Go Back
–+ servings
Strawberry Cupcakes

Soft Strawberry Cupcakes with Dreamy Strawberry Buttercream

Delight in these Soft Strawberry Cupcakes perfect for any celebration, showcasing the vibrant sweetness of fresh strawberries.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 18 minutes
Cooling Time 15 minutes
Total Time 48 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cupcake Ingredients
  • 1 cup Fresh Strawberries Ripe for maximum sweetness and flavor.
  • 1 cup All-Purpose Flour Can substitute with gluten-free flour if desired.
  • 1 tbsp Baking Powder Check for freshness.
  • 1/2 tsp Salt Essential for flavor enhancement.
  • 1 pkg Strawberry Jello Powder Adds color and enhances flavor.
  • 1/2 cup Unsalted Butter Softened for easy mixing.
  • 1/4 cup Vegetable Oil Can use coconut oil as an alternative.
  • 1 cup Granulated Sugar Measure carefully for perfect results.
  • 2 large Eggs Room temperature for best emulsification.
  • 2 tsp Vanilla Bean Paste/Extract Use pure extract for authentic taste.
  • 1/2 cup Milk Any milk can be used, including plant-based.
Buttercream Ingredients
  • 1/2 cup Freeze-Dried Strawberries Finely powdered for smooth frosting.
  • 2 cups Powdered Sugar Sift for a lump-free frosting.

Equipment

  • Muffin Pan
  • food processor
  • mixing bowl
  • electric mixer
  • Piping bag

Method
 

Cupcake Instructions
  1. Preheat your oven to 350°F (175°C) and line a 12-count muffin pan with paper liners.
  2. Puree fresh strawberries in a food processor until smooth.
  3. Mix together flour, baking powder, salt, and strawberry jello powder in a bowl.
  4. Beat softened butter, vegetable oil, and sugar until light and fluffy (3-5 minutes).
  5. Add eggs, vanilla, and strawberry puree; mix until just combined.
  6. Gradually add dry mixture and milk, folding them gently until combined.
  7. Fill each muffin liner about ⅔ full with the batter.
  8. Bake for 15-18 minutes and test with a toothpick for doneness.
  9. Allow to cool for a few minutes, then transfer to a wire rack to cool completely.
  10. For the buttercream, blend freeze-dried strawberries into a powder; beat with butter and gradually add powdered sugar.
  11. Once cupcakes are cooled, frost with the strawberry buttercream using a piping bag.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 35mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 20gVitamin A: 300IUVitamin C: 10mgCalcium: 50mgIron: 1mg

Notes

Store leftover cupcakes in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.

Tried this recipe?

Let us know how it was!