Double Strawberry Cupcakes

Sweet strawberry cupcakes with swirls of strawberry American buttercream and strawberry puree are a gorgeous dessert for any occasion. Garnish with fresh California strawberries.

Double Strawberry Cupcakes

Double Strawberry Cupcakes

Prep Time: 1 hour 5 minutes
Cook Time: 1 hour 15 minutes
Total Time: 2 hours 20 minutes
Yield: 24
Calories: 524kcal

You can add this recipe to a collection to create a shopping list!

Print Recipe Add to Collection


STRAWBERRY PUREE (for the buttercream, cake and piping):

  • 1 lb California strawberries
  • ½ cup sugar


  • 3 cups sifted cake flour
  • 3 tsp baking powder
  • ½ tsp salt
  • 2 sticks butter room temperature
  • 2 cups sugar
  • 4 eggs room temperature
  • 1 cup buttermilk room temperature
  • 3 tsp vanilla extract
  • ½ cup strawberry puree


  • 1 lb unsalted butter room temperature
  • 7 cups powdered sugar
  • 3-4 Tbsp heavy cream or milk
  • ½ cup strawberry puree plus more for the piping bag
  • 2 tsp vanilla extract


  • California strawberries


STRAWBERRY PUREE (for the buttercream, cupcakes and piping):

  • Place all puree ingredients in a medium sauce pan over medium-high heat.
  • Mash strawberries as they begin to soften.
  • Bring to a boil and then bring down to a simmer.
  • Simmer until reduced by less than half, stirring often, about 45 min.
  • Make sure you watch the puree and stir so it does not burn.
  • Let cool completely.


  • Preheat oven to 350°F.
  • Line muffin tin (24) with liners.
  • In large bowl, add in the flour, baking powder, and salt; mix to combine.
  • In a separate bowl, cream the butter.
  • Add the sugar to the butter; mix until light and fluffy.
  • Add in one egg at a time; mix completely.
  • Add in the flour mixture and buttermilk, alternating each.
  • Add in the vanilla and puree. Mix completely to combine.
  • Pour batter into muffin cups.
  • Bake 25-30 minutes, or until toothpick inserted comes out clean.
  • Remove from oven, let cool completely.


  • Cream butter until pale yellow.
  • With mixer on low, add the powdered sugar one spoonful at a time alternating with the heavy cream/milk as needed.
  • Add in the vanilla and strawberry puree; mix well to combine.


  • Take cooled cupcakes out of muffin tin.
  • Streak piping bag in three sections with strawberry puree (not too much or it will be too runny, just enough to make a streak in the frosting when you pipe).
  • Pipe each cupcake with buttercream and decorate with a California strawberry.
  • Store in a cool, dry place.


Serving: 1  cupcake | Calories: 524kcal | Carbohydrates: 74g | Protein: 3g | Fat: 25g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 137mg | Fiber: 1g | Sugar: 59g

Your email address will not be published. Required fields are marked *

Recipe Rating