Perfectly domed strawberry cupcakes made with real strawberries and one unexpected secret ingredient, finished with a fluffy vanilla bean buttercream and a chocolate-covered strawberry.
These strawberry cupcakes are a delightful treat: soft, tender cakes packed with strawberry flavor, crowned with a light vanilla bean buttercream and a chocolate-dipped strawberry. They’re easy to make and ideal for Valentine’s Day, birthdays, or any day you want a special dessert.
Over the years I’ve tested many cupcake recipes, and this one reliably yields perfectly domed cupcakes with bright strawberry flavor. That flavor comes from two sources: fresh strawberries and a little secret—strawberry Jell-O powder. The Jell-O adds an extra burst of strawberry taste and helps create a pretty pink hue in the batter.
How to Make Chocolate Covered Strawberry Cupcakes
Make the Strawberry Cupcakes
Preheat the oven to 350°F and line two standard 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 pale and fluffy—that extra time helps create a light, tender crumb.
Meanwhile, whisk the flour, baking powder, salt, and strawberry Jell-O powder together in a medium bowl and set aside. Puree fresh strawberries in a food processor or high-powered blender until smooth. Combine the buttermilk, 1/2 cup of the strawberry puree, and vanilla in a separate container.
After creaming, add the eggs one at a time, mixing until fully incorporated and scraping the bowl to ensure even mixing. Alternate adding the dry ingredients and the strawberry-buttermilk mixture, beginning and ending with the dry ingredients (dry 1/3, then half the milk mixture, repeat). Mix just until combined, finishing with a few gentle folds by hand to avoid overmixing.
Portion batter into liners using a large cookie scoop (about 2 tablespoons) or fill liners 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. Transfer to a rack and let cool completely before frosting.
Make the Vanilla Bean Buttercream
Beat room-temperature butter in a stand mixer with the paddle attachment for about 10 minutes, scraping the bowl a few times, until very light and fluffy. Add the salt and vanilla bean paste and mix to combine.
Add powdered sugar in two additions, mixing about 3 minutes after each addition. Gradually add heavy cream, 2 tablespoons at a time, until the buttercream reaches a soft, pipeable consistency. About 4–6 tablespoons total is typical, but add until the frosting is light and holds its shape when piped.
Fit a piping bag with your preferred tip (Wilton 8B creates a classic swirl) and frost the cooled cupcakes. If you don’t have piping equipment, the buttercream can be spread neatly with an offset spatula.
Make the Chocolate Strawberries
Melt chocolate chips in the microwave in 30-second intervals, stirring between each until the chocolate is smooth. Use semi-sweet, milk, dark, or white chocolate according to your preference.
Dip whole strawberries into the melted chocolate, letting excess drip off, then place each chocolate-dipped berry on top of a frosted cupcake. For a decorative melt that drips onto the frosting, spoon a little melted chocolate onto the cupcake first, then set the dipped strawberry on top so the chocolate flows down the sides.
Allow the chocolate to set slightly before serving. Enjoy the combination of tender strawberry cake, silky vanilla buttercream, and glossy chocolate-tipped berries.
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.
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, at room temperature
- 1 3/4 C Granulated sugar
- 2 Large eggs, at 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, at room temperature (3 sticks)
- 2 tsp Vanilla bean paste
- 1/2 tsp Salt
- 6 C Powdered sugar
- 4–6 TBSP Heavy cream, at room temperature
For the Chocolate Strawberries
- 20 Strawberries
- 1 C Chocolate chips (any kind; semi-sweet recommended)
Instructions
For the Cupcakes
- Preheat the oven to 350°F and line two cupcake pans with 20 liners.
- In a stand mixer with the paddle attachment, cream the butter and sugar for 5 minutes until pale and fluffy.
- Whisk together the flour, baking powder, Jell-O powder, and salt. Set aside.
- Puree the strawberries and combine 1/2 cup of the puree with the buttermilk and vanilla. Set aside.
- Add the eggs to the creamed butter one at a time, mixing until combined and scraping the bowl as needed.
- Alternate adding the dry ingredients and the milk mixture, starting and ending with the dry ingredients to avoid overmixing.
- Portion batter into liners using a 2 TBSP scoop or filling each liner about two-thirds full.
- Bake at 350°F for 18–20 minutes, or until a toothpick comes out mostly clean with a few moist crumbs attached.
- Cool completely before frosting.
For the Vanilla Bean Buttercream
- Beat the butter for about 10 minutes with a paddle attachment until very light and fluffy, scraping the bowl occasionally.
- Add the salt and vanilla bean paste and mix to combine.
- Add powdered sugar in two additions, mixing about 3 minutes after each addition.
- Add heavy cream 2 TBSP at a time until the buttercream is smooth, fluffy, and pipeable (about 4–6 TBSP total).
- Pipe or spread the buttercream onto cooled cupcakes.
For the Chocolate Strawberries
- Melt chocolate in 30-second microwave intervals, stirring until smooth.
- Dip strawberries into the melted chocolate and place them on top of the frosted cupcakes. For extra drips, spoon a little chocolate onto the frosting before setting the dipped strawberry on top.
- Allow the chocolate to set slightly, then serve.
Notes
- I use unsalted butter so I can control the salt level. If you only have salted butter, reduce or omit the extra salt in the recipe.
- Cupcakes stay fresh for 1 day at room temperature or up to a week in the refrigerator.