Fresh Strawberry Cupcakes with Creamy Strawberry Buttercream

Meet my new favorite: fresh strawberry cupcakes topped with strawberry buttercream. Is there anything more charming than a perfectly pink cupcake? My affection for this recipe developed after several attempts — it took many tries to get the texture and flavor just right.

Recipes that use boxed white cake mix and strawberry gelatin are common online, but those batches often turn out dry or tough. I wanted a from-scratch cupcake that uses fresh strawberries and delivers a tender, moist crumb with bold strawberry flavor. After testing variations, this version balances softness without crumbling and a rich strawberry taste from both fresh strawberries and jam, with extra intensity added to the frosting.

These cupcakes look beautiful displayed on a small cake stand, and they’re equally appropriate for everyday treats or for special events like baby showers, bridal showers, Valentine’s Day, Easter, or birthdays.

Getting vibrant strawberry flavor in a cupcake is the main challenge. Fresh fruit adds moisture, so these cupcakes use a combination of finely diced fresh strawberries tossed with flour to prevent sinking, plus strawberry jam for concentrated flavor. The buttercream gains bright, natural strawberry notes from freeze-dried strawberries ground to a powder, which add flavor without extra moisture.

The soft crumb in this recipe comes from sour cream and all-purpose flour. I tested milk and buttermilk and experimented with cake flour, but sour cream with all-purpose flour produced the best balanced texture: light and moist without being crumbly.

An ingredient that gives extra depth is butter vanilla bakery emulsion. Emulsions have a stronger, longer-lasting flavor than regular extract and hold up well during baking. If you prefer not to use an emulsion, a good-quality vanilla extract can be used instead.

For best results, use room-temperature butter, sour cream, and egg. Measure and prepare ingredients ahead of time, and dice the strawberries into about 1/4-inch pieces. Toss the diced fruit with two tablespoons of flour to keep the pieces suspended in the batter instead of sinking to the bottom.

Prepare the dry ingredients by whisking the remaining flour with baking powder and salt. In a mixer, cream the butter and sugar until light and fluffy, then add the egg and vanilla emulsion or extract. Add the dry ingredients and sour cream alternately in thirds, finishing with the dry ingredients. Mix in the jam, then gently fold the floured diced strawberries into the batter by hand so the pieces distribute without breaking up.

Fill cupcake liners about two-thirds full — using small scoops makes this neater — and bake at 350°F for roughly 22–24 minutes, or until a toothpick comes out clean. Allow the cupcakes to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting.

The strawberry buttercream is based on a classic buttercream technique, with freeze-dried strawberries ground to a fine powder and folded in with the final portion of confectioners’ sugar. Because freeze-dried fruit contains no moisture, it adds intense, natural strawberry flavor without thinning the frosting. If you don’t have freeze-dried strawberries locally, check specialty stores or online sources.

This buttercream yields plenty of frosting for bakery-style piping. Use a jumbo tip for generous swirls or a smaller tip for a lighter finish. Beat the butter until smooth, add confectioners’ sugar in stages, then add emulsion, cream, salt, and the strawberry powder with the final cup of sugar. Beat until the frosting is thick, smooth, and fluffy.

These cupcakes are delightful for celebrations or whenever you want a pretty, fruit-forward treat. They strike a balance between fresh strawberry brightness and a tender, reliable crumb.

Fresh Strawberry Cupcakes with Strawberry Buttercream

Marsha Maxwell

These made-from-scratch strawberry cupcakes are bursting with bright strawberry flavor. Topped with smooth strawberry buttercream, they’re ideal for showers, holidays, birthdays, or any special occasion.

4.38 from 8 votes

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Course Desserts

Servings 15 -16 cupcakes

Calories 415 kcal

Equipment

Piping tips (optional)

12-well cupcake pan

Blender or food processor (to grind freeze-dried strawberries)

Stand mixer or hand mixer

Mixing bowls and spatula

Ingredients

For the cupcakes:

• 2/3 cup finely diced strawberries (about 1/4-inch dice)
• 1 3/4 cups (224g) all-purpose flour, divided
• 1 1/4 teaspoons (5g) baking powder
• 1/4 teaspoon (1.5g) salt
• 3/4 cup plus 2 tablespoons (175g) granulated sugar
• 1 stick (1/2 cup or 113g) unsalted butter, room temperature
• 1 large egg
• 3/4 teaspoon (4ml) butter vanilla bakery emulsion or vanilla extract
• 1/2 cup plus 2 tablespoons (185ml) sour cream
• 1/3 cup (110g) strawberry jam

For the frosting:

• 1 cup (10–12g) freeze-dried strawberries, ground to a fine powder
• 1 cup (235g) unsalted butter, softened
• 4 cups (480g) confectioners’ sugar
• 3 tablespoons (45ml) heavy cream
• 1 teaspoon (5ml) butter vanilla bakery emulsion or vanilla extract
• 1/4 teaspoon (1.5g) salt

Instructions

Make the cupcakes:

• Line a 12-well muffin pan with paper liners or spray with baking spray. Preheat oven to 350°F (175°C).
• Dice strawberries and toss with 2 tablespoons (15g) of the all-purpose flour. Set aside.
• Whisk together the remaining flour, baking powder, and salt; set aside.
• In a mixer, beat the butter and sugar until light and fluffy, about 3 minutes. Scrape the bowl as needed.
• Add the egg and emulsion or extract; beat about 2 minutes until fluffy.
• Add the dry ingredients and sour cream alternately in thirds, ending with the dry ingredients. Scrape the bowl as needed.
• Mix in the jam until the batter is uniform.
• Fold in the floured diced strawberries by hand until evenly distributed.
• Divide the batter among 15–16 cupcake cups, filling each about two-thirds full.
• Bake at 350°F for 22–24 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan 10 minutes, then transfer to a wire rack to cool completely.

Make the frosting:

• Grind freeze-dried strawberries to a fine powder in a blender or food processor; you should have just under 1/4 cup of powder.
• Beat the butter in a mixer on medium speed until smooth, about 1 minute.
• Add 1 cup of powdered sugar and beat until combined; repeat with a second cup.
• Add emulsion, heavy cream, and salt; beat until combined.
• Add the remaining powdered sugar one cup at a time, adding the strawberry powder with the final cup. Beat until smooth, thick, and fluffy, about 1 additional minute.

Nutrition

Serving: 1cupcake with frostingCalories: 415kcalCarbohydrates: 46gProtein: 2gFat: 25gSaturated Fat: 16gPolyunsaturated Fat: 8gCholesterol: 78mgSodium: 120mgFiber: 1gSugar: 33g

Keyword fresh strawberry cupcakes, strawberry buttercream

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