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Fresh Strawberry Cupcakes with Strawberry Buttercream

Fresh Strawberry Cupcakes are the perfect spring and summer dessert—light, fluffy vanilla cupcakes loaded with juicy strawberries and finished with a silky, vibrant pink strawberry buttercream. Made with real fruit in both the batter and frosting, these cupcakes deliver a naturally sweet, fruity flavor without artificial extracts. Whether you're baking for Mother’s Day, birthdays, baby showers, or brunch gatherings, these gorgeous cupcakes always impress.
Prep Time25 minutes
Cook Time20 minutes
Chilling Time30 minutes
Total Time1 hour 15 minutes
Servings: 12

Ingredients

Cupcakes

  • 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

Strawberry Buttercream

  • 12 tablespoons unsalted butter softened
  • 3 cups powdered sugar more if needed
  • 1/2 cup freeze-dried strawberries optional but recommended
  • 3 tablespoons fresh strawberry puree
  • 1/4 teaspoon pure vanilla extract
  • 1 tablespoon strawberry jam
  • Fresh strawberries for garnish optional

Instructions

For the Cupcakes

  • Preheat oven to 350°F and line a 12-cup muffin pan with paper liners.
  • Whisk flour, baking powder, and salt in a bowl; set aside.
  • Beat butter in a stand mixer until light and fluffy (1–2 minutes).
  • Gradually add sugar and beat until combined.
  • Reduce mixer to low and add egg, egg whites, and vanilla.
  • Add half the flour mixture and mix just until combined.
  • Add milk and mix briefly.
  • Add remaining flour mixture and mix until just combined.
  • Fold in chopped strawberries gently with a spatula.
  • Divide batter evenly into the muffin cups.
  • Bake 18–20 minutes, or until a toothpick comes out clean.
  • Cool in the pan for 10 minutes.
  • Transfer cupcakes to a wire rack to cool completely.

For the Strawberry Buttercream

  • Process freeze-dried strawberries into powder and sift out seeds.
  • Beat butter until smooth and creamy.
  • Add powdered sugar gradually, beating until incorporated.
  • Add strawberry powder, vanilla, jam, and 2 tablespoons puree or milk.
  • Beat until smooth, fluffy, and fully combined.
  • Adjust consistency with more powdered sugar or puree as needed.
  • Frost cooled cupcakes and garnish with fresh strawberries if desired.

Notes

Ingredient Substitutions

  • Use heavy cream instead of milk to thin the frosting.
  • Frozen strawberries can be used for puree (thaw first).
  • Replace whole milk with buttermilk for extra tenderness.

Make-Ahead & Storage

  • Store frosted cupcakes in the fridge up to 3 days.
  • Unfrosted cupcakes freeze well for up to 2 months.
  • Strawberry buttercream keeps in the fridge for 1 week.

Serving Variations

  • Add diced strawberries on top for extra freshness.
  • Swirl frosting with vanilla buttercream for a two-tone look.
  • Fill cupcakes with strawberry jam for a surprise center.

Avoid Common Mistakes

  • Don’t overmix once flour is added—this makes cupcakes dense.
  • Ensure strawberries are finely chopped to avoid soggy pockets.
  • Let cupcakes cool fully before frosting to prevent melting.