Strawberry Cupcakes with 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!

345 Comments

Comments are closed.

  1. Hi Sally  am wondering if i can fill theses cupcakes with a cream cheese filling ?Do you think it will work ? thanks for such an awesome recipe !

    1. Yes, definitely. Sounds delicious! Maybe the cream cheese filling I use here? Or you can try a cream cheese frosting inside.

  2. Elene Pattinson says:

    Why say to use 3 teaspoons, when 3 teaspoons equal 1 tablespoon? Easier to measure once than 3 times

  3. Hi Sally

    If I use cake flour instead of the mix of regular flour and corn starch, how much cake flour in grams do I use?  I’m not a fan of cup measurement when measuring dry ingredients

    Thanks

    1. Fay– 268g of cake flour

  4. Hi Sally…My 8 year old daughter insisted on making these again. These are truly the best cupcakes we’ve ever had and more importantly, we love baking together. Thank you for helping us create memories! You have big fans in San Francisco! Have a wonderful holiday season and cheers to more cupcakes. (And your fudgy brownies are devine!)

  5. Have tried baking today and I’m very satisfied with the result. The cupcakes are really soft and fluffy..yummy too! The recipe is worth keeping! Thanks Sally!

  6. Hi can i use the strawberries in can? Thank you in advance ☺️

  7. I made these cupcakes and doubled the recipe. I got 31 regular sized cupcakes and 48 mini cupcakes. I wasn’t expecting that many, so I gave away some to my parents, grandparents, in-laws, and both my husband and I brought them to work. It was unanimous: everyone thought they were delicious! A very strong and true strawberry flavor. This was my first recipe of yours I made. I’m excited to try more!

  8. Greetings from Colorado. I just found your site and love the beautiful pictures and tasty looking recipes. I made the strawberry buttercream for cake pops-I am always looking for new flavors and thought this would be lovely. I cannot eat strawberries-allergic-so my husband was the taster. He said it had a great real strawberry flavor and was a keeper. I look forward to making more of your recipes! 

  9. Hi I was just wondering if the frosting needs to be refrigerated because i would like to send these to my boyfriend for Valentines day 

    1. It should be refrigerated after 2 days.

  10. I live in Colorado, 5,200ft above sea level. Would you make any changes to these measurements? I know your suppose to add more flour and decrease sugar, so just checking if that’s the case for this particular recipe. Thanks

    1. Kristie, I’ve never lived at high altitude so I’m not the best person to ask. Here is a chart that might help you.

  11. 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!

  12. I’ve used Egglands Best eggs for years and they are superior to other eggs. I had a coworker tell me I was crazy for paying more for eggs, but then he tried them and came back and told me I was right. “The yolks are even a richer color.” 

    1. Agreed!!

      1. Hello….Is there any substitute for the dried strawberries? (frosting)

      2. There is not– unless you’d like to make the strawberry whipped cream topping from these strawberry shortcake cupcakes instead.

  13. 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!

    1. 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.

  14. These look great, but I’m diabetic. Maybe I’ll play around with the recipe and see if there’s a way to reduce those carbs–especially in the frosting. I was thinking that maybe I could substitute the powdered sugar for Sugar free Cool Whip or finely ground Splenda. It would take some experimentation. 🙂

  15. 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! 

  16. Hi Sally!
    I have a question. How many egg yolks do you add to the cupcake batter?
    Thank you!

    1. There is 1 egg yolk in this cupcake recipe.

  17. Lisa Mendoza says:

    Can I make these into cake pops.

  18. I made a bundt cake and used the strawberry frosting recipe!  So delicious!  I’m serving at Easter tomorrow.  Should I refrigerate or is it ok at room temp? 

  19. Hi! I want to make strawberry champagne cupcakes. Do you think I could substitute the cup of milk for a cup of champagne? Your recipes look great!

    1. That would be a little too much champagne. I’m unsure of the ratio and the results– would require some testing. Sorry for no real answer here, I’m not confident on how these would turn out. Let me know if you try anything!

  20. Can I make a the frosting a cream cheese frosting, just substitute 8 oz of the butter with 8 oz of cream cheese? I want to make a cream cheese version using the freeze dried strawberries.  

    1. Use this cream cheese frosting recipe and add the freeze-dried strawberry powder.

  21. Hi Sally,

    do you think I could freeze the cupcakes without changing the favour? I have too many birthday parties and not enough hours in a day to make all the desserts I want! lol

    1. Freezing works. Just let thaw overnight in the fridge.

  22. 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 🙂 

    1. The best?? What a compliment that is! Thanks for letting me know Courtney 🙂

  23. Hi,

    Can I just use dried strawberries instead of the freeze-dried strawberries or are they just the same? Appreciate if you can let me know. Thanks.

    1. Do you mean regular dried strawberries that are a little gummy and chewy? Those will not work in the frosting. You want the freeze-dried variety to grind up into a powder.

  24. 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!

  25. hi! i absolutely love this site, sally! you are the best! i wanted to make a strawberry mint cupcake this weekend and was wondering if i should use fresh mint or mint extract, and how much. any ideas? thanks!

    1. I would use fresh. Chop up some fresh mint (nice and fine) and add it to the batter.

      1. thank you!

  26. Hey there were did you get the freeze dried strawberries? Having issues finding them 

  27. Michelle Winter says:

    Have you ever substituted the butter in this recipe for coconut oil and if so will the cupcakes turn out the same? Or will it greatly impact the flavor? Also do you strongly recommend the whole milk, if I substituted almond milk, would they turn out?

    1. They will not turn out the same– butter has very different baking properties than coconut oil. And you’d miss that buttery flavor. You could try butter flavored shortening if you are looking for a sub. Whole milk is best for the richest tasting cake, but you can certainly try almond milk.

  28. Hi Sally,

    I’m confused about the eggs. Did you add 1 whole egg + a egg yolk or only 1 egg yolk? 

    Thanks!

    1. Add only 1 egg yolk to the batter, then beat in the 3 whipped egg whites. (So you will need 1 full egg + an additional 2 egg whites.)

  29. Hi!  I’ve had great success with your recipes and am wanting to make these as a layer cake for my daughters birthday this weekend.  Wondering what size pans you’d use??  Thanks for your help!

    1. Hi Brigid– see recipe notes for details on the cake.

      1. Ah! Thanks, will do.  Read through but must have missed it.

  30. These were SO good! Delicious, moist, fluffy, all the things you want cake to be. I had tons of fresh berries so I swapped in a different frosting but am super intrigued to try yours another time – I’ve never used freeze dried fruit in frosting before! 

    I wrote about these over on my blog today. Thanks for a great recipe! https://sugarsmith.wordpress.com/2016/06/01/strawberry-cupcakes-with-strawberry-buttercream/

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