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Home » Cupcakes » Strawberry Cupcake Recipe

Strawberry Cupcake Recipe

Published February 15, 2021 Last Modified February 15, 2021 By GreedyEats

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These cupcakes are mega buttery yet so light and can be made with just 15 mins of prep time. Topped with flavorful strawberry buttercream, this is the best strawberry cupcake recipe around! 

Try my Strawberry Bread next! Find all my Cupcake Recipes here.

Fresh Strawberry Cupcakes recipe topped with strawberry butter cream flavored with real strawberries.

Imagine a light and buttery vanilla cupcake filled with chunks of fresh strawberries. A cupcake topped with dreamy pink buttercream, infused with real strawberry flavors. Minus the artificial extracts and store bought cake mixes, you’re welcome! 

All the fresh fruity-pinky goodness you ever desire in a homemade strawberry cupcake!

Soft, springy Strawberry Cupcake recipe with Strawberry Buttercream and a fresh Strawberry.

What makes it the best Cupcake Recipe:

  • If you are looking for strawberry cupcakes without jello that are baked from scratch this is it!
  • They bake so soft and moist, but aren’t soggy. To prevent sogginess we will wash and dry strawberries before putting them in the batter.
  • It is super tough to create a fruity buttercream, that isn’t runny! By using freeze dried strawberries in the frosting we insure concentrated berry flavor and a creamy but firm strawberry buttercream.
  • You don’t need to stand for 30 minutes near the stove top reducing pureed strawberries. Nope, you don’t need them for this recipe!

Homemade Strawberry Cupcakes topped with real Strawberry Buttercream and Fresh Berries.

Quick tips for perfect cupcakes:

Now it can’t get any easier if  you follow simple cupcake baking rules.

  1. Everything room temperature
  2. Use fresh leaveners 
  3. Don’t skimp on creaming butter and egg white whipping time
  4. Add small chunks of strawberries in the cake batter as opposed to large ones
  5. Let cupcakes cool down completely before frosting

Soft and fluffy Strawberry Cupcakes on a pink cupcake liner. These are topped with pink and creamy strawberry Buttercream.

Believe me it is small things that make a huge difference in baking. Follow the instructions to the T. And the Best Strawberry cupcake Recipe from scratch is sure to delight you!

So let us dive right into the process:

  • Cream your room temperature butter and sugar
  • Whip room temperature egg whites to soft peaks
  • Add egg yolk, vanilla and some strawberry puree to the batter
  • Sift and add dry ingredients (flour, baking powder and salt) to wet
  • Fold in egg whites and fresh strawberry chunks
  • Bake and cool the strawberry cupcakes down

Best Strawberry Cupcake Recipe with fresh strawberry chunks and pink Strawberry Buttercream.

How to make strawberry buttercream

  1. Beat butter and sugar till light and fluffy.
  2. Add Vanilla and freeze dried strawberries.
  3. Now add heavy cream to adjust the consistency
  4. You can add a drop of red/pink food coloring at this point (if desired)
  5. Give your frosting a final quick whip
  6. Frost as desired.

Soft and dotted with real strawberries, these are the best Strawberry Cupcakes topped with creamy Strawberry Frosting.

I can’t wait for you to try these cupcakes. They even taste pink!!! 😀

More Strawberry Desserts you will love:

  1. Ultimate Strawberry Chocolate Cake Pops
  2. Easy and pretty Neapolitan Cookies
  3. Strawberry choc-chip Muffins
  4. Readers’ favorite Strawberry swirled Bundt Cake
  5. This no bake Strawberry  Oreo Icebox Cake

If you liked these Cupcakes give them a star review. Also, tell me in the comments below, how did this turn out for you! And don’t forget to share your creations with me on Instagram at #greedyeatsblog Seeing your creations make my day! Are we friends yet? Follow me on Pinterest and Facebook! ♥ 

Best Strawberry Cupcake Recipe

My fresh strawberry cupcakes are mega buttery yet so light. Topped with flavorful strawberry buttercream, this is the best strawberry cupcake recipe around!
5 from 19 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings 10 Cupcakes
Calories: 488kcal
Author: Neha

Ingredients

  • 6 Strawberries (medium, washed and dried)
  • 1 large Egg + 1 Egg white (yolk and whites separated)
  • 1 and 1/2 Cups (170 gms) Cake Flour
  • 2 tsp Baking powder
  • 1/4 tsp Salt
  • 1/2 Cup (8 Tbsp) Butter (room temp.)
  • 1 Cup (200 gms) Granulated sugar
  • 2/3 Cup Whole Milk
  • 2 tsp Vanilla Extract

Strawberry Buttercream

  • 1 Cup Freeze dried strawberries
  • 2/3 Cup Butter (Softened to room temperature)
  • 2 2/3 Cups Confectioners' Sugar
  • 2 Tbsp Heavy Cream
  • 1/2 tsp Vanilla Extract
  • A pinch Salt
  • 1 Drop Red/pink food coloring (optional)
  • 10 Fresh Strawberries (to decorate on top)

Instructions

  • Preheat oven to 350 deg F and line 10 liners in a muffin tin, set it aside.
  • Mash 3 strawberries into a chunky puree using a fork or blender. Chop the remaining berries into small chunks.
  • With a hand held or stand mixer beat egg whites to soft peaks, set it aside too.
  • Cream butter and sugar together until pale and fluffy. About 3-4 minutes. Add yolk, milk and vanilla to the batter. Mix well.
  • Sift flour, baking powder and salt over the wet ingredients and fold in to combine.
  • Fold in strawberry puree and chunks. Now add egg whites in the batter and fold them. The batter will look creamy.
  • Pour in the prepared muffin tin and bake for 20-25 minutes. Allow to cool for 5 minutes in the pan and then cool on a wire stand completely.

For the Strawberry Buttercream Frosting:

  • Using a blender, powder the freeze dried strawberries and set it aside.
  • Beat room temperature butter for a minute. Add in confectioners' sugar and vanilla. Beat until creamy. About 2-3 minutes.
  • Now add strawberry powder, salt, food coloring (if adding) and heavy cream. Beat until thick and creamy.
  • Frost as desired. Top with a strawberry on each cupcake.

Notes

Storing the cupcakes:
Leftover cupcakes can be stored covered at room temperature for up to 2 days. You can store them in the fridge for 4-5 days. Keep them covered tightly.
Make ahead Tip:
Make the cupcakes 1-2 days ahead. Cover and store in an air tight container on room temp. Make the frosting a day in advance and store in refrigerator (covered tightly).  
Freezing Strawberry Cupcakes:
Frosted or unfrosted cupcakes can be frozen for about 2-3 months. Thaw in the refrigerator overnight or on kitchen counter before enjoying.
Additional  Notes:
  1. You may use a combination of All purpose flour + Cornstarch if you don't have cake flour on hand. (1 1/3 cups All purpose flour + 2 1/2 Tbsp Cornstarch)
  2. You can use both fresh/frozen strawberries in the cake batter, but I highly recommend using fresh ones.

Nutrition

Serving: 1Cupcake | Calories: 488kcal | Carbohydrates: 23g | Protein: 6g | Fat: 36g | Sodium: 200mg | Sugar: 22g
Tried this recipe? Pin it for later!Mention @greedyeats or tag #Greedyeats!

Filed Under: Birthday Desserts, Cupcakes, Easter and Spring Desserts, Easy Desserts, Summer Recipes, Valentine's Day Recipes

©GREEDY EATS. The content and images on greedyeats are copyright protected. Please do not use/republish my images, content or recipes without my prior permission. When sharing, you can always link back to this post for recipe.

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About Neha

I'm Neha, baker, recipe developer, photographer and writer at Greedyeats.com I aim to create kitchen tested and quality recipes, accompanied by helpful process clicks and lots of tips & tricks along the way. I truly hope my recipes give you confidence to bake and cook from scratch! More about Neha…

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