Strawberry Cupcakes

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Fresh strawberry cupcakes have strawberries in the cake layer and the buttercream frosting. Try this homemade strawberry cupcake recipe for a sweet treat!

Yield: 18 Cupcakes | Prep Time: 20 mins | Cook Time: 20 mins | Total Time: 40 mins

fresh strawberry cupcakes


Strawberry Cupcakes

  • 6 large strawberries
  • 1 1/2 cups cake flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, room temperature
  • 1 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1 egg yolk, room temperature
  • 2 egg whites, lightly beaten
  • 2/3 cup buttermilk, room temperature (whole milk works too)

Strawberry Buttercream Frosting

  • 6 large strawberries, plus more for garnish
  • 1 cup unsalted butter, room temperature
  • 2 1/2 cups confectioners’ sugar, sifted
  • 1 teaspoon vanilla extract


Strawberry Cupcakes

  1. Preheat oven to 350 F and line a regular-sized cupcake tin with paper liners.
  2. In a small food processor, blend 3 large strawberries until pureéd. This should yield 1/4 cup. Chop remaining 3 strawberries into small pieces. Set both the pureé and chopped strawberries aside.
  3. In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
  4. In the bowl of a stand mixer (or using a hand mixer), beat butter and sugar on medium speed until light and fluffy, about 4 minutes. Add vanilla, egg yolk and egg whites. Beat just until combined, about 1 minute. Scrape down the sides and bottom of the bowl if necessary.
  5. With the mixer on low, alternate adding the flour mixture and buttermilk, beginning and ending with flour. Mix just until combined (avoid over mixing).
  6. Using a rubber spatula, stir in the strawberry pureé and chopped strawberries by hand. Use this time to scrape down the sides and bottom of the bowl if necessary.
  7. Spoon batter into prepared cupcake tin, filling each cup until 2/3 full. Bake at 350 F for 20 minutes, or until a toothpick inserted in the center comes out clean. Cool cupcakes in the tin for 5 minutes then transfer to a wire rack to cool completely. Prepare frosting.

Strawberry Buttercream Frosting

  1. Pureé strawberries in the food processor. Transfer to a medium saucepan and simmer over medium-low heat stirring occasionally. Simmer until reduced to no more than 3 tablespoons of concentrated pureé. Transfer to a small bowl and cool completely.
  2. In the bowl of a stand mixer (or using a hand mixer), beat butter on medium-high speed until light and fluffy, about 2 minutes.
  3. Add 1 cup confectioners’ sugar and beat on medium speed just until combined. Add vanilla and strawberry pureé concentrate and mix just until combined. Add remaining confectioners’ sugar and beat until combined.
  4. Transfer frosting to a piping bag fitted with desired tip. Frost cupcakes and garnish with a strawberry if desired. Store cupcakes in the refrigerator for up to 3 days.


  • Use organic strawberries for the best flavor.
  • We use a large star tip for pipping frosting.
  • You can skip the step where you reduce the strawberry sauce on the stove. Simply add the strawberry puree a teaspoon at a time until the desired texture and flavor is reached. Although we don’t recommend skipping the reduction step as it helps create the absolute best flavor!

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