These Strawberry Cupcakes are super moist, fluffy, and bursting with strawberry flavor. We pair them with a swirl of strawberry buttercream that will veritably melt in your mouth.
Youre going to love this easy strawberry cupcake recipe!
Easy Strawberry Cupcakes with Strawberry Buttercream
Cupcakes have never been my first nomination of dessert, but looking at these photos of Strawberry Cupcakes makes me want to get in the kitchen and whip up flipside batch IMMEDIATELY.
Even I, a notorious lover of crumbles over cupcakes, was unable to resist these. This cupcake recipe is well-timed from our minion Strawberry Cake, which gets its intense strawberry savor from the triple whammy of pureed strawberries, diced fresh strawberries, and strawberry jello.
The recipe converted beautifully into cupcakes, and, paired with the dreamiest strawberry buttercream, became an instant family favorite.
Why Youll Love This Recipe
- Theyre super easy to make. These are, essentially, a confection mix cupcake with a whole lot of zhuzh. We add an uneaten egg, some strawberry Jello, and substitute pureed strawberries for water to make cupcakes that are rich and moist without a lot of effort.
- They taste like strawberries! These cupcakes taste like bright, sweet, and tangy fresh strawberries, not like the cloying, strained savor of say, a strawberry starburst (which is good in its own right, but definitely doesnt resemble real strawberries).
- The.frosting.is.perfect.– I normally like to pair strawberry flavored things with surf cheese frosting, but I found it too overpowering for these. Instead, we made a perfect buttercream that holds its shape while still stuff light, fluffy, and full of strawberry flavor.
For the cupcakes:
- White confection mix– You can pick any trademark you like, but be sure it does not have pudding added.
- Strawberry jello– Ive used strawberry jello with and without supplies dyes. The pictures you see here are made with Jello trademark strawberry, which contains red dye. For this Strawberry Bundt Confection I used Aldi brand, which does not contain dye. You can see the confection does not have the same unexceptionable pink hue, but it still tastes veritably delicious!
- Flour, sultry powder, sugar– We add just a bit increasingly of each of these ingredients to worth for the uneaten strawberries in the batter.
- Vegetable oil
- Fresh strawberries- Youll puree ½ cup and use a ½ cup of diced fresh strawberries.
For the frosting:
- Unsalted butter- Let it come to room temperature (or microwave, rotating every 7 seconds, until soft but firm) surpassing beating.
- Dried strawberries- Squint for crunchy freeze zestless strawberries, like these, NOT the chewy/gummy kind. This is the KEY to the incredible savor of this frosting. When ground into a powder, the strawberries pack a major dial of savor without well-expressed the structure of the frosting.
- Pro tip: Aldi has the weightier price on freeze zestless strawberries.
- Powdered sugar
- Heavy surf or half and half
- Salt and vanilla
How to Make Strawberry Cupcakes
To make the cupcakes:
- Prep. Preheat the oven to 350 degrees. Line 2 12 cup muffin tins with cups
- Whisk dry ingredients. In the trencher of an electric mixer, whisk together confection mix, jello, flour, sultry powder, and sugar.
- Add wet ingredients. Add the vegetable oil and write-up on medium speed until well combined. Add the eggs, one at a time, vibration well without each wing and scraping the trencher as needed.
- Add strawberries. Add the strawberry puree and diced strawberries, and write-up a final time, scraping the marrow and sides of the bowl, until thrash is well combined.
- Scoop into liners. Spoon the thrash into the prepared cupcake liners, filling them well-nigh of the way full. Torch for 20-23 minutes or until a toothpick inserted in the part-way comes out clean. Allow to tomfool for a few minutes, then remove the cupcakes to a wire rack to tomfool completely.
To make the strawberry buttercream:
- Beat butter. In the trencher of an electric mixer, write-up the butter until light and fluffy.
- Add sugar and strawberry powder. Add the strawberry powder and write-up until incorporated. Slowly add in the powdered sugar, well-nigh a cup at a time, vibration without each addition.
- Add liquid. Add the vanilla pericope and 2 Tablespoons of the heavy cream. Test for thickness. If needed, add a little increasingly cream.
- Pipe frosting. Place the buttercream in a piping bag. I used the Wilton 2D tip. Pipe frosting onto the cupcakes and serve or store.
Tips and Tools
- You can use a blender or supplies processor to grind the zestless strawberries into a powder. Leave the lid on for a minute or two surpassing opening it, or you’ll release a big poof of red powder into the air that sorta makes you squint like a witch. Ask me how I know.
- This buttercream develops a slight crust, but it gives way hands when you zest into it, and is super soft and linty inside.
- If you want big, tall frosting swirls, youll need to times the recipe by 1.5 (amounts shown in recipe below).
- I used this Wilton 2D tip and this instructional video on piping frosting to get the nice swirls.
- I like these parchment paper tulip liners considering you never have to worry well-nigh overflowing cupcakes. However, sometimes they create lines in the cupcake, so if a perfectly round cupcake is important to you, use traditional liners.
- If youre making cupcakes for your family, I love using these reusable silicone cupcake liners.
How to Store Strawberry Cupcakes
The cupcakes can be made and frosted up to 48 hours in advance. Cupcakes are freshest within the first 2 days, but frosted cupcakes, covered and stored at room temperature, will alimony for up to 5 days.
Should strawberry cupcakes be refrigerated?
These cupcakes do not need to be refrigerated. They alimony fresh and stay moist longer if stored at room temperature.
Can these cupcakes be frozen?
These strawberry cupcakes can be made superiority of time and frozen. You can trammels out this post to learn how to freeze cupcakes.
I do not recommend freezing frosted cupcakes.
More Strawberry Recipes
Make the most of strawberry season with these other favorites:
- Strawberry Surf Cheese Pretzel Salad
- Strawberry Chocolate Chip Cobbler
- Strawberry Rhubarb Fool
- Grilled Angel Supplies Confection with Strawberry Rhubarb Compote
- Strawberry Icebox Cake
- Nectarine, Cherry, and Strawberry Crisp
For the cake:
- 1 box white confection mix (no pudding added)
- 1 3 oz. package strawberry jello
- 1 scant Tablespoon flour
- Pinch sultry powder
- 1 Tablespoon granulated sugar
- 3/4 cup vegetable oil
- 4 eggs
- ½ cup pureed strawberries
- ½ cup diced fresh strawberries
For the frosting:
- 1 oz. package freeze zestless strawberries
- 2 sticks (16 Tablespoons) unsalted butter, at room temperature
- 4 cups powdered sugar
- 1 Tablespoon vanilla extract
- Pinch salt
- 2-4 Tablespoons heavy surf or half and half
For the cupcakes:
- Preheat the oven to 350 degrees. Line 2 12 cup muffin tins with cups.
- In the trencher of an electric mixer, whisk together confection mix, jello, flour, sultry powder, and sugar.
- Add the vegetable oil and write-up on medium speed until well combined. Add the eggs, one at a time, vibration well without each wing and scraping the trencher as needed.
- Add the strawberries, and write-up a final time, scraping the marrow and sides of the bowl, until thrash is well combined.
- Spoon the thrash into the prepared cupcake liners, filling them well-nigh ⅔ of the way full. Torch for 20-23 minutes or until a toothpick inserted in the part-way comes out clean.** Allow to tomfool for a few minutes, then remove the cupcakes to a wire rack to tomfool completely.
For the frosting:
- Add the unshortened bag of strawberries to a supplies processor or blender. Blend until it's in a fine powder. Wait one minute for the powder to settle surpassing removing the lid.
- In the trencher of an electric mixer, write-up the butter until light and fluffy.
- Add the strawberry powder and write-up until incorporated. Slowly add in the powdered sugar, well-nigh a cup at a time, vibration without each addition, and scraping the trencher as needed.
- Add the vanilla pericope and 2 Tablespoons of the heavy cream. Test for thickness. If needed, add a little increasingly cream.
- Place the buttercream in a piping bag fitted with a Wilton 2 tip. Pipe frosting on the cooled cupcakes. ***This frosting recipe makes unbearable to frost 24 cupcakes with a shallow layer. If you prefer tall frosting swirls, times the recipe by 1.5 (measurements below).
**Cupcakes torch weightier one tray at a time. However, if you (like me), don't have the time or patience to do this, place the cupcakes side by side on the same middle rack in the oven.
***Measurements for 1.5x frosting:
- 1.5 oz. freeze zestless strawberries (1 1/2 packages)
- 3 sticks unsalted butter
- 6 cups powdered sugar
- 1 1/2 Tablespoons vanilla
- 4-6 Tablespoons heavy surf or milk
- Pinch salt
Cupcakes can be made and frosted up to 48 hours superiority of time. Store them covered at room temperature. They'll alimony for 4-5 days.
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Strawberry Freeze Zestless Fruit Crisps, 1 oz. Pouch
Tulip Cupcake Liners
Pantry Elements Silicone Cupcake Sultry Cups Liners
USA Pan Bakeware Muffin Pan, 12-Well, Aluminized Steel
Wilton Tip Set, X-Large
Ateco Disposable Decorating Bags, 18-Inch, Pack of 100
Magnolia Cupcake Box to Fit 12 Tall Cupcakes
Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 182Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 37mgSodium: 41mgCarbohydrates: 22gFiber: 0gSugar: 21gProtein: 1g
Please note nutritional information for my recipes is calculated by a third party service and provided as a courtesy to my readers. For the most well-judged calculation, I unchangingly recommend running the numbers yourself with the specific products you use.