A sweet and simple cupcake made with real strawberries. These are soft, pink, and good for snacks or parties.
introduction
This recipe makes light strawberry cupcakes with a creamy strawberry buttercream. If you want a fruity drink to pair with them, try this mango strawberry smoothie recipe for a fresh match.
why make this recipe
Make these cupcakes when you want a quick, fresh dessert. They use real strawberries and freeze-dried powder for a strong strawberry taste. The recipe is easy and works for beginners.
how to make Strawberry Cupcakes
You mix dry and wet ingredients, fold in chopped strawberries, bake, then top with strawberry buttercream. Finish with extra freeze-dried strawberry crumbs for color and flavor.
Ingredients :
- ¾ cup fresh strawberries (chopped)
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- 3 tablespoons strawberry jello powder
- 4 tablespoons unsalted butter (softened)
- ¼ cup vegetable oil (OR melted coconut oil)
- ¾ cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla bean paste OR vanilla extract
- ¼ cup milk, any kind (I used 2%)
- ½ cup freeze-dried strawberries
- 1 cup unsalted butter (softened)
- 1½ teaspoon vanilla bean paste OR vanilla extract
- 3 cups powdered sugar
Directions :
Cupcakes:
- Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with liners.
- In a bowl, whisk flour, baking powder, salt, and strawberry jello powder.
- In another bowl, beat 4 tablespoons softened butter with sugar until light.
- Add oil, then add eggs one at a time. Mix in vanilla.
- Stir in half the flour mix, then add milk, then the rest of the flour mix. Mix until just combined.
- Fold in chopped fresh strawberries gently.
- Spoon batter into liners about two thirds full.
- Bake 18–22 minutes or until a toothpick comes out clean. Cool in the pan 5 minutes, then move to a rack to cool fully.
Buttercream:
- Crush ½ cup freeze-dried strawberries into a fine powder.
- Beat 1 cup softened butter until smooth and creamy.
- Add vanilla and beat.
- Gradually add 3 cups powdered sugar, one cup at a time, beating on low then medium.
- Add the freeze-dried strawberry powder and mix until the buttercream is pink and smooth. If too thick, add a teaspoon of milk; if too thin, add more powdered sugar.
how to serve Strawberry Cupcakes
Pipe or spread buttercream on cooled cupcakes. Sprinkle a little crushed freeze-dried strawberry on top. Serve at room temperature with a cold drink or milk.
how to store Strawberry Cupcakes
- Room temperature: Keep in an airtight container for up to 2 days.
- Refrigerator: Store in an airtight container for 4–5 days. Bring to room temperature before serving.
- Freezer: Freeze uniced cupcakes for up to 3 months. Thaw in the fridge, then bring to room temp. For iced cupcakes, freeze for up to 1 month, then thaw in the fridge.
tips to make Strawberry Cupcakes
- Don’t overmix the batter. Mix just until combined.
- Chop strawberries small so they spread evenly.
- Let cupcakes cool fully before icing to avoid melting the buttercream.
- Use room temperature eggs and milk for a smooth batter.
- If you want stronger color, add a tiny drop of pink food coloring.
variation (if any)
- Chocolate-strawberry: Add 2 tablespoons cocoa powder to the dry mix.
- Lemon twist: Add 1 teaspoon lemon zest to the batter for a fresh bite.
- Strawberry slices: Top with a fresh strawberry half for decoration.
FAQs
Q: Can I use frozen strawberries?
A: Yes. Thaw and drain them well, then pat dry before chopping and adding.
Q: Can I skip the strawberry jello powder?
A: You can, but the jello powder adds extra strawberry flavor and color. Use more freeze-dried powder if skipping.
Q: How do I make the buttercream less sweet?
A: Reduce powdered sugar slightly and add a pinch of salt or a small splash of lemon juice to balance sweetness.
Q: Can I make the batter ahead?
A: You can mix the batter and refrigerate for up to 24 hours. Bring to room temperature and stir gently before baking.
Q: How do I get a smooth buttercream finish?
A: Beat the butter well first, sift the powdered sugar, and beat slowly after each addition. Smooth with a spatula or hot knife.
Strawberry Cupcakes
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A sweet and simple cupcake made with real strawberries, topped with creamy strawberry buttercream.
Ingredients
- ¾ cup fresh strawberries (chopped)
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- 3 tablespoons strawberry jello powder
- 4 tablespoons unsalted butter (softened)
- ¼ cup vegetable oil (or melted coconut oil)
- ¾ cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla bean paste (or vanilla extract)
- ¼ cup milk (any kind, preferably 2%)
- ½ cup freeze-dried strawberries
- 1 cup unsalted butter (softened)
- 1½ teaspoons vanilla bean paste (or vanilla extract)
- 3 cups powdered sugar
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with liners.
- In a bowl, whisk together flour, baking powder, salt, and strawberry jello powder.
- In another bowl, beat 4 tablespoons softened butter with sugar until light.
- Add oil, then add eggs one at a time. Mix in vanilla.
- Stir in half the flour mix, then add milk, then the rest of the flour mix. Mix until just combined.
- Fold in chopped fresh strawberries gently.
- Spoon batter into liners about two thirds full.
- Bake for 18–22 minutes or until a toothpick comes out clean. Cool in the pan for 5 minutes, then move to a rack to cool fully.
- For the buttercream, crush ½ cup freeze-dried strawberries into a fine powder.
- Beat 1 cup softened butter until smooth and creamy.
- Add vanilla and beat.
- Gradually add 3 cups powdered sugar, one cup at a time, beating on low then medium.
- Add the freeze-dried strawberry powder and mix until the buttercream is pink and smooth. If too thick, add a teaspoon of milk; if too thin, add more powdered sugar.
- Pipe or spread buttercream on cooled cupcakes. Sprinkle a little crushed freeze-dried strawberry on top. Serve at room temperature.
Notes
Keep cupcakes in an airtight container for up to 2 days at room temperature or 4–5 days in the refrigerator. Freeze uniced cupcakes for up to 3 months.
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
