Fresh Strawberry Cupcakes with Strawberry Buttercream Recipe

Fresh Strawberry Cupcakes Recipe made from scratch! Moist and tender vanilla cupcakes filled with fresh strawberries and topped with strawberry buttercream. No artificial colors or flavors – pure, fresh strawberries in every bite.

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Fresh Strawberry Cupcakes with Strawberry Buttercream

Servings: 12


1 1/2 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, at room temperature
1 cup granulated sugar
1 egg
2 egg whites
2 teaspoons pure vanilla extract
1/4 cup whole milk
1 cup finely chopped fresh strawberries

12 tablespoons unsalted butter, softened
3 cups powdered sugar, sifted if lumpy, plus more if needed
1/2 cup freeze dried strawberries, optional, see note
3 tablespoons fresh strawberry puree, see note
1/4 teaspoon pure vanilla extract
1 tablespoon strawberry jam
Fresh strawberries, to garnish (optional)


For the cupcakes;

  1. Preheat oven to 350°F. Butter a 12 cup muffin tin or line with paper liners and set aside.
  2. In a medium bowl, whisk flour, baking powder and salt, set aside.
  3. In a stand mixer with the paddle attachment, beat butter on medium-high speed for 2-3 minutes, until light and fluffy. Scraping the bowl as needed. Gradually add the sugar and beat until well combined. Reduce the mixer to low and add the egg, egg whites, and vanilla extract.
  4. With the mixer on low, add half the flour mixture, mixing until just combined. Add the milk, mixing until just combined. Add the remaining flour and mix until just combined, scraping the sides of the bowl as necessary. Using a rubber spatula, carefully fold in the chopped strawberries. READ MORE

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