If you are a strawberry lover looking for the ultimate treat, you simply must try the Fresh Strawberry Cupcakes with Strawberry Buttercream Recipe. This delightful dessert perfectly captures the essence of fresh strawberries in every bite, blending moist, tender cupcakes with a luscious, homemade strawberry buttercream that’s bursting with natural fruit flavor. Whether you’re baking for a special occasion or just because, this recipe brings vibrant color, irresistible taste, and a touch of sweetness that feels like sunshine on your plate.
Ingredients You’ll Need
Gathering simple, high-quality ingredients is key to making these cupcakes shine. Each one plays its part, contributing to the light texture and fresh strawberry taste that make this recipe a winner every time.
- All-purpose flour (1 2/3 cups): Provides the perfect structure for soft and fluffy cupcakes.
- Baking powder (1 tsp): Helps the cupcakes rise beautifully without heaviness.
- Baking soda (1/4 tsp): Adds a little extra lift and balances the acidity.
- Salt (1/2 tsp): Enhances all the flavors for a well-rounded taste.
- Unsalted butter, melted (3/4 cup): Adds rich moisture for tender crumb.
- Sugar (1 cup): Sweetens naturally and creates a delicate crust.
- Vanilla extract (2 tsp): Brings warmth and depth to the flavor.
- Large eggs (2): Bind the ingredients and add richness.
- Sour cream (1/2 cup): Keeps the cupcakes moist and tender with a slight tang.
- Milk (1/4 cup + 2 tbsp): Lightens the batter and helps achieve the perfect texture.
- Chopped strawberries (1 1/2 cups for cupcakes + 1 1/2 cups for buttercream): Fresh fruit adds juicy bursts of flavor and natural color.
- Unsalted butter, room temperature (1 1/4 cups for buttercream): The base for smooth, creamy frosting.
- Powdered sugar (5 cups): Sweetens and thickens the strawberry buttercream.
- Vanilla extract (1/2 tsp for buttercream): Enhances the frosting’s flavor.
- Pinch of salt (for buttercream): Balances sweetness and brightens flavors.
- Fresh strawberries (for decorating): Adds the perfect finishing touch.
How to Make Fresh Strawberry Cupcakes with Strawberry Buttercream Recipe
Step 1: Prepare Your Oven and Dry Ingredients
Start by preheating your oven to 350°F (176°C) and lining your cupcake pan with liners—this ensures even baking and easy cleanup. Next, whisk together the flour, baking powder, baking soda, and salt in a medium bowl to distribute the leavening evenly, giving your cupcakes a perfect rise.
Step 2: Mix the Wet Ingredients
In a large bowl, combine melted butter, sugar, and vanilla extract with a whisk until fully blended. Then add the eggs one at a time, whisking thoroughly after each addition to create a smooth, rich base.
Step 3: Add Dairy for Moisture
Stir in the sour cream followed by the milk, mixing just until combined. These dairy ingredients ensure your cupcakes stay moist and tender, with that lovely subtle tang only sour cream can offer.
Step 4: Combine Wet and Dry Ingredients
Gently whisk the dry ingredients into the wet mixture, careful not to overmix. Overworking the batter can make the cupcakes dense, but stirring just until combined keeps them light and fluffy.
Step 5: Fold in the Fresh Strawberries
Now, gently fold in the chopped strawberries—they bring bursts of natural sweetness and moisture, plus those pretty little pops of red color throughout the cupcakes.
Step 6: Bake the Cupcakes
Fill each cupcake liner just over halfway with batter and bake for 18 to 20 minutes. They’re done when a toothpick inserted in the center comes out clean. Let them cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Step 7: Make the Strawberry Reduction
For the strawberry buttercream, start by pureeing 1 1/2 cups of chopped strawberries until smooth. Simmer this puree over medium heat, stirring often, until it reduces to about 6 tablespoons—this intensifies the strawberry flavor and creates a thick, luscious base for the frosting.
Step 8: Prepare the Strawberry Buttercream
Beat the room temperature butter until creamy, then gradually add half the powdered sugar, mixing smoothly. Add 4 tablespoons of the cooled strawberry reduction, vanilla, and a pinch of salt, combining to create the most flavorful buttercream. Incorporate the remaining powdered sugar and adjust the strawberry reduction to achieve your perfect consistency and taste.
Step 9: Frost and Decorate
Pipe the strawberry buttercream generously onto each cooled cupcake using your favorite tip—Ateco 844 creates a stunning floral swirl. Finish with a fresh strawberry half on top for that extra pop of freshness and charm.
How to Serve Fresh Strawberry Cupcakes with Strawberry Buttercream Recipe
Garnishes
Simple garnishes can elevate these cupcakes from delicious to dazzling. Fresh strawberry halves, tiny edible flowers, or a light dusting of powdered sugar bring both beauty and an inviting hint of extra sweetness that complements the strawberry flavor perfectly.
Side Dishes
Pair these cupcakes with light, refreshing accompaniments like a crisp green salad with citrus vinaigrette or a bowl of mixed berries. For a cozy touch, serve with a cup of chamomile or green tea to balance the sweetness and cleanse the palate.
Creative Ways to Present
Presentation makes a difference, especially with a treat as delightful as the Fresh Strawberry Cupcakes with Strawberry Buttercream Recipe. Display them on a vintage tiered cake stand for a tea party vibe, or arrange in pretty paper boxes tied with a ribbon for a lovely gift. Adding edible glitter or a small mint leaf on top can add a touch of whimsy and elegance.
Make Ahead and Storage
Storing Leftovers
Store leftover cupcakes well covered in an airtight container in the refrigerator. The strawberry buttercream holds up beautifully for 2 to 3 days, keeping the cupcakes moist and the frosting silky and fresh.
Freezing
You can freeze unfrosted cupcakes for up to 3 months. Once cooled, wrap them individually in plastic wrap and place in a freezer-safe container. Thaw overnight in the refrigerator before frosting and serving for freshly baked taste anytime you want.
Reheating
When you’re ready to enjoy refrigerated or thawed cupcakes, allow them to come to room temperature for the best flavor and texture. Avoid microwaving frosting-covered cupcakes as it can melt the buttercream, but warming the unfrosted cupcake for 10-15 seconds in the microwave is perfect if you like a warm treat.
FAQs
Can I use frozen strawberries instead of fresh?
While fresh strawberries give the best flavor and texture, you can use frozen—just make sure to thaw and drain them well to avoid extra moisture making the batter soggy. Adjust the amount of milk or sour cream slightly if needed.
How do I make the strawberry buttercream less sweet?
To tone down sweetness, reduce powdered sugar slightly or add a small pinch more salt to balance flavors. The strawberry reduction’s natural fruitiness also helps keep the buttercream tasting fresh and light.
Can I substitute the sour cream in the cupcakes?
Yes, Greek yogurt is a great alternative that will keep the cupcakes moist while adding a slight tang, much like sour cream. Just make sure it’s full fat for the best texture.
What if I don’t have a piping bag or tip?
No worries! You can spread the strawberry buttercream with a knife or offset spatula for a rustic look. The flavor won’t change, and sometimes simple presentation feels just right.
Is it okay to make the strawberry reduction ahead of time?
Absolutely! The strawberry reduction can be made a day or two ahead and stored in the refrigerator. Just bring it to room temperature before mixing into the buttercream for best results.
Final Thoughts
Making this Fresh Strawberry Cupcakes with Strawberry Buttercream Recipe is like inviting a burst of summer into your kitchen no matter the season. With each bite, you taste the fresh fruitiness and homemade love baked right into these cupcakes. Trust me, once you try them, they’ll quickly become your go-to dessert for celebrations or an everyday sweet moment. So, grab your ingredients and start baking—your taste buds will thank you!
PrintFresh Strawberry Cupcakes with Strawberry Buttercream Recipe
Delight in these fresh strawberry cupcakes featuring a moist, tender crumb studded with juicy strawberries and topped with a luscious homemade strawberry buttercream frosting. Perfectly balanced with sweet and tangy flavors, these cupcakes make a charming dessert for any occasion.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 20 minutes
- Yield: 14 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Cupcake Batter
- 1 2/3 cups (217g) all purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 3/4 cup (168g) unsalted butter, melted
- 1 cup (207g) sugar
- 2 tsp vanilla extract
- 2 large eggs
- 1/2 cup (115g) sour cream
- 1/4 cup + 2 tbsp milk
- 1 1/2 cups (200g) chopped strawberries
Strawberry Buttercream Frosting
- 1 1/4 cups (280g) unsalted butter, room temperature
- 5 cups (575g) powdered sugar
- 1 1/2 cups (200g) chopped strawberries (for reduction)
- 1/2 tsp vanilla extract
- Pinch or two of salt
- Strawberries, for decorating
Instructions
- Preheat and prepare: Preheat your oven to 350°F (176°C) and line a cupcake pan with cupcake liners to ensure easy removal and even baking.
- Mix dry ingredients: In a medium bowl, combine all purpose flour, baking powder, baking soda, and salt. Set aside this mixture for later use.
- Combine wet ingredients: In a large bowl, whisk together melted butter, sugar, and vanilla extract until smooth and well combined.
- Add eggs: Incorporate the eggs into the wet mixture and whisk until thoroughly combined, ensuring a uniform batter.
- Add sour cream: Whisk in the sour cream until fully integrated, which adds moisture and tang to the cupcakes.
- Add milk: Mix in the milk until the batter is smooth and cohesive, balancing the texture.
- Combine dry and wet: Gradually add the dry ingredients to the wet ingredients, whisking gently to combine. Avoid overmixing to keep the cupcakes tender.
- Fold in strawberries: Carefully fold the chopped strawberries into the batter to distribute them evenly without breaking them up too much.
- Fill liners and bake: Spoon batter into cupcake liners, filling a little more than half full, then bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Cool cupcakes: Remove cupcakes from oven and transfer to a cooling rack to cool completely before frosting.
- Prepare strawberry puree: Place 1 1/2 cups chopped strawberries into a food processor or blender and puree until smooth. You should have about 3/4 cup of puree.
- Make strawberry reduction: Transfer the puree to a small saucepan and cook over medium heat, stirring constantly to prevent burning. Let it come to a gentle boil and reduce until approximately 6 tablespoons remain, about 10-15 minutes. Pour into a measuring cup and continue reducing if necessary.
- Cool reduction: Pour the thickened puree into a large measuring cup and allow it to cool to at least room temperature. This step can be done ahead and refrigerated.
- Beat butter for frosting: In a large mixing bowl, beat the room temperature butter until smooth and creamy using an electric mixer.
- Add powdered sugar: Gradually add about half of the powdered sugar, mixing well until smooth and fully incorporated.
- Add flavorings: Incorporate 4 tablespoons of the cooled strawberry reduction, vanilla extract, and salt into the frosting and mix until well combined.
- Add remaining sugar: Mix in the remaining powdered sugar until the frosting is smooth. Adjust with additional strawberry reduction to achieve desired consistency and flavor.
- Decorate cupcakes: Pipe the strawberry buttercream onto cooled cupcakes using a decorating tip such as Ateco 844. Garnish with a strawberry half if desired for an elegant presentation.
- Store and serve: Store cupcakes covered in the refrigerator for 2-3 days for best freshness. Bring to room temperature before serving for optimal flavor and texture.
Notes
- Do not overmix the batter to keep cupcakes light and fluffy.
- Ensure strawberry puree is cooled before adding to buttercream to prevent melting the frosting.
- Use fresh, ripe strawberries for best flavor in both batter and frosting.
- Cupcakes can be stored in an airtight container at room temperature for 1 day or refrigerated up to 3 days.
- Adjust the amount of strawberry reduction in frosting according to taste and desired consistency.
