Pink Velvet Cupcakes with Strawberry Buttercream

Fluffy, moist and buttery pink vanilla cupcake with a strawberry reduction buttercream.

Pink Velvet Cupcakes with Strawberry Buttercream. Moist, fluffy and buttery vanilla cupcake with a strawberry reduction buttercream.I made these cupcakes to bring to a baby shower for my good friend Matt and his wife Ami. I’ve known Matt since high school, so that’s going back 18 years – yikes! My oh my, how things have changed. We were just kids back then, having fun and no big worries, trying to fit in and be cool. Now, we’re all grown up with careers, spouses, kids, and responsibilities. Looking back, we’ve all come a long way and have accomplished a lot since our high school days.

Pink Velvet Cupcakes with Strawberry Buttercream. Moist, fluffy and buttery vanilla cupcake with a strawberry reduction buttercream.Matt and Ami are having a baby girl, a little princess. When I asked Ami what kind of cupcake she wanted, she said vanilla, and something pink for a girl. So that’s why I thought pink velvet (a.k.a pink vanilla) and a strawberry buttercream to go with the pink theme.

pink velvet cupcakes-1I created this recipe using butter, whole milk, and sour cream for flavor and moisture. I included both baking soda and baking powder to make the batter rise nicely with a fine, soft, spongy texture. I used just enough flour to hold everything together, yet still maintain a light batter. I added lots of vanilla for a heavenly aroma and taste. Oh, and a touch of pink coloring for the occasion.

pink velvet cupcakes-2The cupcakes baked up fluffy and rose perfectly with a soft pink hue. They’re sweet, but not too sweet, buttery, and they stay super moist for up to 4 days.

pink velvet cupcakes-3For the buttercream, I puréed some fresh strawberries and reduced it to thicken and concentrate the flavor. The strawberry sauce became a dark dusty rose colour, but once whipped with the butter and icing sugar, it brightened to a light baby pink.

Pink Velvet Cupcakes with Strawberry Buttercream. Moist, fluffy and buttery vanilla cupcake with a strawberry reduction buttercream.The cupcakes disappeared pretty quickly at the shower. I actually couldn’t put them out fast enough. I was hoping there would be a few left over for Matt and Ami to enjoy the next day, but it was a good sign that all of the guests really liked them.

Pink Velvet Cupcakes with Strawberry Buttercream. Moist, fluffy and buttery vanilla cupcake with a strawberry reduction buttercream.Matt and Ami, congrats! I am so happy for you and can’t wait to meet your little princess. xoxo

Pink Velvet Cupcakes with Strawberry Buttercream

  • Servings: makes 24 cupcakes
  • Print


2 & 1/3 cups all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 cup unsalted butter, softened

2 cups sugar

2 large eggs

1/2 cup sour cream

1 1/2 cup whole milk

1 tbsp plus 1 tsp vanilla

1 drop pink gel food colouring

1 cup fresh strawberry purée (I used a handheld blender and puréed 1 generous cup of fresh strawberries until perfectly smooth)

1 cup unsalted butter, softened

5 cups icing sugar


1) Using a small sauce pan, simmer on low to reduce the strawberry purée to half the volume, stirring often. Set aside to cool.

2) Preheat oven to 350°F. Line 2 muffin pans with cupcake liners.

3) In a large bowl, whisk together flour, baking powder, baking soda, and salt.

4) Using a large glass bowl, melt butter in the microwave for 50-60 second, just until completely melted, but not hot. Whisk in sugar, eggs, sour cream, milk, vanilla and food colouring until combined.

5) Slowly pour wet mixture into the dry mixture. Carefully mix until smooth, try not to overmix.

6) Divide batter between the 24 liners. Bake for about 25 minutes or until a toothpick inserted in the center comes out clean. Cool completely before frosting.

7) Whip butter until pale and fluffy. Add 1/2 cup of the strawberry reduction sauce, mix for 1 minute, then scrape the sides and bottom of bowl, mix again for another minute. The butter and strawberry sauce might not completely mix together, but not to worry, when you add the icing sugar, it will come together.

8) Add the icing sugar 1 cup at a time and mix well in between. After the last cup of icing sugar has been incorporated, mix on high for 1 minute or so to make sure the frosting is aerated and smooth.

9) Frost as desired. I used a close star tip (Wilton 2D), and starting from the center of the cupcake, I piped the frosting by swirling one full circle around then back to the center. See this link from I Am Baker for a picture tutorial on 4 different ways to frost a cupcake. Please note, depending on the technique or style you choose, some will require more frosting than others.

Cupcakes will stay fresh refrigerated for up to 4 days. Bring to room temperature before serving.

Recipe by Little Sweet Baker

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  1. These look delightful!! I’ve been looking for a cake or frosting to make with strawberries, and this looks like a winner. I love the idea of using strawberries in buttercream – so often, I find that plain buttercream is a tad lacking in the flavor department, so this looks marvelous 🙂

  2. I am in a strawberry frame of mind for our upcoming strawberry festival at our church fair. These sound divine! Thanks for sharing!

  3. I love this for the frosting alone…lol. I love using fresh berries in frosting. Pinned to several group boards and shared. Thanks for linking up on Merry Monday Linky Party.

  4. They look perfect ! The texture, the color , everything. And yes time is running so fast .. It’s crazy. It seems that it was so slow until we were 18 and then it goes faster each year .. It’s a bit scary !

    • Thank you for the compliment Laure. I actually felt old while writing this post. But all is good because each year that goes by comes accomplishments, wisdom and memories. Thanks again and happy baking:)

  5. Gorgeous!

  6. These are so delightful! Perfect for a baby shower, or a little (or big) girl’s birthday party. I love using sour cream in cakes it gives the crumb a great texture. Pinning these for a future baking session 🙂

    • I know! These cupcakes are very girly girl and I too love using sour cream in my baking and cooking. Its one of my go-to ingredients, so you will see it a lot in my recipes. Thanks for pinning:)

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