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Bake Bakery-Style Strawberry Cupcakes in Just 35 Minutes

These bakery-style strawberry cupcakes are soft, fluffy, and bursting with fresh strawberry flavor. Ready in just 35 minutes, they're topped with creamy strawberry buttercream, making them perfect for birthdays, baby showers, spring gatherings, or whenever you're craving a fruity homemade dessert.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 33 minutes
Servings: 12 Cupcakes
Course: cupcakes
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the Strawberry Cupcakes
  • 1½ cups 190g all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup 113g unsalted butter, softened
  • ¾ cup 150g granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup 120ml whole milk
  • ½ cup 120g fresh strawberry puree
  • 2 –3 drops pink food coloring optional

For the Strawberry Buttercream

  • 1 cup 227g unsalted butter, softened
  • 3 cups 360g powdered sugar
  • ¼ cup 60g strawberry puree (reduced and cooled)
  • 1 teaspoon vanilla extract
  • 1 –2 tablespoons heavy cream if needed

Optional Garnish

  • Fresh strawberry halves
  • Freeze-dried strawberry crumbs
  • White chocolate shavings
  • Pink sprinkles

Equipment

  • 12-cup muffin pan
  • Paper cupcake liners
  • Large mixing bowl
  • Medium mixing bowl
  • Electric hand mixer or stand mixer
  • Whisk
  • Rubber spatula
  • Measuring cups and spoons
  • Ice cream scoop or cookie scoop
  • Cooling rack

Method
 

  1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
  2. In a bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In another bowl, beat the butter and sugar until light and fluffy (about 2–3 minutes).
  4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Alternate adding the dry ingredients and milk, mixing until just combined.
  6. Fold in the strawberry puree and optional food coloring until evenly mixed.
  7. Divide the batter evenly among the cupcake liners, filling each about ⅔ full.
  8. Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
  9. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
  10. For the frosting, beat the butter until creamy. Gradually mix in the powdered sugar, then add the reduced strawberry puree and vanilla. Add heavy cream if needed for a smooth consistency.
  11. Pipe or spread the frosting over the cooled cupcakes and garnish with fresh strawberries or sprinkles before serving.

Notes

  • Use fresh strawberry puree for the best natural flavor.
  • Reduce the puree slightly before adding it to the frosting to avoid making it too thin.
  • Do not overmix the batter, as this can make the cupcakes dense.
  • Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
  • Unfrosted cupcakes can be frozen for up to 3 months.