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

Step 1: Make the strawberry reduction (recommended)

Add strawberries, sugar (optional), and lemon juice to a small saucepan.
Simmer over medium heat, stirring and mashing, until thickened and reduced to about 1/2 cup
(about 10–15 minutes). Strain if you want it smooth.
Cool completely before using in batter or frosting.

Step 2: Preheat and prep

Preheat oven to 175°C / 350°F. Line a muffin pan with cupcake liners.

Step 3: Mix dry ingredients

Whisk flour, baking powder, and salt in a bowl.

Step 4: Cream butter and sugar

Beat butter and sugar for 2–3 minutes until fluffy.
Add eggs one at a time, mixing well after each.
Mix in vanilla.

Step 5: Add strawberry + milk and finish batter

Mix in cooled strawberry reduction.
Add dry ingredients in 2 additions, alternating with milk (or buttermilk).
Mix just until combined. Add a tiny drop of food coloring if you want a stronger pink tone.

Step 6: Bake

Fill liners about 2/3 full. Bake for 16–20 minutes,
until a toothpick comes out clean or with a few moist crumbs.
Cool in the pan 5 minutes, then cool completely on a rack.

Step 7: Make the pink buttercream

Beat butter until creamy (2 minutes). Add powdered sugar gradually.
Mix in vanilla and a pinch of salt.
Add milk/cream a tablespoon at a time until fluffy.
For natural strawberry flavor and color, beat in 2–4 tbsp strawberry reduction (add slowly so frosting doesn’t get too soft).
Add food coloring if you want a brighter pink.

Step 8: Frost and decorate

Pipe or spread frosting onto cooled cupcakes.
Garnish with strawberry slices, sprinkles, or freeze-dried strawberry dust.

Success check: Light strawberry cupcakes with a tender crumb and a smooth pink buttercream that holds its shape beautifully.

Serving and Storage:

Serving

Serve at room temperature for the softest cupcake texture.
If refrigerated, let cupcakes sit out 20–30 minutes before serving.

Storage

Store unfrosted cupcakes at room temperature for 2 days.
Frosted cupcakes can be stored in an airtight container in the refrigerator for 3–4 days.

Freezing

Freeze unfrosted cupcakes for up to 2 months. Thaw at room temperature, then frost.
(Buttercream can also be frozen separately.)

Tips:

Tip 1: Use strawberry reduction for strong flavor

It gives real strawberry taste without making the batter watery.

Tip 2: Don’t overmix after adding flour

Overmixing can make cupcakes dense. Mix just until no dry streaks remain.

Tip 3: Cool cupcakes completely before frosting

Warm cupcakes will melt buttercream.

Tip 4: Add reduction slowly to frosting

Too much liquid can soften frosting. Add 1 tbsp at a time and adjust powdered sugar if needed.

Tip 5: For the prettiest swirl

Use a large piping tip (like 1M) and chill frosting 10 minutes if it feels too soft.

Variations:

1) Strawberry-Filled Cupcakes

Core cupcakes and fill with strawberry jam or strawberry compote before frosting.

2) Strawberry Lemon Cupcakes

Add 1 tbsp lemon zest to batter and use lemon buttercream for a bright twist.

3) Chocolate Strawberry Cupcakes

Add mini chocolate chips to the batter and drizzle chocolate over the frosting.

4) Cream Cheese Frosting Option

Swap buttercream for a strawberry cream cheese frosting for extra tang.

5) Mini Strawberry Cupcakes

Bake in a mini muffin pan (reduce bake time to about 10–12 minutes).

Conclusion:

These Strawberry Cupcakes with Pink Buttercream are soft, fruity, and bakery-pretty—perfect for celebrations or sweet cravings.
With real strawberry flavor (especially if you use the reduction), they taste fresh and homemade in the best way.
One bite and you’ll understand why these are the kind of cupcakes people remember—and request again.

FAQ:

Can I use fresh strawberries directly in the batter?

You can, but too much fresh fruit adds moisture and can make cupcakes dense.
A reduction is best for strong flavor and a fluffy texture.

Why is my frosting too soft?

The butter may be too warm or too much strawberry reduction was added.
Chill the frosting 10–15 minutes and add more powdered sugar if needed.

Can I make these cupcakes ahead?

Yes. Bake cupcakes a day ahead and store airtight. Frost the day of serving for the freshest look.

How do I get a brighter pink buttercream?

Strawberry reduction gives a natural pink, but for a brighter shade, use a tiny drop of pink or red gel food coloring.

Can I use strawberry cake mix instead?

Yes, but homemade tastes fresher. If using a mix, add a little strawberry reduction and vanilla to boost flavor.

What’s the best way to keep cupcakes moist?

Don’t overbake, store airtight, and use buttermilk or sour cream-based recipes for a tender crumb.