Strawberry Cupcakes with Creamy Strawberry Buttercream Recipe
This Strawberry Cupcakes with Creamy Strawberry Buttercream recipe offers a burst of fresh strawberry flavor in every bite. These cupcakes are light, moist, and packed with real strawberries, and the rich, creamy strawberry buttercream adds a smooth, fruity finish. Perfect for parties, holidays, or any sweet craving, these cupcakes are easy to make and a guaranteed hit.
- Prep Time: 25 minutes
- Cook Time: 18-20 minutes
- Total Time: 45 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup milk
- ½ cup strawberry puree (from fresh strawberries)
For the Creamy Strawberry Buttercream:
- ½ cup unsalted butter, softened
- 2 ½ cups powdered sugar
- ¼ cup strawberry puree
- 1 tsp vanilla extract
- 1-2 tbsp heavy cream (optional for consistency)
Instructions
- Preheat oven to 350°F and line a cupcake tin with liners.
- In a bowl, whisk together flour, baking powder, and salt.
- In a separate bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, followed by vanilla extract and strawberry puree, mixing until combined.
- Gradually add the dry ingredients, alternating with milk, until the batter is smooth.
- Divide batter evenly among cupcake liners and bake for 18-20 minutes.
- Let cupcakes cool completely before frosting.
- For the buttercream, beat butter and powdered sugar, add strawberry puree and vanilla, and mix until smooth. Add heavy cream if needed for consistency.
- Frost the cooled cupcakes and garnish with fresh strawberries, if desired.
Notes
Use fresh strawberry puree for the best flavor. If the buttercream is too soft, refrigerate for a few minutes before frosting.
Nutrition
- Serving Size: 1 cupcake
- Calories: 310 kcal
- Sugar: 34g
- Sodium: 150mg