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Strawberry Cupcakes | Cookies and Cups

These are the all time strawberry cupcakes! They’re delicate, fluffy, and swirled with do-it-yourself strawberry frosting, bursting with recent berry taste from the within out.

My strawberry cupcakes are proper up there with a few of my best strawberry recipes. In the event you’re searching for extra scrumptious cupcakes, attempt these confetti cupcakes and my favourite vanilla cupcakes.

Four strawberry cupcakes frosted with swirls of strawberry Swiss meringue buttercream and topped with fresh strawberry halves on a plate.

Why You’ll Love This Strawberry Cupcakes Recipe

My favourite strawberry cupcakes are created from delicate, fluffy vanilla cake bursting with recent strawberries. I like these cupcakes topped with “fancy” swirls of Swiss meringue buttercream infused with strawberry puree. Each chew tastes like a strawberry shortcake! These cupcakes are:

  • The softest cupcakes. This recipe makes the softest vanilla cupcakes ever, choc stuffed with juicy strawberry chunks. A handful of elements make all of the distinction of their unbeatable fluffy, moist texture. I’ll stroll you thru them under!
  • Made with recent strawberries. These cupcakes are brimming with actual strawberries from the within out, proper right down to the creamy strawberry Swiss meringue buttercream. They’re the right summer time dessert to make when berries are ripe for the selecting.
  • Simpler than you suppose. Sure, it’s doable to make bakery-worthy cupcakes at dwelling. You don’t have to be a professional to do it, both. These strawberry cupcakes will blow you away with how straightforward they’re to make from scratch.

What You’ll Want

These strawberry cupcakes aren’t difficult, however they do name for just a few vital elements to make them tremendous moist and really, very tender. I’ve included my notes right here. Scroll right down to the recipe card for a printable elements record and recipe particulars.

  • Flour – The vanilla cake base for these strawberry cupcakes makes use of a mix of all-purpose flour and cake flour. Cake flour is the important thing to an additional delicate crumb in recipes for vanilla cake. In the event you don’t have cake flour, you should utilize solely all-purpose, or you can also make a homemade cake flour substitute.
  • Leavening – Baking powder and salt. Be sure to’re utilizing baking powder and never baking soda, which isn’t the identical factor.
  • Butter – You’ll want room-temperature butter for the cupcakes in addition to the buttercream frosting. I like to make use of unsalted butter in baking, however salted works, too. Simply skip any added salt in that case.
  • Sugar – Common granulated sugar works finest right here.
  • Eggs – You’ll want complete eggs plus one egg white. Including an egg white is the key to creating bakery-style vanilla cupcakes.
  • Milk – This may be complete milk, 2% milk, or 1%.
  • Strawberries – I fill my batter with recent strawberries after they’re in season. You don’t must be too valuable about the way you chop the berries, coarsely chopped is okay. See under for extra choices.

For the Frosting

  • Strawberries – Just like the cupcake batter, you need the strawberries to your frosting rinsed, hulled, and chopped. This time you’ll mix them right into a puree.
  • Egg Whites – The important thing ingredient for the meringue in Swiss meringue buttercream.
  • Sugar – You’ll use granulated sugar because it’s going to be dissolved into the egg whites.
  • Butter – Minimize your room-temperature butter into cubes about one tablespoon in dimension.
Close up of a strawberry cupcake frosted with strawberry Swiss meringue buttercream and topped with a fresh strawberry half, with more frosted cupcakes on a plate in the background.Close up of a strawberry cupcake frosted with strawberry Swiss meringue buttercream and topped with a fresh strawberry half, with more frosted cupcakes on a plate in the background.

What Type of Strawberries Ought to I Use?

  • Contemporary. My first selection for these cupcakes is at all times recent berries. They arrive into season in the summertime and I at all times decide them up from my native farm stall. Rinse the strawberries properly, pat them dry, and take away the stems earlier than you chop them.
  • Frozen. You may make these cupcakes with frozen strawberries. You’ll wish to thaw them fully and drain off any extra moisture in order that it doesn’t leak into the cupcake batter.
  • Freeze-dried. Chopped-up freeze-dried strawberries additionally work nice on this recipe. The chopped berries will rehydrate within the batter, and you’ll mix them right into a powder so as to add to the frosting.
Two halves of a frosted strawberry cupcake topped with fresh strawberries on a plate.Two halves of a frosted strawberry cupcake topped with fresh strawberries on a plate.

The best way to Make Strawberry Cupcakes

One factor I’ve discovered is that almost all cupcakes (or any cake, for that matter) are likely to end up nice as long as the elements get measured appropriately, and the batter doesn’t get overmixed. Go straightforward when mixing in order that the flour is simply mixed, and your cupcakes will stand up tender and fluffy each time.

The brief step-by-step under will get you off on the precise foot. Take a look at my ideas additional on, and scroll to the recipe card for printable recipe directions.

  • Sift the dry elements. Begin by sifting the flour and leavening by means of a fine-mesh sieve (or sifter). Sifting is vital because it eliminates any lumps which may discover their manner into the batter.
  • Combine the moist elements. Subsequent, cream collectively the butter, sugar, and vanilla. Regularly add the eggs and egg white, mixing in between.
  • Mix. Alternate including the dry elements to the batter together with the milk till all the pieces is mixed. Lastly, fold within the strawberries.
  • Bake. Switch the cupcake batter to a lined muffin tin, and bake at 350ºF for 20-25 minutes. Let the cupcakes cool fully exterior of the pan earlier than you frost them.

The Finest Strawberry Frosting

I frost these cupcakes with a strawberry model of my Swiss meringue buttercream recipe. In the event you’ve by no means made meringue frosting earlier than, that publish has a lot of useful ideas and particulars. That is the BEST frosting that’s gentle, fluffy, and full of candy strawberry puree. Right here’s how one can make it:

  • Puree the strawberries. Earlier than you start, mix the strawberries right into a puree utilizing your blender or meals processor.
  • Put together the meringue. Dissolve the sugar in egg whites over a double boiler. Afterward, whisk the egg whites till they type fluffy, stiff peaks. Subsequent, beat within the butter, one tablespoon at a time.
  • End the frosting. As soon as the butter’s combined in, add the pureed strawberries. Hold stirring till the frosting is easy, you then’re able to get piping!

In the event you’d choose a frosting with out meringue, you may frost these cupcakes with a variation of my traditional vanilla buttercream made with strawberry puree. Merely fold within the puree proper on the finish as you do on this recipe. I even have a roasted strawberry buttercream that might style nice right here.

A piping tip piping a swirl of strawberry frosting onto a strawberry cupcake on a plate, with unfrosted cupcakes in the background.A piping tip piping a swirl of strawberry frosting onto a strawberry cupcake on a plate, with unfrosted cupcakes in the background.
Overhead close up view of a frosted strawberry cupcake topped with a fresh strawberry half.Overhead close up view of a frosted strawberry cupcake topped with a fresh strawberry half.

Useful Suggestions

  • Measure the elements appropriately. I can’t suggest a kitchen scale sufficient relating to baking. It’s one of the simplest ways to precisely measure elements. Nevertheless, for those who’re with no scale, your subsequent finest guess is to make use of the “spoon and sweep” methodology when measuring out elements like flour. Spoon the flour into your measuring cup, after which degree it off. This avoids over-measuring, which occurs if you scoop the flour instantly from the bag.
  • Don’t overmix. I repeat: Don’t overmix the batter! In the event you’ve ever had a batch of cupcakes that got here out of the oven wanting dense and flat, the batter was seemingly overworked. Comply with the recipe intently and solely combine till the dry elements are simply barely mixed. The much less you deal with the batter, the higher, particularly with a fragile cake recipe, like these strawberry cupcakes!
  • Strive to not overfill the pan. Solely fill the cupcake liners between ½-¾ of the way in which full in order that the batter doesn’t spill over because the cupcakes bake.
  • Use a double boiler. You’ll be able to DIY a double boiler by putting a heatproof bowl over a pot of simmering water. Be sure that the underside of the bowl doesn’t contact the floor of the water.
  • Don’t overheat the meringue. Heat the sugar and egg whites slowly. When it’s prepared, the combination shall be heat (not scorching), and it ought to really feel easy if you rub it between two fingers.
  • Retailer the frosting. The strawberry Swiss meringue frosting can keep hermetic at room temperature for those who’re utilizing it on the identical day it’s made. In any other case, you may put together the frosting as much as 3 days forward and hold it lined within the fridge.
  • Make a sheet cake as a substitute. You’ll be able to bake this strawberry cake batter in a 9×13” pan. Control the cake and check it for doneness, because the baking time shall be totally different. Additionally, try my strawberry sheet cake recipe made with strawberry jam.
  • Beautify these cupcakes. Be as inventive as you want! I high my cupcakes with recent strawberry halves. They’d even be excellent with sprinkles, or with a drizzle of strawberry syrup
Side view of strawberry cupcakes frosted with swirls of strawberry Swiss meringue buttercream and topped with fresh strawberry halves on a plate.Side view of strawberry cupcakes frosted with swirls of strawberry Swiss meringue buttercream and topped with fresh strawberry halves on a plate.

The best way to Retailer

  • To Retailer. Strawberry cupcakes will hold for 1-2 days at room temperature. After that, I’d suggest transferring them to the fridge. Cowl the cupcakes with plastic wrap or retailer them in an hermetic container.
  • Freeze. One of the simplest ways to freeze these cupcakes is earlier than they’re frosted. Let the baked cupcakes cool to room temperature after which retailer them hermetic. Hold them frozen for as much as 3 months, and thaw them at room temperature.

Extra Strawberry Recipes


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These delicate and fluffy strawberry cupcakes with strawberry Swiss meringue buttercream frosting are bursting with recent berry taste from the within out!

For the Cupcakes

  • 1 1/3 cups all-purpose flour
  • 1/4 cup cake flour
  • 1/2 Tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 stick of butter, at room temperature
  • 1 1/8 cup sugar
  • 1 teaspoon vanilla
  • 2 complete eggs + 1 egg white
  • 1/2 cup milk
  • 1 cup finely chopped strawberries

For the Frosting

  • 1 1/2 cups recent strawberries, rinsed, hulled, and coarsely chopped
  • 4 egg whites
  • 1 1/2 cups sugar
  • 3 sticks of butter, at room temperature and lower into Tablespoon-sized cubes

For the Cupcakes

  1. Preheat to 350ºF and line two cupcake tins with cupcake liners.
  2. Sift the dry elements collectively and put aside.
  3. In your mixer’s bowl, cream collectively butter, sugar, and vanilla on medium-high pace till gentle and fluffy.
  4. Add the eggs and egg white, one after the other, mixing in between every addition. Scrape down the perimeters of the bowl as wanted.
  5. Alternate including the flour combination and the milk over low pace, starting and ending with the flour till properly mixed.
  6. Fold in chopped strawberries by hand.
  7. Switch the batter to the ready cupcake pan. Fill every cupcake liner 1/2 – 3/4 of the way in which full.
  8. Bake at 350ºF for 20-25 minutes, till a toothpick inserted into the middle of a cupcake comes out clear.
  9. Cool fully on a wire rack earlier than frosting.

For the Swiss Meringue Buttercream

  1. Puree the strawberries in a blender or processor.
  2. Mix the egg whites and sugar in a double boiler (see notice). Whisk constantly till the sugar has dissolved into the egg whites and the combination is heat. It ought to really feel easy, and never grainy when rubbed between your fingers.
  3. Beginning slowly, beat the egg white and sugar combination utilizing the whisk attachment of your stand mixer. Regularly enhance the pace to medium-high till stiff peaks type, and the combination is fluffy and shiny. After about 8-10 minutes, the combination may have cooled.
  4. With the paddle attachment fitted onto the mixer, add the butter 3 Tablespoons at a time, mixing properly in between every addition. Scrape down the perimeters of the bowl when all of the butter is mixed and easy. Then, cut back the pace to low and proceed to combine for about 2 minutes.
  5. Add pureed strawberries and beat the frosting on medium till all the pieces is properly mixed, then stir with a spoon or spatula till easy.


  • In case your stand mixer has a heat-proof bowl, you can even place this over a pot of simmering water to create a double boiler. Be sure that the underside of the bowl just isn’t touching the simmering water beneath.
  • Retailer the frosting hermetic at room temperature if utilizing the identical day, or refrigerate it for as much as 3 days.
  • Recipe tailored from Martha Stewart.

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