Light and fluffy Fresh Strawberry Cupcakes with Buttercream Frosting are perfect any time of year. A vanilla sponge filled with fresh strawberries and topped with a delicate buttercream—what’s not to love?
Full disclosure: I am not a cake decorator. If you follow this blog you’ll know I prefer simple finishes over intricate piping. That said, I admire the beautiful work of talented bakers and I still love to share baked treats, even when the decoration is basic. These strawberry cupcakes are proof that flavor and texture matter most.
In southern Spain we’re in strawberry season, so I always have berries on hand to eat or bake with. This is my regular vanilla cupcake recipe with fresh strawberries folded into the batter and a simple buttercream on top. The result is light, moist cupcakes with a pleasant burst of fresh fruit in every bite.
Get Your Ingredients Ready
Gather all ingredients before you start. Having everything measured and within reach saves time and prevents mistakes. Read the entire recipe through once before beginning to ensure a smooth process.
The full recipe and measurements are included in the recipe card at the end of the post.
How to Make the Cupcakes
Start by creaming the butter and sugar together until light and fluffy. Use room temperature butter for best results—this helps create a smooth, aerated batter. Beat on high speed for about 3 minutes, then add the eggs one at a time, mixing well after each addition. Finish by stirring in the vanilla.
At this point the batter may look slightly curdled—don’t worry, this is normal. Next, add the dry ingredients and milk in three parts: half the flour mixture, then the milk, then the remaining flour. This method helps keep the cake light by ensuring the flour is evenly coated with fat.
Tip: Adding flour in stages helps produce a tender, airy crumb.
Coat the chopped strawberries lightly with a tablespoon of flour before folding them into the batter. This helps prevent the fruit from sinking to the bottom during baking. Gently fold the berries until evenly distributed.
- Divide the batter evenly among 12 muffin cups. Use paper liners or a well-greased tin.
- I used a large muffin tin and this yields 12 cupcakes.
- Bake in a preheated 350°F (180°C) oven for 15–18 minutes, until a toothpick comes out with a few crumbs attached.
- Let the cupcakes rest in the tin on a wire rack for about 10 minutes, then remove them to cool completely before frosting.
Baking tip: All ovens differ. Check doneness a little early the first time you make a new recipe and adjust baking time as needed.
Making the Buttercream Frosting
Buttercream is simple and versatile. Start by creaming room-temperature butter until smooth, then add vanilla. Gradually sift in the icing sugar while mixing until you reach the desired consistency. Add a little cream or milk to loosen the frosting if needed, and a few drops of food coloring if you want a pink hue.
- Sift icing sugar before adding to prevent lumps and ensure a silky texture.
- Pipe the frosting with a bag or spread it with a knife—either works. Add sprinkles immediately so they adhere.
Fresh Strawberry Cupcakes Ready to Enjoy
These cupcakes are perfect for a celebration or just a quiet coffee break. They stay light and fluffy, and the fresh strawberries brighten the flavor. If you prefer them unfrosted, they’re essentially a fruity muffin—delicious either way.
Great for Valentine’s Day
These pink, strawberry-filled cupcakes make a lovely treat for Valentine’s Day or any romantic occasion. They’re simple to make and look charming with a soft pink buttercream and a scattering of sprinkles.
Storage and Shelf Life
These cupcakes are best the day they’re made. Because fresh strawberries add moisture, they will keep for up to two days. Store them in an airtight container at room temperature. If your kitchen is very warm, refrigerate them and bring to room temperature about 30 minutes before serving for best flavor and texture.
More Strawberry Recipe Ideas
- 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
I hope you enjoy these cupcakes, whether you bake them or just enjoy the pictures. If you make them, I’d love to hear how they turn out. Happy baking!
Get the Recipe
Fresh Strawberry Cupcakes with Buttercream Frosting
Light and fluffy cupcakes filled with fresh strawberries and topped with a smooth buttercream. Perfect for brunch, dessert, or a snack.
Ingredients
For the Cupcakes:
- 1/2 cup butter, at room temperature
- 2/3 cup granulated sugar
- 3 eggs, at room temperature
- 1 teaspoon vanilla
- 1 1/2 cups plain flour
- 2 teaspoons baking powder
- Pinch of salt
- 1/4 cup whole milk
- 1 cup strawberries, stems removed and cut into small pieces
- 1 tbsp plain flour (to coat strawberries)
For the Buttercream Frosting:
- 2 cups icing sugar
- 1/2 cup butter, at room temperature
- 1 teaspoon vanilla
- 1 tablespoon cream or milk
- Food colouring, optional
Decorating:
- Sprinkles, optional
Instructions
Make the Cupcakes:
- Preheat the oven to 350°F (180°C). Line or grease 12 muffin tins and set aside.
- In an electric mixer bowl, beat butter and sugar until light and fluffy, about 3–5 minutes. Beat in eggs, one at a time, then add vanilla.
- In a small bowl, whisk together flour, baking powder, and salt.
- Add about half the flour mixture to the batter and stir to combine. Add the milk and stir, then fold in the remaining flour.
- Coat the chopped strawberries in 1 tablespoon of flour, then fold them gently into the batter.
- Divide the batter evenly among the prepared tins.
- Bake for 15–18 minutes, or until a toothpick inserted into the center comes out with a few crumbs attached.
- Remove from the oven and cool in the tin on a wire rack for 10 minutes. Transfer to the rack and cool completely before frosting.
Make the Frosting:
- In a mixer bowl, beat the butter until smooth. Add vanilla.
- Gradually sift in the icing sugar while mixing until you reach the desired consistency. Add cream or milk to loosen the frosting as needed. Add food colouring if using.
- Pipe or spread the frosting onto cooled cupcakes and decorate with sprinkles if desired.
- Best served the day they are made, but they will keep up to two days in an airtight container.
Note: Appliances vary; prep and cook times are estimates.