Light and fluffy Fresh Strawberry Cupcakes with Buttercream Frosting are perfect for any day of the year. A vanilla sponge cupcake filled with fresh strawberries and topped with light buttercream frosting. What’s not to like!
Fact. I am not a decorator. If you’ve followed my blog for any time now, you know I don’t decorate. I just can’t. Not in my DNA. But I so love all the pretty things that I will never have the patience or skill set to recreate.
I Am Baker and Sally’s Baking Addiction are just two to name that I’m kind of addicted to. These amazingly talented women have so many beautiful treats and share all their tips and tricks along the way. Check them out!
In the meantime, I’ll continue to share my baked goods with basic decorating skills! But i promise they are tasty and great for any little celebrations you might be having.
And for us, here in southern Spain, it’s strawberry season! Which means I always have strawberries in the house ready to eat or bake with. And this recipe is my regular Vanilla Cupcake Recipe with the addition of strawberries. They are delish!
Get all the Ingredients to Make The Fresh Strawberry Cupcakes with Buttercream Frosting
Yes, I’m a broken record. But get all your things ready for the cupcakes. It will save headaches along the way. Promise. And remember, read the entire recipe before starting, it helps so much!
The full recipe is always located at the end of the post in the recipe card.
Let’s Make Some Cupcakes
Start by whisking the butter and then adding the sugar just like you see here. Remember, room temperature butter always for cupcakes, cakes and muffins. Unless, otherwise stated.
Beat the butter and sugar on high speed until light and fluffy, this will probably take about 3 minutes or so. Then add the eggs, one at a time, mixing well after each addition. Then just whisk in the vanilla.
NOTE, the batter will probably look like it has curdled a bit at this stage. Don’t worry! This is normal and exactly how it is going to look.
Next up, we’re going to add the flour and milk in THREE additions. Yes, half the flour first, then milk and then remaining flour. Don’t over mix this stage, just mix long enough until it’s incorporated.
BAKING TIP: When making cakes and cupcakes, the flour is generally added in two additions to help the flour get coated in the fat evenly. Which in the end, results in a lighter cake.
It’s a really great idea to lightly coat fruit and berries in flour before adding them to the batter. Why? Because it will help prevent them from sinking to the bottom of the cupcakes. And we don’t want that right?
Gently fold the strawberries into the batter until just combined.
- Evenly fill the cupcake tins. I used paper liners here, but you can grease the pan if you like. Remember to grease it well so they don’t stick!
- I used a large size muffin tin and get a dozen for this recipe.
- Make sure your oven is preheated to 350 degrees F/180 degrees c. And bake the cupcakes between 15 – 18 minutes. You can check doneness with a toothpick. When inserted you are looking for a few crumbs.
- Place the cupcakes on a wire rack to cook in the tins for about 10 minutes. Then remove and leave to cool completely.
BAKING TIP: All ovens are created differently. Get to know your oven when making new recipes. Adjust baking times according to your oven and keep notes for the future.
Making the Buttercream Frosting
Buttercream frosting is so easy and so versatile. It’s the frosting that I grew up with. But we called it Icing not frosting. What do you call it?
- You just cream together butter with powdered sugar until it’s light and fluffy. You add a little vanilla extract and a small amount of milk to make it smoother.
- I put the frosting in a piping bag and piped the frosting bag. You use your creative touch here! Go for it and make them as pretty as you can!
- And add the sprinkles as soon as you put the frosting on. They will stick better this way.
BAKING TIP: Always sift powdered sugar before using. This will prevent any lumps from forming and end in a much smoother frosting in the end.
Fresh Strawberry Cupcakes Ready To Enjoy
We’re ready for a party! Or maybe just a quiet cup of coffee and a cupcake in your kitchen…haha! More like my story. The life of an introvert!
But seriously, these cupcakes are great. They really are light and fluffy and filled with fresh strawberries. Which kind of makes them like muffins.. And isn’t a muffin just a cupcake without frosting anyway?
Why Not Make Them for Valentine’s Day
I think these would be great for Valentine’s Day! They are perfectly pretty in pink and loaded with fresh strawberries. Come on, that screams Valentine’s Day, right?
And if you are celebrating Valentine’s Day at home this year, look around the blog for some Dinner inspiration and you might just find that perfect Dinner For Two!
How Do I store These and How Long will They keep for
Honestly, these are best the day they are baked. Sorry! But, because of the strawberries there is extra moistness so they will keep for up to two days.
They are best stored in an airtight container or a cake tin on the counter. If you have a really warm kitchen, store them in a container in the fridge. If storing in the fridge, take them out about a half an hour before serving. They are best eaten at room temperature.
Why Not Check Out Some More Strawberry Recipes
- Apple & Strawberry Crumble
- Strawberry & Cream Swiss Roll Cake
- Strawberry Hand Pies
- Chocolate Cream Cheese Squares with Strawberry Compote
- Strawberry Snacking Cake
- Classic Victoria Sponge Cake
Well my dear friends that just about sums up my tribute to Valentine’s Day 2021. I was hoping to get a few recipes out for the special day, but one will have to make do!
Enjoy the cupcakes, even if just for the pictures. If you get a chance to make them, let me know what you think!
Have a great Monday and I’ll see you all real soon. Happy baking.
Get the Recipe!
Fresh Strawberry Cupcakes with Buttercream Frosting
For The Cupcakes:
- 1/2 Cup butter at room temperature
- 2/3 Cup granulated white sugar
- 3 eggs at room temperature
- 1 Teaspoon vanilla
- 1 1/2 cups plain flour
- 2 Teaspoon baking powder
- Pinch salt
- 1/4 Cup whole milk
- 1 Cup strawberries stems removed and cut into small pieces
- 1 tbsp plain flour
For The Buttercream Frosting:
- 2 Cups Icing sugar
- 1/2 Cup butter at room temperature
- 1 Teaspoon vanilla
- 1 Tablespoon cream
- Food colouring if using
Make the Cupcakes:
- Preheat oven to 350 degrees. Line or grease 12 muffins tins. Set aside.
- In the bowl of your electric mixer, beat butter and sugar until light and fluffy, 3-5 minutes. Beat in eggs, one at a time and then vanilla.
- In a small bowl, combine the flour, baking powder and salt.
- Add about 1/2 of the flour to the batter and stir to incorporate. Then add the milk and stir in and then finally the remaining flour.
- Coat the strawberries in 1 tbsp of flour. Then fold the strawberries into the batter.
- Even fill the cupcake tins.
- Bake for 15-18 minutes or until a toothpick comes out clean.
- Remove from oven and leave to cool on a wire rack to cool for 10 minutes. Remove from tin and leave to cool completely.
Make the Frosting:
- Make the frosting in the bowl of your electric mixer. Add the butter and beat until smooth. Whisk in the vanilla and then slowly start sifting in the icing sugar and whisking until you have reached the desired consistency. Add the milk and whisk. Last add the food colouring and whisk.
- You can pipe the frosting on the cupcakes or spread it on with a butter knife. Decorate how you like.
- Best served the day they are made but will keep up to two days in an airtight container.