Made with all-natural ingredients, these Strawberry Cupcakes with strawberry white chocolate buttercream are sure to brighten up your day!
These Strawberry Cupcakes with strawberry white chocolate buttercream are a soft, sweet treat bursting with fresh berry flavor in every bite. The cupcakes are light and tender, infused with real strawberries for a naturally fruity taste and delicate pink hue. Topped with a silky buttercream made from melted white chocolate and strawberry puree, the frosting is creamy, smooth, and perfectly balanced between sweet and bright.
For more tasty strawberry confections, try No-Bake Strawberry Topped Cheesecake, Strawberry Peach Skillet Cake, and Classic Strawberry Shortcake.
Table of Contents
Recipe Ingredients
Freeze-Dried Strawberries – Add intense, natural strawberry flavor without extra moisture, giving the cupcakes a beautiful, bright pink color.
Full-Fat Sour Cream – Keeps the cupcakes soft and tender while adding a subtle tang.
White Chocolate – Adds a creamy richness to the frosting.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Full-Fat Sour Cream – If you’re out of sour cream, Greek yogurt or buttermilk works great to keep that same tangy flavor and moist texture. For a dairy-free option, try a non-dairy yogurt.
Whole Milk – For a dairy-free option, you can easily substitute whole milk with almond milk, oat milk, or any other non-dairy milk. These alternatives work perfectly to keep the cupcakes moist and tender. Plus, they’re great for anyone with dietary restrictions or if you just want a lighter option!
How to Make Strawberry Cupcakes
Step 1: Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a standard-size cupcake pan with liners, and set aside.
Step 2: In the bowl of a stand mixer (or a large mixing bowl with a hand mixer), beat the butter and sugar until light and fluffy, about 2-3 minutes. Add the egg whites one at a time, mixing after each addition. Add the vanilla extract, and mix to combine.
Step 3: In a medium mixing bowl, whisk together the cake flour, powdered strawberries, baking powder, baking soda, and salt. With the mixer on low speed, gradually alternate adding the dry ingredients with the sour cream and milk. After all the ingredients are added, beat on medium for 15 seconds. Gently fold in diced strawberries.
Step 4: Using a large cookie scoop (#20 or 3.5 tablespoons), fill each liner with the cupcake batter. Place in the oven and bake for 18-22 minutes or until the centers are set. Use a toothpick or cake tester to ensure they are done. Remove from the oven and allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Step 5: Meanwhile, to make the frosting, in the bowl of a stand mixer fitted with the whisk attachment (or a large mixing bowl using a hand mixer and the whisk attachment), beat the butter until smooth and creamy, about 1 minute. Add the powdered strawberries and turn the mixer to low speed. Gradually add the powdered sugar along with the strawberry puree, white chocolate, whole milk, vanilla extract, and salt. Increase the speed to high and beat for 3 minutes until fluffy. Chill in the refrigerator for 15 minutes before using.
Step 6: Using a pastry bag fitted with a large piping tip, pipe the frosting onto the cooled cupcakes. Top with a fresh strawberry, if desired.
For the Strawberry Puree
Step 1: Use ⅓ cup of chopped strawberries and blend in a blender on high until smooth. If you want to remove the seeds, pour through a fine mesh sieve.
Step 2: Cook and reduce the strawberry puree by placing it in a small saucepan over medium-high heat and bringing it to a simmer while stirring.
Step 3: Once at a simmer, reduce the heat to low and stir frequently until the desired thickness is reached, up to 20 minutes. Stir frequently to prevent sticking.
Step 4: Let the puree cool. Use it in this recipe, and for any remainder, refrigerate for up to 2 days or freeze for up to 6 months.
Expert Tips
Avoid Sinking Strawberries – To prevent diced strawberries from sinking to the bottom of your cupcakes, toss them lightly in a bit of flour before folding them into the batter. This helps them stay evenly distributed.
Check for Doneness Early – Ovens vary, so start checking your cupcakes at the 18-minute mark. Insert a toothpick—if it comes out clean or with a few crumbs, they’re ready to come out.
FAQs
If you’re short on time or just want something simpler, cream cheese frosting is a great choice. For a lighter option, vanilla bean buttercream is another fantastic alternative. It’s super easy to make and adds a delicate hint of vanilla.
You can substitute strawberry puree with strawberry jam or preserves. If you’d like the frosting to have a pink color, just add a few drops of pink food coloring!
Storage Info
To STORE Strawberry Cupcakes, keep them at room temperature in an airtight container for up to 2 days. Avoid refrigerating them, as the cold air can dry them out. If necessary, let them come to room temperature before serving.
To FREEZE unfrosted cupcakes, let them cool completely, wrap them tightly in plastic wrap, and place them in airtight bags. They’ll last 3-4 months. When ready to serve, defrost at room temperature, unwrap, and frost before enjoying.
More Cupcake Recipes to Try
Strawberry Cupcakes Recipe
Ingredients
- 1/2 c. unsalted butter - room temperature
- 1 c. granulated sugar
- 3 egg whites
- 2 tsp. vanilla extract
- 1 3/4 c. cake flour
- 2/3 c. sliced freeze-dried strawberries - pureed into powder
- 3/4 tsp. baking powder
- 1/4 tsp. baking soda
- 1/2 tsp. kosher sea salt
- 2/3 c. full-fat sour cream - or whole milk Greek yogurt
- 1/2 c. whole milk
- 2/3 c. diced strawberries - about 1/8-inch in size
For the Frosting
- 1 c. unsalted butter - room temperature
- 1 c. freeze-dried strawberries - pureed into powder
- 3 1/2 c. powdered sugar
- 3 tbsp. cooked strawberry puree* - See Recipe Instructions
- 2 oz. white chocolate - melted and at room temperature
- 1/4 cup whole milk - at room temperature
- 1/2 tsp. vanilla extract
- 1/8 tsp. kosher sea salt
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a standard-size cupcake pan with liners, and set aside.
- In the bowl of a stand mixer (or a large mixing bowl with a hand mixer), beat the butter and sugar until light and fluffy, about 2-3 minutes. Add the egg whites one at a time, mixing after each addition. Add the vanilla extract, and mix to combine.
- In a medium mixing bowl, whisk together the cake flour, powdered strawberries, baking powder, baking soda, and salt. With the mixer on low speed, gradually alternate adding the dry ingredients with the sour cream and milk. After all the ingredients are added, beat on medium for 15 seconds. Gently fold in diced strawberries.
- Using a large cookie scoop (#20 or 3.5 tablespoons), fill each liner with the cupcake batter. Place in the oven and bake for 18-22 minutes or until the centers are set. Use a toothpick or cake tester to ensure they are done. Remove from the oven and allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- Meanwhile, to make the frosting, in the bowl of a stand mixer fitted with the whisk attachment (or a large mixing bowl using a hand mixer and the whisk attachment), beat the butter until smooth and creamy, about 1 minute. Add the powdered strawberries and turn the mixer to low speed. Gradually add the powdered sugar along with the strawberry puree, white chocolate, whole milk, vanilla extract, and salt. Increase the speed to high and beat for 3 minutes until fluffy. Chill in the refrigerator for 15 minutes before using.
- Using a pastry bag fitted with a large piping tip, pipe the frosting onto the cooled cupcakes. Top with a fresh strawberry, if desired.
For the Puree
- Use ⅓ cup of chopped strawberries and blend in a blender on high until smooth. If you want to remove the seeds, pour through a fine mesh sieve.
- Cook and reduce the strawberry puree by placing it in a small saucepan over medium-high heat and bringing it to a simmer while stirring.
- Once at a simmer, reduce the heat to low and stir frequently until the desired thickness is reached, up to 20 minutes. Stir frequently to prevent sticking.
- Let the puree cool. Use it in this recipe, and for any remainder, refrigerate for up to 2 days or freeze for up to 6 months.
Hey, these look beautifil. Looking forward to triy it for myself! Which piping tip did you use? Is this one from Wilton?
Thanks! 🙂
These were seriously delicious. Followed the recipe almost exactly (I was too lazy to make the puree, used strawberry jam, instead) and would not change a thing. They were a huge hit!!! Wish I could post a photo because they were beautiful, too. Thank you for this recipe!!!
These came out sooo delicious! I didn’t make the exact same icing, but because the cupcake portion turned out really well, I want to make another batch and try the original icing recipe here. I’m so happy the way the cake turned out. Thank you so much for sharing this recipe.
Vanilla bean paste?? Didn’t see that in the ingredients…
Good catch, I meant to write vanilla extract- although paste would be wonderful too! ?
hey girl- these cupcakes look so yummy!