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Strawberry Cupcakes with Strawberry Buttercream

Prep Time25 mins
Cook Time30 mins
Total Time55 mins
Servings: 12 cupcakes



  • 4 large strawberries
  • 1 2/3 cup plus 1 tablespoon all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup 1 stick unsalted butter, melted
  • 1 large egg
  • 1/4 cup strawberry greek or plain yogurt
  • 3/4 cup milk
  • 1 teaspoon vanilla extract


  • 2-3 large strawberry
  • 3 cups powdered sugar
  • 1 cup butter
  • 1 teaspoon vanilla extract
  • 1-2 tablespoons heavy whipping cream


  • Preheat oven to 350 degrees F. Line a muffin pan with 12 muffin liners and set aside.
  • Cupcakes: Slice strawberries and place them into a food processor. Process until strawberries are a chunky puree. You should have about 1/3 cup of puree.
  • In a medium bowl, whisk together flour, baking powder, baking soda, and salt; set aside.
  • In a large bowl add sugar and melted butter, until incorporated. Stir in egg, yogurt, milk and vanilla extract until combined.
  • Add the dry ingredients slowly to the wet ingredients until no lumps remain. Fold in the strawberry puree. Note the batter will be thick.
  • Scoop about 2 heaping tablespoons into each cupcake liner, filing them about 2/3 full. Bake for 20 minutes or until a toothpick inserted in the center comes out clean.
  • Move cupcakes to a wire rack to cool completely before frosting.
  • Buttercream: Again, slice the strawberries and process them into small pieces. You will want to separate the juice from the pieces before placing them into the buttercream. Set strawberries aside.
  • In a stand mixer fitted with the whisk attachment, whisk together powdered sugar and butter. Mix on low speed until well blended.
  • Then increase the speed and whisk for 3 minutes.
  • Add in the vanilla and cream. Whisk together on medium speed for 1 minute. Then add in strawberries and mix for 30 more seconds. Making sure the buttercream is a spreadable consistency.