Strawberry Cupcakes with Pink Buttercream
There’s something magical about the way a strawberry cupcake tastes—soft, moist, and bursting with berry sweetness, topped with a swirl of pink buttercream that looks like it was made for celebrations. Imagine biting into a fluffy cupcake with a gentle vanilla undertone, followed by the bright, juicy notes of strawberries, and finishing with a creamy frosting that melts on your tongue. Trust me, you’re going to love this, because every bite feels like sunshine in dessert form.
Behind the Recipe
This recipe brings me back to the first time I baked cupcakes with my grandmother. She used to call strawberries “nature’s candy” and would always insist on folding them gently into the batter so the cupcakes stayed light and fluffy. Over the years, I’ve made many variations, but this pink buttercream version holds a special place in my heart—it feels playful, nostalgic, and perfect for birthdays, showers, or simply to brighten an ordinary day.
Recipe Origin or Trivia
Cupcakes themselves date back to the late 18th century when bakers measured ingredients by the cup. Strawberries, beloved worldwide, became popular in European desserts centuries ago, often paired with cream or custard. This combination of strawberries and buttercream is a modern classic, a delightful fusion of tradition and creativity that captures both elegance and fun.
Why You’ll Love Strawberry Cupcakes with Pink Buttercream
There are so many reasons why this recipe will steal your heart, but here are the highlights:
Versatile: Perfect for birthdays, afternoon tea, or even a casual family dessert.
Budget-Friendly: Fresh strawberries and pantry staples keep this recipe affordable.
Quick and Easy: With just a few steps, you’ll have bakery-style cupcakes in under an hour.
Customizable: Swap fruits, add sprinkles, or even swirl chocolate into the frosting.
Crowd-Pleasing: Both kids and adults light up when they see these cheerful pink-topped treats.
Make-Ahead Friendly: Bake the cupcakes a day ahead and frost them when ready to serve.
Great for Leftovers: Cupcakes stay moist and flavorful for days, making them perfect for lunchbox surprises.
Print
Strawberry Cupcakes with Pink Buttercream
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Light, fluffy strawberry cupcakes topped with a creamy pink buttercream frosting made from fresh strawberries. Perfect for celebrations or an afternoon treat.
Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup whole milk
- ¾ cup fresh strawberries, pureed
- 3 cups confectioners’ sugar
- 2–3 tablespoons heavy cream
- ½ cup fresh strawberries, finely chopped
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- Whisk flour, baking powder, and salt in a medium bowl.
- Cream butter and sugar in a large bowl until fluffy. Beat in eggs one at a time, then add vanilla and strawberry puree.
- Gradually add dry mixture to wet, alternating with milk, until just combined.
- Fill cupcake liners about ⅔ full and bake for 18–20 minutes, until a toothpick comes out clean.
- Cool cupcakes completely before frosting.
- For frosting, beat butter until creamy, then add confectioners’ sugar and heavy cream until fluffy. Fold in chopped strawberries.
- Pipe or spread frosting onto cooled cupcakes and garnish with strawberry slices if desired.
Notes
- Do not overmix the batter to keep cupcakes light and airy.
- Frost only after cupcakes are completely cooled to prevent melting.
- Chill frosting slightly if too soft for piping.
- Add a touch of beet juice for deeper pink color if desired.
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Sugar: 28g
- Sodium: 85mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
Keywords: strawberry cupcakes, pink buttercream, strawberry dessert, easy cupcakes, homemade cupcakes
Chef’s Pro Tips for Perfect Results
To get those fluffy, bakery-quality cupcakes, here are a few secrets:
- Always bring your butter and eggs to room temperature for smoother mixing.
- Use cake flour instead of all-purpose for a lighter crumb.
- Don’t overmix the batter—gentle folding keeps the cupcakes airy.
- Puree strawberries for the buttercream to achieve that natural pink hue without food coloring.
Kitchen Tools You’ll Need
Baking these beauties is easy with just a few essential tools:
- Mixing Bowls: For combining dry and wet ingredients.
- Hand Mixer or Stand Mixer: To cream butter and whip the frosting until fluffy.
- Cupcake Pan: Standard 12-cup pan works perfectly.
- Paper Liners: Helps keep cupcakes moist and easy to serve.
- Piping Bag with Star Tip: For creating those swirly, bakery-style pink buttercream tops.
These ingredients come together like a little orchestra, each playing its part to create the perfect balance of flavor and texture:
- All-Purpose Flour: 1 ½ cups for structure and softness.
- Baking Powder: 1 ½ teaspoons to give the cupcakes their lift.
- Salt: ¼ teaspoon to enhance flavors.
- Unsalted Butter: ½ cup (1 stick), softened for richness and moisture.
- Granulated Sugar: 1 cup to sweeten and create a tender crumb.
- Large Eggs: 2 to bind the batter and add fluffiness.
- Vanilla Extract: 1 teaspoon for warm, fragrant flavor.
- Whole Milk: ½ cup for moisture and tenderness.
- Fresh Strawberries (pureed): ¾ cup for that fruity burst in the cupcakes.
- Confectioners’ Sugar: 3 cups to make the buttercream silky and sweet.
- Heavy Cream: 2–3 tablespoons to achieve the perfect frosting consistency.
- Fresh Strawberries (finely chopped): ½ cup folded into frosting for texture and color.
Ingredient Substitutions
Sometimes you just need a quick swap, so here are some handy alternatives:
All-Purpose
Flour: Cake flour for extra softness.
Whole Milk: Almond or oat milk for a dairy-free option.
Unsalted Butter: Margarine or plant-based butter.
Fresh Strawberries: Frozen strawberries (thawed and drained).
Ingredient Spotlight
Strawberries: Fresh, ripe strawberries add natural sweetness, fragrance, and vibrant color to both the cupcakes and frosting.
Butter: Unsalted butter ensures you can control the flavor and creates a rich, creamy base for the frosting.
