Dreamy Strawberry Cupcakes with Creamy Buttercream Recipe

Sweet strawberry cupcakes dance with vibrant flavor, promising a delightful dessert adventure.

Soft, tender crumbs infused with ripe berries create pure magic in every bite.

Delicate pink frosting swirls like fluffy clouds atop each perfectly baked treat.

Homemade goodness radiates from these irresistible little cakes, tempting everyone nearby.

Fresh strawberries add natural sweetness and bright color to this classic recipe.

Summer memories bloom with each carefully crafted cupcake, whispering hints of sunshine.

Bake these enchanting gems and watch smiles bloom across eager faces.

Strawberry Cupcakes With Creamy Buttercream – A Sweet Escape

• Simplify Cooking: Skip the traditional oven method and let your crockpot do all the heavy lifting, making meal preparation super convenient.
• Customize with Ease: Toss in optional ingredients like cheese, bacon, or mushrooms to create a personalized dish that suits your taste preferences.
• Family-Friendly Feast: This classic side dish brings comfort and nostalgia to the table, appealing to both kids and adults with its creamy texture and crunchy onion topping.
• Stress-Free Entertaining: Perfect for holiday gatherings or potlucks, this recipe allows you to prepare the dish in advance and focus on other meal details without last-minute cooking stress.

Must-Haves For Strawberry Cupcakes With Buttercream Frosting

• All-Purpose Flour: A key ingredient that provides structure and texture to the cupcakes.
• Granulated Sugar: Adds sweetness and helps create a tender crumb.
• Unsalted Butter: Provides rich flavor and helps create a soft, moist cupcake.
• Eggs: Bind the ingredients together and add moisture to the batter.
• Strawberry Puree: Infuses the cupcakes with natural strawberry flavor and color.

• Baking Powder, Baking Soda: Help the cupcakes rise and create a light, fluffy texture.
• Salt: Enhances the overall flavor of the cupcakes.
• Vanilla Extract: Adds depth and complexity to the cupcake's taste.

• Milk: Helps create a smooth, tender batter and adds moisture to the cupcakes.

• Powdered Sugar: Creates a smooth, sweet base for the frosting.
• Unsalted Butter: Provides a creamy, rich foundation for the buttercream.
• Strawberry Puree: Adds natural strawberry flavor and a beautiful pink color to the frosting.
• Vanilla Extract: Enhances the overall flavor of the buttercream.
• Heavy Cream: Helps achieve a smooth, spreadable consistency for the frosting.

Creating Strawberry Cupcakes With Creamy Buttercream Frosting

Step 1: Prepare Baking Station

Set the oven to 350°F. Line a muffin tin with cupcake liners.

Arrange all your baking tools and ingredients on the counter for easy access.

Step 2: Mix Dry Ingredients

• All-purpose flour
• Baking powder
• Baking soda
• Salt

Set the mixture aside for later use.

Step 3: Create Cupcake Base

In a large mixing bowl, cream butter and sugar until the mixture becomes light and fluffy. Add eggs one at a time, blending thoroughly after each addition.

Stir in vanilla extract and fresh strawberry puree until well combined.

Step 4: Combine Wet and Dry Mixtures

Slowly incorporate the dry ingredient mixture into the wet ingredients.

Alternate adding dry ingredients with milk, mixing gently until the batter becomes smooth and silky.

Step 5: Bake Cupcakes

Carefully distribute the batter evenly among the cupcake liners.

Slide the muffin tin into the preheated oven. Bake for 18-22 minutes, checking doneness by inserting a toothpick into the center of a cupcake.

The toothpick should come out clean when the cupcakes are fully baked. Remove from oven and allow cupcakes to cool completely.

Step 6: Whip Up Strawberry Buttercream

Beat butter until it becomes creamy and smooth. Gradually add powdered sugar, mixing thoroughly.

• Strawberry puree
• Vanilla extract
• Heavy cream

Continue mixing until the frosting reaches a spreadable consistency. Once cupcakes are completely cooled, generously frost each cupcake with the luscious strawberry buttercream.

Handy Tricks For Strawberry Cupcakes With Buttercream

• Select ripe, deep-red strawberries for maximum flavor and vibrant color in your cupcakes and buttercream.
• Ensure all ingredients are at room temperature to create a smoother, more consistent batter and prevent curdling.
• Gently fold dry ingredients into wet mixture to maintain a light, tender cupcake texture and avoid overmixing.
• Use fresh strawberry puree for an intense, natural fruit flavor, straining seeds for a silky-smooth frosting and cake.
• Store cupcakes in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.

Strawberry Cupcakes With Buttercream – Mix It Up Your Way

• Lemon Berry Burst: Replace strawberry puree with fresh lemon zest and juice, top with mixed berry compote for a tangy citrus flavor profile.
• Chocolate Strawberry Swirl: Add cocoa powder to cake batter, create marbled effect with strawberry puree, garnish with chocolate-dipped strawberry slice.
• Vegan Berry Dream: Substitute butter with coconut oil, eggs with flax eggs, use almond milk, and create dairy-free buttercream using vegan butter and coconut cream.
• Gluten-Free Summer Treat: Use gluten-free flour blend, add almond flour for texture, swap regular milk with coconut milk, ensure all ingredients are certified gluten-free.

Tasty Add-Ons With Strawberry Cupcakes And Buttercream

• Spread these adorable strawberry cupcakes on a rustic wooden board for a charming outdoor gathering. Scatter fresh strawberry slices and edible flowers around the cupcakes. Pack them in a cute carrier for a delightful picnic dessert that will make everyone smile.
• Arrange cupcakes on a tiered cake stand with varying heights. Drizzle extra strawberry puree on top and garnish with mint leaves. Create a stunning centerpiece that doubles as a delectable dessert for weekend brunch with friends.
• Plate two cupcakes side by side on a small white dish. Dust with powdered sugar and place a single fresh strawberry between them. Light some candles for a sweet, intimate dessert perfect for sharing with your special someone.

Keep Strawberry Cupcakes With Buttercream Fresh Longer

• Store frosted cupcakes in an airtight container in the refrigerator for up to 3-4 days. Place a sheet of parchment paper between layers to prevent frosting from sticking.
• Wrap individual unfrosted cupcakes tightly in plastic wrap, then place in a freezer bag. Freeze for up to 2 months. Thaw at room temperature and frost before serving.
• Keep unfrosted cupcakes in a cool, dry place at room temperature for 1-2 days, covered with a clean kitchen towel or placed in an airtight container.
• Store leftover strawberry buttercream in a sealed container in the refrigerator for up to a week. Bring to room temperature and re-whip before using.

FAQs

• How do I make fresh strawberry puree for this recipe?

Pulse fresh strawberries in a blender or food processor until smooth, then strain through a fine-mesh sieve to remove seeds for a silky texture.

• Can I use frozen strawberries instead of fresh ones?

Yes, thaw frozen strawberries completely and drain excess liquid before pureeing to maintain the right consistency for the cupcakes and buttercream.

• What if my buttercream is too thick or thin?

Add a little more powdered sugar to thicken or a splash of heavy cream to thin the frosting until you reach a spreadable, creamy consistency.

Strawberry Cupcakes with Creamy Strawberry Buttercream Recipe

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4.6 from 37 reviews

• Total Time: 45 minutes
• Yield: 12 1x

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Description

Heavenly strawberry cupcakes with creamy strawberry buttercream showcase summer’s sweetest berry bounty. Moist cake layers and silky frosting create a delightful dessert experience you’ll savor with pure delight.

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Ingredients

Scale 1x2x3x

• 1/2 cup fresh strawberry puree
• 1/2 cup whole milk
• 1/2 cup (1 stick) unsalted butter (room temperature)
• 3/4 cup granulated sugar
• 2 large eggs
• 1 1/2 cups (190 g) all-purpose flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1 tsp pure vanilla extract

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Instructions

1. Prepare the oven to 350F (175C) and arrange cupcake liners in a standard muffin tin.
2. Combine flour, leavening agents, and salt in a medium bowl, whisking thoroughly to ensure even distribution.
3. In a separate large mixing bowl, cream butter and sugar until the mixture becomes pale and airy, creating a fluffy base.
4. Incorporate eggs individually, ensuring each is fully blended before adding the next, then gently fold in vanilla and strawberry puree.
5. Gradually integrate the dry ingredients into the wet mixture, alternating with milk to maintain a smooth, lump-free batter.
6. Carefully distribute the batter among the prepared cupcake liners, filling each about two-thirds full.
7. Bake for 18-22 minutes, checking doneness by inserting a toothpick into the center – it should emerge clean and dry.
8. Allow cupcakes to cool completely on a wire rack, preventing condensation from affecting the texture.
9. For the buttercream, whip butter until it becomes light and creamy, creating a smooth foundation.
10. Slowly incorporate powdered sugar, mixing until the frosting reaches a silky consistency.
11. Blend in strawberry puree, vanilla extract, and heavy cream, adjusting until the frosting is spreadable and glossy.
12. Once cupcakes are thoroughly cooled, generously frost each one with the strawberry buttercream.

Notes

• Use room temperature ingredients like butter, eggs, and milk to ensure smooth blending and consistent texture.
• Avoid overmixing the batter to prevent tough, dense cupcakes by stirring just until ingredients are combined.
• Fresh strawberry puree works best, but frozen strawberries can be substituted if thawed and drained completely to remove excess moisture.
• For a gluten-free version, replace all-purpose flour with a cup-for-cup gluten-free flour blend to maintain the original recipe’s structure and taste.

• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 167 kcal
• Sugar: 12 g
• Sodium: 120 mg
• Fat: 8 g
• Saturated Fat: 5 g
• Unsaturated Fat: 3 g
• Trans Fat: 0.2 g
• Carbohydrates: 22 g
• Fiber: 1 g
• Protein: 2 g
• Cholesterol: 40 mg