Strawberry Cupcakes with Strawberry Buttercream

Strawberry Cupcakes with Strawberry Buttercream

19 reviews, 4.4 star(s). 79% would make again

Ready in 1 hour

These cupcakes are from Martha Stewart.


2 3/4 cups all-purpose flour
1/2 cup cake flour
1 tablespoon baking powder
1 teaspoon salt
2 sticks unsalted butter; at room temperature
2 1/4 cups sugar
3 Eggs
1 egg white
1 cup milk
1 1/2 teaspoon vanilla extract
2 cups strawberries; finely chopped
Strawberry Buttercream
4 egg whites
1 3/4 cups sugar
3 sticks unsalted butter; at room temperature
1 1/2 cups strawberries; pureed
strawberries; for garnish

Original recipe makes 24 Servings




Preheat oven to 180°C (350°F). Line standard muffin tins with paper liners. Whisk dry ingredients in a large bowl. Cream butter and sugar with a mixer until light and fluffy. Add eggs, 1 at a time, beating after each addition.

Reduce speed to low. Mix any remaining wet ingredients in a bowl if needed. Add dry ingredients to butter mixture in 3 additions, alternating with wet ingredients and ending with dry. Scrape sides of bowl. Divide batter among muffin cups, filling each 2/3 full.

Bake cupcakes until testers inserted into centers come out clean, about 20 minutes. Let cool in tins on wire racks.

Strawberry buttercream:

Place whites and sugar in a heatproof mixer bowl set over a pot of simmering water. Whisk until sugar dissolves and mixture registers 160 degrees on a candy thermometer.

Remove from heat, and attach bowl to a mixer. Whisk on medium speed for 5 minutes. Increase speed to medium-high, and whisk until stiff, glossy peaks form, about 6 minutes. Reduce speed to medium, and add butter, 1 piece at a time, whisking well after each addition.

Switch to a paddle attachment. With mixer on low, add strawberry puree, and beat until smooth, 3 to 5 minutes. Use immediately, or cover, and refrigerate for up to 3 days. (Bring to room temperature, and beat on low speed until smooth before using.)


You can add a bit of pink food coloring to the buttercream mixture to give it some more color.

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Angel food cupcake with raspberry meringue frosting.

Angel food cupcake with raspberry meringue frosting.



Calories Per Serving: 300 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Comment or review

It does taste more like a muffin but are very good. The frosting recipe was tricky to figure out and did not turn out and I was a bit disappointed.
rmsbaker29 2y ago

I think it tastes too much like a muffin. It was ok but not better than other strawberry cupcakes i have had. The frosting was good but i rather have store bought. I will only make this again if asked to.
mpercoco 2y ago

jarelle 2y ago

erika95 3y ago

The frosting was fine until I added the strawberry puree. It then became a soggy mess that wasn't fixable. Super disappointing. It still tasted good though.
Lachupacabra85 3y ago

VERY yummy! A hit with everyone!
Lilevil 3y ago

Yummy yummy, was very awkward making but that was because I only now see the option to change the metric amounts! Changing to cups to figure out took a while to adapt to but despite my awkwardness they turned out perfect! Doubled quantity and got 4 and a half dozen! Will be sure to make again, next time using familiar metrics! ;)
Mimikins89 4y ago

Made just the icing from this recipe and substituted raspberries for the strawberries. It worked out well. Please note that the icing is more of a meringue than buttercream and is a tad tricky :)
angrose 4y ago

These are AMAZING!!! Martha is a wonderful woman.
Cstone09 4y ago

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