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.
Anyway. What a HIT these were. I’ve made strawberry cupcakes before and while I loved previous recipes, 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.
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.
The strawberry buttercream frosting is where I had a lot of fun. I created wonderful strawberry buttercream candies for my Sally’s Candy Addiction cookbook and used what I learned from creating that recipe to produce my flavorful strawberry buttercream frosting that we’ll use on these cupcakes. I’ve always had trouble obtaining a perfectly creamy and smooth frosting using fresh strawberries because they are so wet. So, I use freeze-dried strawberries.
When ground up, they make the perfect flavorful “dust” to make a strawberry flavored frosting without any artificial strawberry flavoring.
Regular or mini size, these are the perfect treats for the upcoming warm weather.
More Strawberry Favorites
- Strawberry Cake
- Glazed Strawberry Bread
- Strawberry Cream Cheese Pie & No Bake Strawberry Cheesecake Pie
- Strawberry Shortcake
- Strawberry Sauce
Strawberry Cupcakes with Creamy Strawberry Buttercream
- 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
- 8–9 large strawberries*
- 1 large egg + 2 egg whites, room temperature and separated
- 2 cups (250g) all-purpose flour* (spooned & leveled)
- 1/4 cup (30g) cornstarch*
- 2 and 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup (12 Tbsp; 170g) 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 (about 25g) freeze-dried strawberries*
- 1 cup (16 Tbsp; 226g) 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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
- 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.
- Special Tools (affiliate links): 12-count Muffin Pan | Cupcake Liners | Food Processor or Blender | Glass Mixing Bowls | Whisk | Silicone Spatula | Electric Mixer (Handheld or Stand) | Piping Bag (Disposable or Reusable) | Wilton 1M Piping Tip
- Layer Cake: You can easily turn these into a layer cake. Simply pour batter into two greased and lined (with parchment paper rounds) 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.
- Strawberries: I highly recommend fresh strawberries. Frozen strawberries are fine. Thaw before using in step 2.
- 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.
- Milk: For the richest and moistest cupcakes, use whole milk. Buttermilk would be great too!
- Freeze-Dried Strawberries: 25g is accurate—freeze dried strawberries weigh next to 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.
- Be sure to check out my 10 tips for baking the BEST cupcakes before you begin!
You’re going to love these.
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. 🙂
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.
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.
Hey Sally, if substituting cake flour for the all purpose flour +cornstarch mixture, do you still need to sift the cake flour?
Thanks!
No need to sift if using the cake flour option.
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!
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!
For a layered cake– see my recipe note. Have fun and enjoy!
Hi Sally!
First, I want to say it’s always a delight to try your recipes! My favorite is your yellow sheet cake (with sprinkles in a 9×13) topped with your rainbow chip frosting! Absolutely Devine! Always a huge hit. Second, let’s get back to strawberry cupcakes! I made the cupcakes with cake flour and they turned out perfect! Moist and held their shape perfectly. I loved the strawberry flavor without the fake pink colored cake. I couldn’t find dried strawberries so I made buttercream with strawberry jam. I finely chopped one large strawberry and dried the pieces with a paper towel before adding them to the frosting. It was nice to see the small flecks of fresh strawberry in the frosting too! Thanks again for the recipe! I can see these falling into the rotation with the “rainbow cake”, as we call it!
Ps: I used the strawberry cupcake and frosting for April Sally’s baking challenge! Tagged you on Instagram 🙂
Hi Sally,
I want to make a strawberry cake for Easter, but I wasn’t sure which recipe to use- this or your fresh strawberry cupcake recipe. Which do you think is better as a cake?
Also, if going with cake, would you suggest doing strawberry buttercream or just regular buttercream?
Thanks!
I’d use this recipe and the strawberry buttercream for sure!
Made these for the super fun February baking challenge and took them to a friend’s baby shower (she’s having a girl!) They were AMAZING!!! That frosting – oh my gosh!!! The absolute best strawberry frosting EVER!!! Thank you, Sally!
This frosting is the BEES-knees! It rocks! I have made it one 3 separate occasions the most recent for a friends wedding cake and sure enough everyone thinks it’s the most amazing thing they’ve ever had! I’ve modified to suit my personal pallet but the essence of you is certainly still there! Thanks for being amazing! 🙂
I made these for my best friend’s Bachelorette last year and they were a huge hit (little did I know she is an avid Sally follower!). The cake is so fluffy and moist and the icing is phenomenal. I’m making them again for a 4th of July BBQ and can’t wait, I’d love to do some petite cakes – 6″ because they’d be so pretty but I’m sure about the baking time.
Made these at the weekend and they were very yummy. Thanks so much for this recipe. Because the recipe made more than expected (30 cupcakes!) I still had some left over a couple of days later, and I think the icing tastes better for having had that extra time for the strawberry flavour to mature. Or maybe I’m fooling myself 😉
These just went in the oven! They look beautiful and the batter sure tastes good! I did want to agree with some of the other commenters. I made just a single batch of regular sized cupcakes and ended up with 27 instead of the foretold 16-18. I’m more than okay with extras, but I wanted to post the warning for anyone who doubles hoping for about 30 cupcakes and end up closer to 50!
I made this recipe as a layer cake with a cream cheese frosting for my nieces birthday and was told by almost everyone that it was the best cake they have ever had (and I’ve made many birthday cakes!) It was so delicous and moist and perfect strawberry flavor. Whenever I’m in need of a recipe your site is the first place I turn to and this is another one that did not disappoint, thank you! I’ll be making it again this weekend for my son’s birthday 🙂
Sally! Thank you for the wonderful recipe! They turned out great! I made them for a friend’s baby shower and they received rave reviews. I could’t find freeze dried strawberries, so I replaced half of the frosting recipe’s heavy cream with the strawberry puree and it turned out great! Perfect light pink color to welcome the baby girl too! I’m looking forward to trying your salted caramel cupcake recipe for Easter! Thanks, again!
Hello, we tried these cupcakes out and made them exactly as explained.
The taste is great and the cupcakes are fluffy and moist, however, we had to fill up the liners a lot more than described. They didn’t rise in a manner that a cupcake should, it just sits kind of low/flat like a cake would, but not a cupcake.
Also, do you know a way this could be modified so the liners stay attached to the cupcake. We pulled them out of the pan but none of the liners are staying attached. They all flare out like in some of your pictures.
Thanks!
I find the opposite, actually. They rise quite tall! Is your baking powder expired? I suggest replacing it after 3 months as it loses most potency not long after that point.
I’ve now made these as regular cupcakes, mini cupcakes, and a layer cake! For the layer cake, I used the cream cheese frosting from your Lemon Blueberry Layer Cake and added about 1/4 cup freeze dried strawberry powder to it – it was fabulous, everyone loved it! Thanks for the recipe!
I just made these for my coworkers in mini form – they were gone in minutes, and got rave reviews! Just fantastic. I’m now thinking of making them into a layer cake and frosting them with either your strawberry cream cheese frosting or your strawberry whipped cream. Thanks for the recipe!
My daughter (8) is obsessed with Cupcake Wars. She found your recipe this morning and we decided to spend the last few days of summer baking these magical bites! They were absolutely delicious and by far, the best recipe ever. EVER. And the buttercream was perfection. I’m not a fan of dried fruit but love that it could be used in the frosting.
Thank you for sharing this and making our last days of summer that much more memorable.
We’ll be making these again….soon!
Hi Sally,
Love the strawberry frosting idea but I’m curious- will it hold up well being at room temp for a while? I would like to bring it to a birthday celebration but don’t want the cake to look droopy by the time I get there. Thanks!
The frosting will definitely hold up for a few hours, yes!
Sally,
Can I use frozen strawberries in the frosting instead of the freeze dried? Thanks for your help!
No. The dry powder is key.
Hi there! I made these yesterday and LOVE the strawberry flavor, so light and perfect for warm weather. My cupcake texture ended up being a little dry; I am wondering if you could help troubleshoot because I’d like to make them again. I used my convection oven set to 25 degrees less (per manufacturer directions), and baked them a total of 21 minutes + 5 min cooling time in the pan. Did I over-bake them? Or is that the result of overmixing? Your thoughts are appreciated!
It would be overbaking, not overmixing. You can also try adding 1-2 more Tbsp of whole milk to the batter.
I made these TWICE and they were PHENOMENAL!! I added a lil more if the diced strawberries the second time and it was even better! Hit recipe, just like your other desserts
These look delicious! Might have to try them out with frozen strawberries – but when fresh strawberry season finally arrives they’ll be awesome!
Could you bake this in one 9 x 13 inch pan?
Absolutely, but I’m unsure of the bake time Laura. Enjoy!
Sally, do you think there is a way to turn this into a cake? I’d love to bring it in to work sometime, and a cake is much easier to transport. Really, I just want an excuse to make this frosting. Thanks!
Yes– see my notes.