Name: Cupcakes & Fresh Strawberry Buttercream Recipe
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Cuisine: American
Ingredients: 1½ cups all-purpose flour; 1½ teaspoons baking powder; 1/4 teaspoon salt; 1/2 cup unsalted butter (softened); 3/4 cup granulated sugar; 2 large eggs; 2 teaspoons pure vanilla extract; 1/2 cup whole milk; 1/2 cup fresh strawberries (hulled and chopped); 1 cup unsalted butter (softened); 3½ cups powdered sugar; 1 teaspoon vanilla extract; pinch of salt

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If you’re searching for a treat that’s as cheery and inviting as a sunny afternoon in June, these Cupcakes & Fresh Strawberry Buttercream are about to become your new favorite. Picture airy vanilla cupcakes with a tender crumb, each topped with a swirl of pink, luscious, strawberry-studded buttercream. Whether you’re celebrating a birthday, heading to a picnic, or just treating yourself midweek, this recipe brings together simple baking magic with the irresistible flavor of fresh berries. Once you taste these, you’ll understand why Cupcakes & Fresh Strawberry Buttercream make every moment feel a little more special.

Cupcakes & Fresh Strawberry Buttercream Recipe - Recipe Image

Ingredients You’ll Need

What makes Cupcakes & Fresh Strawberry Buttercream so irresistible is the harmony of essential, everyday ingredients, each playing a vital role in texture, flavor, and color. With just a few pantry staples and fresh strawberries, you’ll be amazed at what you can create from scratch!

All-purpose flour: The foundation that gives structure to your cupcakes, ensuring they’re fluffy and light rather than dense.
Baking powder: Adds that much-needed lift, which makes every bite tender and cloud-like.
Salt: Just a pinch brightens all the sweet flavors and keeps the recipe from tasting flat.
Unsalted butter (softened): Richness and moisture for both cupcakes and frosting; softened butter is essential for a creamy, smooth batter and a dreamy buttercream.
Granulated sugar: Sweetens the cake and helps create that irresistible golden crust.
Large eggs: Bind all the ingredients together while adding richness and stability.
Pure vanilla extract: Brings warmth and classic bakery aroma; don’t skip the real stuff for this recipe!
Whole milk: Ensures your cupcakes stay moist and soft from the first bite to the last crumb.
Fresh strawberries (hulled and chopped): The secret to the buttercream’s unbeatable strawberry flavor and natural rosy hue.
Powdered sugar: Gives your strawberry buttercream its silky, fluffy finish.
Pinch of salt (for frosting): A tiny bit sharpens the berry flavor and balances all that sweetness.

How to Make Cupcakes & Fresh Strawberry Buttercream

Step 1: Prep Your Pan and Oven

Begin by preheating your oven to 350°F (175°C). Line a standard 12-cup muffin tin with cupcake liners so your cupcakes come out easily—and look party-ready from the start. This will help the cupcakes pull away neatly and keep their gorgeous shape.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. This quick step ensures everything is evenly combined and prevents lumps. Whisking also aerates the flour, contributing to those pillowy Cupcakes & Fresh Strawberry Buttercream you’re about to enjoy.

Step 3: Cream Butter and Sugar

Grab a large bowl and your hand mixer (or stand mixer if you prefer). Beat the softened butter and granulated sugar together until the mixture is light and fluffy—about 2 to 3 minutes. This aeration is key for cupcakes that are soft, not heavy.

Step 4: Add Eggs and Vanilla

Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Then mix in the vanilla extract. This step infuses the batter with flavor and richness and keeps everything silky-smooth.

Step 5: Combine Wet and Dry Mixtures

Now, alternate adding the flour mixture and the milk to the butter mixture, beginning and ending with the flour. Mix gently and stop as soon as it’s combined—overmixing can lead to dense cupcakes. The batter should look soft and just mixed.

Step 6: Bake the Cupcakes

Divide the batter evenly among your lined muffin cups, filling each about two-thirds full. Bake for 18–20 minutes, until a toothpick inserted into the center comes out clean or with just a crumb or two. Let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Step 7: Make the Fresh Strawberry Buttercream

While your cupcakes are cooling, puree the strawberries in a blender or food processor until smooth. In a large bowl, beat the softened butter until creamy, then mix in the strawberry puree, vanilla, and pinch of salt. Gradually add powdered sugar, beating until the frosting is fluffy and easily spreadable. The natural strawberry color and real fruit flavor is what sets these Cupcakes & Fresh Strawberry Buttercream apart!

Step 8: Frost and Decorate

Once your cupcakes are fully cool, frost them generously with the fresh strawberry buttercream. Use a piping bag for bakery-style swirls or a spatula for a rustic, homemade touch—either way, you’re in for a treat!

How to Serve Cupcakes & Fresh Strawberry Buttercream

Garnishes

Give each cupcake a final flourish by topping it with a halved fresh strawberry, a sprinkle of lemon zest, or a dusting of powdered sugar. These little touches are more than just pretty—they dial up the visual appeal and hint at the fresh flavors inside every bite of your Cupcakes & Fresh Strawberry Buttercream.

Side Dishes

To fill out a dessert table, pair your cupcakes with a bowl of mixed berries, a scoop of vanilla ice cream, or a side of tangy lemon sorbet. For tea parties or brunch, try serving alongside a glass of sparkling lemonade or berry-infused iced tea for a refreshingly sweet combination.

Creative Ways to Present

Show off your Cupcakes & Fresh Strawberry Buttercream on a tiered stand for a show-stopping centerpiece, or wrap each cupcake in pastel parchment for picnics and parties. Individual cupcake boxes also make these treats a delightful edible gift for friends, teachers, or neighbors—sweet, thoughtful, and memorable!

Make Ahead and Storage

Storing Leftovers

Store any leftover Cupcakes & Fresh Strawberry Buttercream in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. The flavors deepen a little overnight, making leftovers just as delicious as freshly made.

Freezing

To freeze, place unfrosted cupcakes in a sealed bag and freeze for up to 2 months. When you’re ready, thaw at room temperature and top with fresh strawberry buttercream. You can also freeze the buttercream separately in an airtight container for easy future use—just bring it to room temperature and re-whip before spreading.

Reheating

If you prefer a just-baked touch, you can gently warm unfrosted cupcakes for 10 seconds in the microwave or 5 minutes in a low oven. Never heat frosted cupcakes directly, as the buttercream will melt. Always allow room-temperature cooling before adding the strawberry topping.

FAQs

Can I use frozen strawberries for the buttercream?

Yes, you can! Thaw the frozen strawberries and drain off excess liquid before pureeing. This prevents the buttercream from becoming too runny but still gives the same fruity boost to your Cupcakes & Fresh Strawberry Buttercream.

What if I don’t have whole milk—can I substitute another type?

Absolutely. You can use any milk you have on hand, including 2%, skim, or even a non-dairy substitute like almond or oat milk. Whole milk adds extra richness, but other milks work in a pinch.

How can I make my buttercream extra pink?

For a deeper pink color, try using freeze-dried strawberries ground into powder, or simply add a tiny drop of pink food coloring to the buttercream. The real strawberries will already lend a lovely blush, but the extra color is fun for special occasions.

Can I double the recipe?

Yes! This recipe scales up beautifully. If you need two or three dozen Cupcakes & Fresh Strawberry Buttercream for a crowd, just double (or triple) the ingredients and bake in batches. Be sure to keep an eye on baking time, as ovens can vary.

What’s the best tip for ultra-fluffy cupcakes?

Don’t overmix! Once you add the dry ingredients, mix only until everything is just combined. Overmixing is the most common reason cupcakes turn out dense rather than light and fluffy.

Final Thoughts

There’s just something magical about baking up a batch of Cupcakes & Fresh Strawberry Buttercream from scratch, especially when you see the smiles they bring to the table. I hope this recipe becomes your little secret for adding a burst of joy, whether you’re celebrating or just enjoying a sweet moment. Don’t wait for an excuse—gather your ingredients and treat yourself and your favorite people to this irresistible, berry-bright delight!

Cupcakes & Fresh Strawberry Buttercream Recipe

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4.8 from 8 reviews

Author: admin
Total Time: 45 minutes
Yield: 12 cupcakes 1x
Diet: Vegetarian

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Description

Indulge in these light and airy Fluffy Vanilla Cupcakes topped with a luscious Fresh Strawberry Buttercream. Perfect for any occasion, these homemade treats are sure to impress!

Ingredients

Scale

For the cupcakes:

1½ cups all-purpose flour
1½ teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter (softened)
3/4 cup granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
1/2 cup whole milk

For the strawberry buttercream:

1/2 cup fresh strawberries (hulled and chopped)
1 cup unsalted butter (softened)
3½ cups powdered sugar
1 teaspoon vanilla extract
pinch of salt

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Instructions

Preheat the oven: Preheat the oven to 350°F and line a 12-cup muffin tin with cupcake liners.
Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
Cream butter and sugar: In a separate large bowl, cream the butter and sugar until light and fluffy.
Add eggs and vanilla: Beat in the eggs one at a time, then mix in the vanilla.
Combine wet and dry: Alternate adding the dry ingredients and milk to the wet mixture, mixing until just combined.
Bake: Divide the batter among liners and bake for 18–20 minutes. Let cool before frosting.
Make buttercream: Puree strawberries, beat butter until creamy, add strawberry puree, vanilla, salt, and powdered sugar. Frost cupcakes.