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A close-up of one of the Strawberry Wildflower Cupcakes, topped with white frosting and vibrant red, pink, and yellow buttercream flowers.

Strawberry Wildflower Cupcakes

These cupcakes feature a fresh strawberry cake base topped with colorful buttercream flowers. The strawberry tones pair beautifully with floral decorations, making them suitable for spring parties or baby showers.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes

Equipment

  • 12-cup muffin pan
  • Mixing Bowls
  • Electric mixer
  • Piping bags and tips (petal, star, leaf)

Ingredients
  

For the Cupcakes

  • 1 3/4 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1/2 cup sour cream
  • 1/4 cup whole milk
  • 1/2 cup finely chopped fresh strawberries, patted dry

For the Buttercream

  • 1 cup unsalted butter, softened
  • 3 1/2 cups powdered sugar, sifted
  • 2 to 3 heavy cream tablespoons
  • 1 tsp vanilla extract
  • 1 pinch salt
  • As needed gel colors in pink, yellow, green, lilac

Instructions
 

  • Preheat your oven to 350°F / 175°C and line a 12-cup muffin pan.
  • Whisk together the flour, baking powder, baking soda, and salt.
  • Cream the butter and sugar for 2 to 3 minutes until the mixture is fluffy.
  • Beat in the eggs one at a time, then add the vanilla extract.
  • Mix in the sour cream.
  • Add the dry ingredients in two additions, alternating with the milk. Mix just until the ingredients are incorporated.
  • Gently fold in the chopped strawberries.
  • Divide the batter evenly, filling the liners about 2/3 full.
  • Bake for 18 to 21 minutes, or until the tops spring back when lightly touched and a tester comes out clean.
  • Cool the cupcakes in the pan for 5 minutes, then transfer them completely to a wire rack to finish cooling.
  • For the buttercream, beat the butter for 2 minutes. Gradually add the powdered sugar, then add the cream, vanilla, and salt. Beat until the mixture is fluffy.
  • Tint portions of the buttercream in floral colors like pink, yellow, green, and lilac.
  • Pipe small daisies, blossoms, and leaves onto the cooled cupcakes using petal, star, and leaf piping tips.
  • Finish each cupcake with one tiny fresh strawberry slice or an edible flower beside the buttercream blooms. Display on a pale cake stand.

Notes

The strawberries used in the batter should be patted dry to prevent excess moisture from affecting the cake structure.
By Hanna Foster, Adaptation Specialist at Recipes by Betty.
Keyword spring floral cupcakes, strawberry cupcakes with buttercream flowers, strawberry wildflower cupcakes