I already have a strawberry cupcake recipe I really love, but it doesn’t hurt to try new things, right?  I have read good things about this recipe on a number of food blogs so it seemed worth a shot.  In particular I was interested in the frosting – a strawberry Swiss meringue buttercream.  For those who are unfamiliar, Swiss meringue buttercream is an ultra-buttery, silky smooth and rich type of frosting.  It takes some time to make, but it is totally worth it (in my opinion).  I’ve made it in a few different flavors now including caramel, vanilla, and peppermint and I am smitten.  Not only that, I think the strawberry version is the best of all.  Ben and I both thought it tasted like a strawberry milkshake or ice cream – in other words, amazing.  The cake recipe itself is similar to that of the older version and in that regard I have no preference but for me this frosting is the clear winner.

Some readers have had troubles with the frosting from the original strawberry cupcake recipe being too liquidy, due to adding too much of the fruit puree.  That problem is easily remedied by simply adding puree gradually until the frosting has a well balanced flavor and texture.  However, if that version doesn’t suit you or you aren’t a fan of cream cheese, now you have this option as well.  As I mentioned, this frosting does take some patience in waiting for it to achieve the right texture.  Listen, please: it will come together.  It can take a very long period of beating but it will thicken up and you will know immediately when it happens.  It looks like a magical state change occurs and the frosting is suddenly thick and smooth.  If it is at all runny or curdled looking, you need to keep going.  I highly recommend you give this frosting a try.  I mean really, who doesn’t want frosting that tastes like strawberry ice cream?


For the cupcakes:
2¼ cups all-purpose flour
½ cup cake flour
1 tbsp. baking powder
1 tsp. salt
2 sticks (1 cup) unsalted butter, at room temperature
2¼ cups sugar
1½ tsp. vanilla extract
3 large eggs plus 1 large egg white
1 cup milk
2½ cups finely chopped fresh strawberries*

For the frosting:
1½ cups fresh strawberries (8 oz.), rinsed, hulled and coarsely chopped*
4 large egg whites
1¼ cups sugar
3 sticks (1½ cups) unsalted butter, at room temperature

For garnish:
Additional fresh strawberries*


  • 01

    To make the cupcakes, preheat the oven to 350˚ F.  Line cupcake pans with paper liners.  In a medium bowl, combine the all-purpose flour, cake flour, baking powder and salt; whisk to blend.  In the bowl of an electric mixer, combine the butter, sugar and vanilla.  Beat on medium-high speed until light and fluffy, about 3 minutes.  Beat in the eggs and egg white one at a time, mixing well after each addition and scraping down the sides of the bowl as needed.  With the mixer on low speed, add the flour mixture in two additions alternating with the milk, mixing each addition just until incorporated.  Gently fold in the chopped strawberries with a spatula.

  • 02

    Divide the batter between the paper liners, filling each about ¾-full.  Bake until light golden and a toothpick inserted in the center comes out clean, about 25-28 minutes, rotating the pans halfway through baking.  Allow to cool in the pans a few minutes, then transfer to a wire rack to cool completely.

  • 03

    To make the frosting, place the strawberries in a food processor or blender.  Puree until completely smooth.  Combine the egg whites and sugar in a heatproof bowl set over a pot of simmering water.  Heat, whisking frequently, until the mixture reaches 160° F and the sugar has dissolved.  Transfer the mixture to the bowl of a stand mixer** fitted with the whisk attachment.  Beat on medium-high speed until stiff peaks form and the mixture has cooled to room temperature, about 8 minutes.  (The bowl should be cool to the touch.)  Reduce the speed to medium and add the butter, 2 tablespoons at a time, adding more once each addition has been incorporated.  If the frosting looks soupy or curdled, continue to beat on medium-high speed until thick and smooth again, about 3-5 minutes more (or longer – don’t worry, it will come together!)  Blend in the strawberry puree until smooth and completely incorporated, scraping down the sides of the bowl as needed.

  • 04

    Fill a pastry bag fitted with a decorative tip with the frosting.  (I used a large, unlabeled star tip to frost these cupcakes.) Frost cooled cupcakes as desired, and garnish with fresh berries or berry slices.

  • 05

    *Note: I buy organic as much as possible regardless, but strawberries are one of the items where I really notice a huge difference in taste and color.  I recommend using organic berries if possible for best results.
    **This can theoretically be made using a hand mixer, but will require even more time and a lot of arm strength.

  • Swiss meringue is one of my favorite types of frosting! Not used on enough cupcakes in my opinion. Peanut Butter Swiss Meringue Frosting is pretty amazing. If you like carmel you’d love the Peanut Butter.

  • The frosting sounds to die for! Also, congratulations on your pregnancy, all the best for the future.

  • Sarah

    Wow! That frosting does look amazing, I gotta taste that like right now!
    I’m excited to bake these ever since you posted that picture when you shared your special announcement. Congratulations, and
    my heartfelt wishes to you for a wonderful and safe new year.

    If I may, I have a question -it could be a stupid one though- regarding the cupcake recipe. I’d like to half it, as 34 would be too many to pass around, how do I deal with halving the eggs’ amount? Thank you, Annie.

    A former lurker, by the way.

  • The frosting sounds truly amazing, I can’t wait to make it! Congrats on your little girl!!!!

  • Ooh, those look so Valentine-y! Beautiful.

  • Sounds heavenly…and who wouldn’t love a buttercream that taste like strawberry ice cream! Can’t wait to try it out.


  • these cupcakes are so pretty and such a refreshing change to the typical holiday desserts

  • Annie

    There are tons of different options but in this case, I would just use 2 large eggs.

  • These look delicious! I love anything strawberry and these sound like a double dose!

  • They sound and look so good! Definitely saving this for later :)

  • Beautiful cupcakes (as usual) Annie! I LOVE swiss meringue buttercream frosting!

  • I agree on the organic strawberries…I think organic fruits in general – along with organic meat – is the best way to go! I completely notice a difference in taste!

  • Thank you for such a lovely blog Annie! Happy New Year and look forward to your wonderful creations in 2011!


  • I’m so glad you posted this. I made your previous strawberry cupcakes a couple of years ago for my daughter’s birthday and she’s asking for strawberry cupcakes again. I definitely want to try the swiss meringue frosting, it sounds heavenly. Will be making them soon!

  • Megan

    I have made this recipe before (my son picked this cupcake book out at costco) and it is delicious. One suggestion I had for anyone making the frosting: don’t let your butter get too soft. I had mine out for far too long in a very warm kitchen and it was much softer than room temp though not liquid yet. It made my frosting too soft to pipe and very hard to work with and it just never got quite the right consistency even when I let it sit in the fridge.

    I am fairly certain I mixed the frosting long enough. It was thick and smooth, just too soft. I haven’t made it again but when I do I will make sure to just let the butter get to room temp, not past and see if that results in a better consistency. My kitchen was probably too hot in general but I think the original temp of the butter when going into the mix had a lot to do with it.

  • Annie

    The thing is, you didn’t mix it long enough. You will not have a problem with it being too soft if it is mixed long enough. It is true that it will take longer if the butter is warmer to start with because the butter returning to a cooler temperature is what makes the state change occur. I’ve definitely made it when the butter was softer than room temp and it did take a long time, but like I say, you know when it is done because there is no problem with the texture.

  • ohh these cupcakes are so lovely! the frosting looks absolutely delightful!

  • Katie

    I’d like to make these for my sisters baby shower (she’s having a girl too) but strawberries aren’t in season. Can I use frozen strawberries that I’ve thawed in both the cupcake and frosting recipe?

  • Natasha

    I love this frosting! I’ve made it from Martha’s book as well. I put it on some chocolate cupcakes for my sister’s bridal shower, and they were a huge hit!

  • Annie

    You probably could, just be sure they are very well drained. The flavor probably won’t be quite the same though, since frozen berries in general don’t have great flavor.

  • Megan

    I will try it again and see if I can get it right. I might just try the vanilla kind to make sure I do it right. We definitely didn’t mind it being too soft last time, except for the piping problem I had. It still tasted great. I was just questioning Martha’s instructions.

    Thanks for the tips! And we make your pizza dough every week now. My kids love it.

  • These cupcakes taste amazing. The color of the frosting makes a great presentation! Congrats on your pregnancy!

  • Ryanne Sunquist

    What other variations have you tried with this frosting recipe? If you have used other berries did/would you use the same measurements as was used with the strawberry’s? Have you used other berries for the cake also? This looks fantastic but unfortunately I have a son with a sever strawberry allergy.

  • Annie

    The only other variations I have tried are listed and linked within the post. None are berry flavors. I’m sure you could use another berry, though the exact measurements would probably need to be altered depending on the water content and sweetness of the fruit you choose.

  • Jacqueline

    I made these today for a coworker’s birthday celebration and I cannot wait to show them off! The frosting came together beautifully and the batter made 36 perfectly shaped cupcakes. I would like to share that I used buttermilk in the batter and they are as delicious as they are beautiful.

  • Angel

    Annie, I get the swiss meringue part down. I don’t know if it’s our weather here in Hawaii or what, but I never get that soupy curdly problem. However, every time I make any kind of strawberry frosting, the consistency is runny. I don’t know if I am not letting them drain enough or what. Alas, it happened with this frosting too. It’s delicious but it drains right out of my piping bag. Any idea how to stiffen this up? If not, do you have any suggestions of what I could do with it? You must get frustrated with all of us and our kitchen blunders. Thanks!

  • Annie

    I guess just add the fruit puree a little bit at a time so you don’t overdo it. But I don’t think you need to let the berries drain – I never do that, just the usual rinse and dry. Refrigerating it a bit should help it stiffen up.

  • Jessica

    Hey Annie!

    Two questions: 1) In the frosting directions, it says “Combine the egg whites and sugar SALT in a heatproof…” I didn’t see salt in the ingredients – is there supposed to be salt? That may not mean salt or it may be a typo but I just wanted to check.
    2) Do these cupcakes need to be refridgerated? Thank you!

  • Annie

    Fixed the typo. Add salt or not, it really doesn’t matter. You can decide how you want to store them. Personally I think they are fine at room temp for up to 24 hours.

  • Linda

    I just baked the cupcakes tonight, now I will attempt to frost in the morning. When you add the strawberry puree into the frosting, do you just fold it in or actually still use the whisk attachment. I can’t wait to see how these turn out!

  • Annie

    I just continue to use the whisk attachment.

  • Eireann O’Dea

    Hi Annie!

    This recipe looks great! I wanted to try the strawberry frosting recipe for a 3 layer 9 inch cake, would you recommend doubling the recipe?


  • Annie

    It’s really impossible to say since I haven’t used it for that myself. The only way to know is try it and see. Good luck!

  • Sandra

    Hi Annie, I noticed that you didn’t add the 1 tsp of vanilla was that just by choice ? I seen that Martha Stewart added the vanilla in her frosting so I was just curious. Thanks :)

  • Annie

    My cookbook doesn’t have vanilla listed, which I always think is strange. I usually just add a dash anyway.

  • Ashley

    Hi Annie! Question- I’ve never made a swiss meringue buttercream but I’m eager to try this. However, what type of heat proof bowl did you use? Did you use a double boiler or just boil water in a pot with like a glass dish on top?? Help so I don’t cause a fire! Ha! Thanks!

  • Annie

    Both of the setups you describe are double boilers. Any heatproof bowl will do. I just use my mixer bowl to avoid dirtying a second dish.

  • Annie

    I made this frosting and it looked beautiful until I added the strawberry puree. At that point it became very soupy and curdled looking. I have let it beat with my kitchen aide mixer for 15 minutes and it still looks the same. It is such a dissapointment because it smells and tastes delicious. It looks horrible…I can’t use it. Do you have any ideas?

  • Annie

    I just have to reiterate exactly what I said in the post: “As I mentioned, this frosting does take some patience in waiting for it to achieve the right texture. Listen, please: it will come together. It can take a very long period of beating but it will thicken up and you will know immediately when it happens. It looks like a magical state change occurs and the frosting is suddenly thick and smooth. If it is at all runny or curdled looking, you need to keep going.” Sometimes it takes a long time. 15 minutes is not long enough in your case. Not sure what else I can say to be more clear!

  • Annie

    I thought maybe my situation was different because my frosting looked bad after I added the strawberries. I got the impression from reading this recipe that the bad texture would be before you added the strawberries. Sorry to be a bother.

  • Annie

    No, not a bother. It can be a finicky frosting at different stages, before or after adding puree, etc. Good luck!

  • Shanta Watkins

    I made these last night to take to my son’s Valentine’s party. Oh my word are these good!!! They were definately a hit!! I am in love with this frosting!! I absolutely love your recipes and love knowing I can make anything off this website and it will be a hit! Thanks for such yummy recipes!

  • Katherine

    I made these yesterday and they were great. Something odd, though. I made the frosting the day before, and whisked and whisked (and whisked) until it was the perfect consistency. I stored it in an airtight container in the refrigerator, and the next day, when I went to pipe it on, the frosting was completely curdled again. After whisking in the mixer (this time for about 45 minutes), it finally came together again, but . . . it was extremely odd, and a bit of a pain. Any thoughts as to why this happened?

  • Annie

    I don’t know what causes it other than that SMBC is a finicky frosting, as I mentioned in the post. I have heard that heating it just slightly if it has curdled and then mixing again can help it come back together, but I have no experience with this myself since I have never had it separate.

  • Sue

    Absolutely loved this recipe and so did my friends!

  • JaimeG

    So, just out of curiosity I went onto Martha Stewart’s website to look at her recipe for these cupcakes. I was shocked at the photo! Your photo of the finished cupcakes (and the decorating too) looks so much more appealing and professional. Give yourself a pat on the back…you out-performed Martha! Now I’ve got to get my kids to bed so I can start baking…

  • Annie

    Oh my goodness, thank you! That is very sweet.

  • Kat

    I made these cupcakes on Tuesday, and oh my goodness they were marvelous!! My friends raved about them incessantly. I couldn’t get my icing to look as great as yours since mine was too soft (perhaps I didn’t beat it enough?) so I spread it around and added some sliced strawberries. To top it all off, I put on miniature pinwheels that I bought from Crate and Barrel, and they were simply adorable! Thank you for the best strawberry cupcake recipe I’ve ever tried!

  • Daniella

    I made these cupcakes but used kiwis in the frosting instead of the strawberries. It was a grand hit! Everyone loved them!
    The frosting started curdling after I poured the kiwis in-but I kept beating it & just as you said, Annie- it came together beautifully!

  • Delia

    Hi, I am in Melbourne and thinking of making these wonderful cupcake. However, it is quite hard to find cake flour here. What can I do/use as a substitute to cake flour? Thanks! :)

  • Annie

    Please read my FAQ page.

  • Daniella

    Hi Annie, Have you tried making Swiss meringue buttercream with raspberries? I tried using your recipe just substituted the strawberries with raspberries- like I did with the kiwis, but it didn’t work. Do you have any ideas or recipes that you think would work?

  • Annie

    No, I haven’t. I was actually surprised that the kiwis worked. I don’t recommend ever just subbing out fruits or purees 1:1 because they have different levels of natural sweetness and water content. I would recommend looking for an actual recipe. Good luck!

  • Julie

    I made these for a baby shower this past weekend and they were AMAZING. People were just blown away by the frosting – the strawberry flavor just popped. I love the way SMBC lets the flavor of the frosting shine through.

    I used to have a lot of trouble with SMBC curdling and not coming back together – however, now I switch from the whisk attachment to the paddle after beating the egg whites and before incorporating the butter, and it never curdles on me now!

  • Annie

    Interesting, good to know! I’ll have to pass that tip along to others that have trouble.

  • meriam from moorea

    hi annie
    first of all,i really love your blog and all of your recipes,and thank you for sharing these.
    for the first time,i ve tried your strawberry SMBC and,unfortunately,i had a trouble whith it. in fact,everything seemed to be ok and i was happy whith it.
    but as i planned to use it later,i kept it in the fridge.when i took it out of the fridge,i rewhipped it,but it curdled.
    i tried to whip and whip and whip,again and again,but …nothing to do whith it!!
    so i threw it!! what do you think went wrong whith it?
    i had to notice that i used frozen strawberries,do you think it has something to do whith it?
    thanks for answering

  • Annie

    I have heard that if it curdles, you can warm it a bit and then try whipping again. I don’t think frozen berries are the problem. I’m not really sure what the problem is though – see my FAQ page on “what went wrong?”

  • Pat

    Hi Annie,

    I made these a couple of days ago and the cupcake taste really nice! It’s very soft and yummy! But I have problem with the frosting. I beat the mixture for a good 1hr and the mixture is still soft. I was thinking could it be i put too much butter? Would you know how much gram of butter to put instead of cup? coz i have problem of measuring the butter using cup :(
    I would love to have the frosting on top of the cupcake I am sure it will taste even better!

    Thank you!


  • Sarah G

    Just wanted to say that this came out amazing! I made these into mini cupcakes for a work party(we have lots of desserts for parties, so I wanted to make sure everyone got one)..and they made almost 75 cupcakes. So cute and soooo good!

  • Annie

    You can use a Google converter to find out how many grams of butter are in a cup. Of course, the amount is also usually listed on the box as well. And two sticks = 1 cup. I hope you aren’t actually trying to measure by scooping with a cup – that would be difficult!

  • meriam from moorea

    just wanted to thank you for your answer,it s very kind of you to give your time to help us,thks a lot.

  • Pat

    Ohhhh I am soooo dumb! I did not know there is such conversion!
    Thank you so much for enlightening me (^_^)

  • Sarah

    Hi Annie. This looks amazing. Is there any substitute for milk, I can’t have. Can I use all purpose flour for the cake flour, or is there any substitution?
    Sarah :)

  • Annie

    Please read the FAQ page for substitution info.

  • safia

    Oh Thank God I found this! My little girl’s party is coming up and she really wanted “pink” cupcakes, and these sound perfect – pink and strawberry! I’m going to try these right now (always do a practice run before a party!) but since it makes 34 cupcakes, if they turn out great today, can I refrigerate/freeze them and just defrost them for the party next week? Or will they not keep that long? Has anyone here tried that – did they lose their flavor?
    And the frosting – I have made vanilla Swiss meringue but never strawberry, and I am sure it will be gorgeous, but again, will it keep in the fridge for one week? Can I just whip it back into shape when I am ready to use it?
    Last question – how dense are these cupcakes? I’m making a cupcake bouquet for her party, and if they are too soft and fluffy they will probably just slide right off. Has anyone here made cupcake bouquets before? Will they work if I fill the cupcake with more cream? (yeah, no such thing as a cream overdose as far as I am concerned.)

  • Annie

    My personal feeling is that baked goods are always best when fresh. You can freeze the unfrosted cupcakes, but I’m sure they won’t taste quite as good after freezing. Supposedly you can store the SMBC in advance (I would freeze if you’re doing it a full week ahead), but this version seems a bit more finicky than others so I would be concerned that it wouldn’t whip back to a smooth texture after storing. I have heard if you warm it a bit and then whip, it will come back together eventually. I don’t think using a filled cupcake is a good idea for a cupcake bouquet.

  • Olivia

    Hi Annie,
    I made these cupcakes tonight and they were very tasty! The only thing was, when I put them in the oven, they began to rise, but when the time came to take them out, they were flat. Why could this be?
    That was my only concern, otherwise very tasty!

  • Annie

    Some cupcakes don’t bake up with domes. This may be one of them. I wouldn’t worry about it.

  • Crystal

    I finally purchased a KitchenAid stand mixer for myself, and it was delivered last week. I had decided that my first recipe would be strawberry cupcakes and I found these. I have to tell you, that by some happy accident (and me following your well-written instructions explicitly) they came out much better than I could have hoped. I was worried about the frosting, but it turned out perfectly, and it is the best frosting I’ve ever tasted. Ever. So, thank you, Annie, and congratulations with the new addition! Now that I’ve found your blog, I’m slightly addicted. :)

  • Annie,

    I tried these today and we love them. For the frosting, instead of using 2 bowls, I used the mixing bowl on top of the simmering water. The frosting took a while to come together, but I think that’s because the butter sat out too long and was warmer than room temperature. We ran out of strawberries for garnish, but drizzled strawberry syrup on top instead. Yummy!

    Congratulations on the birth of your baby girl. Enjoy her.

  • amy

    Oh, Annie! I would not change a single thing about these cupcakes! I have made them 3 times and everyone loves them! Just last weekend, I made minis of your strawberry, margarita, vanilla bean, and irish car bomb cupcakes for my best friend’s 40th birthday party. I even made a Swiss meringue version of the car bomb cupcake frosting! Swiss meringue is the best frosting ever. Thank you for so many great recipes!

  • Catherine S

    Seriously, the best (and easiest) Swiss Buttercream I’ve ever made. It came together beautifully and tastes divine.
    Definitely better than the one they had us make in culinary school!

  • Just finished frosting a batch. Delicious! I love when a cupcake and frosting recipe fits together perfectly. I only have about a 1/2 cup of frosting left, and I’m sure I can find a way to use that up … :)

  • Krissy

    I made these last week and they were amazing! This frosting did taste like strawberry ice cream! Yum! It came together right away without issue even though my butter was probably too warm. I will make these again very soon! Thanks!

  • Ling

    I have JUST taken out my first tray of cupcakes from the oven and they taste heavenly. I need to consciously stop myself from eating too many before I start icing them.

    I halved the recipe in case anyone wants to know. I think I will reduce the amt of sugar to 3/4 cup (instead of 1 1/8 cup) (I used about 7/8 this time round). I used 2 eggs (for convenience’s sake) but I don’t think there’s an issue with that. I’m in Asia so the eggs here may be -slightly- smaller. Substituted the plain flour with self-raising flour but kept the cake flour.

    Everything else was the same.

    Just one question: My cupcakes pull away from the cases after baking but according to the picture they don’t for you. Why is this so? I used waxed cases but the same happens when I use the regular paper cases (for other recipes) so I don’t think this is an issue.

  • Annie

    Hi Ling,
    The sticking/non-sticking of cupcake liners is an issue that I have discussed at length with numerous foodie friends, and we honestly can’t figure out what causes it to happen. I tend to think it is environmental and maybe related to humidity, but none of us are really sure. The type of liners and cake recipe would be logical explanations but I have never had my liners separate, while some friends have it happen every time no matter what. I wish I had a better answer for you!

  • Ling

    Wow thanks for the prompt reply! Anyway I used your frosting recipe and it was GOOOD! Everything went perfectly. I didn’t use that much butter, probably 1 tbsp less (I halved the recipe too) and maybe just 2/3 cups of strawberry puree because I did not want to run the risk of it curdling. It never did! The meringue whipped up beautifully to a stiff peak (something like really thick plaster of paris and it was so white :D). Added the butter and everything went perfectly from there. I was never at the ‘soupy, curdled’ stage even though I’m in a tropical country and it’s always 30 degrees celsius.

    Awesome recipe! I’m officially a fan now. Next: your Kahlua cupcakes :D

  • Hi Annie,I made these cupcakes, wow soooo delicious!!!I’m the lover of the Swiss Meringue buttercream too.

  • Aimée

    Hi Annie I was just wondering is this recipe suitable for pregnant women? I assume so because I have read the method but I don’t want to take any risks. Sorry if i’m being stupid here.

    Great food by the way!

  • Annie

    Yes, they are fine.

  • Kristin

    These cupcakes are amazingly delicious!! This was my first experience with SMBC and it turned out perfectly – thanks for sharing!

  • I made these tonight for a kids club windup. It was also my first time making SMBC. I hovered over the my KitchenAid the entire time it was mixing, but the concern was needless, because it turned out perfectly, and it is definitely amazing frosting. I was thinking it was going to be too buttery, but it wasn’t, the strawberries balanced it perfectly. And I have a couple left over for late night snacking…YUM!

  • Maike

    I made these today and they look great so far. I can’t taste them yet because I need them tomorrow for a graduation day at my university. I was really nervous about the smbc, especially since I’m in Germany and also had to convert all the units. But it turned out PERFECT! I didn’t have any trouble with soupiness or curdledness. AND I did it using a hand mixer. I’m a little proud.
    Thank you for this recipe, I’m planning on baking my way through all your cupcake recipes. I just have to wait for occasions with enough people to eat them :)
    Since I don’t feel comfortable leaving the frosted cupcakes at room temperature what with the eggs in the smbc and all, I put the smbc in the fridge and will frost tomorrow. I read that it’s supposed to come together again, you just have to whip it up when you take it out of the fridge. So I hope that’ll work.

  • Annie

    The point of cooking the egg whites to a certain temp is that they will be safe. It is perfectly fine left at room temp for a day. I’m glad it worked with your hand mixer, I just had another reader burn her motor out attempting it!

  • Maureen Lynch

    I just had to thank you for this was a wonderful recipe! I wanted to make something pink & strawberry to take to the Grandparents Day party today at my childrens’ preschool and this was perfect. Everybody raved about these cupcakes. I made mini cupcakes and baked my extra batter into two 8″ round pans that I popped into the freezer to use on Mother’s Day. (I expect the frosting to hold out for a few days, but have you ever frozen it? I am the queen of the freezer.)

    I pretty much hate frosting except for cream cheese or fudge so I was intrigued by your description and decided to try the recipe for the frosting alone. I am glad I did! It tastes like strawberry Haagen Dasz ice cream!! My mom who complains about everything actually complimented it and didn’t offer any suggestions for improvement. To put it in context for you, that’s roughly equivalent to a James Beard award and four Michelin stars combined. :)

    Thanks again! And I know what I am doing today during the baby’s nap: instead of putting away winter clothes I am going to be reading your recipes!

  • Annie

    I have frozen plain SMBC before but never the strawberry kind. But, I don’t see why it wouldn’t work. Just give it plenty of time to thaw in the fridge or at room temp (don’t try heating in the microwave or something). I love your description of your mom’s approval – hilarious! Glad you enjoyed them.

  • Maike

    I guess I hadn’t thought that all the way through. You’re totally right. That takes a lot of stress off tomorrow. I’m gonna frost them right now so I can finally try them!
    Actually I was seriously concerned for my mixer. It started sounding a little funny when all the butter was added and it got really warm. But it’s a very reliable little machine, and it’s a family heirloom, at least 15 years old.
    And by the way, for anyone using a handmixer: I ‘used’ my boyfriend’s arms :) He mixed for 10 minutes straight and now his hand kind of won’t stop shaking. But I promised him the first cupcake and maybe a massage.

  • Kim

    About how many cups of frosting do you think this makes? I’m guessing around four, if I’m calculating right in my head. Is that close? I’m trying to decide if I need to cut it in half or four for my needs.

  • Annie

    I think four is a pretty good estimate, but I’m honestly terrible at estimating unless I’m actually looking at it in person.

  • Jenny

    Made these today for a party and they were SO good!! Some guests said they were the best cupcakes they had ever had. It was my first time making swiss meringue buttercream and oh my, it is the smoothest, creamiest frosting EVER. Almost seems like strawberry whipped cream, and I definitely agree that it tastes like a strawberry milkshake! Thanks for a great recipe.

  • AEC

    I made these for my mom’s birthday yesterday (along with the kale lasagna!) and they were fantastic!

    I had trouble with the frosting and finally gave up. I could never get the eggs to form stiff peaks. I’ve made lots of SMBC’s in the past and they’ve always been fine. We had a HUGE storm rolling in around the time I was trying to do the frosting- I wonder if that had something to do with it? I’m not sure, but either way, the cupcakes were delicious. I had planned to frost half of them with the frosting from this recipe and the other half with a chocolate SMBC from a cookbook. I did the chocolate frosting in the morning (before the storm) and it turned out great, so I ended up just frosting them all with chocolate! Next time I’ll give the strawberry frosting another try.

  • Annie

    I haven’t heard of weather affecting SMBC, but the slightest streak of oil/fat or water in the bowl with the egg whites can prevent them from behaving correctly. Maybe that could have been it.

  • AEC

    hmm, that could have been it too! I’ve had weather affect my meringues before, so I was hoping to blame the weather for this too- probably my fault though! The cupcakes were fantastic, and I love the strawberry-chocolate combo, so it worked out well anyway! I’ll definitely try these again sometime and I’ll give the strawberry frosting another try!

  • amanda

    I just went strawberry picking and plan wonderfully looking cupcakes for my husbands office tomorrow. I plan on making the cupcakes and frosting tonight. If I refrigerate the frosting, do I have to do anything special to it in the morning when I’m ready to frost? Maybe mix it up again? What do you suggest? I’ve never worked with SMBC before. Thanks!

  • Annie

    I would leave it at room temperature if it’s just overnight. It can be a little temperamental if you chill it, warm it, etc.

  • Joyce

    Wow, your strawberry cupcakes look so tempting! I’m going to try making it this weekend.

    One question though, if I’m making the cupcakes on Monday, and bring it to a dinner on Tuesday night, when should I make the frosting/spread the frosting on the cupcakes? I’m probably going to the dinner after work so I don’t think I have time to do the frosting part right before I leave. I’m worried if I spread the frosting on Monday night and leave them at room temperature, it will become watery on Tuesday.

    Thanks for your help in advance.

  • Annie

    Please see the FAQ page. They will be fine at room temp or refrigerated overnight.

  • Kat

    I just finished making these and I am SO happy they turned out! I made these once before but the frosting did not come together. This time, however, I just left the icing alone to do its business and voila! Perfect Swiss Meringue Buttercream! Thank you so much for the wonderful recipe! Now that I’ve got the “secret” down, this is a must-bake for the summer season.

  • Jaime

    I made these cupcakes twice. So delicious! The icing did look like it was going to curdle after I added the strawberry puree but it didn’t, after I smoothed it out with the scraper I bagged it up and piped it on the cupcake and it looked and tasted great! I did screw up on the first batch I made, I put the frosting in the refrigerator and when I took it out I went to beat it in the mixer with the paddle and and it curdled and went to mush. I realized after I made the second batch that I needed the frosting to rest at room temperature completely to where the icing was soft to touch and then it didn’t curdle. They were a huge hit. BTW I love your picture better than Martha’s on her website. Great job!

  • Annie

    So glad you enjoyed them, and that the frosting worked out. And about the pic – thanks! I appreciate it :)

  • Patti

    Do you think dying the frosting will alter the consistency? I want to dye the frosting blue.

  • Annie

    I don’t think you’ll be able to make strawberry frosting blue because it is naturally pink. The closest you’ll come is purple.

  • Rachel

    Hi Annie!

    I’ve been a long time follower and fan of your recipes! I’ve had success with every one of your scrumptious dessert recipes! I was looking for just a simple strawberry cupcake recipe and was just about to make my usual whipped cream to top them when I saw that you had the recipe for the SMB…I’ve attempted it before with disastrous results but this time, I was determined to try again.

    I purchased liquid egg whites from a local grocery store since I hate separating eggs and figured it would work…however, last night, after mixing and mixing, my egg whites wouldn’t stiffen…
    It said right on the carton too, I just didn’t notice it but they are already pasteurized and not recommended for meringues…so now I know why they didn’t really whip up.
    This morning, after dreaming of this dreamy SMB from your recipe, I decided to try again and this time, I used fresh egg whites and already from the heating process, the whites were different and although it took about 15-20 minutes with my hand mixer, my strawberry swiss meringue buttercream finally came together and I have to tell you: IT IS SERIOUSLY HEAVENLY!

    Thank you for posting this recipe and the encouraging words! I’m so excited and ready to try out SMB with other flavors and colors! I’m also pretty sure I’ll have some pretty toned arms for this summer!


  • Annie

    Hmm, that is very interesting! I know a lot of people use the carton egg whites for SMBC and say it works for them, but I’ve only ever used real eggs so I can’t comment on that from experience. In any case, I’m thrilled this turned out for you and that you’ll try more SMBCs in the future. I love them!

  • Wow!! This was my first attempt at making SMBC, and I have to admit I was skeptical on two counts: (a) that the frosting would truly come together even though it was so soupy; I was sure that somehow I’d done something wrong, but I hung in there like you advised, and after about 15 minutes I had to run down to get something from the basement, and when I got back it had already made that “magical state change” and was thick and pipe-able! (b) that a frosting could taste like a strawberry milkshake or ice cream….but you’re absolutely right! Thank you so much for this recipe; these cupcakes were a hit at my friend’s bridal shower last night.

  • Its strawberry season, I just bought 2 punnets of strawberries and was looking for a strawberry cupcake recipe on the net. I came across your blog, now I am hooked, great recipes!

  • Kimberly

    This is such a yummy yummy recipe! I made these for my husbands co-workers and got many compliments. They smell, look and taste sooo good!

  • These have to be the best cupcakes I have ever tasted, everyone agrees. Thanks for the recipe. I have pictures of the finished product and steps along the way on my food blog. Thank you for posting.

  • Mary

    I made these cupcakes and halved the recipe. They came out great, and everybody loved them! The Strawberry Meringue Buttercream Frosting came out wonderfully, and I even used a hand mixer! (My trusty Black and Decker did the job beautifully!)

  • Jessica

    Hi Annie

    I would love to make this as my first batch of cupcakes ever. Can you tell me if they yield 34 mini or standard sized cupcakes?

  • Annie

    These are full-sized cupcakes. Enjoy!

  • Emily

    For the frosting, will it make a difference on whether or not you use real butter or substitute margarine? :/

  • Annie

    Yes, definitely use butter.

  • This is such a fantastic recipe! And the photos look absolutely stunning!!
    I made these for my family and got many many compliments. They look and taste absolutely amazingly good! Thank you so much for the wonderful recipe!!

  • LJ

    Hi Annie :) I plan to make this cupcake for a co-worker tomorrow. So my questions are: 1) Do you think I can make the frosting and frost it in advance? 2) Do you this cupcake will travel well? Or will using the cream cheese frosting be better? My work place is about an hour away. I take the train and subway. I’m worried more about it melting than anything. I would love to hear your opinion. Thank you.

  • Annie

    Please see the FAQ page re: frosting in advance. It won’t melt. Enjoy!

  • Katelyn

    I made these cupcakes last night — and let’s just say that there aren’t any left! AMAZING!!!! And this frosting recipe will be the base of all my future frosting’s!

  • Katelyn

    Oh! And one more thing, do you by any chance have a good orange cupcake recipe? My sister is dying for me to make one but I’ve never baked anything orange and was worried about making something too strong or too weak

  • LJ

    Thank you :) I was just worried cause I saw some comments that said their unused frosting curdled again the next day. Thanks again :)

  • Annie

    I think the problem with curdling the following day is if you make it, refrigerate it, and then use it to frost the next day. Though, I have done this many times myself without problems. But, if you are frosting immediately after making them (as I thought your question implied), then you should not have any issues at all.

  • Annie

    I don’t, but it is on my list to try. I’ll try to get one posted soon-ish!

  • Jodi

    Can I just say that these are FANTASTIC!!! I followed the advice from one of the comments and changed the attachment on the mixer and it worked beautifully. Thank you so much for sharing all of your amazing recipes. DELICIOUS!

  • SarahD

    I’ve made this frosting a couple of times now, it’s to die for. Tastes like strawberry ice cream! So good!

  • HOLY COW! I was getting awfully scared about my soupy frosting.

    Friends, be patient, Annie is telling the truth, just keep at it. It will very magically come together and you will be shocked!

    YAY! FUN!

    Thanks Annie!

  • Megan

    I made this recipe yesterday and was a little concerned that the frosting would not turn out well, but they were so delicious. Everyone LOVED the cupcakes (they were made for my daughter’s first birthday party)! The frosting came together easily and I had no problems with it at all. The only thing was that my cupcakes rose and then fell. This had no effect on the taste, but I can’t figure out why. Did I overbeat them? I’m just curious if anyone else has ever had this problem. Thanks for the advice and fantastic recipes! :)

  • Annie

    Usually when cupcakes sink (at least for me), it’s because of then being slightly underbaked. Maybe that was the issue? I’m glad you enjoyed them otherwise!

  • I made these this weekend and the cupcakes were good but the frosting is amazing! It did taste like strawberry ice cream. It was perfect. Thank you for the recipe!

  • Brieanne

    Just wanted to rave about this frosting. I used my favorite King Arthur Golden Vanilla Cupcake for the cake itself, but made this frosting as directed. It was my first attempt at making a SMB and I think it turned out great. Tastes like the best strawberry ice cream in frosting form. Will definitely use it as filling for my next strawberries and cream cake.

  • Jessica

    Everyone should try this frosting! Don’t worry, your bowl of butter soup will eventually turn into the best frosting you’ve ever made. It took me almost 30 minutes with a hand mixer but it was worth it.

  • Rebecca

    Hi Annie! I have made these cupcakes twice now and they have turned out flawless. I didn’t have enough strawberries for the icing so I substituted half the vanilla in the Vanilla Swiss Buttercream Icing for coconut. Oh my gosh. It turned out amazing. I liked it so much that I out it in my recipe journal! Thanks for sharing!!

  • cupcakeslover

    Hi! Love your blog as it really inspired me to start baking. I do have a question however from the recipe. if the recipe calls for 3 large eggs plus 1 large egg white, does it mean 3 whole eggs (white and yolk) plus 1 egg white?

  • Annie


  • Ashley Warren

    These tasted wonderful! The comments about the icing made me very nervous, but it turned out beautiful! Making them again tonight for a baby shower. Thank you for sharing this beautiful recipe.

  • I made these last week and they are really, really good. I can’t wait for strawberries to come back into season next year! The frosting is OMG Good… dangerously good. Thanks for sharing!

  • Lakeisha

    My 14 year old daughter made these, well we made them together and this happened us. They rose just fine and then fell. The taste was delicious they just fell a little. Annie said in a previous post that all cupcakes don’t have the dome so I guess we shouldn’t worry. :-) these were the best! And the icing came out beautiful!!! Can’t wait to try more!

  • Amy

    I made these in mini-form for my niece’s baby shower over the weekend & they were a huge hit! I love the denseness of the cupcakes & the frosting was like strawberry ice cream… delish!

  • Aaron

    Hi! I made these last night but my cupcakes were flat after letting them cool! I want to perfect these…any tips?

  • Annie

    Some cupcakes are flat, some have domes. It doesn’t mean anything is wrong with them.

  • Barbara

    I just made the frosting for a cake and it was FABULOUS!!!! I don’t even care for strawberry anything much but this was yummy! Thank you Annie I am addicted to your blog :-)

  • Dnadkins

    Can this recipe be used for strawberry cake rather than cupcakes? I assume so, but wanted to be sure…

  • Anonymous

    Sure! See the FAQ page for more info.

  • Liz

    I made the Strawberry Swiss Meringue Buttercream this weekend to top a chocolate cupcake and thanks to all your tips it came out perfectly!! I have seen all the SMB recipes and never tried them because so many people seemed to have difficulty, but mine came out perfectly! And sooo yummy! I actually thought it could have a stronger strawberry flavor because the chocolate kind of overpowered it, but so delicious and I am now not afraid to make SMB!!! Haha Thanks!!

  • jenn

    Hey Annie and everyone, did anyone ever have trouble with the cake tasting more like a muffin than a cupcake? I think part of it is b/c of the strawberry pieces in the cake. I wonder if I mixed it too much? Any insight? Thanks!!

  • Anonymous

    Jenn, in my experience, most muffin/cupcake recipes are extremely similar and interchangeable, and the main thing to differentiate them is frosting or a lack thereof. If you are thinking that this had a dense texture, you may have overworked the batter a bit. Maybe that helps a little?

  • Ashley

    Hi Annie! I just finished baking this, and I just had some concerns about the SMB. Mine NEVER looked soupy or curdled. Either I am the luckiest girl in the world, or I did something wrong. I’m inclined to think the latter because this is the first frosting I have ever made. Also, my buttercream has no texture in my mouth. It’s like eating air, and not in a good, refreshing way. Any ideas about this?

    (I know you can’t tell me for sure what’s going on since you weren’t next to me in the kitchen, but any suggestions/explanation will be greatly appreciated.)


  • Anonymous

    It does sound like something went wrong, but I really have no idea what it might have been. I probably wouldn’t recommend SMB for a beginning baker. Sorry!

  • Kvaewessels

    Hi Annie, Can the frosting be left out overnight or does it require refrigeration due to the egg whites? Thanks.

  • Anonymous

    The purpose of heating the egg whites as indicated in the recipe is to kill the bacteria. Even so, I still always refrigerate mine. Please see the FAQ page for food storage questions.

  • Mary Jane

    Annie and Jenn, my cake was a bit dense, too, which makes it taste more like a muffin. I think it’s because I over chopped the strawberries, which weighs down the batter and makes it sink a bit.

  • Mary Jane

    Annie, as always these are great! I made these for a friend’s birthday who loves strawberries and the color pink :) … I added a strawberry filling to mine (modified from your double chocolate raspberry cupcake recipe) just to make the strawberry flavor more intense.

    I tried to make SWB before and it didn’t turn out, but for some reason your explanation made more sense, and it turned out beautifully this time.

    Thanks for another great recipe!

  • Anonymous

    Wonderful! So glad you enjoyed them.

  • Laurenmorris83

    Will this frosting set? I want to top some chocolate cupcakes with it, and once it sets I want to dip the top in chocolate ganache. I had planned to use traditional buttercream but this sounds divine! Hoping ot make later today so if you can respond that would be wonderful. Thanks! :)

  • Anonymous

    If you chill it thoroughly, it will be fine for topping with ganache. Enjoy!

  • Laurenmorris83

    Actually decided to do your strawberry cupcakes and do chocolate buttercream and chocolate ganache. :)

  • Laurenmorris83

    Made the cupcakes just now and pretty disappointed. Came out flat. I always underfill because for some reason my cupcakes tend to rise up and over and look ugly. I filled these about 3/4 full and thought it should be good, but they are flat and sunken down. Checked my baking powder and it’s good. I have another 12 tin and 6 tin in the oven now, filled them a little higher and hoping for the best.

    Also, the edges were golden so I removed them, but busted one open and it was a little gooey. Didn’t seem doughy, so I’m guessing it’s the juicy strawberries? It was just out of the oven though so I’m sure as they cool this should resolve.

    They taste good, just not looking so good right now. lol Hoping to salvage some good ones to take to work meeting tomorrow so I don’t have to keep them home and eat em all. :)

  • Anonymous

    Some cupcakes are flat and some have domes. These are flat. I don’t find that it affects the texture at all and anyway, a pretty swirl of frosting fixes anything.

  • Sara Woodworth

    I made these for a Valentine’s treat at work. The strawberry cupcakes really DO need to bake for 25 minutes, I had taken some out at 20 that were not completely raw, but just too soggy inside.

    This was my first attempt at SMB and it was a success! I thought for a minute there it wasn’t EVER going to thicken up into something that wouldn’t run off the sides of the cupcakes. I wasn’t keeping track of time, but after about 15 minutes (I think) it looked like marshmallow creme and I was so happy!

    These received lots of great feedback at work, I believe I’m raising my own bar too high! Thanks for the great post!

  • Ena Vandenberg

    Just made the frosting…it is to die for…so delicious! Thanks for sharing the recipe!

  • Kellykeeling

    Love, Love, Love your site! Ever since finding it, you are my go to gal for great recipes! Strawberry season is just around the corner here in sunny so. Cal. so I was excited to find this recipe! My question is…can this recipe be reduced for a smaller number of cupcakes? I know some recipes don’t reduce well, but with only 3 people in our house 34 cupcakes seems like a huge amount!

  • annieseats

    You can divide recipes any way you like to make the amount you need. Enjoy!

  • MegH

    Another great recipe!! I was wondering if there is a specific reason this batter calls for mostly AP flour and not all cake flour like your vanilla bean (and it’s variations)? I am making several varieties of cupcakes for a party and the margarita & chubby hubby are just variations of VB. I was thinking of making a double batch of the VB batter and then diving and flavoring as needed but then I noticed the flour difference. Does it need the stronger flour to hold up to the moisture from the strawberries?

  • annieseats

    As you can see where I list the source at the bottom of each recipe, I’m not the one creating these cakes from scratch in my own mind. So, I don’t know exactly the rationale behind each variation. I do think the AP flour would probably help hold up to the berries better, but I’m not sure. Personally I just figure if you know you have a good recipe, use it, rather than trying to mess with a good thing.

  • Mliehmann3

    Hi Annie, not sure if you’ll know the answer to this question or not. I’m wanting to half this recipe tomorrow, but since it calls for 3 eggs and 1 white, I’m not sure what to do. I’m thinking that 2 full eggs will do the trick.. either that or 1 egg and 2 whites. Any ideas? Thanks!

  • annieseats

    I agree, I’d just do two whole eggs. Enjoy!

  • Lbritton03

    hi I’m new to all of this baking and I want to make these for my daughters bday but how do I put the Icing on so neatly? What instruments do u use?

  • annieseats

    A pastry bag with a decorative tip. Very easy, and they make everything look so much prettier!

  • Lisa

    In your print friendly version for the frosting, you mention egg whites, sugar, and salt. But on the website version, it doesn’t say that. What do I do? I’m on my second time and the egg whites won’t form stiff peaks at all. I use the print version.

  • annieseats

    I don’t see what you’re seeing. In both the web version and the print versions, the instructions are the same and both include egg whites, sugar, and salt. Either way, egg whites not peaking is usually due to fat or moisture in the mixing bowl.

  • Lisa

    Hi! It worked out the second time!

    I didn’t beat the egg whites enough the first time.

    However, in the instructions part on the print friendly version under the recipe title (sub recipe title?) it says “Combine the egg whites and sugar salt in a heatproof bowl set…” Have a look if you get a chance.

    I printed this version and it was a bit confusing.

    Anyway, it all worked out and thanks for the recipe!

  • definitely trying it!! they look amaziing :D

  • Caitlyn

    I’m also planning to make these as mini’s. On the off-chance that you will see this Amy, can you tell me if you had to adjust baking times at all? I do a lot of baking, but have never done mini cupcakes, so I’m not sure if they require adjustments or not. Thanks in advance!

  • annieseats

    You definitely need to adjust the baking time for mini cupcakes. See the FAQ page for more info.

  • Made these today for Easter. Heaven in a paper cup! Thanks for sharing!

  • CaraB

    So bummed tried to make the frosting tonight, and it was a terrible failure. Just looks/tastes like strawberry butter with a slick butter after feel in the mouth. Had to go back to my old go to frosting recipe. Perhaps some photos of the different stages of the frosting making would be good for reference as 3 sticks of butter and all those wonderful strawberries have gone to waste. And I’m generally a pretty successful baker.

  • annieseats

    Sorry to hear it didn’t work for you. Further beating would make it come together eventually. It can take a really long time.

  • CaraB

    Did love the cupcakes themselves, and they froze / thawed beautifully!

  • min

    would this recipe for frosting be enough to fill and frost a 3 layer 9 inch round cake?

  • annieseats

    Please see the FAQ page. Thanks.

  • Delishia Pittman

    Made these cupcakes to celebrate my dissertation defense with colleagues and they were a HUGE hit! Lots of compliments of the “strawberry ice cream frosting.” Thanks Annie!

  • Laura

    I brought these to a casual birthday dinner this evening. Everyone loved them, the 4 year old wanted to eat the wrapper, and a woman I just met said they were the best cupcakes she’s ever eaten! Do compliments get any better?
    I’ve made quite a few of your cupcakes and have loved them all. However I’d put this as one of my favorites since they’re not too sweet. A definite much during strawberry season!

  • Manonymous

    As a European baker the quantities have me confused big time!
    How many grams is a cup? I found a converter that says 1 cup is about 16 tablespoons. Does that sound correct?

  • annieseats

    Please see the FAQ page regarding conversions. Thanks!

  • guestguestgirl

    I followed the recipe but couldn’t get my frosting to whip :(
    The cake is good though and can stand alone… it will be good with morning coffee

  • annieseats

    That’s too bad. It would have come together but you have to just keep mixing.

  • Kerry

    This frosting is amazing! I had no problems with it coming together, and it tastes amazing! Not sure how it’s going to last until my daughters party on Saturday though! Thanks for sharing all your amazing recipes!

  • Anna_C

    WOW! This is the second cupcake recipe I’ve tried from your blog and they are AMAZING! Thank you!!

  • Jill in AZ

    Can you make and freeze this swiss meringue buttercream ahead of time?

  • annieseats

    Theoretically you can but sometimes SMBC has issues after freezing and thawing. I have done it without problems but some people seem to have bad luck with it.

  • Nour

    I tried making the strawberry frosting but seens as it was too runny, I had to put it in the freezer. It came out fine at first but then it started looking like cream gone bad… What should I do? Please help!

  • annieseats

    As I mention in the post, you just have to keep beating it until it is the correct texture. I also address this on the FAQ page. Hope that helps.

  • Lauren

    I just made this frosting for the first time tonight. I was so worried it would take forever after reading the instructions as well as the comments, but it was wonderful! It came together very easily and never looked watery or curdled. Thank you, Annie, for such a great recipe.

  • Jamie042083

    I was curious to know if anyone had just made a cake with this recipe rather than the cupcakes? Also if you were to do this would you just mix everything the same and pour in a dusted 9×13 cake pan? What would a good bake time be on a cake? Any insight anyone has would be great

  • annieseats

    Please see the FAQ page. Thanks!

  • Juliantodd

    I just made these cupcakes today. They are divine!!!! Thank you for the great recipe!

  • Can you replace the milk for kids that have milk allergies or will it change it drastically not to use regular milk?

  • annieseats

    Please see the FAQ page regarding substitutions. Thanks!

  • Marisa

    what is the best way to store these cupcakes overnight?

  • annieseats

    Please see the FAQ page.

  • Ashleyrucinski

    I am trying to make strawberry cupcakes with a kiwi frosting, is there a way to add kiwi to the smbc where it would still turn out great?

  • annieseats

    I haven’t tried that myself. You’ll have to experiment. Good luck!

  • Hello! Just found this recipe and it sounds so easy + looks so lovely, will surely try it soon!! One question though; do you think it would be alright to substitute the cake flour with all-purpose flour? I’ve tried Googling it but it seems quite ambiguous… One site tells me for lighter, softer cakes (eg. angel food cake) cake flour is more necessary/suitable – do you think this is the case for this recipe too? Thanks for any insight you can offer! :)

  • annieseats

    Please see the FAQ page for my opinion and advice on substitutions. Thanks!

  • Sucrecakes

    Just made these, holy mackerel are they ever good!!!! They remind me of muffins but that’s expected of any fruity cupcake. I made a white chocolate ganache and dipped the cupcakes into it before icing with the SMBC. I make this icing all the time (hobby baker), and the instructions are spot on!

  • LilFoot

    I’ve made these cupcakes for a few special occasions – and every time they turn out great and everyone loves them! I’ve gotten so many compliments on them. Thanks so much for the great recipe and instructions!

  • Koney80

    I’ve made these for my coworkers and they were a big hit. I’m not making them into Mini Cupcakes for a child’s birthday party. This recipe will make like 80 mini cupcakes but I only need 36. It doesn’t look like I can half the recipe. Can I freeze the left over batter? I’m making other flavors too and I don’t want to end up with 300 mini cupcakes. Suggestions?

  • annieseats

    You can halve the recipe (or third it or quarter it).

  • Highdial

    So, I made these a while ago and had a lot of frosting left over. It goes well on toast.

  • Debbie

    I want to make this frosting for my daughters birthday tomorrow. Will it be ok if I make it todayand frost cupcakes today? If so, do I need to refridgerate the cupcakes after I frost them, or should I just get up really early and make them tomorrow? Her party is at 1o am tomorrow. : /

  • annieseats

    Please see the FAQ page. Thanks!

  • Debbie

    I read it but what do you consider proper storage…I live in Texas…lol

  • Debbie

    I’ve been beating eggs and sugar for almost 30 min but I still have stringy peaks. It’s like fluff or marshmallow cream. What do I do, should I start over before I add in and waste the other ingrediants?

  • Thanks for this! I’m attempting strawberry cupcakes (again) this weekend following a very runny first attempt! Results to follow!

  • Amy

    I can’t wait to make these for my daughter’s first birthday in a week! Can I make the frosting a few days in advance or will it not hold up?

  • annieseats

    You can, but once it has been chilled, this particular frosting can sometimes “break” and may be difficult to come back together. I would probably just frost them completely, store airtight and refrigerate beforehand.

  • chrissy

    I had the “break” happen for my daughter’s birthday cupcakes after regridgerating the frosting overnight, and while they still tasted delicious, the beautiful texture was gone. Perhaps if I’d had time I could have pulled the Kitchen Aid out again and tried to revive it, but I will definitely try it again as it was so lovely!

  • AmyT

    Just made these – very good!
    I actually refrigerated the frosting and then iced later because I ran out of time, and it did “break”. I got it back to it’s nice fluffy texture by blow drying it with a hair dryer (I know, weird), so it was warmer, and then used my mixer to whip it again. Was great!

  • Esther

    I’ve made these with soy milk several times, and they were wonderful!

  • Sarah

    Annie, these are AH-MAZ-ING!!! I was nervous making swiss meringue buttercream, but your instructions were perfect! It never even curdled. Everyone loved them. Thank you :)

  • Emma

    I dont usually comment on these websites but I felt such a sense of accomplishment (especially because I only had a hand mixer) with these that I couldnt resist! Thanks for your encouraging words at the start of this recipe that pushed me to try :D

  • STRAN1231

    I have made this recipe with the strawberries before and they were absolutely wonderful. Will I be able to color the frosting, rather than putting in the fruit? Have you ever colored this frosting before? Thank you for a fabulous recipe.

  • annieseats

    Sure, you can use icing color as you normally would. Enjoy!

  • Tricia

    Do you think these would be good with vanilla swiss meringue buttercream instead of the strawberry?

  • Steph

    I made this as a 9-inch, 2-layer cake two nights ago for my boyfriend’s birthday party last night. He LOVES strawberries and white chocolate, so I put chopped strawberries, the smbc, and white chocolate ganache between the layers and on top. The white chocolate flavor wasn’t very strong, but EVERYONE loved this cake. You always post the best recipes! I don’t know what I’d do without your site! :)

  • annieseats

    I’m sure they would be fine, but the strawberry is pretty awesome :)

  • hjbinn01

    for the 2.5 cups finely chopped strawberries in the cake mix, is that before chopping or after chopping?

  • annieseats

    After chopping. Enjoy!

  • mcmom1011

    I just made these for my daughter’s first birthday. They are wonderful!!!! Much easier to make than I thought they would be too. Thank you! Can’t wait to try your other cupcake recipes.

  • Nikki

    So I just made this recipe. followed everything as it was written, and my cupcakes are super weird. They won’t cook all the way through and 2 of them kind of exploded in the oven…I seriously have never had this happen before and I have made these cupcakes many times before. Do you know what could have happened?

  • annieseats

    It’s pretty tough to know what might have gone wrong. If you’ve made them successfully before, it definitely sounds like something wasn’t right!

  • Rick Quinnett

    Is the AP flour measaurement correct? Martha’s recipe calls for 2 3/4 cups of AP flour. Thanks!

  • annieseats

    Her cookbook says one thing and her website says another. I use the cookbook when I bake these, so that’s what I went with. It’s always worked out fine for me. (Just made them today, actually.) Enjoy!

  • Zoe

    I just made the Strawberry Swiss Meringue Buttercream with the white cake funfetti recipe and it is one of my favorite cupcakes that I’ve made. The buttercream came together perfectly and tastes like a dream. Once you go Swiss Meringue Buttercream, you’ll never go back!

  • Erin Lucio

    I made these in September for my daughters birthday, they were fabulous! I am doing a cake for my son’s birthday this weekend and came back to this recipe. I used a diff cake this time so the strawberries werent too heavy but I will be using this frosting. The stuff tastes like a strawberry milkshake! Thanks!

  • Mariana González

    I tried these out today, and they were amazing! Thank you so much. It was also my first time attempting a Swiss meringue buttercream and it turned out great. I will be trying more recipes from your site from now on.

  • Thanks! Made these today for my son’s birthday party and everyone loved them. The cupcake dough turned out kind of dense and gummy, but still tasty. Not sure what I did wrong. But the frosting was perfect!

  • annieseats

    Usually gummy or dense cake is a result of overmixing. Next time I would just try to mix a little less. Glad they were a hit!

  • Just made these today! My first batch of frosting was perfect until I added the strawberries. I added 1 1/2 cups of chopped/pureed strawberries. It became soupy & curdled. I mixed for about 40 minutes with no change at all. I remade this with 1 1/2 cups full strawberries, and then only pureed that amount, reducing the amount of strawberries a lot and it was fine. This may have been me misreading but I thought that was a bit confusing! Either way, delicious & thank you!

  • disqus_iuWvXjZsBB

    I was just browsing around this blog and saw the recipe for strawberry cupcakes. Needless to say, I became very much in the mood for the delicous looking cupckes. I decided immediately that I was going to make them that night. I became a little hesitant when I saw the amount of eggs the recipe called for, which exceeded the amount we had in our fridge, but I put on my boots and trudged out in the middle of a snow storm to gather more eggs from our chicken coop. I REALLY wanted to make these cupcakes.

    Long story short and after much whipping of the frosting, my cupcakes were done, and the were 100% worth the effort.

  • Joy

    Hi Annie! I’ve been a faithful follower of your recipes for some time now and they always turn out to be delightful. However, this one was a severe disappointment. The icing turned out looking like a watery strawberry milkshake! I even beat it for an extra half hour trying to get it to stiffen up. Everything looked perfect until I mixed in the puree and then.. the milkshake :( The only substitution I made was margarine instead of butter. What do you think could have caused this? I’d love to get it working properly!

  • annieseats

    The margarine is the problem. This is buttercream, after all, and I don’t know that margarine would function well in such a recipe. Good luck next time when you try it with butter. It’s the best strawberry frosting there is!

  • Darlene

    Oh my goodness…this frosting is amazing!!!! I made it today to go on banana cupcakes and everyone raved about it. It is seriously the best frosting I’ve ever made. Thank you!

  • annieseats

    So glad you enjoyed it!

  • annieseats

    Yeah, the second attempt was what I meant with the directions. Glad it worked out eventually!

  • Cassy

    i made these cupcakes once already for a bake sale auction at BMO the bank my sister works at…they were a ht, let me tell you!!! amazing cupcakes :) i was wondering though…is this recipe easy to double? instead of making two different batches

  • annieseats

    Yes, you can double them. Enjoy!

  • Cassy

    Great thank you!

  • Claudia

    Hi Annie! I just made this frosting recipe and I really wanted to tell you about it. It just such an emotional recipe because there were times where all I wanted to do was cry because nothing was working, but I kept reading the part of your recipe where you tell us to be patient and so I was and I had the best buttercream I had ever made! I can not thank you enough for this. It was a huge success! Thank you so much! :)

  • annieseats

    Aww, glad you stuck it out and that it was worth the roller coaster. Next time you can be confident because you know it will work out. Congrats on your first SMBC!

  • Brenna C van Boeschoten

    Hi, if I make the frosting and put it on the cupcakes on Friday, will they be ok when I take them to their destination on Saturday, or will they “break”?

  • annieseats

    If you frost them and then frost immediately, they will be fine. Usually the problem with breaking occurs if you make the frosting, refrigerate, and then try to use later. It sometimes works but occasionally breaks.

  • Elleanor Eng

    Hi Annie! I’m thinking about making this as a layer cake for an upcoming anniversary. Are there any modifications to the batter you’d suggest? What would happen if tilted the ratio of batter to favor cake flour over all purpose flour? Thanks so much for the recipes, it looks delicious.

  • annieseats

    I wouldn’t make any modifications other than just making in cake pans. Enjoy!

  • Margarita Bahena Rincon

    Hi Annie, I’m wondering if it is possible to use frozen strawberries instead of fresh into the cupcake batter?
    Thank you!

  • annieseats

    It is possible, but I would not recommend it. These are best with fresh berries.

  • Elleanor Eng

    They were delicious! Though I admit, the SMBC defeated me. (while I could never get it to stiff peaks and it sort of began separating into buttercream and strawberry puree on it’s own, it was still, indeed, delicious) I have my own theories on what I did wrong and I’ll try again.

  • Lauren F.

    Is this your go-to strawberry cake/cupcake recipe? Because I noticed you a few on your blog, and I’m not sure which one to make!

  • annieseats

    Yes, this is my go-to strawberry cake.

  • Elizabeth

    Just made this frosting to go on a chocolate cake… just want to say THANK YOU for your amazing instructions and confidence-boosting post! I had no issues and it looks beautiful. Can’t wait to serve it up tomorrow!

  • Mae

    Hi Annie, for the milk does it matter the kind you use? I heard that whole milk is popular for baking

  • annieseats

    It doesn’t really matter. I wouldn’t recommend skim, but I often use 1 or 2% in baking and it is fine. Whole milk will make them slightly more tender, but I personally wouldn’t buy a special type of milk if you don’t normally use it.

  • Mae

    Good to know. thanks!

  • Shari

    I see for the original recipe it calls for 2 3/4 cup of AP flour, was this an error above, also would I need to increase the recipe for a 9 inch 2 layer cake?

  • annieseats

    No, it’s not an error. The version on her website versus the version in the cookbook are discrepant. Please see the FAQ page regarding conversion to a cake. Thanks!

  • Shari

    Made these for the first time, super moist and the Buttercream was super easy to make!

  • Che Sablaon

    can I substitute strawberry jam instead of fresh strawberry…I’m planning in making this recipe for my father’s birthday..

  • annieseats

    I recommend using fresh berries.

  • Nadya

    I absolutely love this recipe and have made it numerous times but the cupcakes never have a nice dome like all my other recipes. they are rather flat, is there anything you recommend doing? I have been following this recipe to the t.

  • annieseats

    Some cake recipes make domes, some don’t. This one doesn’t. I don’t really mind as long as the cake tastes good. Glad you enjoy them!

  • melissa

    self rising cake flour ??

  • annieseats

    No, just regular cake flour.

  • Lj LaTurno

    Hi Annie. I’ve tried this recipe and I love it. I plan to make it into a cake for a co-workers birthday. I was wondering if you can recommend how many ways to divide this in 9″ cake pans. Also do you think it can stand being cut by a cake cutter? If I haven’t mentioned yet, I think your recipes are awesome. :)

  • Annie

    Yes, you can definitely make this into a layer cake. I have done it before and it turns out very well. For 9-inch pans you should divide the batter between two pans (see the FAQ page for more on this.) Enjoy!

  • Shari

    If you want a three layer 9 inch, make 1.5 the recipe.

  • Melissa Brooker

    I’m not a great baker but every so often I get the urge to give it a shot and I decided to try making my husband these cupcakes as an early Valentine’s Day treat. I used the cake recipe from your other strawberry cupcakes only because I wanted only 9-10 cupcakes and that recipe was easier to cut down. But I used this frosting, when I read your reassurances I got a little nervous and thinking I was in over my head. But you were so right! I didn’t have many issues but everything always came right back together. This is my first ever buttercream and I was so impressed that I will for sure use it again next time I get the urge to bake! Thanks for giving me confidence!

  • Alexandra Baldi

    I am making this frosting today as a filling for a cake but it is not coming together at all. It’s remaining lumpy well past 5 minutes of extra mixing. Any ideas where I may have gone wrong?

  • Annie

    Keep mixing! It will eventually come together. Don’t give up!

  • Alexandra Baldi

    Thank you :) I ended up heating the mixture slightly with a double boiler and it helped :) I think it was too cold in the house. Used it as a cake filling and got rave reviews.