Soft and fluffy strawberry cupcakes with creamy strawberry buttercream frosting. Make them in mini size, too!
- 8–9 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*
- 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
- 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.
- 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.
- 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.
- 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: 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.
- Be sure to check out my 10 tips for baking the BEST cupcakes before you begin!
Keywords: strawberry cupcakes, homemade strawberry cupcakes