Best Strawberry Cupcakes Recipe

Best Strawberry Cupcakes Recipe with Strawberry Buttercream Frosting

5 from 2 reviews

Tried and tested, this is the best strawberry cupcakes recipe! Banish mushy cupcakes and read on for the secret to perfect strawberry buttercream frosting.



For the vanilla cupcakes:

  • 16 ounces (1 package) fresh strawberries, halved with tops removed
  • 1 1/2 cup (150 grams) cake flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter (1 stick) at room temp
  • 1 cup sugar
  • 2 eggs
  • 1/2 teaspoon vanilla extract
  • 1/2 cup milk

For the Strawberry Buttercream Frosting:

  • 1.3 ounces (2 cups) freeze dried strawberries
  • 1/2 cup egg whites (about 3 large eggs)
  • 1 cup granulated sugar
  • 1 cup (2 sticks) unsalted butter, cut into 1 inch pieces
  • 1 teaspoon vanilla

Special Equipment

Glazed Fresh Strawberries Ingredients

  • 1 pint (16 ounces) fresh strawberries
  • 2 teaspoons cornstarch
  • 2 teaspoons water
  • 1/4 cup sugar
  • 1 tablespoon lemon juice


Make the vanilla cupcakes:

  1. Start by roasting the strawberries. Preheat oven to 400° Fahrenheit. Coarsely chop the strawberries and place them in an oven safe baking dish. Roast the strawberries for 30-40 minutes, until they are very soft and release their juices.
  2. Transfer strawberries to a paper towel-lined plate to cool.
  3. Preheat oven to 350° Fahrenheit. Line a muffin tin with cupcake liners.
  4. Combine the cake flour, baking powder and salt in the bowl of a stand mixer. Beat in the butter on medium low. The mixture should resemble coarse sand. Beat in the sugar on low.
  5. Add the eggs one at a time, then the vanilla and milk. Mix until just combined.
  6. Use a paper towel to blot excess moisture from the roasted strawberries. Scrape them off the paper towel and stir into the cupcake batter.
  7. Using an ice cream scoop or a spoon, fill cupcake liners with batter until they are 2/3 full.
  8. Bake for 20 minutes or until a toothpick comes out clean. Let cool completely before frosting.

Make the Strawberry Buttercream Frosting:

  1. Pulse freeze dried strawberries in a food processor until powdery. Sift through a fine mesh strainer to remove lumps and seeds. Set aside.
  2. Bring a medium pot filled with one inch of simmering water to a boil. Place the egg whites and sugar in a stainless-steel bowl (like a stand mixer bowl) and place on saucepan. Use a whisk to beat the mixture until very hot (about 160° Fahrenheit).
  3. Remove from heat and mix with the whisk attachment on high until it is cool, thick and glossy and has tripled in volume, about 5 minutes.
  4. Reduce speed to medium and add butter a few pieces at a time. Add the vanilla and continue to beat until smooth and fluffy.*
  5. Beat in the freeze dried strawberry powder.

Make the glazed strawberries:

  1. Slice 7-8 strawberries in half lengthwise (depending on the number of cupcakes you make). Remove stems from and coarsely chop the remaining strawberries in the pint.
  2. Dissolve cornstarch in water in a small bowl.
  3. Bring sugar and lemon juice to a boil in a small saucepan and stir until dissolved. Stir in chopped berries only. Add cornstarch mixture and stir until it thickens.
  4. Drain mixture into a small glass leaving chopped berries in the pan. Dip the halved strawberries into strawberry glaze mixture and use a pastry brush to coat thoroughly. Arrange on a plate lined with a paper towel to drain.

Assemble the Strawberry Cupcakes

  1. Spoon strawberry buttercream frosting into a large piping bag fitted with an extra large closed star piping tip. Pipe a ring of frosting on the outside of each cupcake.
  2. Place a glazed strawberry in the center of each cupcake.


*Notes on Making & Troubleshooting Buttercream Frosting: If the frosting is too soft and doesn’t seem to be coming together, it’s possible that it’s too warm. You could try popping it into the fridge for 10-15 minutes and then re-mixing with the paddle attachment in your electric mixer until it comes together and is smooth and satiny. In general it’s hard to over-whip buttercream, so I would err on the side of mixing it longer to see if you can salvage it, even as long as 15 minutes!

Keywords: Strawberry Cupcakes, Strawberry Buttercream, Strawberry Frosting, Strawberry Dessert Recipe