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Strawberry Buttercream Cupcakes

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  • 2 ¾ cups all-purpose flour
  • ½ cup cake flour (not self-rising)
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 2 sticks butter (unsalted)
  • 2 ¼ cups sugar
  • 3 large eggs
  • 1 large egg white
  • 1 large cup milk
  • 1 ½ teaspoon vanilla extract
  • 1 teaspoon strawberry extract
  • 2 cups finely cut strawberries
  • strawberry ice cream topping
  • 2 sticks unsalted butter
  • 5 ½ cups powdered sugar
  • 1 tbsp. milk
  • 1 teaspoon vanilla extract
  • 2 teaspoons strawberry extract
  • garnish with chopped strawberries


  1. Preheat oven to 350 Degrees and line your cupcake pan with the cupcake liners of your choice.
  2. In a large bowl, whisk together all dry ingredients and set aside.
  3. Cream butter and sugar until fluffy. Afterwards, add each egg one at a time and then the egg white. Make sure you beat each one into the batter before adding the next one.
  4. Add the remaining wet ingredients and once all wet ingredients are incorporated, slowly add the dry ingredients into the batter (add strawberries last).
  5. Fill your cupcake liners 2/3 of the way and bake for 15-20 minutes.
  6. Allow your cupcakes to completely cool before applying the icing.
  7. For Icing: Beat the butter until creamy and add the powdered sugar a cup at a time. Add the milk and extracts. Take a spoonful of the strawberry ice cream topping and spoon on top of the cupcakes and then pipe the icing on top.