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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.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
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
 

  1. Preheat oven to 350°F and line cupcake pans.
  2. Whisk flour, sugar, baking powder, salt, and strawberry gelatin.
  3. In another bowl, whisk oil, vanilla, milk, strawberries, and eggs.
  4. Combine wet and dry ingredients until just mixed.
  5. Fill liners ⅔ full and bake 18–22 minutes.
  6. Cool completely.
  7. Making Strawberry Buttercream
  8. Beat butter until fluffy.
  9. Add powdered sugar gradually.
  10. Mix in strawberry juice and salt until smooth.
  11. 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.