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 sallysbakingaddiction.com

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. 

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Strawberry Cupcakes with Creamy Strawberry Buttercream

  • Author: Sally
  • Prep Time: 30 minutes
  • Cook Time: 24 minutes
  • Total Time: 3 hours, 50 minutes
  • Yield: 16-17 cupcakes
  • Category: Cupcakes
  • Method: Baking
  • Cuisine: American

Description

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


Ingredients

Cupcakes

  • 89 large strawberries*
  • 1 large egg + 2 egg whites, room temperature and separated
  • 2 cups (250g) all-purpose flour* (spoon & leveled)
  • 1/4 cup (30g) cornstarch*
  • 2 and 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup (180g) unsalted butter, softened to room temperature
  • 1 and 1/2 cups (300g) granulated sugar
  • 3 teaspoons pure vanilla extract
  • 1 cup (240ml) whole milk, room temperature*

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 pure vanilla extract
  • salt, to taste

Instructions

  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. Please read 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.

Notes

  1. Make Ahead & Freezing Instructions: 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.
  2. 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.
  3. 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.
  4. Strawberries: I highly recommend fresh strawberries. Frozen strawberries are fine. Thaw before using in step 2.
  5. Flour: 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.
  6. Milk: For the richest and moistest cupcakes, use whole milk. Buttermilk would be great too!
  7. Freeze-Dried Strawberries: 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.
  8. Be sure to check out my 10 tips for baking the BEST cupcakes before you begin!

Keywords: strawberry cupcakes, homemade strawberry cupcakes

You’re going to love these.

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

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

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311 Comments

  1. I love how you got around the moisture in the strawberries issue by using freeze dried! How smart! (and holy pink dust…just don’t sneeze, right!)

    These are gorgeous, totally perfect for spring, and I bet the mini ones tasted extra good as mini food always does!

    1. Beautiful cupcakes Sally! The strawberry theme is just giving me such Spring fever. Sounds like you had a blast camping! Good for you. We just got back from staying at a house South, I wish I were better at camping! Maybe when the kids are older =)

  2. This is your prettiest cupcake and that’s saying something because they are all amazing. ? Though, where do I get freezedried sstrawberries, I mean which aisle.

  3. These are adorable!
    As the Cheshire Cat said ‘We’re all mad here’ 🙂 Blogging land is like Wonderland in that way 🙂
    I can’t wait to make these for Mother’s Day in a few weeks, and I need to find out where I can buy freeze dried strawberries here! So gorgeous.

  4. Soooo pretty. Love the strawberry dust. Like edible fairy dust! Or something.
    And you love that pink spatula. I think you’re playing favorites with that one. 😉

  5. These are so beautiful, Sally! Strawberry buttercream is second only to lemon in my estimation…I could eat either by the bowl 😉 Your photographs are so lovely and summery! 😀

  6. Strawberry buttercream is my favorite! I could (and have *cough cough*) eaten it straight out the bowl. I have try making it with freeze-dried strawberries! 🙂

  7. Strawberry buttercream + real strawberries = bane of my existence. When I made/decorated custom cakes, one of my most popular flavors was strawberry cake, and I remember the first time I whipped up some strawberry buttercream, it ended in tears. Tears in the form of wet, drippy strawberry-studded buttercream puddles. You are so smart with those freeze-dried strawberries!! I will have to try that next time, because I just always resorted to Jell-O mix, which, like you said, isn’t a fav way to incorporate flavor.

  8. Wow Sally these look AMAZING! I was gonna make them for a work bake off, but then saw the frosting uses frozen strawberries, unfortunately here in Australia(where we are unable to produce some types frozen fruit) we have actually had to take frozen fruit off the shelves due to a Hepatitis A outbreak in the fruit 🙁 Any chance you have another frosting I could use? Thanks 🙂

  9. When I think of strawberry cupcakes, this is exactly what I had in mind! Ok, a few questions though (of course ;)) – Could you use heavy cream instead of whole milk or buttermilk? And freeze dried strawberries, where would I even begin to find those? Is there any lack of taste vs. the fresh strawberries? (I live in a small town with not many accommodations, so I didn’t know if there would be an acceptable alternative?). They do look like an amazing way to create that perfect frosting! Great job, Sally!

    1. Heather, heavy cream is much too thick and heavy for cupcake batter. The cupcakes will be extremely dense. See notes about the freeze dried strawberries. Enjoy!

  10. So smart to use freeze dried strawberries in the frosting! I love your original strawberry cupcake recipe, and can’t wait to try this new one!

  11. I have been craving strawberry cupcakes lately! The strawberries we have been getting at the store these last couple of weeks have been SO GOOD! So glad some fresh produce is back in season again. These cupcakes look delicious! I love the idea of using freeze dried strawberries in the frosting!

  12. so great- have to try them

    what´s real great about your page is the “print” button.
    That makes it so easy to print, reread and bake them 🙂

  13. Hi Sally, is heavy cream the same as single cream or double cream? I used single cream for my frosting last time and it was thinner than usual even though i added more sugar

  14. If there’s anything in this world that I would want to be, it is “Cupcake snobby” – is there anything better? These are soo perfect for showers and Mother’s Day, you’re right! So pretty!
    Love, Beth.

  15. Genius! Can’t wait to try this unique strawberry buttercream! I’ve tried several recipes but nothing like this one!! Thanks Sally!!

  16. do you have the weight in grams for the freeze dried strawberries? a cup can differ so much depending on the size of the pieces! thank you.

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