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. If you’re looking for more sweet treats, try my pineapple upside down cake.

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

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.

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.

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.

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.

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.

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.

Published by: Priscilla Michele

Homemade Strawberry Cupcakes with Strawberry Buttercream

Soft, fluffy strawberry cupcakes made with real strawberries and topped with a creamy strawberry buttercream. These bakery-style cupcakes are perfectly sweet, beautifully pink, and ideal for birthdays, celebrations, or anytime you’re craving a fruity dessert.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 20

Total Time 40

Servings: 24 cupcakes

Ingredients Equipment Method Notes

Ingredients

Batter
3 cups all purpose flour, sifted
2 cups granulated sugar
1 tbsp baking powder
1/2 tsp salt
3 oz strawberry gelatin
1 cup vegetable oil
1 tsp vanilla extract
1 cup milk
4 eggs, room temperature
1/2 cup sweetened strawberries, mashed
Strawberry Buttercream
4 cups confectioners sugar
1 cup unalted butter, softend
1 tsp salt
3 tbsp sweetend strawberries and juice

Equipment

Mixing bowls (1 large, 1 medium)
Hand mixer or stand mixer
Measuring cups and spoons
Rubber spatula
Whisk
Muffin pan (12-cup)
Cupcake liners
Ice cream scoop or spoon (for even portions)
Cooling rack
Piping bag
Piping tip (optional, for buttercream)

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! 🍓🧁

Final Thoughts

These strawberry cupcakes and strawberry buttercream are a perfect balance of soft, fluffy texture and fresh strawberry flavor. With their light crumb and naturally sweet taste, they deliver a homemade dessert that feels both simple and special for any occasion.

What makes this strawberry cupcakes and strawberry buttercream recipe stand out is its consistency. The batter comes together easily, bakes evenly, and creates cupcakes that stay moist without being dense. Whether topped with a classic buttercream or enjoyed on their own, each bite highlights the fresh, fruity flavor that makes these cupcakes so enjoyable.

They’re also incredibly versatile. These strawberry cupcakes work well for birthdays, gatherings, or everyday treats, and they can be made ahead without losing their texture or flavor. Their bright color and fresh taste make them just as appealing to look at as they are to eat.

If you try this strawberry cupcakes recipe, be sure to leave a comment and share your experience. Your feedback helps others recreate the recipe successfully and supports the continued sharing of simple, reliable baking recipes you can trust. 🍓🧁✨

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Priscilla Michele

Hi, I’m Priscilla, a baking enthusiast and recipe creator sharing easy baking recipes, simple desserts, and beginner-friendly treats. At The Baking Enthusiast, I focus on creating reliable, step-by-step recipes using everyday ingredients to help you bake with confidence and enjoy the process.