Fresh strawberries, butter, flour, sour cream, and freeze-dried berries make these strawberry cupcakes with strawberry buttercream a fluffy, fruity dream.
So, funny story… I wasn’t even planning to make cupcakes that day. Actually, I was about this close to calling it quits in the kitchen after my first idea (some overly ambitious layered cake situation) flopped. Like, big time. You know those baking days where nothing works and the kitchen looks like an ingredient tornado hit it? Yeah.
But then I spotted strawberries. Not in their prime anymore, slightly sad-looking, but still hanging on. You know that moment when you grab them and think, “Not today, compost bin. Not today.“
So I pivoted. Strawberry Cupcakes with Strawberry Buttercream. Simple, cheerful, and no three-hour assembly required. And honestly? I think that made them even sweeter.
The cupcakes came out soft and pillowy. The buttercream? Oh, let me tell you — I may or may not have eaten it straight from the bowl. (I did. No regrets.)
That little switch in plans? Total win. Now they’re my go-to when I want something special but also not trying to win The Great British Bake Off.
Sound familiar? If you’ve ever needed a “save the day” recipe, keep reading. This is it.
Why You’ll Love This Strawberry Cupcakes with Strawberry Buttercream Recipe?
Let’s just put this out there — these aren’t your average cupcakes.
First off, they taste like actual strawberries. Not that fake, neon pink flavor that screams “candy aisle.” Nope. These are packed with fresh berries in the batter and freeze-dried strawberries in the buttercream. Real deal.
Second? That texture. I’m talkin’ soft, tender, with a slight bounce. Thanks to the sour cream + milk combo (aka my secret weapons), they stay moist without being heavy.
And the buttercream… oh wow. It’s creamy but light. Sweet but not tooth-achingly so. Honestly, it’s like spreading fluffy strawberry clouds on your cupcakes.
Plus, they’re kinda stunning. I mean, if cupcakes could flirt, these would. Perfect for birthdays, bridal showers, or just making your Tuesday feel a little extra.
Ingredient Notes:
Before you dive in, here’s a quick rundown of what you’ll need (spoiler: it’s pretty straightforward).
For the Cupcakes:
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Fresh strawberries (1 cup, finely chopped) → Dice them small. Nobody wants huge soggy berry blobs.
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All-purpose flour (1 3/4 cups) → Classic. It does its job without fuss.
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Baking powder + baking soda → For lift. You want soft, not dense.
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Salt (1/2 tsp) → Always. Balances the sweetness.
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Sour cream + milk (1/3 cup each) → The dream team for tender cupcakes.
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Vanilla extract (2 tsp) → Adds warmth.
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Unsalted butter (1/2 cup) → Softened. Don’t skip that part — cold butter ruins everything (ask me how I know).
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Granulated sugar (3/4 cup) → Just enough.
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Eggs (2 large) → Holds it all together.
For the Strawberry Buttercream:
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Freeze-dried strawberries (1 cup) → Big flavor without extra moisture.
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Unsalted butter (1 cup) → Soft and ready to whip.
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Powdered sugar (4 cups) → Yep, it’s buttercream — this is normal.
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Heavy cream (1/4 cup) → For that dreamy texture.
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Vanilla extract (1 tsp) → Rounds everything out.
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Pinch of salt → Trust me, don’t skip it.
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How To Make Strawberry Cupcakes with Strawberry Buttercream?
Step 1: Preheat + Prep
350°F. Line your cupcake pan. This step always makes me feel oddly productive, even if it takes 5 seconds.
Step 2: Tackle the Strawberries
Chop ‘em up nice and small. Then let them hang out on some paper towels to lose a little moisture. It’s boring but necessary — nobody likes soggy cupcakes.
Step 3: Mix the Dry and Wet Stuff
In one bowl, whisk flour, baking powder, baking soda, and salt. In another, whisk sour cream, milk, and vanilla. You’ll need them both later, so don’t skip ahead (I always want to…).
Step 4: Cream Butter + Sugar
Beat them together until light and fluffy. Add eggs, one at a time. This step is oddly satisfying when done right.
Step 5: Combine + Fold
With the mixer on low, add dry and wet ingredients in batches, starting and ending with dry. Mix until just combined. Then fold in your chopped strawberries gently. No overmixing, please.
Step 6: Bake Those Beauties
Spoon into cupcake liners — about 2/3 full — and bake for 18-22 minutes. They’re done when a toothpick comes out clean. Let them cool fully. Seriously. Don’t rush this.
Step 7: Make the Frosting
Blitz the freeze-dried strawberries into powder. Beat the butter until creamy, add powdered sugar slowly (dust explosion = real risk). Add the strawberry powder, cream, vanilla, and salt. Beat until fluffy and irresistible.
Step 8: Frost + Decorate
Frost those cooled cupcakes. Be as fancy or as chill as you want. Top with strawberry slices or sprinkles if you’re feeling playful.
Storage Options:
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Room Temp: Covered, they’re good for 2 days.
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Fridge: Up to 5 days. Bring to room temp before eating unless you love cold cupcakes (I kinda do).
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Freezer: Freeze unfrosted cupcakes. Frost when ready to serve.
Variations and Substitutions:
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No freeze-dried strawberries? Use fresh puree — strain it so it’s not watery.
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Add lemon zest. A little zing makes them feel extra summery.
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Chocolate chips? Sure. No rules here.
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No sour cream? Greek yogurt works in a pinch.
What to Serve with Strawberry Cupcakes with Strawberry Buttercream?
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Iced tea or lemonade. Summer’s BFFs.
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Coffee. Balances the sweetness, obviously.
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More strawberries. Why stop now?
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Vanilla ice cream. Go big or go home.
Frequently Asked Questions:
Can I use frozen strawberries?
Sure, but thaw and drain them first. Too much water will mess up your batter.
Do I need freeze-dried strawberries for the buttercream?
You’ll get the best flavor, but you can sub in puree. Just strain it well.
How do I make the frosting less sweet?
Add a pinch more salt and a little extra heavy cream.
These Strawberry Cupcakes with Strawberry Buttercream aren’t just cupcakes. They’re kinda like mood boosters in edible form. Perfect for when life feels too serious and you just need something pretty and pink and totally homemade.
Plus, they’re easy. Like, “make them once and they become part of your forever recipe stash” easy.
So… what do you think? Ready to give them a go? If you do, promise me you’ll share how they turned out. Did you add lemon zest? Go wild with toppings? Or keep it super simple and just enjoy every single bite?
Tell me in the comments or tag me. I’m always down to see your version of berry bliss.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Strawberry Cupcakes with Strawberry Buttercream
Ingredients
For the Strawberry Cupcakes:
- 1 cup 220 g finely chopped fresh strawberries
- 1 3/4 cups 210 g all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup sour cream
- 1/3 cup whole milk
- 2 teaspoons vanilla extract
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 2 large eggs
For the Strawberry Buttercream Frosting:
- 1 cup freeze-dried strawberries
- 1 cup unsalted butter softened
- 4 cups powdered sugar
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
To prepare the strawberry cupcakes:
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners and set aside.
- Finely chop the fresh strawberries and arrange them on a paper towel-lined plate. Allow them to dry slightly while preparing the batter.
- In a medium bowl, sift together the flour, baking powder, baking soda, and salt. In a separate measuring cup, whisk the sour cream, milk, and vanilla extract until smooth.
- In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer on medium-high speed until light and fluffy, approximately 2 minutes. Add the eggs, one at a time, mixing thoroughly after each addition.
- With the mixer on low speed, gradually alternate adding the dry flour mixture and the sour cream mixture to the butter mixture. Begin and end with the flour mixture. Mix until just combined.
- Gently fold in the chopped strawberries until evenly distributed.
- Divide the batter evenly among the prepared muffin cups, filling each approximately two-thirds full. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
To prepare the strawberry buttercream frosting:
- In a food processor, pulse the freeze-dried strawberries into a fine powder. Set aside.
- In a large bowl, beat the softened butter until smooth and creamy, approximately 2 minutes. Scrape down the sides of the bowl as needed.
- Gradually add the powdered sugar, beating on low speed until incorporated.
- Add the strawberry powder, heavy cream, vanilla extract, and a pinch of salt. Increase the mixer speed to high and beat for an additional 3 minutes, or until the buttercream is light and fluffy. Adjust the consistency as needed by adding more powdered sugar to thicken or heavy cream to thin.
- Once the cupcakes are completely cooled, frost them using a piping bag or a spatula. Garnish with a strawberry slice or other desired toppings and serve.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
