Simple Strawberry Cupcakes With Strawberry Buttercream Recipe

Simple Strawberry Cupcakes with Strawberry Buttercream: A Burst of Berry Bliss in Every Bite 🍓🧁✨

1. Introduction

These Simple Strawberry Cupcakes with Strawberry Buttercream are the perfect sweet treat for any occasion. Light, fluffy, and bursting with fresh strawberry flavor, these homemade strawberry cupcakes are surprisingly easy to make. The moist strawberry cake paired with creamy strawberry buttercream creates a delightful dessert that will impress everyone. Whether you’re a baking novice or a seasoned pro, this strawberry cupcakes recipe will become your new favorite!

What makes these cupcakes special is their perfect balance of sweetness and tanginess from fresh strawberries. Unlike many store-bought versions that rely on artificial flavors, our recipe uses real strawberry puree for authentic taste. If you love fruity desserts, you might also enjoy our blueberry swirl cheesecake or other delicious snack recipes.

2. Ingredients

For the strawberry cupcakes:

• 1 ½ cups all-purpose flour (for best results, sift it first)
• 1 ½ tsp baking powder (make sure it’s fresh for maximum rise)
• ¼ tsp fine sea salt (enhances all the flavors)
• ½ cup unsalted butter, softened to room temperature
• 1 cup granulated sugar (you can reduce to ¾ cup if you prefer less sweet)
• 2 large eggs at room temperature
• 1 tsp pure vanilla extract (or vanilla bean paste for extra flavor)
• ½ cup whole milk (or buttermilk for extra tenderness)
• ½ cup fresh strawberry puree (about 1 cup whole strawberries)

The strawberry buttercream:

• 1 cup unsalted butter, softened (European-style butter works best)
• 4 cups powdered sugar, sifted (for smooth texture)
• ¼ cup fresh strawberry puree (reduced from ½ cup for concentrated flavor)
• 1 tsp vanilla extract (balances the strawberry flavor)
• Pinch of salt (cuts the sweetness)

For an alternative creamy topping, check out our peanut butter cheesecake recipe or our no-bake pumpkin cheesecake for different flavor profiles.

3. Instructions

Step 1: Prepare Dry Ingredients

Preheat your oven to 350°F (175°C) – this moderate temperature ensures even baking without drying out the cupcakes. Line a standard muffin tin with cupcake liners (choose light-colored ones for best results). In a medium bowl, whisk together the flour, baking powder, and salt for at least 30 seconds. This aeration step is crucial for light, fluffy cupcakes and ensures your leavening agents are evenly distributed.

For more baking tips and tricks, visit Sally’s Baking Addiction, one of our favorite baking resources.

Step 2: Cream Butter and Sugar

In a large bowl or stand mixer fitted with the paddle attachment, beat the softened butter and sugar together on medium-high speed until light and fluffy (about 3-4 minutes). This creaming process incorporates air into your batter, creating that perfect cupcake texture. Scrape down the bowl occasionally to ensure even mixing. Add eggs one at a time, beating well after each addition (about 30 seconds per egg). Mix in the vanilla extract until just combined. This creates the perfect emulsion base for your homemade strawberry cupcakes.

If you enjoy no-bake desserts, you might also love our confetti sprinkle cheesecake or our water bath cheesecake recipes.

Step 3: Prepare Strawberry Puree

Select ripe, fragrant strawberries for the best flavor. Wash and hull about 1½ cups of fresh strawberries, then pat them dry to remove excess moisture. Blend them in a food processor or blender until completely smooth (about 1-2 minutes). For a smoother texture, you can strain the puree through a fine mesh sieve to remove seeds, though this is optional. Measure out ½ cup for the cupcakes and ¼ cup for the buttercream. The fresh strawberry puree gives these strawberry buttercream cupcakes their vibrant natural flavor and beautiful pink hue without artificial coloring.

For more strawberry-based desserts, check out our no-bake cheesecake that you could top with strawberry sauce.

Step 4: Combine Ingredients and Bake

With the mixer on low speed, alternately add the dry ingredients and milk to the butter mixture in three additions, beginning and ending with the dry ingredients. This alternating method prevents the batter from becoming tough. Mix until just combined after each addition – overmixing develops gluten and makes cupcakes dense. Using a rubber spatula, gently fold in the strawberry puree until just incorporated with some streaks remaining. The batter will be thick but pourable.

Fill cupcake liners about ⅔ full (an ice cream scoop works perfectly for even portions). Bake for 18-20 minutes until the tops spring back when lightly touched and a toothpick inserted comes out clean. Rotate the pan halfway through baking for even cooking. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting (about 1 hour).

For more baking inspiration, try our cheesecake jars or pumpkin cheesecake recipes.

4. Make the Strawberry Buttercream

In a clean mixing bowl, beat softened butter on medium speed until completely smooth and creamy (about 2 minutes). Gradually add powdered sugar 1 cup at a time, mixing on low speed initially to prevent sugar clouds, then increasing to medium. Once all sugar is incorporated, add strawberry puree, vanilla, and salt. Beat on medium-high speed for 3-4 minutes until light, fluffy, and increased in volume. The buttercream should hold stiff peaks when you lift the beater. If needed, add more powdered sugar (1-2 tablespoons at a time) for stiffness or more puree (1 teaspoon at a time) for stronger strawberry flavor.

5. Decorating Tips

For professional-looking cupcakes, fit a piping bag with a large star tip (1M or 2D work well). Fill the bag with strawberry buttercream and pipe swirls starting from the outer edge toward the center. For beginners, you can simply spread the frosting with an offset spatula. Garnish with fresh strawberry slices, whole small berries, or festive sprinkles. For special occasions, drizzle with melted white chocolate or add edible glitter for extra sparkle.

6. Storage Instructions

Store your homemade strawberry cupcakes in an airtight container at room temperature for up to 2 days (if your kitchen is cool), or refrigerate for up to 5 days. The buttercream may harden in the fridge, so bring to room temperature for 30 minutes before serving for the best texture. Unfrosted cupcakes can be frozen for up to 3 months – wrap individually in plastic wrap then place in a freezer bag. Thaw at room temperature before frosting.

7. Recipe Variations

For different twists on this strawberry cupcakes recipe, try these creative ideas:

• Add ½ cup white chocolate chips to the batter for extra richness
• Mix 2 tablespoons freeze-dried strawberry powder into the buttercream for intense flavor
• Create a strawberry filling by reducing puree with 1 tablespoon sugar until thick
• Make mini cupcakes by reducing baking time to 12-15 minutes
• Substitute ¼ cup of the flour with almond flour for nutty flavor
• Add lemon zest to both batter and frosting for strawberry-lemon variation

8. Frequently Asked Questions

Can I use frozen strawberries? Yes, just thaw completely and drain excess liquid before pureeing. Frozen berries often have more concentrated flavor! Can I make these gluten-free? Absolutely – substitute with a 1:1 gluten-free flour blend and add ½ teaspoon xanthan gum if your blend doesn’t include it. How can I make the buttercream pinker? The natural color will vary by strawberry variety. For vibrant pink, add a drop of natural food coloring made from beet powder or use more concentrated puree. Can I make these ahead? Yes! Bake cupcakes up to 2 days in advance and frost day-of, or freeze unfrosted cupcakes for longer storage.

9. Conclusion

These Simple Strawberry Cupcakes with Strawberry Buttercream are sure to become your go-to dessert for birthdays, baby showers, spring celebrations, or anytime you crave something sweet and fruity. The combination of moist strawberry cake and creamy, tangy buttercream creates the perfect balance of flavors in every bite. This easy strawberry cupcakes recipe proves that homemade treats can be both simple to make and spectacular in presentation. We hope you enjoy making (and eating!) these delightful cupcakes as much as we do. Don’t forget to share your creations with us – happy baking! 🍓🧁

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