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Strawberry Cupcake Recipe (with Strawberry Buttercream Frosting)

This Strawberry Cupcake Recipe bursts with fresh strawberry flavor. These sweet juicy cupcakes are topped with a luscious homemade strawberry buttercream frosting. One bite and you’ll be in strawberry heaven! With a punch of color as vibrant as the fruit itself, these cupcakes are as pretty as they are scrumptious.

Angled view of 3 strawberry cupcakes frosted with strawberry buttercream. Two are topped with a sliced strawberry. Hostess At Heart

Indulge your sweet tooth with this easy-to-follow recipe that looks bakery beautiful but can be easily made at home. They’re the perfect summer dessert but can be made any time of year.

Why You’ll Love This Recipe for Strawberry Cupcakes

  • Purely Gorgeous. You aren’t going to find a more lovely dessert for your Valentine’s Day, Mother’s Day Brunch, your baby shower, or a Saturday afternoon picnic. This one is perfect.
  • Flavorful. Unlike vanilla buttercream cupcakes, which have their place, this Strawberry Cupcake recipe has so much bright flavor. It tastes fresh with no artificial flavors.
  • Easy. Making homemade cakes is so simple you may never buy a boxed mix again.

Ingredients you’ll need for this recipe

Ingredients used to make homemade strawberry cupcakes including strawberry puree, butter, lemon, milk, vanilla, salt, sugar, flour, egg whites, baking powder and baking soda - hostess at heart

Strawberry Puree Ingredients

  • Sugar.
  • Water.
  • Strawberries.

Ingredients for the Cake Batter

  • All-Purpose Flour.
  • Baking Soda.
  • Baking Powder.
  • Salt.
  • Unsalted Butter.
  • Sugar.
  • Egg Whites.
  • Vanilla Extract.
  • Zest of one Lemon.
  • Lemon Juice.
  • Milk.
  • Strawberry Purée.
  • Pink Food Coloring.

Ingredients for Strawberry Buttercream

Ingredients used to make strawberry buttercream frosting including cream, powdered sugar, and strawberry puree - Hostess At Heart
  • Unsalted Butter.
  • Powdered Sugar.
  • Strawberry Purée.
  • Heavy Cream.

Pink Food Coloring. Optional.

How To Make Strawberry Cupcakes Recipe

Please note, that the printable recipe card has ingredient quantities, complete instructions, and nutritional information. The following is a quick overview of the recipe.

Step One. Start by making the Strawberry Purée.

Combine all the ingredients for the puree in a saucepan and simmer over medium-low heat. Smash the berries with a potato masher, blender, or food processor, or stick blender. Cool the fruit completely.

Step Two. Get Everything Ready for the Strawberry Cake Recipe.

Always begin by preheating your oven. Line your muffin tins with cupcake liners or grease the pan with shortening. Pull out the ingredients and equipment for the recipe, and ensure you have everything you need.

Step Three. Mix the wet ingredients.

Using an electric stand mixer fitted with a paddle attachment or a handheld mixer, cream the butter and sugar. Add the egg whites and vanilla. Beat until well incorporated.

Top down view of a bowl of beaten strawberry cupcake batter.

Step Four. Combine the dry ingredients.

Combine flour, baking powder, baking soda, and salt in a large mixing bowl.

Step Five. Finish Mixing the Cupcake Batter.

Pink strawberry cake batter topped with lemon zest - Hostess At Heart

Alternate between adding the dry ingredients and the milk slowly until both are incorporated into the butter mixture. Finally, add lemon zest and strawberry puree. The batter will be thick.

Step Six. Bake your Strawberry Cupcakes.

A cupcake pan filled with cupcake liners and filled with strawberry cake batter - Hostess At Heart

Fill your muffin tins and bake your cupcakes. Allow them to cool completely before frosting. Frost the cupcakes with the strawberry buttercream using a star piping tip and disposable piping bag. Top with a strawberry slice.

How to Make Strawberry Buttercream Frosting

Step One. Using a medium mixing bowl and an electric hand mixer, or in the bowl of an electric stand mixer, beat the butter until smooth.

Step Two. Add the powdered sugar and mix with the butter.

Powdered sugar with a pool of fresh strawberry puree added. Hostess At Heart

Step Three. Slowly begin to incorporate the strawberry purée.

Step Four. Add the heavy cream and beat on high speed for 5 mins.

Add more powdered sugar if the frosting will not hold a stiff peak.

A mixer beating Strawberry Icing - Hostess At Heart

Frequently Asked Questions

What is the secret to super moist cupcakes?

You need air bubbles. The way to get super moist cupcake perfection is to create a batter that expands in the oven. If it is mixed too much, the bubbles pop and your cupcakes get dense. Do not overmix your batter.

Can I make cupcakes in advance?

Cupcakes can be made two days in advance, unfrosted. Frosting can also be frozen or refrigerated separately in an airtight container, but it will need to be brought to room temperature if you plan to pipe it onto the cupcakes.

Sideview of a cupcake with frosting being piped from the top - Hostess At Heart

Can I frost cupcakes the day before?

It’s best to frost them the day you want to serve them but you can frost them the day before. Lightly cover the tops of them with a piece of plastic wrap so the frosting doesn’t develop a crust.

Should I chill the cupcakes before frosting them?

You’ll want to wait to frost the cupcakes when they’re completely cooled. I often put them in the freezer for 5 to 10 minutes before frosting. That’s not technically necessary, but the frosting doesn’t get as soft, especially in a warm environment.

What is the best icing tip for cupcakes?

If you want to pipe the frosting on the cupcake, I find a 1M tip works well. If you don’t have cake decorating supplies, you can cut the corner from a plastic bag to form a bag for the frosting.

A muffin pan filled with frosted pink cupcakes alternating with fresh strawberries - Hostess At Heart

How To Store Homemade Strawberry Cupcakes

Best Way to Store Strawberry Cupcakes

Keep your cupcakes in an airtight container at room temperature or in the refrigerator. Either way, they will last for several days.

Can I Freeze Fresh Strawberry Cupcakes?

Yes. Freeze frosted or unfrosted cupcakes in an airtight container for up to three months. You can also freeze the baked cupcakes and frosting in separate containers and then frost them when they’re thawed. You may need to add a little extra cream if the frosting is too thick.

Angled view of pink cupcakes topped with pink frosting and a slice of a fresh strawberry - Hostess At Heart

Tips for the Perfect Strawberry Cupcakes

  • For optimum results, thoroughly preheat the oven and avoid opening the door during baking.
    • Don’t overbake. When a cake tester or toothpick is inserted into the center of the cupcake contains just a few moist crumbs, remove the pan from the oven. Let them remain in the pan for about 5 minutes. Turn them out onto a cooling rack and let them cool completely.
      • Checking the cupcakes before the cooking time has about 5 minutes remaining will give you an idea of how much more time they need.
  • Don’t overmix the batter. You’ll deflate the air out of it, and your muffins will not be fluffy.
  • Don’t use old or expired ingredients, and measure the ingredients correctly.
  • Don’t overfill. Doing so creates a mushroom top. I use an ice cream scoop for the perfect-sized cupcake.
  • Depending on the weather or climate will determine how much liquid is necessary. For climates with more moisture in the air, you may notice it takes a lot of powdered sugar to get a stiff peak. If you get up to 2 lbs (8 cups) of powdered sugar, add a pinch of salt to balance out the sweetness.
  • As a good rule of thumb, don’t dump all the purée in at once. Slowly add the puree, watching the texture of the frosting as it’s whipped for 5 minutes to incorporate air, making it fluffy. Add more puree as needed.
Top down view of a muffin tin filled with frosted and unfrosted strawberry cupcakes recipe alternating with fresh strawberries - Hostess At Heart

Recipe Variations

  • This strawberry cupcake recipe makes 24 cupcakes. You could easily make 48 mini cupcakes or divide the batter and make a layer cake.
  • Instead of making the strawberry puree, you can use a purchased strawberry jam or strawberry compote. 
  • When strawberries aren’t in season, make this recipe all year long using thawed frozen strawberries.
  • Replace the homemade strawberry buttercream with your favorite frosting.
  • Top each cupcake with a slice of fresh strawberries.

I hope you enjoyed this delicious recipe as much as we do. Drop me a comment below, and don’t forget to give it a star rating. ⭐⭐⭐⭐⭐. Your comments and ratings help others decide if this recipe is for them too.

Angled view of freshly baked strawberry cupcakes. Some frosted and topped with a strawberries. Others left plain or just frosted - Hostess At Heart

Strawberry Cupcakes

Author: Julie Menghini
Satisfy your sweet tooth with this easy-to-follow strawberry cupcake recipe topped with an irresistible strawberry buttercream frosting.
5 from 1 vote
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Course Dessert
Cuisine American
Keyword: Cupcakes, Strawberry Cupcakes, Strawberry recipe
Servings: 24 Cupcakes

Ingredients
 
 

Strawberry Purée (used on cupcakes and buttercream)

  • 1 cup sugar
  • 1/2 cup water
  • 8 strawberries 6 to 8 depending on size.

Cake Batter

  • 3 cups all purpose flour
  • 1 tsp baking soda
  • tsp baking powder
  • 1/2 tsp salt
  • 8 tbsp unsalted butter
  • cups sugar
  • 2 egg whites
  • 1 tsp vanilla extract
  • zest of one lemon
  • 1 tsp lemon juice
  • 3/4 cup milk whole milk is best but any will work, room temperature
  • 1 1/2 tsp strawberry purée or extract optional
  • 1/2 tsp Pink Food Coloring

Strawberry buttercream

  • 16 tbsp unsalted butter 2 sticks, room temperature
  • 1 lb powdered sugar
  • 1/4 cup strawberry purée
  • 2 tbsp heavy cream
  • Pink Food Coloring optional

Instructions
 

Strawberry Purée

  • Make the strawberry purée by combining all ingredients in a saucepan. Bring to a boil and then simmer over medium-low heat for 15 mins, stirring frequently. Smash or blend the berries. Set aside to cool.

Strawberry Cake

  • Preheat oven to 350 °F. Line 2 muffin pans with cupcake liners or spray with non-stick cooking spray. Alternately, grease with shortening.
  • Cream the butter and sugar together until light and fluffy, about 4-5 minutes with an electric mixer.
  • Add egg whites and vanilla to the butter mixture. Beat until well incorporated. Scrape down the sides of the bowl.
  • In a large bowl, combine the dry ingredients, flour, baking powder, baking soda and salt.
  • Alternate between adding the dry ingredients and the milk slowly until both are incorporated into the butter mixture.
  • Finally add in lemon zest and strawberry puree. Mix until combined.
  • The batter will be thick.
  • Scoop into muffin cups, filling them no more than 3/4 full or else you’ll have “muffin tops” Bake for 18-20 mins.
  • Allow to cool completely before frosting.

Strawberry Buttercream

  • Beat butter until light and fluffy, 3 to 5 minutes.
  • Add powdered sugar and mix with the butter.
  • Slowly begin to incorporate the strawberry purée.
  • Add the heavy cream and beat on high speed for 5 mins.
  • Add more powdered sugar if the frosting will not hold a stiff peak.

Notes

Depending on the weather or climate will determine how much liquid is necessary. For climates with more moisture in the air, you may notice it takes a lot of powdered sugar to get a stiff peak. If you get up to 2 lbs (8 cups) of powdered sugar, add a pinch of salt to balance out the sweetness.
As a good rule of thumb, don’t dump all the purée in. Slowly add it and watch the texture of the frosting as it’s whipped for 5 mins to incorporate air making it fluffy.

Nutrition

Calories: 323kcalCarbohydrates: 52gProtein: 2gFat: 12gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 32mgSodium: 104mgPotassium: 69mgFiber: 1gSugar: 40gVitamin A: 381IUVitamin C: 2mgCalcium: 28mgIron: 1mg

Nutritional Disclaimer

This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.

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Angled view of strawberry cupcakes. Some frosted and topped with strawberries and others left plain. Hostess At Heart
5 from 1 vote (1 rating without comment)
Recipe Rating




Kathleen

Saturday 3rd of June 2023

I found this recipe because I wanted to use real strawberries, divine! They were delightful, thank you!

Julie Menghini

Sunday 4th of June 2023

Thanks, Kathleen! They are so good!

Lynn

Tuesday 30th of May 2023

Perfectly delish! Thank you for the recipe! Will be on repeat this summer :)

Julie Menghini

Tuesday 30th of May 2023

Thank you! I'm so glad you enjoyed them.

Jeff the Chef @ Make It Like a Man!

Monday 29th of May 2023

What beautiful cupcakes! And what a great way to bake with strawberries! Using red cupcake liners was a stroke of genius!

Julie Menghini

Tuesday 30th of May 2023

Thank you Jeff! They we so fun to bake and delicious!

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