Strawberry Cupcakes

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

Cook Time 15

Total Time 30

Servings

Calories 457

Author Gayle

Equipment

Ingredients

Cupcakes

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%)

Strawberry Buttercream

½ cup freeze-dried strawberries
1 cup unsalted butter (softened)
1½ teaspoon vanilla bean paste OR vanilla extract
3 cups powdered 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.

Nutrition