Perfectly domed strawberry cupcakes made with real strawberries and a clever secret ingredient, finished with a fluffy vanilla bean buttercream and a chocolate-covered strawberry on top.
Strawberry cupcakes are delicious on their own, but when you top them with silky vanilla bean buttercream and a chocolate-dipped strawberry, they become irresistible. These cupcakes are straightforward to make and ideal for Valentine’s Day—or any day you want a special treat.
After years of baking cupcakes, this strawberry recipe is one I trust. The cupcakes bake with nicely domed tops and a bright strawberry flavor. That flavor comes from two places: fresh strawberry puree and a little-known secret ingredient—strawberry Jell‑O powder. The Jell‑O boosts the strawberry intensity and helps produce a pretty pink hue.
How to Make Chocolate Covered Strawberry Cupcakes
Make the Strawberry Cupcakes
Begin by preheating the oven to 350°F and lining two cupcake pans with 20 liners. In a stand mixer fitted with the paddle attachment, cream the butter and sugar for about 5 minutes until the mixture is light and very fluffy—this step is important for texture.
Whisk the flour, baking powder, salt, and strawberry Jell‑O powder together in a medium bowl and set aside. Puree strawberries in a food processor or high-powered blender until smooth. Combine the buttermilk, 1/2 cup strawberry puree, and vanilla in a liquid measuring cup and set aside.
After creaming, add the eggs one at a time, mixing until each is fully incorporated and scraping the bowl as needed so the mixture is uniform. Alternate adding the dry ingredients and the strawberry/buttermilk mixture in three to five additions, beginning and ending with the dry ingredients. Mix until just combined, finishing with a quick fold by hand to avoid overmixing.
Portion batter into liners using a 2-tablespoon scoop or fill each liner about two-thirds full. Bake at 350°F for 18–20 minutes or until a toothpick inserted comes out mostly clean with a few moist crumbs. Cool completely before frosting.
Make the Vanilla Bean Buttercream
In a stand mixer with the paddle attachment, beat the butter for 10 minutes until very pale and light. Add salt and vanilla bean paste, then gradually add powdered sugar in two batches, mixing for several minutes after each addition. Add heavy cream 2 tablespoons at a time until you reach a fluffy but pipeable consistency—about 4–6 tablespoons depending on your preference. The buttercream should be light yet hold its shape.
Fill a piping bag with your favorite tip (Wilton 8B works nicely) and pipe swirls of buttercream onto cooled cupcakes. If you don’t have piping tools, you can spread the buttercream with a spatula and still get attractive results.
Make the Chocolate Strawberries
Melt chocolate chips in the microwave in 30-second intervals, stirring between each until smooth. Use semi-sweet, milk, dark, or white chocolate—pick what you like. Dip whole strawberries into the melted chocolate, then place them on top of the frosted cupcakes. For an intentional drip effect, spoon a small amount of melted chocolate onto the cupcake before setting the strawberry on top so chocolate runs down the sides.
Allow the chocolate to set briefly, then serve and enjoy.
Chocolate Covered Strawberry Cupcakes
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- Author: Elizabeth Buuck
- Prep Time: 20
- Cook Time: 20
- Total Time: 40 minutes
- Yield: 20 Cupcakes
Description
Perfect strawberry cupcakes topped with fluffy vanilla bean buttercream and a chocolate-covered strawberry for a pretty, flavorful treat.
Ingredients
For the Cupcakes
- 2 1/2 C all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 2 TBSP strawberry Jell‑O powder
- 1/2 C unsalted butter, room temperature
- 1 3/4 C granulated sugar
- 2 large eggs, room temperature
- 1 tsp pure vanilla extract
- 1/2 C strawberry puree (about 1/2 pint strawberries, pureed)
- 1 C buttermilk
For the Buttercream
- 1 1/2 C unsalted butter, room temperature (3 sticks)
- 2 tsp vanilla bean paste
- 1/2 tsp salt
- 6 C powdered sugar
- 4–6 TBSP heavy cream, room temperature
For the Chocolate Strawberries
- 20 strawberries
- 1 C chocolate chips (any kind)
Instructions
For the Cupcakes
- Preheat oven to 350°F and line two cupcake pans with 20 liners.
- Cream butter and sugar in a stand mixer with the paddle attachment for 5 minutes until light and fluffy.
- Whisk together flour, baking powder, Jell‑O powder, and salt; set aside.
- Puree strawberries and whisk 1/2 cup puree into the buttermilk with the vanilla; set aside.
- Add eggs to the butter mixture one at a time, scraping the bowl so everything is incorporated.
- Alternate adding the dry ingredients and the milk mixture, starting and ending with the dry ingredients. Mix until just combined and finish folding by hand.
- Portion batter into liners with a 2 TBSP scoop or fill liners two-thirds full.
- Bake 18–20 minutes, or until a toothpick comes out mostly clean with a few moist crumbs. Cool completely.
For the Vanilla Bean Buttercream
- Beat butter for 10 minutes until very light. Add salt and vanilla bean paste and combine.
- Gradually add powdered sugar in two batches, mixing thoroughly after each addition.
- Add heavy cream 2 TBSP at a time until the buttercream is fluffy yet holds its shape (about 4–6 TBSP total).
- Pipe or spread buttercream onto cooled cupcakes.
For the Chocolate Strawberries
- Melt chocolate in 30-second microwave intervals, stirring until smooth.
- Dip strawberries in chocolate and place them on top of the frosted cupcakes. For a drip effect, spoon a little melted chocolate onto the cupcake before placing the strawberry.
- Allow chocolate to set briefly, then serve.
Notes
- I use unsalted butter so I can control the salt level. If you only have salted butter, reduce or omit added salt to taste.
- Cupcakes keep well at room temperature for one day or refrigerated for up to a week.