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Strawberry Cupcakes with Strawberry Buttercream

With pretty pink frosting, these strawberry cupcakes put a smile on everyone's face.

  • Yield: Makes 34
Strawberry Cupcakes with Strawberry Buttercream

Source: Martha Stewart Living, February 2009


  • 2 3/4 cups all-purpose flour
  • 1/2 cup cake flour, (not self-rising)
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 8 ounces (2 sticks) unsalted butter, softened
  • 2 1/4 cups sugar
  • 3 large eggs
  • 1 large egg white
  • 1 cup whole milk
  • 1 1/2 teaspoons pure vanilla extract
  • 2 cups finely chopped strawberries, plus small strawberries for garnish
  • Strawberry Buttercream


  1. Make cupcakes as directed in Basic Cupcake How-To, using milk and vanilla for wet ingredients. Stir chopped strawberries into batter. Once cupcakes are cool, frost tops with strawberry buttercream. Frosted cupcakes will keep, covered and refrigerated, for up to 2 days. Top with a strawberry just before serving.

Reviews (22)

  • elainekyu 21 Jun, 2013

    Followed the recipe 100% and it turned out great!! Super moist and fluffy cupcakes. Will definitely make them again.

  • Mizdre Reynolds 14 Feb, 2013

    Seems like an easy recipe.

  • pasmal 21 Jul, 2012

    I added lemon zest (from 1 lg. lemon) to the butter and sugar while creaming. Also, I cut out a small section of the top, put in a teaspoon of cherry preserves, replaced the piece on top, frosted with whipped cream, and topped with a cherry. Delish!

  • jen7392 26 Jun, 2012

    I love, love, love this cupcake recipe! I thought they turned out so well. I did not however use the frosting recipe, I made my own. I bought 1 lb of strawberries for this recipe and used the remaining strawberries to make a puree for the frosting along with 1 stick of butter, about 1 lb. of powdered sugar, and 1/4 to 1/2 t. almond extract. That almond extract totally "made" this frosting. The p-sugar amount isn't exact, I never measure, just dump until the right consistency. Enjoy!

  • staceymeow 19 Jun, 2012

    These cupcakes were fantastic. Made them for my daughters birthday and everyone loved them. For cake flour i use the recommended substitute of 1 tablespoon less all purpose flour for the 1/2 cup in the recipe then replace with 1 tBSP of corn starch. Making sure to sift it a few times to male sure it is well incorporated into the flour. They had a great strawberry flavor and were so moist. Used buttercream icing with 1 drop of pink food coloring.

  • Mints22 21 Jan, 2012

    I really liked these cupcakes. However, the given frosting did not work at all. So I left them without frosting, and just called them "strawberry muffins." They were delicious!

  • jmurray 19 Sep, 2011

    Words cannot describe how fabulous this cupcake is! I made it for a party of 50 and it was a hit with EVERYONE. Supberly moist with a fabuilous fresh strawberry flavor. Buttercream was so beautiful I decided to just pipe it with a star tip and left it otherwise unadorned. This recipe is a keeper!

  • RSayre 17 Aug, 2011

    I made these cupcakes for work and I thought they were fantastic! Everyone loved them and they were all snatched up by the end of the day. The only thing I couldnt get to look like the picture in the book was the icing. I should have pureed the strawberries longer and whipped the icing longer to make it fluffier. Easy and quick though!

  • LAngelica 22 May, 2011

    These cupcakes came out okay. Was probably my fault though. I used unsweetened almond milk instead of whole milk. But I felt they were moist but hardy. Not fluffy. My friends loved them. But I recommend using milk. Maybe would have made a big difference.

  • Camposjc 22 Dec, 2010

    I made these cupcakes for my birthday party and got really bad feedback, they sucked

  • bkcthree 22 Jul, 2010

  • bkcthree 22 Jul, 2010

  • bkcthree 22 Jul, 2010

  • bkcthree 22 Jul, 2010

    below is what I used to substitute for cake flour.... at the Dizzy-dee site. I am in process of baking now I'll let ya know if it is not good :)

  • bkcthree 22 Jul, 2010

  • pookmyster 18 Jun, 2010

    Just use all purpose flour. Cake flour name brand swans down just sift the flour a few times

  • Rivant 19 May, 2010

    Hi, i really like your reacipe, it looks delicious, but it?Ǭ

  • trufflegirl0987 25 Jul, 2009

    This might be a bit late in response to your question stefaniap, but I've tried the cake recipe as a layer cake, and it worked really well. You shouldn't have a problem with it.

  • stefaniap84 25 Jun, 2009

    Hi I was wondering if I was able to use this mix as a cake mix rather then a cupcake mix, I am very intrested in trying this but I am not sure if I will have a problem?

  • nimu 12 Mar, 2009

    I am not a cake fan, but these are AMAZING!

  • nimu 12 Mar, 2009

    I am not a cake fan, but these are AMAZING!

  • MelissaRae 22 Feb, 2009

    These are SO good! You'll never be able to eat cupcakes made with artificial strawberry flavor again. Be sure to puree the strawberries for the buttercream very fine and add them in small batches. It's easy to end up with watery, useless frosting if you dump them all in at once. I used two blackberries and a raspberry as garnish since it was hard to find strawberries small enough.

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