The first time I made these Chocolate Strawberry Cupcakes I nearly ate three in a row before anyone else arrived.
They balance deep cocoa with bright strawberry in a way that feels indulgent but fresh.
They’re simple enough for a weeknight bake and special enough for parties, and the buttercream—pale pink and intensely strawberry—pulls everything together.
Why You’ll Love This Recipe
- Classic flavor pairing: rich chocolate and bright strawberries.
- Fast and forgiving: mixes in one bowl and bakes in 20 minutes.
- Versatile finish: pipe a pretty swirl or spread the frosting for a rustic look.
- Crowd-pleaser: both adults and kids ask for seconds.
The crumb is tender and slightly fudgy because of the melted butter and cocoa; it isn’t cake-box dry, nor overly dense. The strawberry puree in the batter keeps the crumb moist and gives the cupcakes a subtle fruit brightness that pairs beautifully with a creamy, strawberry-forward buttercream. When you bite in you’ll get a cocoa note first, then a soft berry lift on the finish.
"Five stars — these cupcakes disappeared at my book club. Moist, chocolatey, and the strawberry buttercream tasted homemade in the best possible way." — Emily R., reader
Key Ingredients
Unsweetened cocoa powder
Cocoa powder is the backbone of the chocolate flavor here. Use natural unsweetened cocoa for that classic tang and deep color; brands like Valrhona or Ghirardelli give a reliably rich, not bitter, flavor.
Fresh strawberry puree
Fresh strawberries give a bright, fresh fruit flavor you can’t get from extracts. Puree and strain if you prefer a smoother buttercream; choose ripe, fragrant berries in season for the best aroma and color.
Unsalted butter
Butter appears twice in this recipe: melted in the cake for tenderness, and softened in the frosting for structure and silkiness. Use good quality unsalted butter for predictable salt levels — plug in a slightly salted stick only if you reduce other salt sources.
Buttermilk
Buttermilk adds gentle acidity that reacts with the baking soda to give lift and a tender crumb. If you don’t have cultured buttermilk, make a substitute by adding 1/2 tablespoon lemon juice or vinegar to 1/2 cup milk and resting for 5 minutes.
Full ingredients list:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 1/2 cup fresh strawberries, pureed
- 1 cup unsalted butter, softened (for frosting)
- 4 cups powdered sugar
- 1/4 cup strawberry puree (for frosting)
- 1 tsp vanilla extract
- Fresh strawberries for garnish
Step-by-Step Instructions
Step 1: Preheat and prepare
Preheat your oven to 350°F (175°C).
Line a 12-cup cupcake tray with paper liners or silicone cups.
Pro Tip: Use an oven thermometer to confirm true temperature; small ovens can run hot by 10–25°F.
Step 2: Combine dry ingredients
In a mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until evenly distributed.
This step ensures no lumps of cocoa or clumps of baking powder remain.
Pro Tip: Sift the cocoa if it’s lumpy and give the dry mix a few good stirs so the leavening is evenly spread — you’ll get consistent rise.
Step 3: Mix the wet ingredients
In another bowl, whisk together the melted butter, eggs, vanilla extract, buttermilk, and the 1/2 cup strawberry puree until smooth.
Make sure the melted butter has cooled slightly so it doesn’t cook the eggs.
Pro Tip: The wet mixture should look glossy and slightly loose; if eggs scramble from hot butter the texture will be affected.
Step 4: Combine wet and dry
Gradually add the wet ingredients into the dry ingredients, folding gently until just combined.
Avoid overmixing; stop when you no longer see streaks of flour.
Pro Tip: A few small streaks of flour are fine — overmixing develops gluten and makes cupcakes chewy instead of tender.
Step 5: Fill and bake
Divide the batter among the liners, filling each about two-thirds full.
Bake for 18–20 minutes or until a toothpick inserted in the center comes out with a few moist crumbs but not wet batter.
Pro Tip: Rotate the pan halfway through baking for even color. You’ll know they’re ready when the tops spring back lightly when touched.
Step 6: Cool completely
Remove cupcakes from the pan and let cool on a wire rack until completely at room temperature.
Cool fully before frosting to prevent melted buttercream.
Pro Tip: If in a hurry, chill cupcakes briefly in the fridge for 10–15 minutes to firm the crumb before frosting, but avoid warming them after chilling.
Step 7: Make the strawberry buttercream
Beat the softened butter until creamy. Gradually add the powdered sugar and mix until slightly thick. Add the 1/4 cup strawberry puree and 1 tsp vanilla extract, then beat until smooth and spreadable.
Adjust frosting thickness with more powdered sugar to thicken or a teaspoon of milk to loosen.
Pro Tip: If your frosting is runny from fruit puree, chill for 10 minutes and then re-whip; chilling firms the butter and tightens texture.
Step 8: Frost and garnish
Frost the cooled cupcakes with the strawberry buttercream using a piping bag or offset spatula.
Top each cupcake with a small fresh strawberry slice or whole berry for presentation.
Pro Tip: For clean piping lines, refrigerate the frosted cupcakes for 10–15 minutes so the buttercream sets slightly before serving.
Step 9: Serve
Place cupcakes on a platter and let them come to room temperature if stored chilled.
Serve within a day for peak freshness.
Pro Tip: Leftovers are still great for snacking — the flavors meld overnight and often taste even better.
Expert Tips for Success
- Measure accurately: Spoon flour into your measuring cup and level it off with a knife instead of scooping. Too much flour yields dry cupcakes.
- Temperature matters: Use room-temperature eggs for better emulsification and an even rise. Cold eggs can cause batter to seize.
- Control moisture from berries: If your strawberries are very juicy, reduce puree to 3 tablespoons in the batter and reserve extra for the frosting to avoid soggy crumbs.
- Butter handling: Melted butter makes the crumb tender, but if it’s too hot it’ll cook the eggs. Let it cool to warm before mixing.
- Frosting consistency: If your buttercream becomes too soft after adding puree, chill it for 10–20 minutes and re-whip. If it’s too stiff, add 1 tsp milk at a time.
- Piping tips: Use a large star tip (like Wilton 1M) for decorative swirls; fill the bag only halfway to keep control.
- Oven variance: If your cupcakes dome too much or brown excessively, lower oven temp by 10–15°F and extend bake time a few minutes.
- Prevent soggy tops: Cool cupcakes on a wire rack to circulate air and avoid condensation that softens tops.
- Make-ahead: Cupcakes can be baked a day ahead and frozen unfrosted, or you can pipe the frosting and freeze for an easy dessert later.
- Flavor boost: Add 1–2 tablespoons of finely chopped dark chocolate to the batter for texture contrast without overpowering the strawberry.
Storage & Freezing
Fridge storage: Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days.
Let them sit at room temperature 20–30 minutes before serving so the buttercream softens.
Unfrosted cupcakes can be kept in an airtight container at room temperature for 2 days.
If you must refrigerate unfrosted cupcakes, place in a single layer and bring to room temperature before frosting.
Freezing cupcakes: For long-term storage, freeze unfrosted cupcakes on a baking sheet until firm, then transfer to a freezer bag for up to 3 months.
To freeze frosted cupcakes, flash freeze on a tray until firm, then wrap individually in plastic wrap and place in a freezer-safe container.
Thawing: Thaw frozen unfrosted cupcakes at room temperature for 1–2 hours before frosting.
For frozen frosted cupcakes, unwrap and thaw in the fridge overnight, then bring to room temp 30 minutes before serving to restore texture.
Reheating: For a warm bite, microwave an unfrosted cupcake for 8–12 seconds on high, or warm a frosted cupcake for 4–6 seconds to slightly soften the buttercream — watch closely to avoid melting.
Variations & Substitutions
Chocolate-strawberry layered: Halve cooled cupcakes horizontally and spread a thin layer of strawberry jam between halves before reassembling and frosting. This adds a jammy burst in every bite.
Dark chocolate twist: Swap natural cocoa for Dutch-processed cocoa and use 2–3 ounces finely chopped 70% chocolate in the batter for a deeper, richer profile.
Vegan swap: Replace eggs with flax eggs (2 tbsp ground flax + 6 tbsp water), use plant-based butter and a nondairy milk soured with 1 tsp vinegar. Expect a slightly denser crumb.
Lower-sugar frosting: Cut powdered sugar by 25% and add a small amount of cream cheese to stabilize and add tang; chill before piping to firm.
Frequently Asked Questions
Q: Can I use freeze-dried strawberry powder instead of fresh puree?
A: Yes — freeze-dried powder concentrates flavor without extra moisture, which helps frosting stability. Rehydrate 1:1 with a teaspoon of water per tablespoon of powder for a spreadable paste, then add to frosting a little at a time.
Q: How do I avoid soggy cupcakes when adding fruit puree?
A: Reduce added puree in the batter if the fruit is very juicy and reserve puree mostly for the frosting. Also ensure cupcakes cool completely on a wire rack to allow surface moisture to evaporate.
Q: Can I turn this into a layered 8-inch cake?
A: You can, but adjust bake time and volume. Multiply the batter to fill two 8-inch pans about halfway and test with a toothpick; bake time will be longer (25–35 minutes depending on oven and pan).
Q: What’s the best way to stabilize buttercream with fresh fruit?
A: Use chilled butter, add fruit puree slowly, and if needed incorporate 1–2 cups more powdered sugar to firm up the texture. Chilling briefly and re-whipping helps create a pipeable consistency.
Q: Can I make the cupcakes ahead for a party?
A: Absolutely. Bake and freeze unfrosted cupcakes up to 3 months ahead, then thaw and frost the day of the event for maximum freshness.
Final Thoughts
These Chocolate Strawberry Cupcakes are an easy way to make a dessert that looks and tastes like you spent hours in the kitchen.
Please leave a star rating in the recipe card below and pin this recipe to Pinterest if you loved it.
Conclusion
If you want more inspiration or variations on this flavor pairing, check out Celebrating Sweets’ Chocolate Strawberry Cupcakes for a dipped-berry approach.
For a recipe with detailed tips on chocolate and strawberry balance, I also like Sally’s Baking Addiction’s Chocolate Covered Strawberry Cupcakes.
If you enjoy pretty finishes and creative garnishes, take a look at Life Love and Sugar’s Chocolate Covered Strawberry Cupcakes for styling ideas.
Chocolate Strawberry Cupcakes
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 1/2 cup fresh strawberries, pureed
Frosting Ingredients
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup strawberry puree
- 1 tsp vanilla extract
Garnish
- to taste Fresh strawberries for garnish
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a 12-cup cupcake tray with liners.
Mix Dry Ingredients
- Whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Mix Wet Ingredients
- In another bowl, whisk melted butter, eggs, vanilla, buttermilk, and strawberry puree.
Combine Mixtures
- Add wet ingredients to dry ingredients and fold gently until just combined.
Bake
- Fill each liner with batter 2/3 full and bake for 18-20 minutes until a toothpick comes out clean.
Cool
- Let cupcakes cool on a wire rack completely.
Make Buttercream
- Beat softened butter until creamy, then gradually add powdered sugar and mix until thick. Add strawberry puree and vanilla, beat until smooth.
Frost Cupcakes
- Frost cooled cupcakes with buttercream and garnish with fresh strawberries.
Serve
- Enjoy immediately or store in an airtight container.
