Easy Strawberry Buttercream Cupcakes

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!

Prep Time 16 minutes
Cook Time 22 minutes
Total Time 38 minutes
Servings 24 cupcakes


  • For the cake:
  • 1 16.5 oz/468g strawberry cake mix, prepared according to package instructions (I used Pillsbury)
  • For the frosting -
  • 1 cup 2 sticks unsalted butter, softened at room temperature
  • 3 1/2 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


  1. Preheat the oven to 350°F. Line 2 (12-cup) muffin pans with cupcake liners. Set aside.
  2. 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.
  3. For the frosting:
  4. 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.
  5. For decorating:
  6. 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.