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Strawberry Rose Cupcakes

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Today, we’re diving into the world of sweet indulgence with my irresistible Strawberry Rose Cupcakes. These little treats are not just a feast for the taste buds but also a feast for the eyes.

Strawberry Rose Cupcakes with rose buds and fresh strawberry slices.

Imagine the sweetness of fresh strawberries perfectly paired with the subtle, romantic notes of rose essence – a match made in dessert heaven. Whether you’re a seasoned baker or a novice in the kitchen, this easy-to-follow recipe promises to bring a touch of sophistication to your baking repertoire. So, let’s gather our ingredients and embark on a baking adventure that will leave your kitchen infused with the delightful aroma of strawberries and roses.

Strawberry Rose Cupcakes on white cake pedestal.

Strawberry Cupcake Ingredients

  • Frozen strawberries: This recipe only uses the juice from the strawberries. Adding the strawberry solids to this cake batter would be too much for this delicate cake. Save the strawberry solids for another use or toss.
  • Whole milk: The fat in whole milk helps to tenderize the cakes crumb. It also interacts with the flour to create just enough gluten to form the cakes structure.
  • Egg whites: helps create structure.
  • Vanilla extract: helps balance the flavors.
  • Strawberry extract or strawberry emulsion: I prefer to use strawberry emulsion. The flavor doesn’t bake out like extracts can. Plus, the strawberry emulsion gives the cake batter a natural pink color.
  • Cake flour: has a lower protein content than all-purpose flour which helps create a delicate crumb.
  • Granulated sugar: Sugar not only sweetens the cake but it also helps tenderize, leavens and browns.
  • Baking powder: is a leavener that contains baking soda and cornstarch. Baking soda reacts twice. The first time is when it comes into contact with liquid and then when it is heated. Baking soda can’t be used as a substitute for baking powder.
  • Salt: helps bring out the sweetness in the cake.
  • Unsalted butter: tenderizes, moistens, leavens, browns, and flavors.

Strawberry Rose Swiss Meringue Buttercream Tips

  • Your mixer bowl should be completely dry and clean before use.
  • There should be no grease residue on the bowl and your egg whites should be free of egg yolks.
  • Whisk together the sugar and egg whites well, or the eggs may start to cook on their own.
  • Make sure the double boiler stays at a simmer. 
  • Your butter should be room temperature before using.
  • Add your butter by tablespoon to the meringue.
  • The buttercream should be as smooth as possible. 
  • To help remove air bubbles, run the mixer on low speed for one minute.
  • Rose extract is strong, use a small amount.
  • Slowly add the pureed strawberries to the buttercream and mix on low speed until incorporated.
  • Add a small amount of pink gel food color if desired.
Close up of Strawberry Rose Cupcakes on white cake pedestal.

Cupcake Baking and Decorating Tools

I decided to keep the decorations simple and organic on these creative cupcakes. Fresh strawberries, dried edible rose buds and homemade strawberry-rose Swiss meringue buttercream piped on top, give these strawberry cupcakes a beautiful but manageable cupcake decoration for any baker!

Close up of 3 Strawberry Rose Cupcakes.

Cupcake Decorating Tips

  • When decorating cupcakes I prefer large pastry piping tips. I used Ateco piping tip #808.
  • For piping large amounts of buttercream, I prefer to use large pastry bags.
  • I use a large mason jar to hold my piping bag upright, while I fill it with buttercream.
  • Top with fresh strawberry slices right before serving.
Close up of unwrapped Strawberry Rose Cupcake on pink plate.

Strawberry Rose Cupcakes Baking Schedule

  • Day 1: Bake strawberry cupcakes.
  • Day 2: Prepare buttercream, decorate, and serve.
Strawberry Rose Cupcakes with a bite.

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Close up of Strawberry Rose Cupcake with bite.

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Close up of Strawberry Rose Cupcake with bite.

Strawberry Rose Cupcakes

Yield: 24
Prep Time: 1 hour
Cook Time: 20 minutes
Additional Time: 30 minutes
Total Time: 1 hour 50 minutes

Homemade strawberry cupcakes topped with strawberry-rose Swiss meringue buttercream, garnished with fresh strawberries and edible rose bud.



  • 2 12-cup cupcake pans
  • Pink cupcake liners
  • Stand mixer
  • 3 tablespoon sized spring loaded ice cream scoop
  • Food processor
  • Candy thermometer
  • Piping bag
  • Ateco piping tip #808
  • Pink edible shimmer flakes
  • Sliced strawberries
  • Dried edible rose buds


  • 10 ounces frozen whole strawberries (2 cups)
  • ¾ cup whole milk
  • 6 large egg whites
  • 1 teaspoons vanilla extract
  • 1 teaspoon strawberry extract or strawberry emulsion
  • 2 ¼ cups (9 ounces) cake flour
  • 1 ¾ cups (12 ¼ ounces) granulated sugar
  • 4 teaspoons baking powder
  • 1 teaspoon table salt
  • 12 tablespoons unsalted butter, cut into 12 pieces and at room temperature
  • 1/8 to ¼ teaspoon pink gel food coloring, optional


  • 6 ounces frozen strawberries, thawed
  • 3 tablespoons granulated sugar
  • 1/4 teaspoon salt
  • 1 cup egg whites
  • 2 cups (14 ounces) granulated sugar
  • 3 cups (6 sticks) unsalted butter, cut into tablespoon sized pieces, at room temperature
  • 1 tablespoon vanilla extract
  • 3/4 teaspoon rose extract



  1. Adjust an oven rack to the middle position and heat oven to 350 degrees. Line 2 12-cup cupcake pans with cupcake liners and set aside.
  2. Microwave strawberries in a microwavable bowl, covered, until strawberries have softened and are juicy, about 5 minutes. Place strawberries in a fine mesh strainer set over a small saucepan and press with a rubber spatula to extract as much juice from the strawberries as possible. Discard strawberry solids or save for another use. Over medium-high heat, bring the strained strawberry juice to a boil, stirring occasionally until the juice turns into a syrup and measures about ¼ cup, about 6 to 8 minutes. Remove from the heat and stir in the milk. Transfer milk mixture to a clean bowl and whisk in the egg whites vanilla extract and strawberry extract until combined.
  3. In the bowl of a stand mixer with the paddle attachment attached, mix the flour, sugar, baking powder and salt on low speed until combined. Add butter one piece at a time and mix until pea-sized pieces remain, about 1 minute. Add half of the milk mixture and increase the speed to medium-high and beat until light and fluffy, about 1 minute. Reduce the mixer speed to low and add in the remaining milk mixture and beat until combined, about 30 seconds.
  4. Divide the batter between the prepared cupcake pans with a 3 tablespoon sized spring loaded ice cream scoop. Give the pans a few light taps on the counter to settle the batter and bake until a toothpick inserted in the center of each cupcake comes out with a few moist crumbs attached, about 20 to 25 minutes, rotating pans halfway through baking.
  5. Let cakes cool in their pans for 10 minutes on wire racks, and then invert on to racks to cool completely, about 2 hours.


  1. Place the strawberries, sugar and salt in the bowl of a food processor and process until pureed. Set aside until needed.
  2. In the bowl of a stand mixer fitted with the whisk attachment, pour in the egg whites and sugar and whisk by hand until combined. Fill a medium saucepan with about 2 inches of water and bring to a simmer. Place mixer bowl on top, being sure the bottom of the bowl does not touch the water and attach a candy thermometer.
  3. Whisking occasionally, heat the egg mixture until the temperature reaches 160 degrees. Once the mixture reaches 160 degrees, transfer to a stand mixer and beat the mixture on high speed for 10 minutes or until medium-stiff peaks form. At this point the outside of the mixer bowl should be room temperature. Switch out the whisk attachment with the paddle attachment and with the mixer on low speed, add the butter one tablespoon at a time, and then add the vanilla extract and rose extract. Once combined, turn up the mixer speed to medium-high and beat until the buttercream is smooth about 5 minutes. Gradually add the 2/3 cup strawberry puree and mix until combined.


  1. Fit a piping bag with an Ateco #808 piping tip and fill with buttercream. Pipe a large dollop of buttercream on top of each cupcake. Sprinkle pink edible shimmer flakes on top of each cupcake and place a freshly sliced strawberry on top with, a dried edible rose bud and serve.


Cupcakes can be made up to 3 days in advance.
Buttercream can be made up to 10 days in advance, stored in an airtight container in the refrigerator. Bring to room temperature before remixing.
Assembled cupcakes can be stored in an airtight container, stored in the refrigerator for up to 1 day.

Nutrition Information:
Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 1030Total Fat: 53gSaturated Fat: 18gTrans Fat: 3gUnsaturated Fat: 30gCholesterol: 70mgSodium: 1028mgCarbohydrates: 135gFiber: 6gSugar: 95gProtein: 12g

*Nutrition information is an estimate and will vary.*

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