Strawberry Cupcakes with Strawberry Buttercream

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There’s something magical about the combination of fresh, juicy strawberries and soft, fluffy cupcakes. Strawberry Cupcakes with Strawberry Buttercream capture the essence of spring and summer in every bite. These light, moist cupcakes are infused with real strawberry flavor, creating a delicate yet rich taste that pairs perfectly with the smooth, sweet strawberry buttercream topping. The vibrant pink swirl on top adds a touch of elegance, making these cupcakes an eye-catching and irresistible treat for any occasion.

Whether it’s for a birthday, picnic, or simply a delightful afternoon snack, these cupcakes will never disappoint. They’re the perfect way to showcase the fresh fruit of the season, and the homemade buttercream takes them to a whole new level. The sweetness of the cupcakes balanced with the tangy, fruity buttercream creates a truly heavenly dessert.

Why You’ll Love This Strawberry Cupcakes with Strawberry Buttercream

These cupcakes are not only delicious but also incredibly versatile. The flavors are light yet indulgent, making them a perfect treat for all ages. Whether you’re a seasoned baker or just starting out, this recipe is simple to follow and offers impressive results. Plus, you can customize the decoration with extra strawberry slices or even a drizzle of chocolate for an extra decadent touch. The natural sweetness of the strawberries shines through in both the cupcake and the frosting, making each bite a perfect balance of flavor and texture.

Preparation Phase & Tools to Use for Strawberry Cupcakes with Strawberry Buttercream

Before diving into the baking, having the right tools on hand will make the process smoother and more enjoyable. Here’s what you’ll need and why each one matters:

• Electric Mixer or Stand Mixer: This is essential for creating a fluffy, airy batter and for whipping the buttercream until it’s perfectly smooth.
• Mixing Bowls: At least two — one for dry ingredients and another for wet. It helps keep things organized and prevents overmixing.
• Measuring Cups and Spoons: Accuracy is key in baking, especially when balancing sugar, flour, and liquids.
• Rubber Spatula: Ideal for folding in chopped strawberries and scraping every last bit of batter or frosting from your bowls.
• 12-Cup Muffin Tin: Standard size, for evenly baked cupcakes.
• Cupcake Liners: Prevent sticking and make cleanup much easier.
• Ice Cream Scoop or Spoon: Helps portion out the batter evenly, which ensures all cupcakes bake uniformly.
• Piping Bag with Star Tip: For a professional swirl of strawberry buttercream on top.

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Preparation Tips

To ensure your Strawberry Cupcakes with Strawberry Buttercream come out perfect, keep these tips in mind:

• Use Room Temperature Ingredients: Butter, eggs, and milk blend more easily when not cold, resulting in a smoother batter and fluffier cupcakes.
• Don’t Overmix the Batter: Mix just until the dry ingredients are incorporated to keep the cupcakes light and tender.
• Fresh Strawberries Matter: Use ripe, sweet strawberries for the best flavor. You can finely dice them or lightly mash them if you prefer more fruit throughout the cupcake.
• Chill the Buttercream Slightly: If your frosting gets too soft while piping, pop it in the fridge for 10–15 minutes to firm up slightly.
• Test with a Toothpick: A toothpick inserted into the center should come out clean — that’s your signal they’re ready!

Keeping things organized and moving efficiently in the kitchen will help you stay relaxed and let the joy of baking truly shine through.

Ingredients for Strawberry Cupcakes with Strawberry Buttercream

To bring out the fresh, fruity flavor in both the cupcakes and the buttercream, we’re using real strawberries and a few pantry staples. Here’s everything you’ll need:

For the Strawberry Cupcakes:

• 1 ½ cups (190g) all-purpose flour
• 1 ½ tsp baking powder
• ¼ tsp salt
• ½ cup (115g) unsalted butter, softened
• ¾ cup (150g) granulated sugar
• 2 large eggs, room temperature
• 1 tsp pure vanilla extract
• ½ cup (120ml) whole milk, room temperature
• ¾ cup (110g) finely chopped fresh strawberries

For the Strawberry Buttercream:

• 1 cup (230g) unsalted butter, softened
• 3 ½ cups (440g) powdered sugar, sifted
• ¼ cup (60g) strawberry puree (fresh or thawed frozen strawberries, blended)
• 1 tsp pure vanilla extract
• Pinch of salt
• Optional: pink gel food coloring for extra vibrance

These ingredients work together to give you a soft cupcake crumb, balanced sweetness, and a rich, fruity frosting that holds its shape beautifully when piped.

Step 1: Prepare the Strawberry Cupcake Batter

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer on medium speed until light and fluffy — about 2–3 minutes. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.

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Step 2: Combine Wet and Dry Ingredients

With the mixer on low speed, alternately add the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients (in three additions). Mix just until combined — avoid overmixing. Gently fold in the chopped strawberries using a rubber spatula.

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Step 3: Fill and Bake

Scoop the batter evenly into the prepared cupcake liners, filling each about 2/3 full. Bake for 18–20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

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Step 4: Make the Strawberry Buttercream

While the cupcakes cool, beat the softened butter in a large bowl until creamy, about 2 minutes. Gradually add the sifted powdered sugar, 1 cup at a time, beating well on low speed. Add the strawberry purée, vanilla, and a pinch of salt, and continue to beat on medium-high speed until the buttercream is smooth, fluffy, and holds soft peaks. If using, add a drop or two of pink gel food coloring.

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Step 5: Decorate

Once the cupcakes are fully cooled, transfer the buttercream to a piping bag fitted with a large star tip. Pipe a generous swirl of frosting onto each cupcake. Garnish with a halved fresh strawberry for a beautiful finishing touch.

Let them sit for a few minutes before serving, or refrigerate if you’re not serving immediately.

Notes

• Strawberry Purée Tip: For a more concentrated strawberry flavor in the frosting, you can reduce the purée on the stovetop over low heat until thickened, then cool it before mixing into the buttercream.
• Cupcake Texture: These cupcakes are meant to be soft and moist, so avoid overbaking — check them at the 18-minute mark.
• Frosting Adjustments: If your frosting is too thick, add a teaspoon of milk. If it’s too soft, chill it or add more powdered sugar.

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Watch Out for These Mistakes While Cooking

• Using Cold Ingredients: Cold butter or eggs can prevent your batter from emulsifying properly, leading to dense cupcakes. Always let your ingredients reach room temperature before mixing.
• Overmixing the Batter: Stirring too much after adding the flour will develop gluten and result in chewy cupcakes. Mix just until everything is combined.
• Too Much Strawberry Juice: If your chopped strawberries are very juicy, blot them lightly with a paper towel before folding into the batter to avoid a soggy texture.
• Not Letting Cupcakes Cool Before Frosting: Warm cupcakes will melt your buttercream — patience here makes a huge difference in presentation.
• Overfilling the Liners: Keep them around 2/3 full — overfilling can cause overflow and uneven tops.
• Skipping the Sifting: Don’t skip sifting the powdered sugar — it helps avoid lumps in the frosting and gives a smoother texture.

What to Serve With Strawberry Cupcakes with Strawberry Buttercream?

These cupcakes are light, fruity, and ideal for pairing with drinks and sides that complement their sweetness without overpowering it. Whether you’re planning a brunch, baby shower, or tea party, these options will round out your spread beautifully.

Here Are 8 Recommendations:

1. Iced Matcha Latte – The earthy tones of matcha balance the sweet strawberry notes and create a refreshing contrast.
2. Vanilla Bean Ice Cream – A scoop on the side makes these cupcakes feel like a plated dessert.
3. Fresh Berry Salad – A colorful mix of strawberries, blueberries, and raspberries with a touch of mint ties the fruit theme together.
4. Sparkling Lemonade – Light and fizzy, lemonade adds a citrusy brightness that enhances the berry flavor.
5. Whipped Cream-Topped Espresso – A creamy coffee option that cuts the sweetness while keeping things indulgent.
6. Mini Quiches or Savory Pastries – For a savory counterbalance, especially if you’re serving these at a brunch or high tea.
7. Chocolate-Covered Strawberries – Elevate the presentation and echo the strawberry theme with a chocolate twist.
8. Chilled Rosé or Sparkling Wine – Perfect for adult gatherings, this pairing is elegant and refreshing.

These pairing ideas add elegance, variety, and fun to your presentation while allowing the strawberry cupcakes to shine as the star of the table.

Storage Instructions

Strawberry Cupcakes with Strawberry Buttercream are best enjoyed fresh, but they store well for short-term enjoyment and special occasions:

• At Room Temperature: Store the frosted cupcakes in an airtight container for up to 2 days, in a cool, dry place.
• In the Refrigerator: If your environment is warm or humid, refrigerate them to keep the frosting stable. Place them in an airtight container for up to 4–5 days. Let them come to room temperature before serving for the best texture.
• Freezing: Unfrosted cupcakes can be frozen for up to 2 months. Wrap them individually in plastic wrap, then place in a freezer-safe bag. Thaw at room temperature and frost fresh. You can also freeze the buttercream separately — thaw and re-whip before using.

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Estimated Nutrition

Per 1 frosted cupcake (based on standard size and frosting amount):

• Calories: ~340
• Total Fat: 18g
• Saturated Fat: 11g
• Unsaturated Fat: 6g
• Cholesterol: 60mg
• Sodium: 90mg
• Carbohydrates: 42g
• Fiber: 1g
• Sugars: 30g
• Protein: 3g

Note: These are estimates and can vary depending on portion size and any modifications.

Frequently Asked Questions

1. Can I use frozen strawberries instead of fresh ones?

Yes, you can! Just make sure to thaw and drain them well to avoid excess moisture that could affect the cupcake texture.

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2. How can I make the strawberry flavor stronger in the frosting?

Reduce the strawberry purée on the stovetop until thick and syrupy before adding it to the buttercream — this concentrates the flavor without adding excess liquid.

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3. Can I make these cupcakes gluten-free?

Absolutely. Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Check that your baking powder is gluten-free too.

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4. How do I prevent the cupcakes from being soggy?

Make sure the strawberries are chopped small and patted dry before folding them into the batter. Too much juice can lead to soggy bottoms.

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5. Can I make these cupcakes ahead of time?

Yes, bake the cupcakes a day in advance and store them unfrosted in an airtight container. Frost them the day of serving for the freshest result.

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6. Is it okay to color the frosting?

Definitely! A drop or two of pink gel food coloring enhances the visual appeal and highlights the strawberry theme, but it’s optional.

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7. What if I don’t have a piping bag?

No worries — you can spread the buttercream on with a knife or use a zip-top bag with the corner snipped off for a DIY piping method.

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8. Can I turn this into a layer cake instead of cupcakes?

Yes! This batter makes a great 8-inch two-layer cake. Just adjust the baking time to 25–30 minutes and keep an eye on the doneness with a toothpick.

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Conclusion

Strawberry Cupcakes with Strawberry Buttercream are the perfect fusion of elegance and flavor, bringing fresh strawberries into both the cake and the frosting for a truly satisfying dessert. With simple ingredients and a straightforward method, these cupcakes are a rewarding bake whether you’re making them for a gathering or treating yourself. Once you take that first bite — soft, fruity, and perfectly sweet — you’ll understand why this recipe deserves a spot in your favorites collection.

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