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Side view of a cake stand with strawberry cupcakes with a cupcake under it surrounded by whole strawberries and more strawberry cupcakes in the background.
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Strawberry Cupcakes with Strawberry Buttercream Frosting Recipe

These sweet and fluffy homemade Strawberry Cupcakes with Strawberry Buttercream Frosting are made from scratch with a homemade strawberry puree in both the cupcakes and buttercream frosting!
Course Dessert
Cuisine American
Keyword strawberry buttercream frosting, strawberry cupcakes, strawberry cupcakes with strawberry buttercream frosting, strawberry icing, vegan strawberry cupcakes
Prep Time 15 minutes
Cook Time 20 minutes
Time to Cool 10 minutes
Total Time 45 minutes
Servings 12
Calories 371kcal

Ingredients

Strawberry Cupcakes

  • 2-1/4 cups all-purpose flour
  • 1 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup strawberry puree (See Note below. Set aside 2 tablespoons)
  • 1/2 cup vegetable or canola oil (or avocado oil or other neutral oil)
  • 1/4 cup milk
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon strawberry extract or vanilla extract (optional)

Strawberry Buttercream Frosting

  • 2.5 cups powdered sugar
  • 1/4 cup butter
  • 2 tablespoons strawberry puree

Instructions

  • Preheat the oven to 350 degrees F. Prepare a cupcake pan by lining it with cupcake tins or spraying it with baking spray.
  • In a large mixing bowl add flour, sugar, salt, and baking soda, and whisk or mix thoroughly.  
  • Add the oil, vinegar, strawberry puree, milk, strawberry extract (if desired) and mix well. (NOTE: The batter will be thick but you can add 1 tablespoon of milk at time to get everything to blend evenly.  The end result should still be a thick batter that is mixed well but not overly smooth.)
  • Fill in each liner about ¾ of the way full.  
  • Bake for 20 minutes and check with a toothpick or knife to come out clean.
  • Remove the cupcakes and allow to cool on a cooling rack. 

Strawberry Buttercream Frosting

  • For the frosting using an electric mixer or hand mixer place the butter, sugar, and strawberry puree in the bowl of a mixer.  Mix well on a slow speed building up to a medium high speed until the frosting has a smooth and creamy consistency.
  • Using a piping bag and tip or cut the corner out of a larger zip lock bag.  Pipe frosting onto each cupcake.

Notes

  • Strawberry Puree - You can use a store-bought version of strawberry puree. However, it is easy to make strawberry puree from scratch. It consists of only one (1) ingredient, and that is strawberries. Mommy's Home Cooking has a good recipe for How To Make Strawberry Puree. For the best results, use fresh strawberries. However, frozen strawberries could be used as well. You'll need to set aside 2 tablespoons of the strawberry puree for the frosting.
  • Make The Strawberry Puree Ahead of Time. Make it easy on yourself and make the strawberry puree a day before. Refrigerate it overnight before using it in the cake batter. If you make it right before, it will require time to cool off before using it in this recipe.
  • Thin Out Batter. If the cupcake batter is a little too thick, then add in a tablespoon of milk and stir. Repeat until you have the desired consistency.
  • Piping The Frosting. Don't have a piping bag? No problem. Cut the corner out of a large plastic zip lock bag. Spoon the frosting inside the bag and squeeze the top until the frosting comes out of the corner that you cut and then pipe the frosting onto each cupcake.
  • Make The Strawberry Puree Ahead of Time. Make it easy on yourself and make the strawberry puree a day before. Refrigerate it overnight before using it in the cake batter. If you make it right before, it will require time to cool off before using it in this recipe.
  • Thin Out Batter. If the cupcake batter is a little too thick, then add in a tablespoon of milk and stir. Repeat until you have the desired consistency.
  • Piping The Frosting. Don't have a piping bag? No problem. Cut the corner out of a large plastic zip lock bag. Spoon the frosting inside the bag and squeeze the top until the frosting comes out of the corner that you cut and then pipe the frosting onto each cupcake.

Nutrition

Calories: 371kcal | Carbohydrates: 62g | Protein: 3g | Fat: 13g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 135mg | Potassium: 101mg | Fiber: 1g | Sugar: 43g | Vitamin A: 129IU | Vitamin C: 13mg | Calcium: 29mg | Iron: 1mg