Strawberry Cupcakes with Strawberry Buttercream


Fresh strawberries go in the batter and the pretty pink frosting for these crowd-pleasing cupcakes. Save the smallest ones for the garnish.


  • 2 ¾ cups all-purpose flour

  • ½ cup cake flour (not self-rising)

  • 1 tablespoon baking powder

  • 1 teaspoon salt

  • 8 ounces (2 sticks) unsalted butter, softened

  • 2 ¼ cups sugar

  • 3 large eggs

  • 1 large egg white

  • 1 cup whole milk

  • 1 ½ teaspoons pure vanilla extract

  • 2 cups finely chopped strawberries, plus small strawberries for garnish

  • Strawberry Buttercream Frosting


  1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk dry ingredients in a large bowl. Cream butter and sugar with a mixer until light and fluffy. Add eggs and white, 1 at a time, beating after each addition.

  2. Reduce speed to low. Mix milk and vanilla in a bowl. Add dry ingredients to butter mixture in 3 additions, alternating with wet ingredients and ending with dry. Scrape sides of bowl. Stir chopped strawberries into batter. Divide batter among muffin cups, filling each 2/3 full.

  3. Bake cupcakes until testers inserted into centers come out clean, about 20 minutes. Let cool in tins on wire racks. (Unfrosted cupcakes will keep, covered, for up to 3 days, unless otherwise noted.) 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.

    strawberry buttercream frosting
    Con Poulos
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