Fresh strawberries contain a lot of moisture, which can affect cupcake texture if not handled properly.
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Wash and hull the strawberries
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Finely chop them into small pieces
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Pat gently with paper towels to remove excess moisture
For frosting, you can blend a few strawberries into a smooth purée or use high-quality strawberry jam for consistent flavor and color.
Step-by-Step: Making Strawberry Cupcakes
1. Preheat and Prepare
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Preheat oven to 175°C / 350°F
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Line a cupcake pan with paper liners
2. Mix the Dry Ingredients
In a bowl, whisk together:
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Flour
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Baking powder
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Baking soda
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Salt
Set aside.
3. Cream Butter and Sugars
In a large bowl:
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Beat butter, granulated sugar, and brown sugar until light and fluffy (about 2–3 minutes)
This step is key for soft cupcakes.
4. Add Eggs and Vanilla
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Add eggs one at a time, mixing well after each
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Stir in vanilla extract
5. Combine Wet and Dry Ingredients
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Add half the dry ingredients
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Pour in milk
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Add remaining dry ingredients
Mix just until combined—do not overmix.
6. Fold in Strawberries
Gently fold in the chopped strawberries using a spatula.
7. Bake
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Fill liners about ⅔ full
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Bake for 18–22 minutes
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A toothpick should come out clean or with a few moist crumbs
Cool completely before frosting.
Pink Buttercream Frosting: Creamy, Light & Strawberry-Infused
1. Beat the Butter
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Beat softened butter on medium speed for 2–3 minutes until pale and creamy
2. Add Powdered Sugar Gradually
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Add sugar 1 cup at a time
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Beat on low, then increase speed
3. Add Strawberry Flavor
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Mix in strawberry purée or jam
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Add vanilla and a pinch of salt
4. Adjust Consistency
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Add cream or milk, one tablespoon at a time
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Beat until fluffy, smooth, and spreadable
The frosting should hold peaks and pipe beautifully.
Decorating the Cupcakes
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Use a piping bag fitted with a star tip for bakery-style swirls
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Top with:
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Fresh strawberries
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Sprinkles
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White chocolate shavings
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Freeze-dried strawberry crumbs
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These cupcakes are as beautiful as they are delicious.
Storage and Make-Ahead Tips
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Room temperature: 1 day (cool environment)
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Refrigerator: up to 4 days (bring to room temp before serving)
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Freezing:
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Unfrosted cupcakes freeze well up to 2 months
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Buttercream can be frozen separately
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Common Mistakes to Avoid
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Overmixing the batter → dense cupcakes
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Using wet strawberries → soggy texture
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Frosting warm cupcakes → melted frosting
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Too much strawberry purée → runny buttercream
Follow the steps carefully and you’ll get perfect results every time.
Delicious Variations
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Strawberry Cream Cheese Frosting – replace half the butter with cream cheese
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Filled Cupcakes – add strawberry jam or vanilla cream filling
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Chocolate Strawberry Cupcakes – add cocoa powder to the batter
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Mini Cupcakes – reduce bake time to 10–12 minutes
Nutrition (Approximate per Cupcake)
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Calories: 320
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Fat: 16 g
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Carbohydrates: 42 g
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Sugar: 30 g
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Protein: 4 g
(Values vary depending on frosting amount.)
Frequently Asked Questions
Can I use frozen strawberries?
Yes, but thaw, drain, and pat dry thoroughly.
Can I make these cupcakes pink without food coloring?
Absolutely—the strawberry purée naturally tints the batter and frosting.
Do these cupcakes stay moist?
Yes! The butter, milk, and strawberries keep them soft for days.
Final Thoughts
These Strawberry Cupcakes with Pink Buttercream are the definition of a crowd-pleasing dessert. Soft, moist, fragrant with real strawberries, and topped with a luscious swirl of pink frosting, they strike the perfect balance between elegance and comfort.
Whether you’re baking for a special occasion or simply want to brighten your day, this recipe is one you’ll return to again and again. One bite, and you’ll understand why these cupcakes never last long on the table 🍓🧁
