Strawberry season is upon us! 🍓 This recipe is a classic strawberry cupcake with poppyseeds! Although you’ve seen lemon poppyseed cakes, muffins, and cookies, poppyseeds taste just as good with strawberry-flavored recipes! Plus the smooth, creamy, extra sweet strawberry buttercream to top off these treats. This recipe makes 6-7 cupcakes, which is great for a small gathering or a daily treat for the week! Come along as we take you through step by step of how to make the best strawberry poppyseed cupcakes!

strawberry poppyseed cupcakes
cakes

Room temperature ingredients: When your sweets are baking, air expands and helps to create a light tender result. They make baking so much smoother with the best tasting results!

What you’ll need for this recipe:

  • Butter: Using softened butter is great! We creamed the butter & sugar together for the best fluffy texture. You can sub melted butter or vegetable oil.
  • Eggs: The base structure of this cake is eggs! For a non dairy alternative, sub flax eggs, applesauce, or use Bob’s Red Mill Egg Replacer. 
  • Greek Yogurt: This creates the amazing moist texture. It blends perfectly and brings out the amazing flavors! You can sub sour cream or your favorite dairy-free vanilla yogurt (almond milk-based yogurt is our go to)!
  • Strawberry Extract: Instant strawberry flavor comes from this extract!
  • Strawberries: Coat your strawberries in flour! This prevents the strawberries from leaking too much (which would give you a soggy cupcake). Cut them up small and toss them into the batter.

There’s nothing more satisfying than putting buttercream into a piping bag and letting your creative mind flow when you’re decorating these strawberry poppyseed cupcakes.

Buttercream Tips

Beat the butter first until it becomes fluffy, then add powdered sugar in small chunks.. Using softened butter is best

  • Use milk or heavy cream
    • heavy cream will help you get that thick, creamy texture, while milk will give you a fluffier texture. 
    • add your milk or cream slowly. you can always add more, but you can never take the milk out. 
  • Add strawberry extract (or any other flavored extract)
    • this brings extra flavors and added sweetness to your buttercream
  • Cover the bowl with a towel while mixing
    • there are many times I’ve had powdered sugar flying everywhere when adding it to the mixer because it wasn’t covered
  • The spatula test!
    • this is a quick way to confirm that your frosting is the perfect consistency
    • press a spatula into your frosting and pull it up. 
    • the frosting should be a stiff peak with a slight curl on the end
    • if it’s too stiff add more milk, if it’s too thin, add more powdered sugar (1/3 cup at a time)

    Food Coloring: This is optional! But if you want that pink buttercream color, we suggest adding 1-2 drops! If you want a natural sweet flavor take out the strawberry extract and sub ½ tbsp of dried strawberry powder.

    Now let’s get baking!

    Print Recipe

    Strawberry Poppyseed Cupcakes

    Prep Time1 hour 15 minutes
    Cook Time23 minutes
    Cooling Time30 minutes
    Total Time2 hours 38 minutes
    Course: Dessert
    Cuisine: American
    Keyword: Cupcakes, Loaf Cake, Poppyseed, Strawberry

    Ingredients

    Cupcakes

    • ¾ cup all purpose flour
    • ½ tsp baking powder
    • ¼ tsp baking soda
    • ¼ tsp salt
    • ¼ cup butter softened
    • ½ cup white sugar
    • 1 egg
    • ⅓ cup greek yogurt
    • 1 tsp strawberry extract
    • 1 tsp poppyseeds
    • ½ cup strawberries diced

    Strawberry Buttercream

    • ¼ cup butter softened
    • 2 cups powdered sugar
    • 1½ tsp heavy whipping cream or sub milk
    • ½ tsp strawberry extract

    Instructions

    • Preheat the oven to 350°F
    • In a small bowl, combine flour, baking powder, baking soda, and salt together.
    • In a separate medium bowl cream together butter and sugar (about 1-2 minutes). Add in the egg & beat it until it's fully mixed in.
    • Add in the greek yogurt & vanilla extract.
    • Add in the flour mix & beat on low until it's fully combined. Fold in the poppyseeds and the strawberries.
    • Line a cupcake pan with cupcake liners. Fill the liners ½ way with batter.
    • Bake cupcakes for 22-23 minutes. Let the cupcakes cool to room temperature (30 min) before frosting.

    Strawberry Buttercream

    • In a large bowl, beat the butter until it's fluffy (1-2 minutes). Add in the powdered sugar (½ cup at a time) & beat on medium.
    • Add in the heavy cream & strawberry extract. Beat until a smooth buttercream forms
    • Frost the cupcakes!

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