Fresh Strawberry Cupcakes

These Strawberry Cupcakes are soft, fluffy, moist and deliciously strawberry! There are pieces of chopped strawberry in the cupcake and pureed strawberries in the icing. No artificial flavor here – all flavor and color is from fresh strawberries. Yum!

Strawberry Cupcakes
Strawberry Cupcakes

I’ve been wanting to give a makeover to the strawberry cupcakes I did back when I first started the blog. While delicious, I felt they could be even better!

And since I’ve been on a mission recently to make the perfect vanilla cupcake (have you seen the picture of all the cupcakes on instagram?), I decided this was the perfect time. Plus, it’s springtime.

Well, kind of. Spring doesn’t really seem to want to stick around.

Strawberry Cupcakes

My vanilla cupcake will be coming your way soon, but first I just had to share these strawberry cupcakes. They are a variation on the vanilla with a couple little changes and they are AWESOME!

It took a few tries to get them just right. Fortunately, I had some great coupons for Driscoll’s strawberries for all my attempts. :) Those are some delicious berries!

I don’t know whether the cake or the icing of this cupcake is better. The cake is moist, fluffy and the strawberries pieces make it even more moist and delicious. You might not even need or want icing.

And yet the flavor of the icing is super strawberry-mazing! You won’t want to not make it. Seriously, just pass me a spoon.

Strawberry Cupcakes
Strawberry Cupcakes

And making them is nice and simple. You only need one bowl. Yay!

There are really two main steps. You start by whisking together your dry ingredients, then add the wet and mix until smooth. See? Easy!

This cupcake batter has a mix of milk and sour cream. The milk helps make a nice, fluffy cupcake. And the sour cream adds awesome moisture and great flavor. I actually think it helps amplify the flavor of the vanilla and strawberry too. It makes a much better tasting cupcake. Trust me, I made no less than 8 versions of this cupcake base until I got it just right. :)

Strawberry Cupcakes

The ingredients are all pretty straight-forward. You probably have most, if not all of them already in your pantry and fridge. Which is perfect, because these would make a great last minute addition to your Easter menu. :)

I am seriously in love with them and so was everyone who tried them. They really are the perfect strawberry cupcakes! Yum!

Strawberry Cupcakes

Fresh Strawberry Cupcakes

Yield: 22-24 cupcakes


1 2/3 cups flour
1 cup sugar
1/4 tsp baking soda
1 tsp baking powder
3/4 cup salted butter, room temperature
2 eggs
2 tsp vanilla
1/2 cup sour cream
1/4 cup + 1/8 cup milk
3/4 cup chopped strawberries

1/2 cup salted butter
1/2 cup shortening
4 cups powdered sugar
6 tbsp strawberry puree
1 tbsp water or milk, if needed

NOTE: You can replace the shortening in the icing with butter, if preferred


1. Preheat oven to 350 degrees.
2. Whisk together flour, sugar, baking soda and baking power in a large mixing bowl.
3. Add butter, eggs, vanilla, sour cream and milk and beat on medium speed until smooth.
4. Fold in the strawberries.
5. Fill cupcakes liners a touch more than half way.
6. Bake for 18-20 minutes.
7. Allow to cool for 2-3 minutes, then remove to cooling rack to cool completely.
8. While cupcakes cool, make the icing. Beat together butter and shortening until smooth.
9. Slowly add 3 cups of powdered sugar. Mix until combined.
10. Mix in the strawberry puree.
11. Add the rest of the powdered sugar and mix until smooth. Add water or milk until icing is desired consistency.
12. Once cupcakes are cool, pipe on the icing.
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These are the parties I link up to!

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Strawberry Cheesecake Cookie Cups


  1. These cupcakes are absolutely gorgeous! I love the strawberries in them. Pinned :)
    Lisa @ Garnish with Lemon recently posted…Roasted Potatoes with Arugula Pistachio PestoMy Profile

  2. Patty Wood says:

    Is there a way to pin individual recipes from your blog. I already have your blog pinned but it would be super if I could figure out a way to pin individual. I have tried pinning from the Bloglovin pin at the top but no picture shows up.

    • says:

      I’m sorry you’re having trouble Patty! At the bottom of each post, a little above the comments, is a line of social media icons that you can use to share posts – pinterest is one of them. I’ve also just installed something that will now put a “pin it” button at the top of each post. I hope that helps!

  3. These look insanely delicious! And that frosting? Get out!
    Mandy@Mandy’s Recipe Box recently posted…Bakery Style Cupcakes with Vanilla Buttercream FrostingMy Profile

  4. I’m in strawberry heaven! Love these cupcakes…and your other strawberry recipes too!
    Marly recently posted…Black Bean Pecan Burgers with Homemade Mayo and a Giveaway!My Profile

  5. I can’t wait till berry season so I can make these delicious cupcakes.
    Rochelle @ Oh So Sweet Baker recently posted…Hibiscus Grapefruit Sorbet + WinnerMy Profile

  6. Is strawberry puree just strawberries blended up and mashed in a blender?

  7. These look so delicious! And perfectly dressed for Spring!
    Lindsey @ American Heritage Cooking recently posted…Foolproof Grilled Rosemary ChickenMy Profile

  8. I absolutely love strawberry frosting and could eat it straight out of a bowl with a spoon!! But it looks just gorgeous on top of these pretty cupcakes Lindsay!!
    Renee@Two in the Kitchen recently posted…15 Fabulous Make-Ahead Spring Brunch BakesMy Profile

  9. These cupcakes are total perfection Lindsay! I want to shove that frosting in my face right now. Pinned and shared on FB!
    Trish – Mom On Timeout recently posted…Strawberry Lime White Chocolate Gooey BarsMy Profile

  10. These are absolutely gorgeous! I am obsessed. When I get fresh strawberries from the farmers market this summer I am 100% going home to bake these right away.
    Rachel @the dessert chronicles recently posted…Oreo CheesecakeMy Profile

  11. I love when a recipe for a baked good can pull off fresh fruit successfully. These look completely delightful!
    Risa recently posted…Cake Fails and How to RecoverMy Profile

    • Christine Richards says:

      I made the icing with just butter and although the icing tasted wonderful it did not look appealing. Any suggestions? The cupcake was a great hit with my family. Thank you :)

      • says:

        Hi Christine! I’m glad everyone loved the cupcake! Can you describe what about the icing looked unappealing? What is not firm enough?

    • says:

      Thank you Risa!

  12. Gorgeous! I love baking with fresh strawberries!
    Jessica @ A Kitchen Addiction recently posted…Peanut Butter Cup Crumble BarsMy Profile

  13. I love baking. My friend goes to meetings every week & I often make something for her to take. She will love these, especially since they are made with fresh strawberries and homemade at that. Many thanks for sharing – can’t wait to try them. My mouth is watering just looking at the pics.

  14. I just whipped up a batch for Mothers Day tomorrow and I have to say these are the best cupcakes I have ever made. And the best strawberry creation I’ve tasted. I made my own purée for the icing by boiling down 1/2 lb Strawberries and 1 Tblsp of Sugar until it’s like gooey jam and then blending it. This made the perfect amount for this recipe. My yield ended up being 18 cupcakes not 2 dozen. Next time I’ll just fill them half way to get the full yield. Thank you for this recipe!

  15. Hi lindsey
    thank you for the wonderful recipe. tried today for mother’s day. My frosting, however didnt turn out as good-it kind of split and wasnt firm, i also found it too sweet. is there a wau that we can cut down the sugar and fix the split?

    • says:

      I’m sorry the frosting didn’t turn out. I’m not sure why that would happen. The strawberry puree should really just add moisture and flavor to the icing base. Next time, try adding a little bit of puree at a time, just until it’s the right consistency. As for cutting down on the sweetness, if you use less powdered sugar, the icing probably won’t be thick enough. Some people tend to think cream cheese icing is less sweet though. You could try replacing the butter and shortening with cream cheese and make a strawberry cream cheese icing. I hope that helps!

  16. I just made these and they are very dense
    Wondering if it’s because it dorant call for salt and I used unsalted butter? Anybody know.

    • says:

      I don’t think the salt would be a problem. The cupcakes should be somewhere in the middle of dense and light and fluffy. There are a few things that could make them a little more dense – you want to make sure you measure the wet ingredients correctly using a measuring cup rather than the scoops used for dry ingredients. It’s possible that not enough air was beat into the batter – you don’t want to overbeat it, but once everything is combined, maybe beat another 20-30 seconds or so to get a little more air into it. And while this likely isn’t it – you could check your baking soda and baking powder for freshness – they are what makes the cupcake rise.

      • says:

        Also, because of the strawberries, make sure they aren’t too soft and liquid-y (like frozen strawberries). You don’t want to add more moisture from the berries.

  17. rashaunda says:

    This recipie sounds great im going to make it tonight. One question. Can i substitue cream cheese for the sour cream ?

  18. It looks delicious ..

    what if I use strawberry puree made of frozen strawberries instead of chopped strawberries, is that will change the result ??
    bcuz I don’t have fresh strawberry right now ><

    • says:

      I’m glad your solution worked well! Sorry I didn’t get to respond sooner.

  19. I baked them yesterday .. They are amazingly delicious .. My family loved them so much ..
    I boiled down the strawberries to use it for the cake and i used strawberry jam for the frosting …

    Thank you soooo much for the recipe 3>

  20. Do you think this would work with blueberries instead?

    • says:

      I think it’d be excellent with blueberries! I’ve been wanting to do it myself.

      • FYI: I tried the cupcake recipe yesterday and made 1/2 recipe with strawberries and 1/2 recipe with blueberries. I left the icing plain on the blueberries and added the puree to the icing for the strawberry cupcakes. They were delicious! Thanks so much for the recipe.

  21. Hi lindsay… love your recipes so much. Whats the different between sourmilk/cream with butter milk? Can be replace each other? Thank u

    • says:

      Thank you Linda! I’m so glad you enjoy the recipes! From what I can tell, the difference between the milks is subtle and they often can replace each other. I haven’t tried sour milk in these cupcakes though, so I can’t say if would make a difference or not. If you try it, I’d love to know what you think.

  22. Would you know of any substitutes to make this gluten free?

    • says:

      I’m sorry, Jenny, I don’t know enough about baking gluten free to make suggestions.

  23. These cupcakes look so good and great for summer!
    Matea recently posted…Chicken Stir-fryMy Profile

  24. I recently made these for my daughter’s farmer’s market themed 2nd birthday. They were a hit! I’ve passed the recipe onto three people already. One lady commented that she recently toured NYC looking for the best cupcakes and these topped them all ;). The cupcakes fell in the centers quite a bit after cooling, but the frosting covered that right up! Thanks for your diligent work on the recipe.

    • says:

      What a fun birthday theme! I’m so glad the cupcakes were loved by everyone! Thanks Katie!

  25. Hello,

    Do you think creme fraiche could be substituted for the sour cream?


  26. Hello I followed your recipe and it tastes delicious! Texture wise on the inside , it was a bit different. I did the toothpick test and it came out clean. But when I ate it, the inside was a bit on the mushy side? When you look at it, it doesn’t look mushy but maybe after 2 seconds in your mouth, it kinda feels that way? Should I just put it in the oven a bit longer? or add more flour?

    • says:

      It’s possible that they needed to be baked a bit longer. But the strawberries get very moist when baked – maybe that is the mushiness you taste?

  27. Hi! These cupcakes look amazing and I’m really looking foward to bake them, but is there any substitute for the sour cream?

    • says:

      You should be able to substitute more milk for the sour cream. I haven’t tried it, but it should work.

  28. Chantal Singh says:

    Greetings Linsday from Sunny Durban, South Africa,

    Thank you so much for creating these cupcakes….. they are a huge hit!! so fresh and light.
    Baked these for a birthday treat for the guys at the office and they ALL loved them.

    Thanks again Lindsay :)

    Take Care and have a supa weekend
    Chantal Singh
    Durban South Africa

    • says:

      I’m so glad you enjoyed them! And how fun that you are from South Africa! That’s where my husband is from and we are going to be visiting in a couple months. :)

  29. Hi,

    Did you use plain flour or self raising?


  30. Hi Lindsay,

    I just wanted to confirm that you use “salted” butter for the icing, and “non-salted” for the batter correct?

    PS I just made the smores cupcakes and they turned out AMAZING!

  31. Hi :)
    I’m loving the sound of these cupcakes! Can’t wait to test them tomorrow. Wondering if you could freeze these at all? If so up to how long could you possibly leave them?

    • says:

      I have frozen similar cupcakes and they seem to do fine. To have a fresher cupcake, I’d say one to two weeks. But I know my mom freezes them for longer and still enjoys them.

  32. Is the flour for the cupcake all purpose flour ?

  33. Hi!
    Maybe this is a dumb question but what “1/4 + 1/8 cup milk” means? That we could use either or?
    I saw this recipe and looks delicious but I want to make sure i’ll make it right.

    Thank you!

  34. Hi Lindsay! I am wanting to use this recipe for a 3 tierd birthday cake. is there any alterations I need to make? I am making a 6, 8, 10 inch cakes. ~ Nicole

    • says:

      Other than adjusting the amount of batter for the different sized cakes, you should be fine. Just a quick note, it can be a little denser as a cake. I really like it as a cake, but I know some people are surprised by how dense it is so I wanted to let you know.

  35. Jamie Lee says:

    Hi! I love love love your blog. Thanks for all the amazing recipes! Can greek yogurt be substituted for the sour cream? And you like it as a cake? I saw above in another comment that it will be more dense but I think I feel okay about that. Thanks Lindsey!

    • says:

      Thanks so much Jamie! I’m so glad you enjoy the recipes. :) You can use greek yogurt, though it does change the texture of the cupcake a little bit and make it a little denser. I like the recipe as a cake, but like you saw, it is a bit denser. With greek yogurt in it as a cake, I don’t know how that will change it.

  36. Iheartcupcakes says:

    Can I use frozen Strawberrries for this recipe?

    • says:

      You could try it, but you’d want to try to dry them out and get rid of as much of water content as possible. If they are still frozen and watery when you add them, they’ll add too much moisture to the cupcake.

  37. Thank you for the recipe and the inspiration! I added a bit of lemon zest to the batter, and it turned out lovely. The addition of the fresh strawberries is fantastic but I’m finding that they don’t keep well; the strawberries are just too deliciously moist. Oh well, I guess it’s just an excuse to eat another one!
    Karen recently posted…Neapolitan CookiesMy Profile

    • says:

      I’m so glad you enjoyed them! The strawberries definitely get soft when they’re baked. :)

  38. Made these today and they’re absolutely delicious. The frosting as delicious as it may be never set. I could not add more sugar since it was sweet enough. The only way I was able to pipe it and for it to hold the shape was by putting the bag in the freezer for about 7 minutes. After piping the frosting the cupcakes had to be refrigerated or the frosting would start to melt. When I make these again and I will make them again, I will use a cream cheese frosting.

    • says:

      I’m sorry the icing was too thin. I know it’s much warmer here right now, which could have something to do with it. If you did want to try the strawberry icing again, you may just want to reduce the amount of strawberry puree a bit, which is where all that moisture is from. I actually made this icing just the other day for a cake and used only 4 tbsp of strawberry puree so that the icing was thick enough for between cake layers and it was great.

  39. I just made these cupcakes yesterday, and there seams to be a few things wrong with the cake mix part.
    My cupcakes tasted too much like flour, so I think this recipe may call for a bit too much flour.
    Also, the cake batter started to separate before even getting them cupped in the pan.
    And the cook time was not nearly long enough, even though I know all ovens take different times, the time was off by 8-10 min.
    And the last thing is that the dough didn’t rise, the cake actually condensed, making small cakes.

  40. I made these last weekend and they were incredible.

  41. Hello!

    Just made these cupcakes and accidently used 1/2 cup butter instead of the 3/4 cup. Does the extra butter (that I didn’t put in) make much of a difference? They didn’t taste bad (really good actually), just really dense. Does the extra butter make it lighter and fluffier? Just curious. Thanks!

    • says:

      Hmmm, I’m not sure that the butter would necessarily make them fluffier, but it should add to their moisture.

  42. Hi, I live in Australia and when you just say flour is that self raising or plain??

  43. do you think it will taste nice either without the icing on top?

  44. I love your strawberry cupcakes. Just made some of my own. Can i use wholemeal flour with this recipe?
    Julies Strawberry Cupcake Addiction recently posted…Guilt Free Desserts ReviewMy Profile

    • says:

      I’ve never tried it. I imagine it’d change the texture of the cupcakes. I’m not sure other than that.

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