Strawberry Cupcakes – Rate My Recipes

Strawberry cupcakes are soft, fluffy, and bursting with real strawberry flavor in every bite. Topped with a luscious strawberry buttercream, these cupcakes are a dream for berry lovers and perfect for spring parties, birthdays, or just a sweet treat on a sunny day.

Why You’ll Love This Recipe

Uses real strawberries for fresh, fruity flavor
Moist and tender texture with a perfect cupcake crumb
Beautiful pink color without artificial dyes
Sweet and tangy strawberry buttercream
Great for birthdays, showers, and summer gatherings

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking powder
Baking soda
Salt
Unsalted butter, softened
Granulated sugar
Eggs
Vanilla extract
Sour cream
Milk
Fresh strawberries, chopped
Powdered sugar
Fresh strawberry puree (for buttercream)

Directions

Preheat oven to 350°F (177°C) and line a muffin pan with cupcake liners.
Make the cupcake batter: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In another bowl, cream butter and sugar together until light and fluffy. Add eggs one at a time, then vanilla, sour cream, and milk. Mix until combined. Gently fold in the chopped strawberries.
Fill liners about ¾ full with batter.
Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Cool completely on a wire rack.
Make the strawberry buttercream: Reduce the fresh strawberry puree on the stovetop until thickened and let it cool. Beat butter until creamy, then add powdered sugar and the cooled strawberry reduction. Beat until fluffy and smooth.
Frost cupcakes with the buttercream using a piping bag or spatula. Garnish with fresh strawberries if desired.

Servings and Timing

Servings: 14–16 cupcakes
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes

Variations

Lemon Strawberry Cupcakes: Add lemon zest to the batter for a citrus twist.
Chocolate Covered Strawberry Cupcakes: Dip the frosted tops in melted chocolate.
Mini Cupcakes: Bake in a mini muffin pan for bite-sized versions (adjust baking time to 10–12 minutes).
Cream Cheese Frosting: Swap the buttercream for a tangy strawberry cream cheese frosting.

Storage/Reheating

Storage: Keep in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
Freezing: Freeze unfrosted cupcakes in a sealed container for up to 3 months. Thaw before frosting and serving.
Reheating: Not applicable. Best enjoyed at room temperature.

FAQs

Can I use frozen strawberries in the batter?

Yes, but make sure to thaw and drain them thoroughly to avoid excess moisture.

How do I make the strawberry puree for the frosting?

Blend fresh strawberries, then cook down over medium heat until thick and jam-like. Cool before using.

Can I substitute yogurt for sour cream?

Yes, plain full-fat Greek yogurt works great as a substitute.

How do I keep the strawberries from sinking?

Toss the chopped berries in a little flour before folding them into the batter.

Can I use strawberry extract instead of fresh strawberries?

You can, but the flavor will be more artificial. Fresh or reduced puree is recommended for the best taste.

What piping tip should I use for the frosting?

A large star tip like Wilton 1M or Ateco 824 works beautifully for a classic swirl.

Can I make these cupcakes ahead of time?

Yes! Bake and store the cupcakes unfrosted, then frost them on the day you plan to serve.

How can I make the cupcakes more pink?

Add a few drops of natural food coloring or increase the amount of strawberry puree slightly.

Are these cupcakes good for kids?

Absolutely! They’re sweet, fruity, and fun—great for birthdays or lunchbox treats.

Can I double the recipe?

Yes, this recipe scales well. Just double all the ingredients and use two cupcake pans.

Conclusion

Strawberry cupcakes are a seasonal favorite with their sweet flavor, soft crumb, and stunning pink hue. Whether you’re baking them for a celebration or just to enjoy a strawberry-packed dessert, these cupcakes deliver on both taste and charm. Try them once, and you’ll want to make them all summer long.

Description

These Strawberry Cupcakes are light, fluffy, and packed with fresh strawberry flavor. Topped with creamy strawberry buttercream, they’re the perfect sweet treat for birthdays, spring parties, or whenever you’re craving something fruity and fun!

For the cupcakes:

For the strawberry buttercream:

Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.
Mix dry ingredients: In a bowl, whisk together flour, baking powder, baking soda, and salt.
Make the batter:
In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, beating after each. Mix in vanilla and sour cream. Stir in strawberry purée.
Combine and finish batter:
Add dry ingredients to the wet mixture, alternating with milk, and mix just until combined. Don’t overmix.
Bake:
Divide batter evenly among cupcake liners (about ⅔ full). Bake for 18–22 minutes or until a toothpick inserted comes out clean. Cool completely before frosting.
Make the frosting:
Beat butter until creamy. Add powdered sugar, ground freeze-dried strawberries, vanilla, and a pinch of salt. Add milk 1 tablespoon at a time until desired consistency is reached.
Frost and serve:
Pipe or spread the buttercream on cooled cupcakes. Garnish with fresh strawberry slices or sprinkles if you like!

Notes

For a smoother cupcake texture, strain your strawberry purée.
Freeze-dried strawberries give the buttercream bold flavor without making it watery.