Strawberry Cupcakes with Pink Buttercream (Fluffy, Fruity, Bakery-Pretty)

These Strawberry Cupcakes with Pink Buttercream are soft, fluffy, and full of real strawberry flavor—

the kind that tastes like spring and summer in one bite. Each cupcake has a tender vanilla-strawberry crumb,
a sweet berry aroma, and a swirl of pretty pink buttercream that’s smooth, creamy, and party-perfect.

Whether you’re baking for birthdays, baby showers, Valentine’s Day, brunch, or “just because,” these cupcakes are a guaranteed hit.
They look like bakery cupcakes, but they’re completely doable at home with simple ingredients and a few easy tricks.

Introduction:

Strawberry cupcakes can be tricky: too much fresh fruit can make batter watery and cupcakes gummy,
while artificial flavoring can taste candy-like instead of fruity. The best homemade strawberry cupcakes combine
real strawberry flavor with a batter that stays light and fluffy.

The secret is using strawberry reduction (a quick simmered strawberry puree) or a concentrated strawberry puree.
This gives intense flavor without excess liquid. For the frosting, you can tint it naturally with a spoonful of the same reduction,
or simply use a drop of food coloring for a bright, classic pink swirl.

This recipe gives you both options. Make the reduction once, and you’ll get better flavor in both the cupcakes and the buttercream.
The result: cupcakes that taste like real strawberries and look absolutely adorable.

Ingredients:

Makes 12–14 cupcakes.

Strawberry Reduction (Recommended for Best Flavor)

Strawberries: 2 cups (fresh or frozen, hulled)
Sugar: 2 tbsp (optional, helps sweetness)
Lemon juice: 1 tsp (brightens flavor)

Shortcut: Use 1/2 cup thick strawberry puree or a good-quality strawberry jam (strained) if you’re short on time.