Easy Strawberry Buttercream Cupcakes are strawberry cupcakes made with a simple cake mix, then frosted with homemade buttercream infused with fresh strawberry puree. Plus a strawberry on top!
I have a new contributor to my blog. Her name is Savannah and she's my 12 year old daughter. She's really gotten interested in baking lately. Probably not surprising since I have a baking blog, right? Right! But actually, she's been inspired by a TV show called Cupcake Wars. And I'm ok with that! I love that she's getting in the kitchen and doing her own thing. Strawberry cupcakes are her very own creation and they are so incredible!
Why I love this recipe
• Strawberry cake topped with fresh strawberry buttercream and a strawberry on top.
• They're so beautiful! And very tasty too. Like a bit of summer in every bite.
The pretty pink frosting has a fresh strawberry flavor.
• Using a cake mix for the cupcakes makes this a super easy recipe.
• Perfect for a birthday party!
What you need
• Box of Strawberry Cake Mix - We used Pillsbury brand 15.25 oz size. Any brand will do though as long as it's about the same amount of cake mix.
* Heavy Whipping Cream - You can find it in the dairy section at most grocery stores. Keep in mind that it's much thicker than regular milk or even half-n-half.
• Strawberries - Fresh strawberries work best for this recipe. You will need them to make strawberry puree with a food processor or blender. But if you don't have any, you can substitute strawberry jam.
How to make Easy Strawberry Buttercream Cupcakes
- In a large bowl, prepare strawberry cake mix according to package instructions. A hand mixer works really well to beat the cake batter. Scoop cupcake batter into muffin pans.
- Bake in muffins pans with cupcake liners. We baked them for about 22 minutes at 350°F. Let cool.
- While the cupcakes are baking, start on the frosting recipe. Unsalted butter, powdered sugar, pureed fresh strawberries, cream, vanilla, and food coloring; beaten with an electric mixer on medium until creamy.
- Pipe frosting using a 1M pastry tip. Add fresh strawberry on top! (See my 12 year old daughter, Savannah above, decorating the cupcakes all by herself.)
• Use room temperature ingredients (eggs, softened butter, etc.)
• Let the cupcakes cool completely before serving.
• Don't use too much strawberry puree in the frosting or it will become too liquidy.
• If you want a little extra pink color in the frosting, add a drop or two of pink food coloring.
• Add strawberry extract to the buttercream for an extra flavor boost.
She did a fantastic job. We served them at a family get together and everyone was so impressed.
Lovely and delicious Easy Strawberry Buttercream Cupcakes made by our sweet Savannah. We have another baker in the family now. Yay!
frequently asked questions
Do I have to use a piping bag to decorate the cupcakes? Absolutely not. You can totally frost these cupcakes by spreading the buttercream on with a butter knife to give them a cozy, rustic look.
Can I use frozen strawberries? No because there will be too much liquid when they are thawed which would affect the consistency of the frosting.
Can I use a different flavor cake mix? Yes! The strawberry buttercream frosting pairs very well with vanilla or chocolate cupcakes.
How to store them? Store covered in the refrigerator for up to 3 days. Let them come to room temperature before enjoying.
Easy Strawberry Buttercream Cupcakes
For the cake:
- 1 box strawberry cake mix, prepared according to package instructions (I used Pillsbury) 16.5 oz/468g
For the frosting
- 1 cup unsalted butter, softened at room temperature 2 sticks
- 3 ½ cups powdered sugar sifted
- 3 tablespoons fresh strawberries 3 medium strawberries, pureed
- 1 tablespoon heavy cream
- 1 teaspoon vanilla extract
- Pink food coloring if desired (I used Wilton brand)
- 24 whole fresh strawberries for garnish
- Preheat the oven to 350°F. Line 2 (12-cup) muffin pans with cupcake liners. Set aside.
- Prepare cake mix according to package instructions. Fill the 24 muffin cups with batter. Bake 20 to 22 minutes or until toothpick inserted in center comes out clean. Let cool.
For the frosting:
- Beat softened butter on medium speed with an electric or stand mixer. Beat for 3 minutes until smooth and creamy. Add powdered sugar, strawberry puree, cream, vanilla extract, and food coloring (if desired) with the mixer running on low. Increase to high speed and beat for 3 minutes. Add a little more powdered sugar if frosting is too thin or a little more cream if mixture is too thick.
- Place frosting in a large plastic pastry bag fitted with a 1M pastry tip. (If you don't have the pastry bag and tip, place frosting in a large resealable plastic bag. Cut a small corner off for piping.) Pipe frosting on cooled cupcakes then top each one with a fresh strawberry.