Description
Bright, cheerful, and packed with fruity flavor, these Strawberry Cupcakes are the ultimate indulgence for anyone who loves fresh, homemade treats. Each vanilla cupcake is filled with a juicy strawberry center and topped with a rich swirl of pink strawberry buttercream — the perfect balance of sweet and tangy. This easy recipe is ideal for birthday parties, spring and summer gatherings, or anytime you’re craving a fun, quick dessert. With ingredients you likely have on hand and a wow-factor presentation, this is a fantastic option for breakfast ideas, healthy snack cravings, easy dinner dessert finales, or when you’re exploring new food ideas. One bite and you’re in strawberry heaven!
Ingredients
For the cupcakes:
1 ½ cups all-purpose flour
1 ½ tsp baking powder
¼ tsp salt
½ cup unsalted butter (softened)
1 cup granulated sugar
2 large eggs
1 ½ tsp vanilla extract
½ cup whole milk
For the strawberry filling:
1 cup finely chopped strawberries
2 tbsp sugar
1 tsp lemon juice
1 tbsp cornstarch mixed with 1 tbsp water
For the strawberry buttercream:
1 cup unsalted butter (softened)
3 cups powdered sugar
½ cup freeze-dried strawberries, finely ground
1–2 tbsp heavy cream
1 tsp vanilla extract
Garnish:
Fresh whole strawberries
Instructions
- Make the filling: Combine strawberries, sugar, and lemon juice in a saucepan. Simmer and stir. Add cornstarch slurry and cook until thick. Let cool.
- Preheat oven: Set to 350°F (175°C). Line muffin tin with cupcake liners.
- Prepare batter: Whisk flour, baking powder, and salt. Beat butter and sugar until fluffy. Add eggs and vanilla. Alternate adding dry ingredients and milk.
- Bake: Divide batter into liners, 2/3 full. Bake 18–20 minutes. Cool completely.
- Core and fill: Remove centers of cupcakes and add a spoonful of strawberry filling.
- Make frosting: Beat butter until creamy. Add powdered sugar, freeze-dried strawberries, vanilla, and cream until fluffy.
- Frost: Pipe the buttercream over each cupcake and top with a whole strawberry.