Strawberry Cupcakes with Strawberry Buttercream

ByAllie
48 Comments

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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.

Strawberry cupcakes with strawberry buttercream, in pink, red, and white cupcake papers, sitting on a white cake stand. The buttercream has been piped in the shape of a rosette, and there is a pink-trimmed cloth in the background.
*This post originally published on June 10, 2013. I thought it was about time the pics were updated. So, many of the photos you see here now are new and improved. Most everything else is exactly the same as it ever was! Hopefully you'll enjoy these strawberry cupcakes with strawberry buttercream as much as my family and I did.*

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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.
Strawberry cupcakes with strawberry buttercream, in pink, red, and white cupcake papers, sitting on a white cake stand. The buttercream has been piped in the shape of a rosette, and there is a pink-trimmed cloth in the background.

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.
Strawberry cupcakes with strawberry buttercream, in pink, red, and white cupcake papers, sitting on a white cake stand. The buttercream has been piped in the shape of a rosette, and there is a pink-trimmed cloth in the background.

More Cupcake Recipes

Strawberry cupcakes with strawberry buttercream, in pink, red, and white cupcake papers, sitting on a white cake stand. The buttercream has been piped in the shape of a rosette, and there is a pink-trimmed cloth in the background.
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
Cook Time: 25 minutes
Total Time: 45 minutes
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Ingredients

For the Strawberry Cupcakes:

For the Strawberry Buttercream:

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
Tried this recipe?Mention @bakingamoment on Instagram or tag #bakingamoment.

Author

  • Allie is the creator and owner of Baking a Moment. She has been developing, photographing, videographing, and writing and sharing recipes here since 2012.

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48 Comments

  2. These are the prettiest cupcakes! And I love that you used freeze dried strawberries in the buttercream.

    Reply

  6. I love using freeze-dried fruit, especially in macarons! They give such a strong flavor!

    Reply

    1. You can use regular flour but I really prefer cake flour- it produces a lighter texture and a finer crumb.

      Reply

  8. Love this recipe using freeze dried strawberries!
    I have made the strawberry swiss meringue buttercream 3 times in the last two weeks :-0.

    Tip. I use freeze dried strawberry powder because I'm just lazy like that 😉

    Reply

    1. So glad you like it Sheri! I use freeze dried strawberry powder because I love how it doesn't water things down 😉

      Reply

    1. Hey Veronica! I haven't tried it myself but I think it would work! Let me know how you make out. Thanks!

      Reply

  10. Thank you so much for this awesome recipe. I cheated on the cake and just added an ounce of f.d. strawberries to a strawberry box mix we had in the pantry. The frosting I made turned out awesome, though I was not sure of myself at all. I used a ceramic mixing bowl and it took a LONG time to cool/peak the meringue down. I'm so glad you added the note about it looking curdled though...I may have panicked partway through otherwise. I still had my doubts until I got to the last 3 TBS of butter, then it started looking like frosting. Great use for our f.d. strawberries, as we ordered a 6 oz can a couple of mos. ago (online from HoneyHill) and they were starting to get too rubbery for snacking, but worked beautifully to bake with!

    Reply

    1. Oh yay! I'm so glad it worked out for you! Thanks so much for the great feedback and I'm sorry for my late reply. 😀

      Reply

  11. These look divine! I'm planning on making these for a little girl's birthday party! Is this an icing that can be made ahead of time and refrigerated? Or would you recommend making same day?

    Reply

    1. You can definitely make it ahead of time, Danell- just keep it in the fridge, like you said, but let it warm up on the counter before you pipe it. You may also want to re-fluff it with the mixer. Good luck and enjoy! And thank you for stopping by!

      Reply

  12. Wow, it looks so delicious! Thanks for the recipe! I would like to do it right now!
    I have so many freeze dried samples, since I am a supplier. Oh, I could use them to try my delicous cake today!

    Reply

    1. Yes, definitely! I love freeze dried fruit- it incorporates so well into all different types of treats. Great product!

      Reply

      1. Yeah! I like it too! Freeze dried fruits are amazing "ingredients" for baking. By the way, I have tried your recipe yesterday. Wow, they are so great. But I am not good at baking, so it looks not so beautiful that I am shamed to show it to everyone. LOL
        I will keep trying. Thanks for your good recipe again~

      2. Haha don't be ashamed! They're all ending up in the same place, lol, and as long as they taste good that's all that matters anyway! I'm so happy you liked the recipe and thanks for letting me know it! Have a fun day, Erica!

      3. Yeah, you are right. lol They did taste good~
        Thanks again! Have a nice time too!

    2. hi! I read you are a supplier for freeze dried fruit...do you by any chance ship internationally?? or have suppliers in Mexico? thanks!

      Reply

      1. Hi Diana! Sorry for the miscommunication but I'm not a supplier. I'm just a food blogger/recipe developer. I got the freeze dried fruit at Trader Joes, or you can click the link within the post and order from Amazon. Good luck!

  13. Hi Allie, I just love your blog & look forward for more recipes. I have already made your Chocolate cup cakes with chocolate Swiss meringue buttercream frosting & came out delicious. Everybody loved them. I want to make the Strawberry Swiss meringue buttercream, but I need to know how can I replace with dried frozen strawberries because it's not available in India. Can I use fresh strawberries ? Is it possible or will the meringue turn out more liquidy. Would appreciate if you could solve my problem. Thanks so much .... Nivi

    Reply

    1. Hey Nivi! Thanks so much for reading my blog and for your kind words. I have never tried the recipe with fresh strawberries, but I have seen other bloggers do so, so I'm thinking it should work. Do let me know if you try it, I'd love to hear about the results! Good luck!

      Reply

  14. Cupcakes are beautiful of course! Can you please share the tip you used to frost and did you start decorating inside or from the outside in? Thank you!

    Reply

    1. Hi Pam! Thanks for the great question- the tip is just a jumbo star tip by Wilton. And I started in the center and spiraled outward. Thanks for reading and for the great comment!

      Reply

  15. Hi Allie: Love your blog. Would never have thought of adding the freeze dried fruit to a buttercream but you can bet I am going to try it. I owned a professional bakery for 23 years and would have loved to have known about this. Thanks so much. I will be using this and linking to your site.

    Reply

    1. Thank you so much for your kind words, Helen! I'm so happy you like my blog; thank you for reading it! Your compliments mean so much, especially since you are a pro! I hope you enjoy the strawberry buttercream. I thought the flavor was just so bright and super intense. Thanks again for the sweet comment! 🙂

      Reply

    1. Hi there! I just added a whole bag, which is 1.2 ounces. Thanks for the excellent question, and for reading my blog! Hope you enjoy the cupcakes!

      Reply