Real Recipes From Real Home Cooks ®

strawberry cupcakes with strawberry buttercream

(7 ratings)
Blue Ribbon Recipe by
Lindsay V
Southeastern, MA

Perfect for little girls' birthday parties, Mother's Day, themed baby showers, or celebrating 80's cartoons like Strawberry Shortcake and Jem. Whatever floats your boat...

Blue Ribbon Recipe

If you're a fan of strawberries, then you'll be a fan of this strawberry cupcakes recipe. They're bursting with strawberry flavor! The cake seemed a bit thick when mixed, but it baked up light and fluffy with just enough strawberry flavor without being overly sweet. The strawberry buttercream is rich, creamy, and makes this recipe perfect.

— The Test Kitchen @kitchencrew
(7 ratings)
yield 12 serving(s)
prep time 15 Min
cook time 20 Min
method Bake

Ingredients For strawberry cupcakes with strawberry buttercream

  • 2/3 c
    whole fresh strawberries (or frozen, thawed)
  • 1 1/2 c
    all-purpose flour
  • 1 tsp
    baking powder
  • 1/4 tsp
  • 1 tsp
    vanilla extract
  • 1/2 c
    unsalted butter, softened to room temperature
  • 1/4 c
    whole milk
  • 1 c
  • 1
    egg, room temperature
  • 2
    egg whites, room temperature
  • 1/2 c
    whole fresh strawberries (or frozen, thawed)
  • 1 c
    unsalted butter, slightly cold
  • pinch of salt
  • 3 1/2 c
    confectioners' sugar
  • 1/2 tsp
    vanilla extract

How To Make strawberry cupcakes with strawberry buttercream

  • Liners in cupcake tins.
    Preheat the oven to 350 degrees and line a 12 tin muffin tin with cupcake liners. Set aside.
  • Pureeing strawberries in a food processor.
    Place strawberries in a small food processor and puree until smooth (I pureed the berries for batter and frosting at the same time). You'll need 3 tablespoons of pure for the frosting and 1/3 cup puree for the batter.
  • Flour, salt, and baking powder whisked together in a bowl.
    In a medium bowl, whisk together flour, salt, and baking powder.
  • Whisk together strawberry puree, milk, and vanilla.
    In a separate bowl, whisk together 1/3 cup strawberry puree, milk, and vanilla.
  • Adding sugar to creamed butter.
    In an electric mixer fitted with the paddle attachment, beat butter until light and fluffy. Gradually add sugar and beat until combined. Slowly add egg and egg whites until just blended.
  • Flour incorporated into the batter.
    With the mixer on low, slowly add half of the flour mixture. Once that is incorporated, add in strawberry mixture. Slowly add remaining flour and scrape down sides of bowl if necessary.
  • Batter poured into cupcake liners.
    Divide batter evenly into muffin cups and bake for 20 minutes or until a toothpick inserted in the center comes out clean. Let cool completely before icing.
  • Frosting ingredients whipped together.
    While cupcakes cook, prepare the frosting by beating together butter and salt until fluffy. Reduce mixer to low and add confectioners' sugar. Beat until well combined. Add vanilla and 3 Tbsp strawberry puree. Do not overmix.
  • Strawberry cupcakes frosted.
    Frost cupcakes and garnish with additional strawberry, if desired!