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.

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 .

Strawberry Cupcakes with Strawberry Buttercream: 5 Irresistible Summer Bites

Description

Fluffy, fresh, and packed with real strawberries, these Strawberry Cupcakes with Strawberry Buttercream are the ultimate summer dessert. Made with juicy strawberries and topped with creamy, fruit-infused frosting, this recipe is perfect for parties, picnics, or anytime you crave something sweet and seasonal.

Ingredients

Scale

Cupcakes:

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

Buttercream:

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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Instructions

Preheat oven to 350°F (177°C) and line muffin pans with 20 cupcake liners.
Puree ½ cup strawberries until chunky. Set aside the remaining chopped berries.
Whisk flour, baking powder, and salt. In another bowl, cream butter and sugar until fluffy.
Add egg, egg whites, vanilla, and sour cream. Mix well.
Alternate adding dry ingredients and milk, then stir in the strawberry puree. Fold in chopped strawberries.
Fill liners ¾ full and bake for 21–24 minutes. Cool completely.
For the frosting, pulverize freeze-dried strawberries into powder.
Beat butter until creamy, then add sugar, strawberry powder, cream, and vanilla. Mix until fluffy. Add salt to taste.

Frost cooled cupcakes and garnish with fresh strawberries if desired.

Notes

Room temperature ingredients are key for even mixing.

Don’t overmix the batter to keep cupcakes soft.

Store in the fridge up to 3 days; bring to room temp before serving.

Use gel food coloring for a brighter pink hue if desired.

Prep Time: 30 minutes
Cook Time: 21 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 290
Sugar: 24g
Sodium: 140mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 1g
Protein: 3g
Cholesterol: 40mg