrapper and just looked kind of flat and shrunken. They tasted excellent but just looked a little weird! Any ideas?

    My second question is do you prefer this strawberry cupcake recipe or your other one which uses strawberry yogurt and baking soda? Do you think I’d have better luck with that one? Thanks!!!

  6. Hey Sally, if substituting cake flour for the all purpose flour +cornstarch mixture, do you still need to sift the cake flour?


  7. The directions say 3 egg whites but the recipe says 2..which is correct..can’t wait to make!thank you

  8. Hi Sally, I was wondering if I could use strawberry jam in this recipe instead of strawberry  purée. I assume I would have to cut back on some of the sugar since sugar is added to the jam. How much would be safe to say if that is the case. Do you recommend anything else? I have frozen strawberries but afraid to use them since it could make the batter watery. Thank you! 

    • You sure can! I’m unsure how much without testing myself and I would slightly reduce down the sugar as well.

  9. Hello!  I have made these cupcakes before and they are always a huge hit!!  My daughter has requested cherry cupcakes for her birthday this year. I was wondering if you would recommend replacing the strawberries in this recipe with maraschino cherries?  Or is there a different recipe base you would recommend to add cherries to?  Thanks!!  I’ve never trusted any recipes other than yours for all of my kids birthday cakes 🙂

    • I think cherries in the cupcakes would be fantastic! I’d replace the strawberries with chopped maraschino cherries.

  10. For some reason, I got 24 cupcakes from this recipe and the strawberries sank to the bottom. I’m an experienced baker so I’m wondering why no one else had this problem. If I coat the berries in flour will they be gooey?

    Other than that, the cakes taste deliciously fresh and strawberry-ish!

    Thanks for the recipe. 🙂

  11. Nancy – thanks for the fabulous recipe! .

    The cupcakes were light and fluffy, and had a wonderful strawberry flavor. I too got way more than 16-17 cupcakes (not that I’m complaining!), in fact I got 30 cupcakes. I filled the standard size papers 2/3 of the way with batter as I usually do, so I’m not sure why there was such a difference in the final amount. Since it did not affect the overall flavor and quality of the cupcakes, I’m just going to count my blessings and enjoy the extras. And the frosting is the best I have ever eaten – love it!

  12. This cake is loved very much by my whole family So we make this cake twice or thrice in a month. We want to give thinks to you by heart for giving such superb recipe.
    Another cake that they like is given on the site :

  13. Hi Sally,
    I’m planning to make a tall 6 tier 8 inch round cake with this buttercream. 
    How much buttercream do you think I need? 
    Thank you!

    • 6 tiers?? That is going to be huge, be sure sure share a pic when it’s finished 🙂 I’m not sure how much frosting you will need, I have never made a cake that tall before!

  14. Hey Sally, I was on the hunt for a refreshing and light fruit flavored cake and ran across this recipe. I am so delighted you provided an alternative option to artificial flavoring for the frosting. I’ve always strayed and opted for fresh strawberries instead, but could never get the frosting at a good enough consistency. So I am truly looking forward to trying the dried strawberries…. My question, “is it okay to substitute all purpose flour instead of cake flour? Each time I used cake flour the texture was awful (more like pound cake) way to dense. If I substituted would I have to change any other ingredients?

    • Hi Shonda! I’m surprised you find cake flour to turn out denser baked goods as it’s much lighter than all-purpose. Did you mean the other way around?

      • Nah, it’s usually makes my cakes thick. But I’m wondering if maybe it was the brand I used. I noted your liquid content would increase anyhow with the fresh fruit….so I will give it another shot. Will these cupcakes need to be refridgerated since there is heavy cream in the frosting?

  15. If I doubled this recipe do you think it would make enough batter for a piñata cake? Any other tips or tricks to make the transfer from cupcake to piñata cake?


  16. Hi Sally! I know this post is about strawberries, but i only have freeze dried cranberries on hand. Would it be possible to replace the strawberry with that? I badly wanna try this recipe for my sister’s bridal shower! Thanks so much!! 🙂

  17. These cupcakes look and sound yummy!! I can’t wait to bake them. I keep buttermilk powder on hand and 2% milk. Between those two options which should work best? Or 2% milk mixed with lemon juice? (buttermilk is low fat) I have freeze dried strawberries and frozen strawberries. Hopefully something in this combination will work!!

  18. Hi Sally,

    I’m LOVING your website and just looking for reasons and occasions to bake just to try out your recipes.
    Question: freeze-dried strawberries are not easily available in Canada. Would regular dried strawberries work?

    Many thanks!

  19. Hi Sally! I’m so excited to give this a try this weekend for a friend’s baby shower! Quick question – can you use dried strawberries rather than freeze dried strawberries for the buttercream frosting? Husband went to the store for me and accidentally got the wrong ones. 🙂


    • Hi Erin! Dried strawberries are chewy (almost like a fruit snack)… they won’t grind into a powder. You need freeze-dried.

  20. These cupcakes are out of this world.  The cupcakes alone are fantastic.  They taste like strawberry shortcake.  I added fresh strawberries.  The frosting takes these cupcakes to the next level.  It’s so fresh tasting.  If you wanted to lighten it up you could top with homemade whipped cream.  So delicious!!

  21. Hi. Looks like a fab recipe. How long do you recommend the cupcakes cakes will keep once decorated? I’ve not used fresh cream in my frosting before. 
    Many thanks 
    Laura 🙂 x 

  22. Hi Sally,
    Can i use frozen strawberries as well in the frosting? If so what is the measurement thawed for best results? 

  23. I made these cupcakes yesterday and they were amazing.  I used cake flour and they were so moist and tender. Really a perfect cupcake!!

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