Introduction

These Strawberry Cupcakes with Creamy Strawberry Buttercream are a delightful treat bursting with fresh berry flavor. Soft, moist cupcakes filled with real strawberries and topped with a luscious, fruity frosting make them perfect for any occasion.

A close-up of a single cupcake with three layers: the bottom layer is a light, fluffy vanilla cupcake with bits of strawberry inside, wrapped in a white paper liner that is partially peeled back. The middle layer is a thick, swirled pink frosting with a smooth and creamy texture, speckled lightly with strawberry bits, spiraled high on top of the cupcake. The top layer is a whole fresh red strawberry with tiny seeds and a green leafy top placed gently on the frosting peak. Surrounding the main cupcake are more similar cupcakes in soft focus, each topped with the same pink frosting and fresh strawberries, all placed on a white plate with a white marbled surface beneath. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 and 1/4 cups (200g) chopped strawberries, divided
2 and 1/3 cups (280g) cake flour (spooned & leveled)
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
1 large egg + 2 egg whites, at room temperature
2 teaspoons pure vanilla extract
1/2 cup (120g) full-fat sour cream, at room temperature
1/2 cup (120g) whole milk, at room temperature
1 cup (about 25g) freeze-dried strawberries
1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature (for frosting)
3 and 1/2 cups (420g) confectioners’ sugar
1/4 cup (60ml) heavy cream or whole milk, at room temperature
1 teaspoon pure vanilla extract
Salt, to taste
Optional, for garnish: fresh strawberries

Instructions

Step 1: Preheat oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners. Since this recipe makes about 20 cupcakes, prepare a second pan or plan to bake in batches.
Step 2: Place 1/2 cup (80g) of chopped strawberries into a food processor or blender. Pulse until chunky puree forms, about 1/3 cup (80g). If needed, add a splash of milk to help blend. Set aside.
Step 3: Reserve the remaining 3/4 cup (120g) chopped strawberries to fold into the batter later.
Step 4: In a large bowl, whisk together cake flour, baking powder, and salt. Set aside.
Step 5: Using a mixer fitted with a paddle attachment, cream the softened butter and sugar on medium speed until light and fluffy, about 3 minutes. Scrape the bowl as needed.
Step 6: Add the egg, egg whites, and vanilla extract to the butter mixture. Beat on medium-high speed until combined, scraping down the bowl as needed. Then beat in the sour cream. The mixture may look curdled, which is normal.
Step 7: Add half the dry ingredients and half the milk to the wet mixture on low speed until just combined. Then add the remaining dry ingredients, remaining milk, and strawberry puree. Mix gently until just combined; do not overmix. Fold in the reserved chopped strawberries.
Step 8: Spoon the batter into the cupcake liners, filling each about 3/4 full. Bake for 21–24 minutes, or until the cupcake tops spring back when touched and a toothpick comes out mostly clean with a few moist crumbs.
Step 9: Cool cupcakes in the pans for 5–10 minutes, then transfer to a wire rack. Let cool completely before frosting.
Step 10: To make the frosting, process the freeze-dried strawberries into a fine powder using a food processor or blender. You should have about 1/2 cup of powder.
Step 11: Beat the softened butter on medium-high speed until creamy, about 2 minutes. Add confectioners’ sugar, strawberry powder, heavy cream, and vanilla. Beat on low for 30 seconds, then increase to high speed for 2 minutes. Taste and add a pinch of salt if frosting is too sweet.
Step 12: Frost the cooled cupcakes as desired. Use a piping tip such as Ateco #826 for a pretty finish. Garnish with fresh strawberries if you like.
Step 13: Store leftover cupcakes tightly covered in the refrigerator for up to 3 days. Use a cupcake carrier for easy transport and to protect decorated cupcakes.

Tips & Variations

Use cake flour for the best texture, but all-purpose flour can be substituted with a slightly denser result.
For a stronger strawberry flavor, increase the amount of freeze-dried strawberries in the frosting.
If fresh strawberries aren’t in season, frozen strawberries can be used but be sure to drain well.
To make the frosting sweeter or less sweet, adjust the amount of confectioners’ sugar and salt to taste.
Try adding a teaspoon of lemon zest to the batter for a fresh citrus twist.

Storage

Store the frosted cupcakes tightly covered in the refrigerator for up to 3 days. Let them come to room temperature before serving for the best texture and flavor. For longer storage, freeze unfrosted cupcakes wrapped tightly and thaw before frosting and serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes ahead of time?

Yes, you can bake the cupcakes up to 2 days in advance and store them in an airtight container at room temperature. Frost them just before serving for best freshness.

What can I substitute for freeze-dried strawberries?

If you don’t have freeze-dried strawberries, you can try a small amount of strawberry jam or puree in the frosting, but the texture and consistency may change. Freeze-dried strawberries give the frosting a concentrated flavor without extra moisture.