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Recipe Ingredients:
This Fresh Strawberry Buttercream Cupcake recipe uses real strawberries in both the cupcake batter and the frosting for an authentic berry flavour. Perfect for cupcake lovers, these cupcakes feature fresh fruit rather than artificial flavouring. Here's what you'll need:
- Unsalted butter: This creates a rich, moist texture in both the cupcakes and the frosting.
- Caster sugar: Provides sweetness while dissolving easily for a smooth texture (superfine sugar in the US).
- Eggs: Add structure and richness to the cupcakes.
- Vanilla extract: Enhances the strawberry flavour.
- Self-raising flour: This contains leavening agents for a perfect rise (or use all-purpose flour plus baking powder in the US).
- Whole milk: Adds moisture for a tender crumb.
- Fresh strawberries: The star ingredient! Used both chopped in the batter and pureed in the frosting for double strawberry impact.
- Icing sugar: Creates a smooth, sweet frosting (powdered sugar in the US).
- Salt: A small pinch enhances all the flavours and balances the sweetness in the frosting.
Optional Add-Ins
While these strawberry filling cupcakes are delicious as is, here are some variations to try:
- Strawberry jam centre: Core the cooled cupcakes and fill with strawberry jam.
- White chocolate chips: Fold 50g of white chocolate chips into the batter for a sweet contrast.
- Lemon zest: Add 1 teaspoon to the batter for a bright, citrusy note that enhances the strawberry flavour.
- Freeze-dried strawberries: Crush and add to the buttercream for a more intense colour and flavour.
- Fresh strawberry slices: Place a slice between the cupcake and frosting for an extra burst of berry.
- Cream cheese: Replace half the butter in the frosting with cream cheese for a tangy twist.
- Strawberry liqueur: Add 1 tablespoon to the batter for an adult version.
How To Make Strawberry-Filled Cupcakes?
Creating these cupcakes with a strawberry filling is easy and delivers incredible results. The process involves making a vanilla-strawberry batter, baking it to perfection, and topping it with a fresh strawberry buttercream.
Preheat the oven to 180°C (160°C fan) / 350°F. Line a 12-hole muffin tin with paper cupcake cases.
In a large bowl, cream together the butter and sugar until pale and fluffy. This usually takes about 3-4 minutes with an electric mixer and creates the foundation for light, tender cupcakes.
Add the eggs one at a time, mixing well after each addition. This prevents the mixture from curdling.
Stir in the vanilla extract.
Gently fold in the self-raising flour using a metal spoon or rubber spatula, being careful not to overmix. Once almost combined, add the milk and continue folding until you have a smooth batter.
Gently stir in the finely chopped fresh strawberries. The smaller you chop them, the more evenly they'll distribute throughout your cupcakes without sinking to the bottom.
Spoon the batter evenly between the cupcake cases, filling each about ⅔ full. Don't overfill, as they need room to rise.
Bake for 18-20 minutes, or until the cupcakes are golden on top and a skewer inserted into the centre comes out clean.
Transfer to a wire rack and let cool completely before frosting.
For the strawberry buttercream, beat the softened butter in a large bowl for 2-3 minutes until very pale and fluffy. This extended beating creates an extremely light, smooth frosting base.
Gradually add the sifted icing sugar, about a quarter at a time, beating well between each addition. This prevents lumps and creates a smooth texture. Once all the sugar is incorporated, add the strawberry puree, vanilla extract, and a pinch of salt.
Beat for another 2-3 minutes until the frosting is light, fluffy, and a beautiful pale pink colour.
Pipe or spread the buttercream onto the completely cooled cupcakes.
How To Make Ahead and Store Leftovers
Make ahead:
- Unfrosted cupcakes can be made a day in advance and stored in an airtight container at room temperature.
- The strawberry buttercream can be made up to 3 days ahead and stored in the refrigerator. Bring to room temperature and whip briefly before using.
- Fully decorated cupcakes can be made up to 24 hours ahead and stored in the refrigerator. Bring to room temperature before serving.
Storing leftover strawberry filling cupcakes:
- Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days due to the fresh fruit in both the batter and frosting.
- Allow refrigerated cupcakes to come to room temperature for about 30 minutes before serving for the best texture and flavour.
- To freeze: Wrap unfrosted cupcakes individually and freeze for up to 2 months. Thaw at room temperature before frosting.
- The buttercream can be frozen separately in an airtight container for up to 3 months. Thaw in the refrigerator overnight, then bring to room temperature and rewhip before using.
Expert Tips:
- Pat dry the chopped strawberries with paper towels to remove excess moisture before adding to the batter. This prevents the cupcakes from becoming soggy.
- Room temperature ingredients create the smoothest batter and fluffiest cupcakes. Take butter and eggs out of the refrigerator at least 30 minutes before baking.
- Don't overmix the batter after adding flour, as this can develop too much gluten and make the cupcakes tough.
- For the strawberry puree, use the sweetest, ripest strawberries you can find. If your berries aren't very sweet, add a teaspoon of sugar to the puree.
- Strain the puree through a fine mesh sieve to remove seeds if you prefer a super-smooth frosting.
- If the buttercream is too thin after adding the puree, add more icing sugar. If it's too thick, add a tiny splash of milk or more puree.
- For the most vibrant pink color, use very ripe, deeply red strawberries.
- Chill the cupcakes for 15-20 minutes before serving in warm weather to prevent the frosting from melting.
- For true strawberry filled cupcakes, use an apple corer to remove the center of each cooled cupcake and fill with strawberry jam or more fresh strawberry pieces before frosting.
Serving Suggestions:
- Serve these strawberry-filled cupcakes at room temperature for the best flavour and texture.
- Create a stunning display by arranging it on a tiered cake stand with fresh whole strawberries as decoration.
- Pair with a glass of champagne or prosecco for an elegant dessert option.
- Serve as part of a strawberry-themed dessert table alongside strawberry shortcake, chocolate-dipped strawberries, and strawberry lemonade.
- For a special occasion, add edible silver or gold leaf to the tops for an elegant touch.
- These cupcakes with strawberry filling make the perfect dessert for spring and summer gatherings, baby showers, or Valentine's Day celebrations.
- For a complete strawberry experience, serve it with a side of macerated strawberries or strawberry ice cream.
If you make these Fresh Strawberry Buttercream Cupcakes, I would greatly appreciate it if you could take a minute to leave a rating and a comment below. These delicious strawberry-filled cupcakes are sure to become a new favourite!
📖 Recipe
Fresh Strawberry Buttercream Cupcakes
Ingredients
For the Cupcakes:
- 125 g unsalted butter softened (½ cup + 1 tbsp)
- 125 g caster sugar ½ cup + 2 tbsp
- 2 large eggs
- 1 teaspoon vanilla extract
- 125 g self-raising flour 1 cup, spooned and leveled
- 2 tablespoon whole milk
- 75 g fresh strawberries finely chopped (½ cup)
For the Strawberry Buttercream:
- 150 g unsalted butter softened (⅔ cup)
- 300 g icing sugar sifted (2½ cups)
- 3 tablespoon strawberry puree blend fresh strawberries
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat your oven to 180°C (160°C fan) / 350°F. Line a muffin tin with 12 cupcake cases.
- In a large bowl, cream the butter and sugar until pale and fluffy, about 3-4 minutes with an electric mixer.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gently fold in the self-raising flour using a metal spoon or rubber spatula. Once almost combined, add the milk and continue folding until you have a smooth batter.
- Gently stir in the finely chopped fresh strawberries, distributing them evenly throughout the batter.
- Spoon the batter evenly between the cupcake cases, filling each about ⅔ full.
- Bake for 18-20 minutes, or until the cupcakes are golden on top and a skewer inserted into the center comes out clean. Transfer to a wire rack and let cool completely before frosting.
- For the strawberry buttercream, beat the softened butter in a large bowl for 2-3 minutes until very pale and fluffy.
- Gradually add the sifted icing sugar, about a quarter at a time, beating well between each addition until smooth and creamy.
- Add the strawberry puree, vanilla extract, and a pinch of salt. Beat for another 2-3 minutes until the frosting is light, fluffy, and a beautiful pale pink color.
- Pipe or spread the buttercream onto the completely cooled cupcakes. For an extra special touch, garnish with a small slice of fresh strawberry.
Notes
- Pat dry the chopped strawberries with paper towels to remove excess moisture before adding them to the batter.
- Use room temperature ingredients for the smoothest batter and fluffiest cupcakes.
- For the strawberry puree, use the sweetest, ripest strawberries you can find.
- If your buttercream is too thin after adding the puree, add more icing sugar. If it's too thick, add a tiny splash of milk.
- For true strawberry-filled cupcakes, use an apple corer to remove the centre of each cooled cupcake and fill with strawberry jam before frosting.
- Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days.
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