Strawberry cupcakes with strawberry buttercream are irresistibly nostalgic, bringing together soft, fluffy texture and rich strawberry flavor in every bite. These strawberry cupcakes with strawberry buttercream strike the perfect balance between classic comfort and bakery-style indulgence. Whether you’re baking for a birthday, spring gathering, Valentine’s Day, or simply craving a fruity dessert, this recipe delivers consistent, crowd-pleasing results.
What makes these cupcakes truly special is the combination of real sweetened strawberries and strawberry gelatin, which enhances both the color and flavor without tasting artificial. Topped with a smooth, creamy strawberry buttercream frosting, each bite is sweet, balanced, and full of strawberry goodness.
This step-by-step guide walks you through everything you need to know—from mixing the batter correctly to achieving a light, pipeable buttercream. Even beginner bakers can confidently recreate these cupcakes at home.
Step-by-Step Instructions: How to Make Strawberry Cupcakes
Step 1: Prepare Your Oven and Pan
Preheat your oven to 350°F (175°C). Line two standard muffin pans with cupcake liners and set aside. Proper preparation ensures even baking and easy removal.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together:
- All-purpose flour
- Sugar
- Baking powder
- Salt
- Strawberry gelatin
Whisking thoroughly helps distribute the leavening and strawberry flavor evenly throughout the batter.
Step 3: Combine the Wet Ingredients
In a separate bowl, whisk together:
- Vegetable oil
- Vanilla extract
- Milk
- Mashed sweetened strawberries
- Eggs
Be sure to mash the strawberries well, using more fruit than juice to avoid thinning the batter.
Step 4: Create the Batter
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Avoid overmixing—this keeps the cupcakes soft and tender.
Step 5: Fill and Bake
Divide the batter evenly among cupcake liners, filling each about ⅔ full. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
Step 6: Cool Completely
Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack. Cupcakes must be fully cooled before frosting.
How to Make Strawberry Buttercream Frosting
Beat softened butter on medium speed until light and fluffy. Gradually add confectioners’ sugar, mixing on low speed to prevent mess. Add strawberry juice one tablespoon at a time, followed by salt, and beat until smooth and creamy.
Increase mixer speed briefly to aerate the frosting. Adjust consistency by adding more powdered sugar (to thicken) or a small amount of strawberry juice (to thin).
Why You’ll Love These Strawberry Cupcakes with Strawberry Buttercream
These strawberry cupcakes with strawberry buttercream are the perfect balance of soft, fluffy texture and real fruit flavor. Made with sweetened strawberries and topped with a creamy strawberry buttercream frosting, this recipe delivers bakery-style results without complicated steps.
What makes these strawberry cupcakes with strawberry buttercream stand out is the use of real strawberries in both the cupcake batter and frosting. The strawberry flavor is natural, vibrant, and not overpowering, making these cupcakes ideal for birthdays, baby showers, Valentine’s Day, or any time you want a beautiful homemade dessert.
Whether you’re a beginner baker or experienced in the kitchen, these strawberry cupcakes with strawberry buttercream are easy to follow and consistently delicious. They bake up moist, tender, and full of strawberry flavor every single time.
Substitutions and Variations
- Oil substitute: Use melted butter for a richer flavor.
- Milk substitute: Almond milk or oat milk works well.
- Strawberry option: Use fresh strawberries tossed with sugar and mashed.
- Cupcake size: This recipe can be baked as mini cupcakes (reduce bake time).
- Flavor boost: Add a teaspoon of strawberry extract for extra intensity.
Homemade Strawberry Cupcakes with Strawberry Buttercream
Ingredients
Equipment
Method
- Preheat oven to 350°F and line cupcake pans.
- Whisk flour, sugar, baking powder, salt, and strawberry gelatin.
- In another bowl, whisk oil, vanilla, milk, strawberries, and eggs.
- Combine wet and dry ingredients until just mixed.
- Fill liners ⅔ full and bake 18–22 minutes.
- Cool completely.
- Making Strawberry Buttercream
- Beat butter until fluffy.
- Add powdered sugar gradually.
- Mix in strawberry juice and salt until smooth.
- Frost cooled cupcakes and serve.
Notes
- Use room-temperature eggs and butter for best texture.
- Do not overmix the batter to avoid dense cupcakes.
- Chill frosting for 10 minutes if it becomes too soft before piping.
- Strawberry gelatin enhances color and flavor without overpowering the cupcakes.
Storage, Serving & Final Tips
Store these strawberry cupcakes with strawberry buttercream in an airtight container in the refrigerator for up to 4 days. Bring to room temperature before serving for best flavor and texture. Unfrosted cupcakes can be frozen for up to 2 months.
These cupcakes pair beautifully with vanilla ice cream, fresh strawberries, or a light dusting of powdered sugar for presentation.
If you loved this recipe, be sure to save it, share it on Pinterest, and explore more fruit-forward desserts on The Baking Enthusiast. Happy baking! 🍓🧁