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!
For the cake:
116.5 oz/468g strawberry cake mix, prepared according to package instructions (I used Pillsbury)
For the frosting -
1cup2 sticks unsalted butter, softened at room temperature
3 1/2cupspowdered sugarsifted
3tablespoonsfresh strawberries3 medium strawberries, pureed
Pink food coloringif desired (I used Wilton brand)
24whole fresh strawberriesfor 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.