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Strawberry Cupcakes with Strawberry Buttercream

There’s no better way to celebrate summer than with these irresistible strawberry cupcakes with strawberry buttercream frosting!

The sponge is jam-packed with vibrant, fresh fruit. And the frosting is silky-smooth and berry-licious. 

Together, they create the ultimate strawberry cupcake experience!

I made these for a baby shower last weekend, and they flew off the plate. Trust me, they’re a must-make for any party.

Strawberry cupcake with frosting and fresh strawberry garnish.
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Why You’ll Love These Strawberry Cupcakes

Pretty in Pink: The vibrant pink hue from the fruit makes these cupcakes a feast for the eyes.

Bursting Berry Flavor: The cupcakes feature fresh chopped strawberries folded right into the batter. So you get pops of fruit in every bite. Meanwhile, the frosting uses intense strawberry powder for a double punch of authentic fruit flavor.

Crowd-Pleasing Presentation: From the color to the fresh strawberry on top, these cupcakes make an eye-catching addition to any dessert spread or celebration.

Dried strawberries inside food processor.
Strawberry frosting in a metal mixing bowl.


  • Fresh Strawberries: You’ll need finely chopped fresh strawberries, which is about 12-14 medium-large whole strawberries, 1 pint of whole strawberries, or 1/2 pound of whole strawberries
  • Freeze-Dried Strawberries: Pulverized into a fine powder for the frosting, delivering a concentrated strawberry taste without excess liquid. (See the notes in the recipe card for alternatives.)
  • All-Purpose Flour: This versatile flour provides the perfect structure for tender, fluffy cupcakes.
  • Baking Powder and Baking Soda: The dynamic leavening duo that makes your cupcakes rise to impressive heights.
  • Salt: A flavor enhancer that balances the sweetness and makes all the other ingredients shine.
  • Unsalted Butter: Creams with the sugar to create a light, fluffy base.
  • Granulated Sugar and Powdered Sugar: Granulated sugar lends sweetness and moisture to the cupcakes, while powdered sugar dissolves smoothly into the buttercream.
  • Eggs: Act as a binder, add richness, and help create a tender crumb in the cupcakes.
  • Sour Cream and Whole Milk: The secret ingredients that add a subtle tang and keep the cupcakes super moist.
  • Vanilla Extract: Enhances the overall flavor profile of both the cupcakes and frosting.
  • Heavy Cream: Lightens the frosting texture and adds luscious creaminess.
Top view of strawberry cupcake with strawberry slices and bits garnish.

How to Make Strawberry Cupcakes

Whether you’re looking for the perfect dessert for a summer party or just to satisfy your strawberry cravings, these cupcakes are sure to delight. 

And I promise, they’re super easy to make.

Strawberry Cupcakes:

1. PREP: Preheat the oven to 350°F (175°C). Line a 12-cup muffin pan with liners. Arrange the chopped strawberries on paper towels to dry.

2. MIX: Sift the dry ingredients in a bowl. Whisk the sour cream, milk, and vanilla in a glass cup.

3. COMBINE: Beat the butter and sugar until smooth. Then mix in the eggs, followed by the dry ingredients and milk mixture. Stir the fruit in last.

4. BAKE: Divide the batter evenly among muffin cups, and bake for 18-22 minutes.

At this point, you need to let the cupcakes cool. If you try to frost them warm, it will melt and slip off.

If you like, you can make the buttercream now, then cover and chill until ready to use. Just be sure to let it soften slightly so it’s easier to pipe.

Strawberry Buttercream Frosting:

1. BLITZ: In a food processor, blitz the freeze-dried strawberries into fine powder.

2. CREAM: Beat the butter until creamy, then slowly add the powdered sugar, strawberry powder, cream, vanilla, and salt. Adjust the consistency as needed.

3. FROST: Pipe or spread the frosting onto the cooled cupcakes. If desired, garnish with a fresh strawberry slice. Enjoy!

This buttercream is super flavorful and tastes incredible on chocolate cupcakes and vanilla cupcakes, too!

Strawberry cupcakes with strawberry buttercream frosting served in a white plate.

Tips For the Best Strawberry Cupcakes

These strawberry cupcakes make me so happy. They’re the epitome of spring and sunshine in dessert form.

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And with these tips, your cupcakes will be just as scrumptious.

  • Use room temperature ingredients. Ensure the butter, eggs, and sour cream are at room temperature so they blend easily.
  • Dry the fresh strawberries. Ripe, juicy strawberries are great on their own, but they’re a problem in cake. The excess liquid turns baked goods soggy. So, chop and then dry the fruit slightly on paper towels. 
  • Gentle folding. Add the fruit only at the end, and do so gently. You don’t want to crush it or overmix the batter. 
  • Freeze-dried strawberries. They’re available online and in most stores and are the best way to amp up the berry flavor without incorporating a ton of liquid into the frosting. 
  • Optional mix-ins. Feel free to add some white chocolate chips or chopped nuts. You could also add a few drops of food coloring to make the sponge pink.
    • Variations. Try using other berries like raspberries or blueberries, or add a few drops of food coloring to the frosting for different colors.

    How to Store

    Want to make these ahead? You can!

    Here’s how to store them so they stay fresh:

    To Store: Transfer frosted cupcakes to an airtight container and keep in the fridge for 5-7 days. Let them come to room temperature before serving.

    To Freeze: Wrap or place unfrosted cupcakes in an airtight container and freeze for up to 3 months. Freeze frosted cupcakes until solid on a tray, then store them in an airtight container for up to 2 months.

    Note: The fruit may release extra moisture after thawing, so freezing isn’t ideal. 

    More Strawberry Desserts You’ll Love

    Strawberry Slab Pie
    Strawberry Cheesecake Dump Cake
    Strawberry Scones
    Strawberry Dump Cake
    Strawberry Cheesecake Bars

    Strawberry Cupcakes

    Course: DessertCuisine: American


    Prep time


    Cooking time





    Celebrate summer with these irresistible strawberry cupcakes with strawberry buttercream frosting! They’re bright, tender, and 100% berry-licious.


    • 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

    • Strawberry Buttercream Frosting:
    • 1 cup freeze-dried strawberries (see notes)

    • 1 cup unsalted butter, softened

    • 4 cups powdered sugar

    • 1/4 cup heavy cream

    • 1 teaspoon vanilla extract

    • pinch salt


    • To Make the Strawberry Cupcakes:
    • Preheat the oven to 350 degrees Fahrenheit (175°F) and line a 12-cup muffin pan with cupcake liners.
    • Finely chop the strawberries, then arrange on a paper towel-lined plate to dry.
    • In a medium bowl, sift the flour, baking powder, baking soda, and salt. In a measuring glass, whisk the sour cream, milk, and vanilla until smooth. Set both aside.
    • In a large bowl, beat the butter and sugar with an electric mixer on medium-high speed until light and fluffy, about 2 minutes. Beat in the eggs one at a time, mixing well after each addition.
    • With the mixer on low speed, alternate adding the dry ingredients and milk mixture, starting and ending with the flour. Mix just until incorporated, then gently fold in the chopped strawberries.
    • Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
    • To Make the Strawberry Buttercream Frosting:
    • In a food processor, blitz the freeze-dried strawberries into a fine powder. (If using fresh fruit, puree and strain.) Set aside.
    • In a large bowl, beat the butter until creamy, about 2 minutes. Scrape the bottom and sides of the bowl and beat again until lump-free.
    • Gradually add the powdered sugar, mixing on low speed until combined. Add the strawberry powder, cream, vanilla, and salt. Increase to high speed and beat for 3 full minutes. Add more cream/powdered sugar as needed to adjust the consistency.
    • Pipe or spread the frosting onto the cooled cupcakes. Garnish with a fresh strawberry slice, diced strawberries, or mini chocolate chips if desired, and enjoy!


    • If you can’t find freeze-dried strawberries, use 1/2 cup thick strawberry jam or 1/4-1/2 cup pureed strawberries in the frosting. You may need to add more powdered sugar to thicken it.
    • Top these babies with chocolate-covered strawberries. Or freeze the frosted cupcakes until firm, then dip the frosting into melted chocolate.

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    author avatar
    Kim - InsanelyGood
    Hey there! I'm Kim. I love running, cooking, and curling up with a good book! I share recipes for people who LOVE good food, but want to keep things simple :)

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