Strawberry Cupcakes Recipe
Nothing says springtime celebration quite like a batch of homemade Strawberry Cupcakes. With their soft, fluffy crumb bursting with fresh strawberries and topped with a dreamy strawberry buttercream, these delightful treats offer the perfect balance of natural fruitiness and classic cupcake goodness. Whether you’re making them for a birthday, baby shower, or as a sweet surprise on any regular day, Strawberry Cupcakes always steal the show. Each bite brings a burst of real strawberry flavor—the kind that only comes from actual berries, not artificial extracts—combined with a creamy, pink swirl of frosting that’s as pretty as it is delicious.
Ingredients You’ll Need
You won’t believe how simple yet essential each ingredient in these Strawberry Cupcakes truly is! Every element brings its own contribution, whether that’s flavor, moisture, fluffiness, or that irresistible hue. Let’s break down exactly what you’ll need for cupcake and frosting bliss:
- All-purpose flour: The classic base for a tender, springy crumb that holds up to juicy berries.
- Baking powder and baking soda: These give your cupcakes all the lift and lightness they need for a heavenly texture.
- Salt: Just a pinch sharpens every other flavor and makes the strawberries really shine.
- Unsalted butter, softened: Adds richness and that signature bakery-style softness—room temperature is key for perfect creaming!
- Granulated sugar: Just the right amount to sweeten and give structure.
- Large eggs: Bring fluff and bind everything together beautifully.
- Sour cream: Ensures a moist crumb and a touch of tang that compliments strawberries so well.
- Whole milk: Makes the batter smooth and just the right consistency.
- Vanilla extract: Enhances the real berry flavors and adds that cozy cupcake aroma.
- Fresh strawberry purée: These blended and strained berries infuse every bite with pure, sweet strawberry taste.
- Finely diced fresh strawberries: Tiny bits folded into the batter promise pockets of juicy berry goodness.
- For the Strawberry Buttercream Frosting:
- Unsalted butter, softened: The creamy, luxurious base for the most luscious frosting.
- Powdered sugar: Sweetens and thickens the buttercream to silky-smooth perfection.
- Freeze-dried strawberries, finely crushed: This is where you get both intense berry flavor and a naturally pink hue—no food coloring needed!
- Strawberry purée or jam: More real berry punch for the frosting; use whichever you have.
- Heavy cream or milk: Just a splash creates cloud-like fluffiness or a smoother swirl depending on your preference.
- Pinch of salt: Rounds out the sweetness and perks up the strawberry notes in the buttercream.
How to Make Strawberry Cupcakes
Step 1: Prep the Pan and Oven
Begin your Strawberry Cupcakes adventure by preheating your oven to 350°F (175°C) so it’s ready to work its magic. Line a standard 12-cup muffin pan with cupcake liners—this not only prevents sticking but also sets the stage for easy decorating (and sharing) later!
Step 2: Combine Dry Ingredients
In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Combining these dry ingredients thoroughly ensures each bite will be fluffy and evenly risen, with no surprise pockets of baking powder or flour.
Step 3: Cream the Butter and Sugar
In a large bowl, use a hand mixer or stand mixer to cream the softened butter and granulated sugar until the mixture is pale, fluffy, and almost cloud-like. This crucial step aerates the batter and lays the foundation for a light cupcake texture that practically melts in your mouth.
Step 4: Add Eggs and Dairy
Beat in the eggs one at a time, letting each fully incorporate before adding the next. Now, mix in the sour cream, whole milk, vanilla extract, and that gorgeous strawberry purée. Watch the batter transform into a creamy, faintly pink dream—the perfect canvas for strawberry flavor.
Step 5: Blend Dry and Wet Mixtures
Slowly add your dry ingredient mix to the wet mixture, stirring just until combined. Resist the urge to over-mix; a gentle hand here keeps your Strawberry Cupcakes tender. The batter will be thick, but don’t worry—the cupcakes will bake up beautifully!
Step 6: Fold in Fresh Strawberries
Use a spatula to gently fold in the tiny, diced strawberries. These little bursts of fruit add beautiful speckles throughout the cupcakes and ensure every bite is loaded with real strawberry texture.
Step 7: Fill and Bake
Evenly divide the batter between the prepared cupcake liners, filling each about two-thirds full (an ice cream scoop works wonders for this). Bake for 18–20 minutes, or until the tops are just set and a toothpick inserted in the center comes out clean.
Step 8: Cool Completely
Let your Strawberry Cupcakes rest in the pan for about 5 minutes before transferring them to a wire rack to cool completely. This prevents soggy bottoms and primes the cupcakes for flawless frosting later on.
Step 9: Mix the Strawberry Buttercream
To make the star-worthy buttercream, beat the softened butter until it’s smooth and creamy. Add the finely crushed freeze-dried strawberries, then begin adding powdered sugar gradually. Stir in the strawberry purée or jam for more berry flavor, and add a tablespoon or two of cream or milk as needed until the frosting is fluffy, billowy, and spreadable. Don’t forget a pinch of salt to balance out the sweetness!
Step 10: Frost and Enjoy!
Once the cupcakes are completely cool, generously frost each one with the strawberry buttercream. Top with a half or whole fresh strawberry, if desired, for a bakery-worthy finish that’s sure to make everyone swoon.
How to Serve Strawberry Cupcakes
Garnishes
There’s something about a beautiful garnish that just makes Strawberry Cupcakes irresistible. Fresh strawberry halves, tiny edible flowers, or a playful sprinkle of powdered sugar all take these cupcakes to party status instantly. For a little crunch, a few pistachio bits or white chocolate shavings can add a lovely finishing touch.
Side Dishes
Pair your Strawberry Cupcakes with a refreshing fruit salad, a scoop of vanilla bean ice cream, or even a chilled glass of sparkling lemonade for the ultimate afternoon dessert platter. If you’re serving these for brunch, they’re delightful beside a platter of light tea sandwiches or a bowl of whipped cream-topped yogurt parfaits.
Creative Ways to Present
Get creative! Arrange your Strawberry Cupcakes in the shape of a heart for Valentine’s Day or stack them in a pastel cake stand tower for a baby shower centerpiece. You can even pipe different designs on top—think rosettes, swirls, or cute little strawberry shapes—for a playful, personalized look that’s sure to wow.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have any Strawberry Cupcakes left over, simply place them in an airtight container and store in the refrigerator for up to three days. This helps the frosting stay fresh and the crumb remain moist, so every bite tastes just as delightful as the first.
Freezing
Want to make cupcakes ahead of time? Freeze unfrosted Strawberry Cupcakes for up to two months! Let them cool completely, wrap individually in plastic, and pop them in a freezer-safe bag. Defrost at room temperature, then frost just before serving for bakery-fresh results.
Reheating
While these are best enjoyed at room temperature, if your cupcakes have gotten a bit too chilly from the fridge, let them sit on the counter for about 30 minutes before serving. This brings back their tender crumb and makes the buttercream just the right consistency. Avoid microwaving frosted cupcakes, as it can melt the icing.
FAQs
Can I use frozen strawberries instead of fresh?
Absolutely! Just make sure to thaw and drain them thoroughly before pureeing and dicing. This ensures your Strawberry Cupcakes aren’t too watery and bake up fluffy.
What’s the secret to extra fluffy cupcakes?
Creaming the butter and sugar really well for at least 2–3 minutes, and not over-mixing after adding the flour, both help create a light, cloudlike crumb that’s pure cupcake perfection.
Do I have to use freeze-dried strawberries in the frosting?
While freeze-dried strawberries pack extra flavor and give the buttercream its signature pink color, you can use a little extra purée or jam in a pinch. The flavor won’t be quite as intense, but your Strawberry Cupcakes will still taste wonderful.
Can I make these cupcakes gluten-free?
You sure can! Swap the all-purpose flour for your favorite gluten-free flour blend (preferably one with xanthan gum). Keep an eye on consistency, as different blends may absorb moisture differently.
How do I get the best strawberry flavor?
Using super ripe, sweet strawberries (in both purée and diced form) makes a noticeable difference. Don’t be afraid to heap on those fresh berries when you’re in season—the natural taste really comes through!
Final Thoughts
If you’re searching for a recipe sure to win hearts, these Strawberry Cupcakes are a delicious way to do it. With simple ingredients and dreamy, berry-filled clouds of frosting, this bake is pure joy from start to finish. Grab your berries and give them a try—you’ll be so glad you did!
Print
Strawberry Cupcakes Recipe
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
Delight your taste buds with these moist and flavorful Strawberry Cupcakes topped with a luscious Strawberry Buttercream Frosting. Made with fresh strawberries, these cupcakes are perfect for any spring or summer gathering.
Ingredients
Cupcakes:
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- ⅓ cup sour cream
- ¼ cup whole milk
- 1 teaspoon vanilla extract
- ½ cup fresh strawberry purée (blended and strained)
- ½ cup finely diced fresh strawberries
Strawberry Buttercream Frosting:
- 1 cup unsalted butter, softened
- 3–3½ cups powdered sugar
- ¼ cup freeze-dried strawberries, finely crushed
- 2 tablespoons strawberry purée or jam
- 1–2 tablespoons heavy cream or milk
- pinch of salt
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
- Prepare the batter: Whisk together the flour, baking powder, baking soda, and salt. Cream the butter and sugar, then add eggs one at a time. Mix in sour cream, milk, vanilla, and strawberry purée. Gradually add dry ingredients, fold in diced strawberries.
- Bake: Divide batter among liners and bake for 18–20 minutes until a toothpick comes out clean. Cool on a wire rack.
- Make the frosting: Beat butter until creamy, add crushed strawberries and sugar. Mix in purée/jam and cream to desired consistency. Frost cupcakes and garnish with strawberries.
Notes
- For best flavor, use ripe, fresh strawberries.
- Freeze-dried strawberries intensify the flavor and color of the frosting.
- Store cupcakes in an airtight container in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 30g
- Sodium: 120mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg
