Strawberry Cupcakes with Strawberry Buttercream: 5 Irresistible Summer Bites

Name: Strawberry Cupcakes with Strawberry Buttercream: 5 Irresistible Summer Bites
Prep time: 30 min
Cook time: 21 min
Total time: 51 min
Cuisine: American
Ingredients: 1¼ cups (200g) chopped strawberries, divided; 2⅓ cups (280g) cake flour, spooned & leveled; 2 tsp baking powder; ½ tsp salt; ¾ cup (170g) unsalted butter, softened; 1½ cups (300g) granulated sugar; 1 large egg + 2 egg whites, at room temperature; 2 tsp pure vanilla extract; ½ cup (120g) full-fat sour cream, at room temperature; ½ cup (120g) whole milk, at room temperature; 1 cup (25g) freeze-dried strawberries; 1 cup (226g) unsalted butter, softened; 3½ cups (420g) confectioners’ sugar; ¼ cup (60ml) heavy cream or whole milk; 1 tsp pure vanilla extract; Pinch of salt; Optional: Fresh strawberries for garnish

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🧁 Introduction

Imagine biting into a cupcake so soft and fluffy it melts in your mouth—bursting with the sweet, sun-ripened flavor of real strawberries and topped with a swirl of creamy strawberry buttercream. That’s the kind of irresistible magic you’ll find in these Strawberry Cupcakes with Strawberry Buttercream.

Whether you’re baking for a summer picnic, a birthday bash, or just a weekday treat, these cupcakes are the ultimate crowd-pleaser. Made with fresh strawberries and topped with a dreamy frosting infused with freeze-dried berries, each bite is packed with natural fruit flavor and bakery-style texture. This recipe is as beautiful as it is delicious—and it’s surprisingly easy to make from scratch at home.

In this guide, we’ll walk you through every step of making Strawberry Cupcakes with Strawberry Buttercream, from choosing the right ingredients to creating a perfectly whipped frosting. Let’s dive in and bake something amazing!

🍓 What Are Strawberry Cupcakes with Strawberry Buttercream?

Strawberry Cupcakes with Strawberry Buttercream are a sweet, fruity twist on the classic vanilla cupcake, made with real chopped strawberries baked into the batter and topped with a silky, strawberry-flavored frosting made from freeze-dried strawberries. They deliver the perfect balance of natural berry flavor, soft crumb texture, and luscious, creamy topping.

Unlike artificial strawberry cupcakes that rely on extracts or food coloring, this recipe uses fresh strawberries to achieve an authentic, summery flavor. The cupcake base is light and fluffy, thanks to the use of cake flour and sour cream, while the buttercream is bold and tangy, thanks to powdered freeze-dried strawberries. These aren’t just pink cupcakes—they’re packed with real fruit in every bite.

This recipe stands out for its versatility. You can serve these cupcakes at birthdays, barbecues, showers, or just as a casual weekend treat. They’re also customizable: tint them pink, add jam to the frosting, or turn them into a layer cake with the same batter.

On the nutrition side, strawberries are rich in vitamin C, antioxidants, and fiber, making these cupcakes just a little less guilt-inducing than your typical frosted dessert. And because you’re using freeze-dried fruit for the frosting, the flavor is extra concentrated—like a burst of summer in every swirl.

🛒 Ingredients You’ll Need for Strawberry Cupcakes with Strawberry Buttercream

The magic of Strawberry Cupcakes with Strawberry Buttercream lies in the balance of real fruit flavor, rich dairy ingredients, and soft cake flour texture. Below is a breakdown of what you’ll need, plus expert tips on choosing the best ingredients.

🍓 For the Cupcakes

1¼ cups (200g) chopped strawberries, divided
Fresh, ripe strawberries are essential for natural sweetness and moisture. Half is pureed for the batter, and the other half is folded in for a burst of juicy fruit in every bite.
2⅓ cups (280g) cake flour (spooned & leveled)
Cake flour is finer and lighter than all-purpose flour, creating that delicate, bakery-style crumb. If you can’t find it, use a mix of AP flour and cornstarch (see notes below).
2 teaspoons baking powder + ½ teaspoon salt
Baking powder gives rise and fluffiness, while salt balances sweetness and intensifies the berry flavor.
¾ cup (170g) unsalted butter, softened
Butter provides richness and structure. Make sure it’s room temperature for proper creaming.
1½ cups (300g) granulated sugar
Granulated sugar helps aerate the butter and sweetens the cupcakes evenly.
1 large egg + 2 egg whites, room temperature
This combo offers moisture and structure without being too dense. Egg whites help create a lighter crumb.
2 teaspoons pure vanilla extract
Enhances both the strawberry flavor and overall aroma.
½ cup (120g) full-fat sour cream
Adds moisture and tang, ensuring the cupcakes stay tender and flavorful.
½ cup (120g) whole milk
Keeps the batter smooth and luscious. Whole milk gives a creamier texture than low-fat versions.

🍓 For the Strawberry Buttercream

1 cup (25g) freeze-dried strawberries
These are the secret to intense strawberry flavor and color—without making your frosting runny. Make sure they’re powdered before mixing in.
1 cup (226g) unsalted butter, softened
Acts as the creamy base. Beat until fluffy before adding other ingredients.
3½ cups (420g) confectioners’ sugar
Sweetens and thickens the buttercream for perfect piping consistency.
¼ cup (60ml) heavy cream or whole milk
Adjusts the texture for spreadability. Use cream for richness or milk for a lighter frosting.
1 teaspoon pure vanilla extract + pinch of salt
Vanilla deepens the flavor, while salt cuts sweetness and rounds out the taste.
Optional: Fresh strawberries for garnish
Add a festive, fruity flair to your finished cupcakes.

🔄 Substitutions & Notes:

No cake flour? Mix 2 cups all-purpose flour with ¼ cup cornstarch.
Dairy-free option: Use plant-based milk and yogurt in place of milk and sour cream.
Egg-free version: Try aquafaba (3 tbsp per egg white) and applesauce or a commercial egg replacer.

Ingredients for Strawberry Cupcakes with Strawberry Buttercream arranged on a kitchen counter — **Don’t miss out—share and pin this recipe on Pinterest today!**

👩‍🍳 How to Make Strawberry Cupcakes with Strawberry Buttercream

Creating these Strawberry Cupcakes with Strawberry Buttercream is easier than you might think. With just a few key steps and some fresh strawberries, you’ll be whipping up a bakery-worthy batch in no time.

🧁 Step 1: Prep Your Pans & Ingredients

Preheat your oven to 350°F (177°C).
Line a 12-count muffin tin with cupcake liners. You’ll need about 20 liners, so prep a second tin or plan to bake in two rounds.
Ensure all your ingredients are at room temperature for the best results (butter, eggs, milk, sour cream).

🍓 Step 2: Puree the Strawberries

Add ½ cup of chopped strawberries to a blender or food processor.
Pulse until chunky and slightly juicy—you’re looking for about ⅓ cup of puree.
Set this aside. The rest of your chopped strawberries will be folded in later.

💡 Pro Tip: If your strawberries aren’t blending well, add a splash of milk to get them moving.

🥣 Step 3: Make the Cupcake Batter

In a mixing bowl, whisk together cake flour, baking powder, and salt.
In a separate bowl, cream the butter and sugar until light and fluffy—about 3 minutes.
Beat in the egg, egg whites, and vanilla extract until fully combined.
Mix in the sour cream—it may look curdled, but that’s normal!
Gradually add the dry ingredients and milk, alternating to keep the batter smooth.
Stir in the strawberry puree, then gently fold in the remaining chopped strawberries.

Strawberry cupcake batter being spooned into muffin liners before baking — **Don’t miss out—share and pin this recipe on Pinterest today!**

⏲️ Step 4: Bake the Cupcakes

Fill each cupcake liner about ¾ full with batter.
Bake for 21–24 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Let the cupcakes cool in the pan for 5–10 minutes, then transfer them to a wire rack to cool completely before frosting.

🍦 Step 5: Make the Strawberry Buttercream

Pulse the freeze-dried strawberries in a food processor until you have a fine powder (about ½ cup).
In a mixing bowl, beat the butter until creamy.
Add the powdered sugar, strawberry powder, cream, and vanilla extract.
Mix on low to combine, then whip on high speed for 2 minutes until fluffy.
Taste and add a pinch of salt if it’s too sweet.

🎨 Step 6: Frost and Garnish

Pipe or spread the buttercream on your cooled cupcakes.
Garnish each with a fresh strawberry half if desired.
Use a piping tip like Ateco #826 for beautiful swirls.

✅ Tips for the Best Strawberry Cupcakes with Strawberry Buttercream

Want to bake perfect Strawberry Cupcakes with Strawberry Buttercream every time? These tips will help you master the balance of fluffy texture, juicy strawberry flavor, and creamy frosting—just like a pro.

1. Use Room Temperature Ingredients

If you want your Strawberry Cupcakes with Strawberry Buttercream to rise evenly and bake soft and tender, make sure your butter, eggs, milk, and sour cream are all at room temperature. Cold ingredients can cause the batter to curdle or bake unevenly.

2. Don’t Overmix the Batter

Overmixing leads to dense cupcakes. Mix just until the flour disappears. This is key for keeping your Strawberry Cupcakes with Strawberry Buttercream soft and airy.

3. Use a Blend of Pureed and Chopped Strawberries

Using strawberry puree gives your cupcakes flavor throughout the batter, while chopped strawberries add little bursts of juicy texture. This combination is what makes these Strawberry Cupcakes with Strawberry Buttercream so irresistible.

4. Keep a Close Eye on Bake Time

Start checking around 21 minutes. Overbaking will dry out your Strawberry Cupcakes with Strawberry Buttercream. Look for a toothpick with a few moist crumbs, not wet batter.

5. Cool Completely Before Frosting

Warm cupcakes will melt your buttercream into a runny mess. Let your Strawberry Cupcakes with Strawberry Buttercream cool on a wire rack for at least an hour before decorating.

6. Grind Freeze-Dried Strawberries Finely

To get the smoothest strawberry buttercream, process freeze-dried strawberries into a fine powder. Any chunks will ruin the texture of your Strawberry Cupcakes with Strawberry Buttercream frosting.

7. Invest in a Piping Tip for Bakery-Style Swirls

Use a piping tip like Ateco #826 or Wilton 1M for beautiful, professional-looking swirls. It makes your Strawberry Cupcakes with Strawberry Buttercream look as good as they taste.

8. Store Them the Right Way

Keep your frosted Strawberry Cupcakes with Strawberry Buttercream in an airtight container in the fridge for up to 3 days. Bring to room temp before serving to get the best texture.

9. Add a Pop of Color with Gel Food Coloring

For a more vibrant pink hue in your Strawberry Cupcakes with Strawberry Buttercream, use a drop of gel food coloring—just enough to enhance the natural strawberry tones.

10. Enjoy the Process

Even if they’re not perfect, your homemade Strawberry Cupcakes with Strawberry Buttercream will taste incredible. Baking is about joy, creativity, and delicious results.

🎨 Variations to Try for Strawberry Cupcakes with Strawberry Buttercream

One of the best things about Strawberry Cupcakes with Strawberry Buttercream is how customizable they are. Whether you’re looking to go dairy-free, add chocolate, or turn this into a party favorite, these variations will help you tailor the recipe to your taste or occasion.

1. Chocolate-Dipped Strawberry Cupcakes

Give your cupcakes a decadent twist by adding 2 tablespoons of cocoa powder to the batter and topping the finished cupcakes with a drizzle of melted dark chocolate. The rich chocolate flavor pairs beautifully with the fresh berry notes of the Strawberry Cupcakes with Strawberry Buttercream.

2. Mini Strawberry Cupcakes

Perfect for parties, baby showers, or little hands! Simply spoon the batter into a mini cupcake pan and reduce baking time to 11–13 minutes. The result? Bite-sized Strawberry Cupcakes with Strawberry Buttercream that are just as flavorful and fluffy.

3. Vegan Strawberry Cupcakes

Swap butter with plant-based margarine, sour cream with non-dairy yogurt, and use almond milk instead of whole milk. Use a commercial egg replacer or unsweetened applesauce (1/4 cup per egg) for egg-free baking. The strawberry flavor still shines in these dairy-free Strawberry Cupcakes with Strawberry Buttercream.

4. Strawberry Shortcake Cupcakes

Turn this recipe into a strawberry shortcake hybrid by filling each cupcake with whipped cream or a spoonful of strawberry jam, then topping with the classic buttercream. It adds a delightful surprise center to your Strawberry Cupcakes with Strawberry Buttercream.

5. Lemon-Strawberry Cupcakes

Add 1 tablespoon of fresh lemon zest to the batter and a few drops of lemon juice to the buttercream. The tart citrus flavor brightens the sweetness of the Strawberry Cupcakes with Strawberry Buttercream and adds a refreshing twist.

6. Almond-Flavored Variation

Substitute half the vanilla extract in both the cupcake and buttercream with almond extract. This gives your Strawberry Cupcakes with Strawberry Buttercream a nutty, bakery-style depth that pairs beautifully with strawberries.

7. Jam-Swirled Cupcakes

Before baking, swirl in a teaspoon of strawberry jam into each cupcake liner filled with batter. This adds a gooey center and makes your Strawberry Cupcakes with Strawberry Buttercream look and taste gourmet.

❓ Frequently Asked Questions About Strawberry Cupcakes with Strawberry Buttercream

Baking Strawberry Cupcakes with Strawberry Buttercream might seem intimidating, but once you know the answers to these common questions, you’ll be ready to whip up a flawless batch every time.

1. Can I use frozen strawberries instead of fresh?

Yes, but thaw and drain them thoroughly to avoid adding excess moisture. Keep in mind that fresh strawberries offer better flavor and texture for Strawberry Cupcakes with Strawberry Buttercream.

2. What’s a good substitute for sour cream?

Plain full-fat yogurt (Greek or regular) works beautifully. It gives similar moisture and tang without compromising the flavor of your Strawberry Cupcakes with Strawberry Buttercream.

3. Can I make these cupcakes in advance?

Absolutely. Bake the cupcakes a day ahead and store them at room temperature in an airtight container. Frost on the day of serving to keep the Strawberry Cupcakes with Strawberry Buttercream looking and tasting fresh.

4. How do I store leftover cupcakes?

Store in the refrigerator for up to 3 days in a tightly sealed container. Let the Strawberry Cupcakes with Strawberry Buttercream sit at room temperature for about 30 minutes before serving for best texture.

5. Where can I buy freeze-dried strawberries?

You can find them at stores like Target, Trader Joe’s, Whole Foods, or online. Avoid chewy dried strawberries—only freeze-dried work for the frosting in Strawberry Cupcakes with Strawberry Buttercream.

🍽️ Serving & Presentation Ideas for Strawberry Cupcakes with Strawberry Buttercream

While Strawberry Cupcakes with Strawberry Buttercream already taste amazing, a few thoughtful presentation touches can take them from simple to spectacular. Whether you’re hosting a party or just want to wow your family, these ideas make each cupcake a showstopper.

🌸 1. Garnish with Fresh Strawberries

Top each cupcake with a halved or sliced fresh strawberry for instant color and flair. It not only enhances the appearance of your Strawberry Cupcakes with Strawberry Buttercream but also reinforces the fruity flavor in every bite.

🧁 2. Use a Cake Stand for Display

Arrange the cupcakes on a white or pastel-colored cake stand to create a bakery-style display. This works beautifully for bridal showers, baby showers, or garden parties featuring your Strawberry Cupcakes with Strawberry Buttercream.

💐 3. Match the Frosting to Your Theme

Add a drop of gel food coloring to the buttercream to match your event colors. Light pink, dusty rose, or even lavender tones can coordinate with your tablescape and make the Strawberry Cupcakes with Strawberry Buttercream a true centerpiece.

🍋 4. Pair with Drinks for a Summer Spread

Serve your Strawberry Cupcakes with Strawberry Buttercream alongside refreshing beverages like lemonade, iced tea, or sparkling rosé. The berry flavor pairs well with citrusy and floral drinks.

🎀 5. Dress Up with Edible Flowers or Sprinkles

For a whimsical twist, top the buttercream with edible flowers (like violas or pansies), pastel sprinkles, or white chocolate shavings. These small touches make your Strawberry Cupcakes with Strawberry Buttercream even more eye-catching.

📸 6. Add a Final Glam Shot

Before serving, take a photo of your cupcakes styled with props like floral linens, rustic plates, and a light pink backdrop. Great for food blogs or social media, especially when showcasing your signature Strawberry Cupcakes with Strawberry Buttercream.

Strawberry Cupcakes with Strawberry Buttercream topped with fresh strawberries on a cake stand — **Don’t miss out—share and pin this recipe on Pinterest today!**

🏁 Conclusion: Make These Strawberry Cupcakes with Strawberry Buttercream Today!

If you’re looking for the perfect summertime dessert, Strawberry Cupcakes with Strawberry Buttercream are it. Made with fresh strawberries, fluffy cake flour, and a rich, fruity frosting, they strike the ideal balance of sweet, tart, creamy, and soft—all in a single bite.

Whether you’re hosting a birthday party, baking with your kids, or just indulging your sweet tooth, these cupcakes are a guaranteed crowd-pleaser. They’re easy enough for beginner bakers yet impressive enough for any special occasion. And the best part? Every component is made from scratch with simple, wholesome ingredients—no artificial flavors or shortcuts.

Now it’s your turn! Grab those fresh strawberries, preheat your oven, and bake a batch of these irresistible Strawberry Cupcakes with Strawberry Buttercream. Then come back and let us know how they turned out!

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