Strawberry Cupcakes with Strawberry Buttercream

There’s something magical about the combination of soft, fluffy cupcakes infused with fresh strawberries and topped with a creamy, berry-packed buttercream frosting. If you’ve been searching for the perfect strawberry cupcake recipe that delivers authentic flavor without artificial ingredients, your search ends here. Available in both regular and mini sizes, these pink-tinted treats are perfect for birthdays, baby showers, or simply brightening an ordinary day.

This recipe is actually a refined version of one of my most popular recipes. After years of feedback and countless batches later, I’ve perfected these strawberry cupcakes to ensure they’re consistently delicious every single time. The secret? Real strawberries in both the batter and the frosting for an authentic berry taste that artificial flavoring simply can’t match.

Key Tips for Perfect Strawberry Cupcakes

Before diving into the recipe, let’s cover some essential tips that will elevate your cupcakes from good to absolutely outstanding:

Room Temperature Ingredients Matter

This might seem like a small detail, but it makes a tremendous difference. Allow your butter, eggs, and milk to come to room temperature before beginning. When dairy ingredients are at room temperature, they form an emulsion that traps air, resulting in light, airy cupcakes that bake evenly without dense spots.

The Flour Situation

For these cupcakes, I recommend using a DIY cake flour substitute—a sifted combination of all-purpose flour and cornstarch. This creates a softer crumb that perfectly complements the strawberry flavor. If you have cake flour on hand, you can certainly use that instead (see notes section for exact conversions). The lower protein content in cake flour means less gluten formation, which translates to tender, melt-in-your-mouth cupcakes.

The Egg White Secret

This recipe uses an unconventional approach with eggs: one whole egg (separated) plus two additional egg whites. The yolk goes into the batter with the creamed butter and sugar, while all three egg whites are whipped separately until soft peaks form before being gently folded into the batter. This technique incorporates air bubbles that expand during baking, creating that perfect light texture we’re after.

Fresh vs. Frozen Strawberries

While fresh strawberries are ideal, especially when they’re in season and at peak ripeness, you can use frozen strawberries in a pinch. Just be sure to thaw them completely and drain excess moisture before incorporating them into the batter. The recipe calls for 8-9 large strawberries, which will be both pureed and finely chopped for varying textures throughout the cupcakes.

Freeze-Dried Strawberries: The Frosting Game-Changer

The buttercream frosting gets its stunning color and intense strawberry flavor from freeze-dried strawberries. Unlike fresh berries, which would add too much moisture to a buttercream, freeze-dried strawberries deliver concentrated flavor without compromising the frosting’s texture. The result is a smooth, pipeable frosting with natural strawberry flavor in every bite.

Ingredients

For the Cupcakes:

• 8-9 large fresh strawberries
• 1 large egg, separated
• 2 large egg whites
• 1¾ cups (219g) all-purpose flour*
• 3 tablespoons (24g) cornstarch*
• 2 teaspoons baking powder
• ½ teaspoon salt
• ½ cup (115g) unsalted butter, softened to room temperature
• 1 cup (200g) granulated sugar
• 1 teaspoon pure vanilla extract
• ½ cup (120ml) whole milk, at room temperature**

For the Strawberry Buttercream:

• 1 cup (10-12g) freeze-dried strawberries
• 1 cup (230g) unsalted butter, softened to room temperature
• 4 cups (480g) confectioners’ sugar
• 3 tablespoons (45ml) heavy cream
• 1 teaspoon pure vanilla extract
• Salt to taste

Instructions

Prepare for Baking:

1. Preheat your oven to 350°F (177°C) and line a standard 12-cup muffin pan with paper liners.
2. Hull and wash the strawberries. Puree half of them in a blender or food processor (you’ll need about ¼ cup puree). Finely chop the remaining strawberries.
3. In a medium bowl, whip the 3 egg whites (1 separated from the whole egg plus 2 additional whites) until soft peaks form. Set aside.

Make the Cupcakes:

1. In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt.
2. In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy (about 1 minute).
3. Add the sugar and beat on high until creamed together (about 2 minutes). Scrape down the sides of the bowl as needed.
4. Add the egg yolk and vanilla extract and beat on medium-high speed until combined.
5. With the mixer on low speed, add the dry ingredients in three additions alternating with the milk, beginning and ending with the dry ingredients. Mix each addition just until incorporated.
6. Fold in the whipped egg whites, strawberry puree, and finely chopped strawberries. The batter will be slightly thick.
7. Spoon or pipe the batter into the liners, filling each about ⅔ full.
8. Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean.
9. Allow to cool completely before frosting.

Make the Frosting:

1. Using a blender or food processor, process the freeze-dried strawberries into a powdery dust.
2. In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy (about 2 minutes).
3. Add confectioners’ sugar, strawberry powder, cream, and vanilla. Beat on low speed for 30 seconds, then increase to high speed and beat for 3 full minutes.
4. Adjust consistency if needed—add more confectioners’ sugar if frosting is too thin or more cream if too thick.
5. Frost cooled cupcakes as desired.

Recipe Notes

• Make Ahead & Storage: Unfrosted cupcakes can be stored covered at room temperature for up to 1 day or in the refrigerator for up to 5 days. Frosted cupcakes can be stored covered in the refrigerator for up to 3 days. Unfrosted cupcakes can be frozen for up to 2-3 months; thaw overnight in the refrigerator and bring to room temperature before frosting and serving.
• Special Tools: Stand mixer or handheld mixer, muffin pan, cupcake liners, blender or food processor for the strawberries.
• Layer Cake Option: This recipe can be doubled to make a two-layer 9-inch cake. Bake at the same temperature for 25-28 minutes.
• Mini Cupcakes: For approximately 36 mini cupcakes, bake for about 11-13 minutes at the same temperature.
• Flour Note: If using cake flour, replace the all-purpose flour and cornstarch with 2 cups (224g) cake flour.
• Milk Options: Whole milk provides the best richness, but buttermilk also works beautifully in this recipe.
• Freeze-Dried Strawberries: These can be found in many grocery stores or online. If unavailable, consider using raspberry frosting or strawberry whipped cream instead.

There you have it strawberry cupcakes with natural ingredients that deliver all the beautiful color and flavor without artificial additives. The combination of fresh strawberries in the cupcakes and freeze-dried berries in the frosting creates a dessert that truly captures the essence of strawberry season. One bite, and you’ll understand why these cupcakes have become a reader favorite!

For more baking tips, be sure to check out my “10 Tips for Baking the BEST Cupcakes” guide. Happy baking!