Strawberry Cupcakes are soft, fluffy, and topped with the most delicious strawberry buttercream. Loaded with fresh strawberries, this easy treat is perfect for spring and summer!
Course Dessert
Cuisine American
Keyword strawberry cupcakes
Prep Time 15 minutesmins
Cook Time 15 minutesmins
Total Time 30 minutesmins
Servings 12
Calories 457
Author Gayle
Equipment
Muffin Pan
Measuring Cups
Measuring Spoons
Ingredients
Cupcakes
¾cupfresh strawberries(chopped)
1½cupsall-purpose flour
1½teaspoonsbaking powder
¼teaspoonsalt
3tablespoonsstrawberry jello powder
4tablespoonsunsalted butter(softened)
¼cupvegetable oil(OR melted coconut oil
¾cupsgranulated sugar
2largeeggs
2teaspoonsvanilla bean paste OR vanilla extract
¼cupmilk, any kind(I used 2%)
Strawberry Buttercream
½cupfreeze-dried strawberries
1cupunsalted butter(softened)
1½teaspoonvanilla bean paste OR vanilla extract
3cupspowdered sugar
Get Recipe Ingredients
Instructions
Cupcakes:
Preheat oven to 350°F. Line a 12-count muffin pan with paper liners. Set aside.
Pulse the strawberries in a food processor or blender until puréed. Set aside.
In a medium mixing bowl, add flour, baking powder, salt, and strawberry jello powder. Whisk to combine and then set aside.
In a large mixing bowl, beat softened butter, oil, and sugar until smooth and fluffy. Add the eggs, vanilla, and puréed strawberries and beat until combined. Add the flour mixture to the wet mixture, alternating with milk, until fully combined, being careful not to overmix (as that will result in a dense texture).
Fill each cupcake liner about ⅔ full and bake for 15-18 minutes, or until a toothpick inserted into center comes out mostly clean. Allow the cupcakes to cool completely before frosting.
Buttercream:
Add the freeze-dried strawberries to a food processor or blender and blend until the strawberries become a fine powder. Set aside.
In a large mixing bowl, beat butter and vanilla until smooth and creamy. Gradually add the powdered sugar until fully combined. Add the strawberry powder, 1 tablespoon at a time, until the desired color and flavor is reached.
Transfer the buttercream to a piping bag and pipe onto cooled cupcakes. Top with a strawberry slice, if desired.
Notes
Store cupcakes in an airtight container in the refrigerator for up to five days or at room temperature for up to three days.
Cupcakes can be frozen in a freezer-safe container for up to three months.
See my tips and tricks for making these Strawberry Cupcakes above the recipe box.