Strawberry Cupcakes with Strawberry Buttercream

These Strawberry Cupcakes with Strawberry Buttercream are bursting with real strawberry flavor, and there's nothing artificial about them. No jello packets, no boxed mix, just tender vanilla cake studded with freeze-dried strawberries, topped with a silky, fruity Swiss meringue buttercream.

Table of Contents

• Here's Why You'll Love This Recipe
• Ingredients You'll Need
• In Photos: How To Make Strawberry Cupcakes with Strawberry Buttercream
• More Cupcake Recipes

I started making these after my son asked for strawberry cupcakes for his birthday instead of chocolate, since his preschool doesn't allow chocolate treats.

Rather than reaching for jello or artificial strawberry flavoring, I folded freeze-dried strawberries into the batter for real, concentrated fruit flavor without watering down the crumb.

The result was a soft, buttery cupcake with a fine crumb and real strawberry flavor in every bite, topped with a Swiss meringue buttercream that's every bit as fruity as the cake underneath.

Be sure to check out this highly comprehensive post on Swiss meringue buttercream, for a step-by-step tutorial PLUS all your questions answered!

These cupcakes got rave reviews all around from the preschool folks, kids and staffers alike!  They were perfect for my baby's birthday, but I think they'd also be great for an Easter or Mothers Day brunch, or for Valentine's Day.

Here's Why You'll Love This Recipe

• The strawberry flavor is completely real. Freeze-dried strawberries go into both the cake and the frosting, so you get concentrated fruit flavor without any artificial aftertaste.
• No jello or boxed mix required. Everything here is made from scratch with real ingredients.
• That Swiss meringue buttercream is worth the extra step. It's silky, not too sweet, and much lighter than a traditional buttercream.
• They're perfect for celebrations. Birthdays, Easter, Mother's Day, or Valentine's Day, these fit just about any occasion.

Ingredients You'll Need

The recipe card at the bottom of the post contains the full list with all of the amounts. Refer to that when you're cooking.

For the Strawberry Cupcakes

• Cake flour and all-purpose flour: The combination gives the cupcakes a fine, tender crumb while still holding their structure.
• Granulated sugar: Sweetens the cupcakes and helps keep them moist.
• Baking powder: Gives the cupcakes their rise.
• Kosher salt: Balances the sweetness.
• Unsalted butter: Adds richness and helps create a tender crumb.
• Eggs: Add structure and richness to the batter.
• Low-fat milk: Adds moisture. Whole milk works too, if that's what you have.
• Heavy cream: Adds extra richness alongside the milk.
• Vanilla extract: Rounds out the flavor.
• Freeze-dried strawberries: The key to real strawberry flavor without adding excess moisture. Break them into smaller pieces before folding into the batter.

For the Strawberry Buttercream

• Freeze-dried strawberries: Ground into a fine powder, this is what gives the buttercream its real strawberry flavor and pink color.
• Egg whites: The base of the Swiss meringue.
• Granulated sugar: Sweetens the meringue.
• Unsalted butter: Whipped into the meringue a little at a time to create a silky, stable buttercream.

In Photos: How To Make Strawberry Cupcakes with Strawberry Buttercream

For The Cupcakes

1. Preheat the oven. Set it to 325°F and line cupcake pans with liners.
2. Mix the dry ingredients. Whisk the cake flour, all-purpose flour, sugar, baking powder, and salt together in a large bowl.
3. Add the butter. Mix on medium-low speed until the mixture resembles damp sand.
4. Add the eggs. Add them one at a time, mixing on medium speed and scraping down the bowl after each addition.
5. Add the liquids. Once the eggs are fully incorporated, stir in the milk, cream, and vanilla.
6. Fold in the strawberries. Break the freeze-dried strawberries into smaller pieces and fold them into the batter.
7. Fill and bake. Fill the cupcake liners two-thirds full and bake for 17 to 20 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs.
8. Cool and frost. Let the cupcakes cool completely before frosting with the strawberry buttercream.

For The Buttercream

1. Grind the strawberries. Grind the freeze-dried strawberries into a fine powder using a food processor or blender, then set aside.
2. Combine the egg whites and sugar. Place them in a large glass or metal bowl.
3. Heat gently. Set the bowl over a pot of barely simmering water, stirring continuously until the sugar is completely dissolved and no longer feels gritty between your fingers.
4. Whip to stiff peaks. Remove the bowl from the heat and whip on high speed until stiff peaks form and the mixture has cooled completely.
5. Add the butter. Beat in the butter a tablespoon at a time, mixing well after each addition. If it looks curdled at any point, keep beating; it will come back together.
6. Fold in the strawberry powder. Fold in the ground freeze-dried strawberries until evenly distributed.

Helpful Tips and Tricks

• Freeze-dried strawberries are the secret. They add concentrated flavor without the extra moisture fresh strawberries would bring, so the crumb stays light rather than dense.
• Watch your bake time. Ovens vary, so start checking a few minutes before the recommended time and use a toothpick to test for doneness.
• Don't rush the meringue. Make sure the sugar is fully dissolved before whipping, and let the meringue cool completely before adding the butter, or the buttercream may not come together properly.
• Storage: Frosted cupcakes keep well in an airtight container in the fridge for up to 3 days. Let them sit at room temperature for about 20 minutes before serving for the best texture.

More Cupcake Recipes

• Lemon Cupcakes
• Tuxedo Cupcakes
• Chai Spice Cupcakes
• Hi Hat Cupcakes
• Red Velvet Cupcakes
• Chocolate Peanut Butter Cupcakes
• Carrot Cake Cupcakes

4.07 stars (16 ratings)

Strawberry Cupcakes with Strawberry Swiss Meringue Buttercream

These strawberry cupcakes with strawberry buttercream are just bursting with real strawberry flavor! With nothing artificial and no jello required, they're perfect for your celebration!

Servings: 30 cupcakes, about

Prep Time: 20 minutes mins

Cook Time: 25 minutes mins

Total Time: 45 minutes mins

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Ingredients

For the Strawberry Cupcakes:

• ▢ 1 ¾ cups (218.75 g) cake flour
• ▢ 1 ¼ cups (156.25 g) all-purpose flour
• ▢ 2 cups (400 g) granulated sugar
• ▢ 1 tablespoon baking powder
• ▢ ¾ teaspoon (0.75 teaspoon) kosher salt
• ▢ 1 cup (227 g) unsalted butter, , softened
• ▢ 4 large eggs
• ▢ ¾ cup (177 g) low-fat milk
• ▢ ¼ cup (59.5 g) heavy cream
• ▢ 1 teaspoon vanilla extract
• ▢ 1.2 ounces (34.02 g) freeze-dried strawberries

For the Strawberry Buttercream:

• ▢ 1.2 ounces (34.02 g) freeze-dried strawberries
• ▢ 3 egg whites
• ▢ 1 cup (200 g) granulated sugar
• ▢ 1 cup (227 g) 2 sticks unsalted butter, , softened

Instructions

 

To make the Strawberry Cupcakes:

• Preheat the oven to 325 degrees F and line cupcake pans with papers.
• Place the cake flour, all-purpose flour, sugar, baking powder, and salt in a large mixing bowl, and whisk to combine.
• Add the butter, and mix on medium-low speed until the mixture resembles damp sand.
• Add the eggs, one at a time, mixing on medium speed, and stopping after each addition to scrape the bottom and sides of the bowl with a silicone spatula.
• When all the eggs have been incorporated, stir in the milk, cream, and vanilla.
• Break the freeze-dried strawberries into smaller pieces, and fold them into the batter.
• Fill the cupcake liners ⅔ full, and bake for 17 to 20 minutes, or until a toothpick inserted in the thickest part of a cupcake comes out clean or with a few moist crumbs.
• Cool completely, then frost with Strawberry Buttercream.

To make the Strawberry Buttercream:

• Grind the freeze-dried strawberries to a fine powder, in a food processor or blender, and set aside.
• In a large glass or metal bowl, combine the egg whites and sugar.
• Set the bowl over a pot of barely simmering water, and stir continuously, until the sugar is completely dissolved. (Check by rubbing a small amount between your thumb and forefinger; it should not feel grainy.)
• Remove the bowl from the simmering water and whip on high speed until stiff peaks form and the mixture is cooled completely. (There should be no hint of warmth when you place your hand on the side of the bowl. Refrigerate the meringue for 15 to 20 minutes if necessary.)
• Add the butter in, a tablespoon at a time, beating well after each addition. If the mixture begins to look curdled, continue to beat until it comes back together, before adding the remaining butter.
• Fold in the freeze-dried strawberries.

Notes

For helpful hints on the frosting, check out this post: Swiss Meringue Buttercream.

Calories: 260kcal, Carbohydrates: 31g, Protein: 2g, Fat: 13g, Saturated Fat: 8g, Cholesterol: 57mg, Sodium: 77mg, Potassium: 110mg, Sugar: 21g, Vitamin A: 450IU, Vitamin C: 27.7mg, Calcium: 35mg, Iron: 1mg

Cuisine: American

Course: Dessert

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