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strawberry cupcakes recipe with strawberry frosting
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Strawberry Cupcakes

Fluffy and moist strawberry cupcakes bursting with natural flavor and topped with the BEST strawberry buttercream!
Course Dessert
Cuisine American
Prep Time 40 minutes
Cook Time 30 minutes
Cooling Time 2 hours
Total Time 3 hours 10 minutes
Servings 14 cupcakes

Ingredients

Strawberry Layer Cake

  • 5 oz (143g) fresh or frozen strawberries
  • 1/3 Cup (80ml) whole milk, room temperature
  • 1 1/2 Cups (158g) sifted cake flour* DIY recipe in notes
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 6 Tbsp (85g) unsalted butter, room temperature
  • 1 Cup (200g) granulated white sugar
  • 2 large eggs, room temperature
  • 3 Tbsp (45g) sour cream, room temperature
  • 1 tsp vanilla extract
  • 1 drop pink food coloring, optional

Strawberry Buttercream

  • 1 Cup (226g) unsalted butter, room temperature
  • 1 Cup (23g) freeze dried strawberries**
  • 3 Tbsp (45ml) whole milk, room temperature
  • 1 tsp vanilla extract
  • 3 Cups (360g) powdered sugar
  • pinch of salt, or to taste

Garnish (Optional)

  • fresh strawberry slices from 4-5 fresh strawberries

Instructions

Make the Strawberry Cupcakes

  • Make the Strawberry Reduction: Puree the fresh or frozen strawberries using a food processor. Afterwards, you should be left with about 1/2 cup of puree. Place the strawberry puree into a saucepan over medium-low heat and simmer for 10-15 minutes, stirring occasionally, until reduced by half. When you’re done with the reduction, you should have about 1/4 cup of thick strawberry sauce (if you have more, keep cooking!). Place the reduced puree into an airtight container and refrigerate it for at least 30 minutes, or until it reaches room temperature.
  • Preheat the oven to 350ºF (177ºC) and line a standard cupcake pan with paper liners.
  • In a medium bowl, add the sifted cake flour, baking powder, baking soda, and salt. Whisk together and set aside.
  • In the bowl of your stand mixer with the paddle attachment, whip the butter on high until creamy, 2 minutes. Add the granulated sugar and beat together with the butter at medium-high speed for 2 minutes, until light and fluffy. Scrape down the bowl and paddle as needed. Turn the mixer to low and add the eggs one at a time, making sure each one is incorporated before adding the next. Add the vanilla and sour cream, then turn the mixer to high and beat for 1 minute. Meanwhile, whisk together the (now room temperature) strawberry puree, whole milk, and food coloring (if using).
  • Turn the mixer off and add all of the dry ingredients at once. Turn the mixer to low speed and mix until just combined, then add the strawberry milk mixture until just combined, about 30 seconds. Give the batter a few stirs by hand to make sure everything is incorporated without over-mixing.
  • Fill the cupcake liners 2/3 full and bake for 14-18 minutes, until a toothpick inserted comes out with just a few moist crumbs. Let the cupcakes cool in the pan for five minutes, then transfer them to a wire rack to cool completely.

Make the Strawberry Buttercream

  • With a food processor, grind the freeze-dried strawberries into a fine powder and set aside.
  • Whip the butter using a stand mixer with a paddle attachment on medium speed until it’s creamy and light in color (5-10 minutes). Add vanilla, milk, and strawberry powder and continue to mix on medium for 1 minute.
  • Add the powdered sugar a few cups at a time, scraping down the bowl and paddle after each addition. Add the salt and mix on low for another 30 seconds.

Assembly

  • After cooling the cupcakes, top with strawberry buttercream. To create the look pictured, add the strawberry buttercream into a piping bag fitted with Wilton Tip 1M, then pipe a swirl onto each cupcake. Garnish with a fresh strawberry slice.

Notes

*DIY Cake Flour Recipe: if you can’t find cake flour locally, here’s how to make a homemade version using all purpose flour and cornstarch. Keep in mind that since the homemade version is made with all purpose flour, it will weigh more than store bought cake flour (198g instead of 158g of store bought cake flour). 
**If you can't find freeze-dried strawberries easily, use this alternative strawberry frosting recipe with fresh berries.  
Make Ahead Tips: 
  1. You can make the reduced strawberry puree up to one week before using in the cupcake recipe and store in an airtight container in the refrigerator until you're ready to make the cake. Just bring it back to room temperature by letting it sit on the counter for at least an hour. 
  2. The cupcakes can be made ahead and stored at room temperature for up to two days. I like to store them in a (cooled) cupcake pan with plastic wrap over the top. Alternatively, you can wrap them and store in the freezer for up to two months before thawing and decorating. 
  3. The strawberry buttercream can be made ahead and stored in an airtight container in the refrigerator for up to two weeks. When you're ready to use it, bring it back to room temperature and re-whip with your stand mixer on low for one minute to bring it back to frosting consistency.