Strawberry Cupcakes

Easy Strawberry Cupcakes are moist and sweet cupcakes flavored with freeze dried strawberries and topped with bright strawberry buttercream.

These Strawberry Cupcakes make the perfect Valentine’s Dessert Recipe. They start out as classic Vanilla Cupcakes, but get punched up with sweet strawberry flavor.

Strawberry Cupcakes frosted with strawberry on top with bite missing

Homemade Strawberry Cupcakes with creamy strawberry buttercream frosting are the perfect sweet treat that everyone is sure to love. Adorable pink cupcakes are great to serve for a birthday party, bring to a bake sale, or make as a Valentine’s Day dessert. They’re ready in about a half-hour and easy to make with pantry ingredients.

The only ingredient you’ll probably have to buy specifically for this recipe are freeze-dried strawberries, which you can find at your local grocery store. By mixing dried fruit in the batter and Buttercream Frosting, you get the perfect strawberry cake flavor for the cupcake base and Strawberry buttercream frosting.

Strawberry Cupcake batter in mixing bowl and baked collage

Plus, using freeze-dried instead of fresh strawberries means that you don’t have to wait for strawberries to be in season, or worry about finding ripe fruit. You can make this incredibly delicious recipe year-round!

MORE CUPCAKE RECIPES

Strawberry Cupcake batter in mixing bowl half mixed

KEY INGREDIENTS

  • Cake batter: For the most part the recipe ingredients are exactly the same as a regular vanilla cake mix. Butter, whole milk, vanilla extract, sugar, eggs, and other pantry ingredients come together easily into a smooth batter that bakes into velvety, buttery cakes.
  • Freeze-dried strawberries: The ingredient that changes this recipe from regular vanilla to strawberry is freeze-dried strawberries. Freeze-dried fruit has a concentrated fruit flavor, which gives the delicious strawberry cupcakes the maximum taste. They’re also easy to break into a powder and mix in with the recipe ingredients. Pulse in a food processor until they turn into a fine powder.
  • Buttercream: Just like the cake base, the frosting is made with simple ingredients. Softened butter, confectioner’s sugar, vanilla extract, and heavy cream make the perfect light and fluffy topping. Add even more strawberry powder for the perfect strawberry flavor.

Strawberry Cupcakes batter in muffin pan unbaked

BAKING TIPS

  • Prep time: Start by preheating the oven and lining the muffin tin with paper cupcake liners. Set the pan to the side while you prepare the batter. For the best results, you should also get the butter out of the fridge a while before starting the recipe because room-temperature ingredients will do a better job mixing together.
  • Wet ingredients: Add the butter and granulated sugar to your stand mixer. Beat butter mixture at medium-high speed until the mixture is light and fluffy. Mix in the eggs, vanilla, and milk and continue mixing until smooth.
  • Dry ingredients: Measure out about 2 cups of freeze-dried strawberries. Pulse in a food processor, or put in a plastic bag and break into powder with a rolling pin. Once the strawberries are ground into powder, you should have about 1 cup, reserve ½ cup for frosting. Sift all-purpose flour, baking powder, salt, and strawberry powder into the stand mixer. Reduce the mixer speed to low and stir until the flour mixture is just combined.
  • Baking time: Use an ice cream scoop to evenly fill each of the muffin cups. Use a rubber spatula to get excess batter off the sides of the mixing bowl. Bake for 18-20 minutes until a toothpick inserted in the center comes out clean. Let the cupcakes cool completely before frosting.
  • Fresh strawberry buttercream: Add soft butter, and ½ cup freeze-dried strawberries to stand mixer. Cream butter at low speed. Add confectioners sugar ½ cup at a time, mixing on low until slowly combined. Raise speed to medium-high, and mix for 1 minute. Add the vanilla extract and heavy cream and continue beating for another minute until light and fluffy. Transfer the frosting to a piping bag and frost cooled cupcakes.

Strawberry Cupcake frosting in mixing bowls collage

VARIATIONS

  • Fresh strawberries: Instead of using freeze-dried strawberries, you can make the recipe with fresh strawberry puree. Add fresh strawberries to a food processor and pulse to make a strawberry puree. Mix the pureed strawberries into the batter. Because the fresh strawberries will add extra liquid to the batter, add in an extra tablespoon of flour to even the batter out.
  • Decorations: One of the most fun parts of any cupcake recipe is adding fun decorations. For this recipe, you can top it off with some white, pink, or red sprinkles. You could also add edible glitter, chocolate flakes, or nonpareils. To give the recipe a fresh fruit topping, slice actual strawberries and place them on top of the frosting.
  • Pink strawberry buttercream: The strawberry powder will make the cupcakes and frosting a pink-ish color, but it might not be as bright as you want. For a bolder pink frosting, add a drop of red food coloring to the mixture.
  • Mini cupcakes: Bite-sized mini cupcakes are always fun and adorable. You can easily make this same recipe in a mini muffin tin, reducing the baking time to about 11-14 minutes.

Strawberry Cupcakes being frosted

MORE STRAWBERRY DESSERTS

HOW TO STORE

  • Serve: Unfrosted cupcakes will stay good in an airtight container at room temperature for up to 3 days. Frosted cupcakes should be stored after 2 hours at room temperature.
  • Store: Place Strawberry Cupcakes in a ziplocked bag or airtight container and store in the refrigerator for up to 1 week.
  • Freeze: For a make-ahead dessert, place unfrosted Strawberry Cupcakes in an airtight container, cover with plastic wrap, and freeze for up to 3 months. Thaw before frosting.

Strawberry Cupcakes frosted with strawberry on top with wrapper on plate

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Strawberry Cupcakes

Easy Strawberry Cupcakes are moist and sweet cupcakes flavored with freeze dried strawberries and topped with bright strawberry buttercream.
Yield 24 Servings
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder

Ingredients
 

Strawberry Cupcakes:

  • 1/2 cup unsalted butter , softened
  • 3/4 cup sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2/3 cup whole milk
  • 1 1/4 cups flour
  • 1/2 cup freeze-dried strawberry powder , about 1 cup pieces (see note)
  • 1 1/4 teaspoons baking powder
  • 1/4 teaspoon salt

Strawberry Buttercream Frosting:

  • 1/2 cup freeze dried strawberry powder , about 1 cup pieces (see note)
  • 1 cup unsalted butter , softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 3-4 tablespoons heavy cream

Instructions

Strawberry Cupcakes:

  • Preheat the oven to 375 degrees and line a 24 cup muffin tray with paper liner cups.
  • To a stand mixer add the butter and sugar and beat on medium speed until light and fluffy.
  • Add in eggs, vanilla and milk until smooth.
  • Sift together flour, freeze dried strawberries, baking powder and salt and add it to the stand mixer on the lowest speed setting until just combined.
  • Using an ice cream scoop fill the cups 2/3 full and bake for 18-20 minutes until a toothpick comes out clean.
  • Cool completely.

Strawberry Frosting:

  • To your stand mixer on low speed cream the butter and the freeze dried strawberries then start adding in the powdered sugar in ½ cup increments until fully combined then raise the speed to medium-high for 1 additional minute.
  • Add in the vanilla and heavy cream and beat until light and fluffy for 1 minute.
  • Add frosting to piping bag and frost your cooled cupcakes.

Notes

Note: Pulse freeze-dried strawberries in food processor until fine powder and no pieces remain.

Nutrition

Calories: 341kcal | Carbohydrates: 54g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 36mg | Potassium: 377mg | Fiber: 3g | Sugar: 43g | Vitamin A: 416IU | Vitamin C: 301mg | Calcium: 30mg | Iron: 6mg
Keyword: Strawberry Cupcakes

Strawberry Cupcakes frosted with strawberry on top and ingredient collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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