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. These were the lightest cupcakes I’ve ever eaten, but they really weren’t “strawberry” cupcakes. I thought the pureed strawberries would really add the strawberry flavor, but they turned out to be really good vanilla cupcakes with bits of strawberry in them. The frosting did have the strawberry flavor, though. Also, I’m not sure what I did wrong, but I made mini muffins and it made 56 mini cupcakes, not 36 and I had to cook them for 17 minutes, not 12-14 (even in the mini form). This recipe had lots of extra steps (pureeing strawberries, crushing freeze dried strawberries, whipping egg whites)- not sure I will do this one again. Thanks for the recipe, but still not the strawberry cake I’m searching for.

  2. Somehow my batter came out looking super grainy like oatmeal, did not look pretty at all. I tried the recipe twice, I think something went wrong during the adding flour and milk portion. It was okay in the middle until the end.

    1. Is it curdled looking? It should come together when you add the dry ingredients. Make sure things are at room temperature because it will be curdled/chunky if some ingredients are cold.

  3. These are the best fresh homemade cupcakes I’ve ever had. My son asks me to make these for his birthday. My friends made them for their daughter’s first birthday. It’s worth the extra steps in making these extra special cupcakes. Thanks for sharing.

  4. Hey , where did the original recipe go? The one with strawberry yogurt and NO corn starch an whipped cream frosting. Is there a link to that one. My co-workers and I both prefer that one.

    1. Hi Cristy! Thank you so much for the email– the Fresh Strawberry Cupcakes was taken down because I was never fully pleased with it. However, I’m so glad you are! The recipe is basically this one: https://sallysbakingaddiction.com/blueberries-n-cream-cupcakes/

      Leave out the lemon zest and blueberries. Add 2 Tablespoons flour, 2-3 Tablespoons strawberry puree, and about 1/2 cup very finely chopped strawberries. Top with whipped cream: https://sallysbakingaddiction.com/homemade-whipped-cream/

      This recipe is very similar, too! https://sallysbakingaddiction.com/strawberry-shortcake-cupcakes/

      1. Hi Sally! Ive made these cupcakes several times and they’re always a hit. This time I would like to make a 6 inch cake based on your recent blogpost and was wondering your suggestion on using the approach from your strawberry cake recipe to get the pink color with reduced strawberries. I noticed some differences in the ingredients between the two and wanted to see if you recommend sticking with the cupcake recipe and just sub the puréed and chopped strawberries for the reduced strawberries or scale down the strawberry cake recipe? Thanks so much!

  5. This strawberry buttercream is the best frosting ever! I had some freeze dried strawberries that I didn’t know what to do with, so I looked up some recipes on the internet. This buttercream seemed tempting, so I tried it. I made 2, 9 inch round pans of lemon pound cake, then made this frosting exactly as written. Wow! I think this cake and frosting combination has now replaced my old favorite of chocolate cake and vanilla frosting. I just love it, as does my entire family. Thank you so much for sharing this fantastic recipe with us!

  6. Great recipe and they come out fantastic and taste great! I’ve made them twice so far and we’ve loved it. I froze some fresh strawberries and then wizzed them up for the frosting. That worked great as well. Thanks for sharing this recipe .

  7. I made these yesterday and brought in a dozen to share with coworkers, who are now raving about them. This is a fantastic recipe! The texture of the cupcakes is superb. The icing is wonderful but I’ve also made your strawberry cake as cupcakes and ever so slightly prefer the frosting on that recipe, which uses cream cheese. I also think the cake tasted a bit more strawberry but I really really love the texture and taste of these. Another winner here.

  8. Hi sally! I love every recipe I have made of yours! These were a HUGE HIT! I just have one question in the list of ingredients you list one large egg +2 whites. In the directions you say to whip the 3 egg whites and later in add the egg yolk. So I did three egg whites whipped then added the 3 egg yolks later on. Not sure which way is correct ?

    1. Hi Kim! This recipe calls for 1 large egg (which is 1 egg white and 1 egg yolk) and an additional 2 egg whites. There is only 1 egg yolk in the entire recipe. Does that make sense?

  9. I made these yesterday for my daughter’s birthday. They are the best cupcakes I’ve ever had. They are so soft but substantial. They don’t just fall apart when you take the liner off of them. Amazing!

  10. Hi Sally ,
    I have made this at least four times . The strawberry flavor and the texture is spot on.I always end up with 48 minis ,not that i am complaining .
    Thank you for awesome recipe !

  11. I made this recipe when I spotted a great deal on fresh strawberries this summer (2019). I can’t say enough about how mind blowing these cup cakes were. I have never had a cup cake as light as these were. Everyone loved the cup cakes as well as the strawberry buttercream. I will make these again. Thank you Sally for showing me just how good a cup cake can be!

  12. Hi! I made these for a party and they were a HUGE hit! They’re delicious with lots of strawberry flavor. Thank you for this fabulous recipe!

  13. Hi Sally,

    Thank you for setting up this blog! I’ve made several of your recipes and they have all been a hit! Can I use this recipe and the alcohol amounts from your margarita cupcake recipe (replacing tequila with rum) to make strawberry daiquiri cupcakes?

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