Soft, fruity cupcakes crowned with silky pink frosting – a bakery-style treat you can easily make at home
Introduction: The Cupcakes Everyone Falls in Love With
There’s something timeless and joyful about strawberry cupcakes with pink buttercream. They’re delicate yet flavorful, sweet without being overwhelming, and visually irresistible with their soft pink swirl. Whether you’re baking for a birthday party, baby shower, Valentine’s Day, spring gathering, or simply because you crave something comforting and homemade, these cupcakes deliver every time.
What sets this recipe apart is the real strawberry flavor. No artificial taste, no flat sweetness—just fresh strawberries folded into a tender vanilla cupcake and finished with a creamy, naturally pink buttercream frosting. The result is a cupcake that tastes nostalgic yet elevated, like something you’d find in a high-end bakery.
This SEO-optimized, detailed recipe guide will walk you through everything step by step: ingredients, techniques, baking tips, storage, variations, and common mistakes to avoid. Even beginner bakers can succeed with this recipe.
Why You’ll Love These Strawberry Cupcakes
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Made with real strawberries for authentic flavor
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Soft, moist crumb that stays fresh for days
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Naturally pink buttercream (no harsh food coloring needed)
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Perfect for celebrations, gifting, or everyday treats
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Easy to customize with fillings or toppings
These cupcakes aren’t just pretty—they’re deeply satisfying.
Ingredients Overview
For the Strawberry Cupcakes
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1 ¾ cups (220 g) all-purpose flour
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1 ½ teaspoons baking powder
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¼ teaspoon baking soda
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¼ teaspoon salt
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½ cup (115 g) unsalted butter, softened
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¾ cup (150 g) granulated sugar
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¼ cup (50 g) light brown sugar
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2 large eggs, room temperature
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1 teaspoon vanilla extract
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½ cup (120 ml) whole milk or buttermilk
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¾ cup finely chopped fresh strawberries
For the Pink Buttercream Frosting
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1 cup (230 g) unsalted butter, softened
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3 ½–4 cups powdered sugar, sifted
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2–3 tablespoons strawberry purée or strawberry jam
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1 teaspoon vanilla extract
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1–2 tablespoons heavy cream or milk
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Pinch of salt
