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These Fresh Strawberry Cupcakes are moist, tender and totally addicting! There are pieces of chopped strawberry in the cupcake and they are topped with strawberry buttercream! So much flavor and perfect for spring and summer!
Fresh Strawberry Cupcakes
I have loads of strawberry-based desserts on this site and certainly no shortage of variations of strawberry cake and cupcakes. What I love about these though is that they are pretty straight forward with a one-bowl vanilla cupcake base and chunks of strawberries in the batter. There’s plenty of strawberry flavor from the chunks of berries and then they are topped with a delicious strawberry buttercream. These cupcakes are light, moist and full of flavor. I’m so in love!
This is actually the second time this recipe has been updated. The original version was posted way back when I first started this blog, in 2012. Then it was updated in 2014. And now it’s being updated again, only this time the recipe is basically the same.
There are a few little updates to the method for the cupcake to give you a smoother batter that’s easier to put together, plus a little more chopped strawberry. And then the strawberry buttercream now uses a reduced strawberry puree, rather than just a regular strawberry puree, to give you that extra strawberry flavor. But overall the cupcake is the same. Despite being about 7 years old, it’s still delicious and just as wonderful now as when I originally shared it. Love it!
Recipe Ingredients
For the Strawberry Cupcakes
- All Purpose Flour
- Baking powder and Baking Soda: The combination of the two gives this cupcake the ultimate texture.
- Salt: For flavor.
- Butter: Unsalted and melted, since this recipe doesn’t cream the butter.
- Sugar
- Vanilla Extract
- Eggs: Large sized eggs.
- Sour Cream: Not only does sour cream add moisture, it also helps to keep the batter thick enough so that the strawberries don’t all sink to the bottom of your cupcakes.
- Milk
- Chopped Strawberries: One and half cups of chopped strawberries for cupcakes that are loaded with flavor!
For the Strawberry Buttercream
- Strawberries: You’ll need about 1 1/2 cups of chopped strawberries, measured after chopping.
- Unsalted Butter: Control the amount of salt in your buttercream by adding it yourself. Butter should be room temperature.
- Powdered Sugar: For volume and thickness.
- Vanilla Extract: For flavor.
- Salt: To taste
How to Make Fresh Strawberry Cupcakes
These cupcakes are quite simple to make. I LOVE that they use only one bowl for the cupcake batter! Unlike my typical cupcake recipes, there’s no creaming involved, so they are super quick to make.
Make the Strawberry Cupcakes
- Prepare for Baking: Preheat the oven to 350°F and prepare a cupcake pan with cupcake liners.
- Combine Dry Ingredients: Combine the flour, baking powder, baking soda and salt in a medium sized bowl and set aside.
- Combine Butter, Sugar and Vanilla: In a large bowl, whisk the melted butter, sugar and vanilla extract together until well combined.
- Add Eggs, Sour Cream and Milk: Add the eggs, sour cream and milk one at a time, mixing well after adding each. Adding them one at a time ensures they all incorporate nicely, without giving you a lumpy batter.
- Add Dry Ingredients: Add the dry ingredients and whisk together until combined, but do not over mix. You want the batter to be evenly mixed and smooth, but don’t over do it or you could end up with tough cupcakes.
- Stir in Strawberries: Fold in the chopped strawberries gently. You don’t want to beat up your strawberries or over mix the batter.
- Bake: Fill the cupcake liners a little more than half full and bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
Make the Strawberry Buttercream
- Make the strawberry reduction: Using a strawberry reduction doubles up the strawberry flavor. To make it, you’ll puree your strawberries, then cook them down by half. So after pureeing your strawberries, you should have about 3/4 cup of puree. Add the puree to a small sized saucepan and cook over medium heat. Allow the mixture to come to a slow boil, stirring consistently to keep it from burning, until it has thickened and reduced to about 6 tbsp, about 10-15 minutes. To measure, pour the puree into a measuring cup. If it’s more than 6 tbsp (between 1/4 and 1/2 cup), add it back to the pan and continue cooking. Set aside to cool when it’s done.
- Beat Butter: Add the butter to a large mixer bowl and beat until smooth.
- Add Powdered Sugar: Carefully add about half of the powdered sugar and mix until smooth and well combined.
- Add Strawberry Reduction, Vanilla and Salt: Add 4 tablespoons of the strawberry reduction, vanilla extract and the salt to the frosting and mix until well combined.
- Finish Powdered Sugar: Add the remaining powdered sugar and mix until smooth.
- Get the Right Consistency: Add additional strawberry reduction as needed to get the right consistency and flavor.
Assemble the Cupcakes
- Pipe the Frosting: Pipe the frosting onto the cupcakes. I used Ateco tip 844.
- Garnish: Decorate with a strawberry half, if desired.
More Great Strawberry Recipes
Strawberries and Cream Cupcakes
Homemade Strawberry Cake
No Bake Strawberry Cheesecake
Chocolate Covered Strawberry Cupcakes
Strawberries and Cream Cheesecake Cake
Strawberry Crunchy Layer Cake
Fresh Strawberry Cupcakes
- Prep Time: 1 hour
- Cook Time: 20 minutes
- Total Time: 1 hour 20 minutes
- Yield: 14-16 Cupcakes
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
These Fresh Strawberry Cupcakes are moist, tender and totally addicting! There are pieces of chopped strawberry in the cupcake and they are topped with strawberry buttercream! So much flavor and perfect for spring and summer!
Ingredients
CUPCAKES
- 1 2/3 cups (217g) all purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 3/4 cup (168g) unsalted butter, melted
- 1 cup (207g) sugar
- 2 tsp vanilla extract
- 2 large eggs
- 1/2 cup (115g) sour cream
- 1/4 cup + 2 tbsp milk
- 1 1/2 cups (200g) chopped strawberries
FROSTING
- 1 1/2 cups (200g) chopped strawberries
- 1 1/4 cups (280g) unsalted butter, room temperature
- 5 cups (575g) powdered sugar
- 1/2 tsp vanilla extract
- Pinch or two of salt
- Strawberries, for decorating
Instructions
- Preheat oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners.
- Combine the flour, baking powder, baking soda and salt in a medium sized bowl and set aside.
- In a large bowl, whisk the melted butter, sugar and vanilla extract together until well combined.
- Add the eggs and whisk together until well combined.
- Add the sour cream and whisk together until well combined.
- Add the milk and whisk together until well combined.
- Add the dry ingredients and whisk together until combined, but do not over mix.
- Fold in the chopped strawberries.
- Fill the cupcake liners a little more than half full and bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Remove cupcakes from the oven and place on a cooling rack to cool.
- To make the strawberry buttercream, make the strawberry reduction. Add the strawberries to a food processor or blender and puree until smooth. You should have about 3/4 cups of puree.
- Add the puree to a small sized saucepan and cook over medium heat. Allow the mixture to come to a slow boil, stirring consistently to keep it from burning, until it has thickened and reduced to about 6 tbsp, about 10-15 minutes. To measure, pour the puree into a measuring cup. If it’s more than 6 tbsp (between 1/4 and 1/2 cup), add it back to the pan and continue cooking.
- When the puree has thickened and reduced, pour into a large measuring cup and allow to cool to at least room temperature. This strawberry mixture can be made ahead, if you like, and stored in the fridge.
- Add the butter to a large mixer bowl and beat until smooth.
- Carefully add about half of the powdered sugar and mix until smooth and well combined.
- Add 4 tablespoons of the strawberry reduction, vanilla extract and the salt to the frosting and mix until well combined.
- Add the remaining powdered sugar and mix until smooth. Add additional strawberry reduction as needed to get the right consistency and flavor.
- Pipe the frosting onto the cupcakes. I used Ateco tip 844. Decorate with a strawberry half, if desired.
- Cupcakes are best when stored well covered in the fridge for 2-3 days. Serve at room temperature
Nutrition
- Serving Size: 1 Cupcake
- Calories: 275
- Sugar: 26.3 g
- Sodium: 100.8 mg
- Fat: 15.1 g
- Carbohydrates: 34.1 g
- Protein: 2 g
- Cholesterol: 42.6 mg
Enjoy!
I’m making these cupcakes for a friend. Can you substitute strawberry extract for vanilla to give them more strawberry flavor or will the strawberries be enough?
You certainly can, if you’d like. I might actually use vanilla and strawberry extract. I probably wouldn’t add more than a teaspoon of the strawberry.
Made these for a bridal shower and they were loved by all!
I’m so glad they were a hit!
I made these cupcakes a few years ago for my daughter’s birthday and they turned out amazing. Her birthday’s coming again and this time I’m planning on making a three layer, 8 inch cake. Do you think your recipe above would be enough for two, 8 inch cakes? Do you have any other tips such as baking time, etc?
I’m so glad you enjoyed them! Keep in mind that as a cake, this is quite dense. You may want to do a test run to make sure you like it that way. I have various other strawberry cakes on my site you could use as well. For a full size 8 inch cake though, you’d probably want to double the recipe. I’m not sure of the baking time. With just two layers, it should be at least 20 minutes, probably more like 25 or so. I hope that helps!
Oh no! That’s good to know it will be dense as a cake. Do you recommend your Homemade Strawberry Cake recipe?
Yes, that’s a great one. You could also try my other strawberry cake, depending on what type of flavor you’re going for and if you can find strawberries with good flavor or not.
I followed exactly what the recipe says but they ended up collapsing and they are not holding shape, they are very wet . I don’t know what went wrong.
The same just happened to me. Have second batch (same mixture) in now and going to leave in oven longer and see what happens. Very disappointing as short on time and under pressure now and won’t have as many.
Can I make mini cupcakes with this recipe? And what bake time do to you suggest if possible?
Maybe. I’d just cut the strawberries small so you can fit more than one or two in each cupcake. Bake time may be around 8 minutes.
Can these cupcakes be stored at room temp overnight?
They should be fine at room temperature for about 24 hours.
I want to make these cupcakes but want a blue icing. Any suggestions to sub the strawberry purée ?
If you want to still want to add strawberry flavor, I would probably suggest strawberry extract, which you can usually find in Walmart or on Amazon.
This recipe is perfect. I made these for my kid’s birthdays, and everyone said they were the best cupcakes they ever had! My only change was that I added half a squeezed lemon into the strawberry reduction. I bake often and have tried many recipes. But these were next level. I will definitely be making these again. Thanks for sharing.
Wonderful to hear! I’m so glad they were a hit!
Hello there, I’m am a art student. And I was wondering if I can use one of the photos from this post for my reference photo for my drawing of a cupcake.
Yes, that’s fine.
Can i add some pink food color to the batter so they look pink
Sure! I usually recommend gel color, because you can add less and won’t thin out the batter.
I am making these for my daughters wedding. If I make the strawberry reduction ahead of time and then freeze it to use in the frosting closer to the wedding, will it still work the same as if it were fresh?
Yes, it’ll work just fine.
I am so glad I came across your blog. I made some modifications for my toddler but omg! It turned out sooooo good. Fluffy and soft, I am sure this is going to be on repetition.
Awesome! I’m so glad you enjoyed them!
I made this as cupcakes but want to make a layer gluten free cake. Does it bake up well as a layer cake
I think it’s pretty dense as a layer cake, but you could try it. I’d be more likely to recommend one of my strawberry cakes.
These were so much work and made so many dirty dishes. Way too sweet
Can I substitute frozen strawberries
I mean, I suppose. Frozen strawberries tend to be mushy, so they may be hard to cut up and have extra moisture. I’d definitely drain the moisture.
I didn’t have sour cream so I used Greek Yogurt. And I also added some strawberry flavoring! The cupcakes came out tasting wonderful but they deflated terribly. Any ideas why? Would it have been from the yogurt?
Hmm, it shouldn’t have been the greek yogurt. It’s possible they were over mixed. I’d also check your baking soda and baking powder to make sure they’re still good. And then if you happened to open the oven a little too soon, that could also cause them to deflate. It can be hard to say from a distance, but those are a few possibilities.
Only two of us and I surely want to make these. Please halve this for us. A lot of recipes, savory and sweet are way too much. Pls respond. Linda
If I want to double the recipe should I make in separate bowls?
I haven’t doubled it before, but I think one bowl should be fine.
Can I use strawberry yogurt instead of sour cream?
You could certainly try strawberry greek yogurt. I don’t think yogurt is quite the same, but plenty of people use that substitution.
Hi first thank you for all your wonderful recipes as I have made many. My question is. Can I make these or any of your cupcake recipe into mini cupcakes? This may be a silly question but I always make recipes as posted but my niece wants a variety of mini cupcakes at her sweet sixteen? Thank you
These should be fine as minis. Just don’t cut the strawberries in the batter too big, or you won’t fit much batter and berries in each.
Can I make a cake with this recipe?
It ends up quite dense, but you could try it.
I made these and took them to work as they were a big hit. I didn’t came home with any of them.
So glad they were a hit!
Update: These were delicious! I did end up making them dairy free. I used oat milk instead of regular milk. I read that if you don’t have sour cream, you can substitute 1/2 cup yogurt + 1/2 tsp baking soda (in addition to the baking soda already called for in the recipe) = 1/2 cup sour cream. I used almond yogurt. The almond yogurt seemed thinner than sour cream, but the oat milk seemed thicker than regular milk, so I think it all evened out. The strawberries were nicely suspended in the batter and cupcakes. Everyone loved these! I will definitely make them again!
So glad you enjoyed them!
How long to bake three six inch layers of cake?
I’m not sure. I haven’t baked this cake in that size.
I need these next weekend, but I have a lot of strawberries that I need to use now before they get too ripe. Has anyone tried to freeze these?
The strawberries might just be a little more mushy after thawing, otherwise they should be ok.
Can I use this recipe and subtract the strawberries to get just regular vanilla cupcakes?
I actually experimented with that a bit recently. The strawberries add a lot of moisture. Without them, I’d increase the milk to 3/4 cup. Otherwise, the rest would be the same.
This sounds so good, I’m making them now for my granddaughters birthday tomorrow. Can I ice them today and should I refrigerate them til tomorrow
Sorry for the delayed response. I’d refrigerate them with the fresh fruit in there, but serve them at room temperature.
I am making this for a culinary competition at my school because we are hosting a fine arts
They turned out great, but I suspect that the calorie estimation is pretty far off. I made 17 cupcakes with the batter, and it came out to 449 calories per cupcake, not 275.
Great recipe! I’ve made it several times already!
I’ve eyeballed the powdered sugar. I do have a question about the cups/grams… I’m confused on that measurement. If I use 5 cups of powdered sugar that equates to much more than 575g? Or am I converting wrong…
Glad you’ve enjoyed them!
One cup of powdered sugar should weight 115 grams. If yours is weighing more than that, then it’s being over measured.
My daughter loves strawberries, so I would love to make these for her for her first birthday. She has a dairy allergy. It’s getting better, but I worry about all the sour cream and milk in this recipe. Do you have suggestions for alternatives? Thank you!
I’m sorry, I don’t work with dairy free recipes, so I’m just not familiar with those types of substitutions.
Hi! Can you cream the butter vs. melting?
I haven’t made this recipe that way, so I can’t say how it’d turn out.
Just made these for a birthday party for my little strawberry loving 3 year old! They turned out prefect! My reduction took a little longer, so I really appreciated the measurement explanation.
Will definitely make these again!
So glad you enjoyed them!
Do you need to sift the flour? Or just spoon into measuring cup to get the 1 2/3 c?
I don’t sift it, but if your flour seems lumpy, you can.
Can you use this recipe for a smash cake with three 6 inch layers?
I haven’t tried it, but I imagine that’d be fine. I know some people like really tall 6 inch cakes. With the recipe as is, it’ll be more like a 4 inch tall cake, so if you want it to be taller, you may want to adjust it a bit.
How many cupcakes does this Recipe make do I’ll know how many pans or cups to grease??
It’s listed in the top of the recipe card as 14-16 cupcakes.
Do you think if I could use strawberry puree in the cupcakes instead of the chunks?
Yes, but I’d recommend a recipe that does that. I have two recipes you could check out. They are cakes, but could be used for cupcakes. my Homemade Strawberry Cake (which uses only strawberry puree) and my other Strawberry Cake (that uses puree and some strawberry flavor).
Can these be frozen unfrosted?
I think it’d be ok. The strawberries just may get a little more mushy.
Just found this recipe and made it with blueberries since they were on sale at the store. They were delicious and were gone in less than a day. Can’t wait to try it with strawberries!
So glad you enjoyed them!
made it with frozen strawberries and ate with no icing. Still absolutely DELICIOUS. Literally the best cupcakes I have ever had, recipe was hassle free and not too difficult. I will definitely make it again and serve to all my friends. highly recommend trying it with whipped cream! Love from Germany : )
Thanks for sharing about the frozen strawberries! I’m so glad you enjoyed them!
I love this recipe so much!
So glad you enjoyed them!
Can I use frozen strawberries?
Frozen strawberries are usually quite mushy and have a lot of moisture in them. You might be able to use them, but the results may be slightly different.
Hi! I have been making these cupcakes basically since you posted it. My entire family is obsessed with them so thank you for sharing! My question is if I can use the same recipe to make just a regular cake instead or if I would need to change anything
I’m so glad you enjoy them! You should be able to double them for a full sized cake without really having to make any changes.
I love this recipe, thank you!
Do you have strawberry cake?
So glad you enjoyed them! I have a couple strawberry cake options. Here’s one – https://www.lifeloveandsugar.com/strawberry-cake-like-box-mix-but-better/
Here’s another – https://www.lifeloveandsugar.com/homemade-strawberry-cake-recipe/
And another fun one – https://www.lifeloveandsugar.com/strawberry-crunchy-layer-cake/
I was scriptable about this recipe with not much flour. BUT these cupcake are hands down the best, light and so flavorful with strawberries. Not to sweet just right, again GREAT!! I did make the frosting a day ahead.
So glad you enjoyed them!
How many calories would each cupcake be without the frosting?
This recipe is delicious! Thank you for sharing.
I was wondering if I could use this recipe to make mini bundt cakes and if I would have to change anything! Thanks!
I haven’t ever tried it, so I can’t really say. I’m guessing it would be fine. You would just need to adjust the bake time.
I loved this recipe! My family and I enjoyed it and would totally make it again! Thank You!
So glad to hear that!
Excellent recipe! I made these cupcakes last weekend for a backyard BBQ and they were delicious. The cake was a little dense but very tasty, and the technique of reducing the strawberry puree for the icing really made the strawberry flavour pop! For me, this recipe actually yielded 20 cupcakes and I had tons of icing left, so I would probably half the icing recipe next time and fill the cupcakes to 3/4 full instead of just over half full.
I did not have much icing left but it’s the way someone frosts the cupcakes.
I made these cupcakes last year and LOVED them! I just picked fresh berries and want to try making a cake instead of cupcakes! Would you have any recommendations for the bake time?
The recipe as it is would probably be best as a 6 inch cake. You could double it and make an 8 or 9 inch cake. I’m not entirely sure of a bake time. Maybe around 20 minutes or so, depending on the pan size you use and how many layers you make.
Can these be frozen or will is make the strawberries mushy?
The strawberries get a little bit mushy from baking anyway, but it could make them more mushy.
I’ve made these before and they were amazing. Would I need to adjust the temperature at all for making mini cupcakes?
No, same temp. Just bake for more like 8 -10 minutes.
My son can’t have dairy or eggs. any idea how this recipe works substituting in soy butter/milk, vegan sour cream and applesauce for the eggs?
I’m sorry, but I haven’t tried any of those so I’m not sure.
Such easy and yet delicious cupcakes !!!! They are SO light too! Love it !
Awesome! So glad you enjoyed them!
Can you use frozen strawberries and can the reduction be frozen and thawed for the recipe? Thank you
Frozen strawberries tend to be more mushy and harder to cut. I wouldn’t recommend it probably, but you might be able to make it work. The reduction should be able to be frozen and thawed.
I am going to make these delicious cupcakes to give them as teacher’s gift! Can I make the cupcakes and the buttercream in advance to freeze them?
Buttercream does very well when frozen. I wouldn’t suggest freezing the cupcakes though. This the strawberries may not hold up all that well.
These cupcakes were delicious!! So soft and spongy! I did alter it a bit… I made strawberry lemonade cupcakes. Instead of two teaspoons of vanilla, I did 1.5 and .5 of lemon… they were really good!!!
Thank You for a great recipe!!!
So glad you enjoyed them!
I made these for my husbands work – they all loved them! even the non – sweet eaters!
this has prompted me to buy a proper piping bag and tips!
THANK YOU
So glad to hear that!
Can you substitute yogurt for the sour cream?
I haven’t tried it, but you could give it a try.
Hi is there anything that would work well to substitute for the eggs?
I haven’t ever worked with egg substitutes, so I’m not sure. Sorry!
These are amazing. Perfect flavor and consistency. I didn’t have enough strawberries to make the reduction for the frosting , so I used a few heaping tablespoons of strawberry fruit spread instead, which worked really well.
Awesome! Glad you enjoyed them!
Could I substitute high quality strawberry jam for the reduction if I’m short on time?
I don’t care as much for the flavor of jam usually but you could.
Looking forward to trying this recipe! How far in advance can I make the strawberry puree reduction? Can it be put in the fridge for 1 day?
Yes, it’ll be fine being made a day or so ahead.
The cupcakes are great, however, 5 cups of powder sugar is WAY too sweet and overpowering. I had a closer to 1/2 cup of the reduction and used it all. I wish I made the frosting like I traditionally do and that way the strawberry flavor would come through. Ultimately I only frosted a few cupcakes.
How much cream should I add if using freeze dried strawberries?
What’s the difference between the cake recipe and the cup cake recipe for the strawberry cake/cupcake
Which recipe are you referring to? My homemade strawberry cake is totally different – it uses reduced strawberry puree, not strawberry chunks.
You’d want to replace the strawberry puree, so about 4-6 tbsp.
Can I use the batter for a layer cake instead of cupcakes? I made this recipe before and it was astoundingly delicious, and would love to make a different variation on it.
I don’t think I’ve tried it is a layer cake, but it should be fine.
thinking about making these for my birthday could i use freeze dried strawberries insted of diced ones? i’m just not a fan of the strawberry texture!
Freeze dried strawberries are likely going to end up chewy. I wouldn’t recommend them in the cupcakes themselves. You can use them for the frosting though. Here’s my strawberry frosting recipe that shows how to use puree or freeze dried strawberries.
I love this recipe. They were the yummiest. I was wondering if I could make these cupcakes a few days ahead of time and freeze them then icing them the day I want to serve them?
So glad you enjoyed them! I typically make things the day before, and you could stretch it to two days but three may be a little too much.
Can you substitute the milk with buttermilk? Also I just made these and they seemed heavy .
I haven’t tried it be able to say for sure.
I made these for someone else. I wasn’t into the idea of strawberry … and oh, my! I have been flipped. The flavor in these is amazing! Unfortunately, I made the decision to add the remaining tablespoon of the reduction from the frosting (which I made first) into the batter, then forgot to reduce the milk, so my batter was too wet and didn’t rise well … but still, delicious!
So glad you enjoyed them!
My Easter guests gave these cupcakes a rave review! I also made a gluten free version. I will make these again. Fantastic!
These look perfect for my daughters Berry First Birthday party! Do you think i could use frozen strawberries?? Definitely not strawberry season in new York yet!
Frozen strawberries just tend to be more mushy and hard to cut. Other than that they would probably be fine.
These were much denser than i expected and not very sweet. The frosting was good but I wouldn’t use this Cupcake recipe again. My daughter said they tasted more like cornbread than cake.
There’s always the possibility that the batter was over mixed and made the cupcakes more dense than they should be. Overall these cupcakes really are pretty light. Definitely a favorite for me, so it makes me wonder a bit. Did you reduce the sugar at all? That affects the texture of the cupcakes. That said, they aren’t as light as some cupcakes and wouldn’t be able to be because they have to be dense enough to keep the fruit suspended. If they are too fluffy, the fruit will all just sink to the bottom.
Although I have not made the cupcakes (plan to tomorrow) A great big thank you for putting the recipe in grams! Saved me conversation time. Baking is so much more accurate using a simple kitchen scale!
Wonderful! I hope you enjoy them!
These cupcakes are so delicious and so beautiful! I and my family were absolutely delighted, and I will be making them again and again! I’ll try the same recipe with some other fruits as well, like blueberries. I put half of the cupcakes and icing in the freezer and that worked perfectly – I pull out a few at a time to thaw and they are great. Thank you!
So glad you enjoyed them!
Theses cupcakes are amazing! I thought it was gonna be a difficult recipe but it was actually pretty easy and they came out so good everyone loved them!
So glad you enjoyed them!
Can you do any element a day before a bday party for instance?
Sure! The frosting can be made a day ahead and stored in the fridge. Just let it come back to room temperature before using and give it a good stir. You could also make the cupcakes a day ahead and store them in an air tight container in the fridge.
I’m making these for a wedding. The first batch turned out really well, but I think I chopped the strawberries a bit too finely. The bake time needed to be extended. About what size should they be?
They should be chopped, not diced. You don’t want them too big, but also not too small. Not sure if that’s helpful, but hopefully it is.
I love your strawberry cupcake recipes. I make the strawberries and cream ones a lot. I want to try these. I also need to make about 50 for my daughters graduation party. How would you do this make 2 double batches.
Yes, you should be able to double the recipe without problems and then I’d do 2 batches.
This recipe is not very convenient for kids and the elderly. And other recipes are not very flavor full.
Can you use buttermilk in place of the sour cream?
The buttermilk would be thinner than the sour cream and might mean the strawberries would sink.
If wanting to make an 8in cake 2 layer would I double this recipe? Thank you.
Yes, I would double it.
Can this recipe be made into a cake?
Hey Lindsay! I was wondering if you could use frozen strawberries in the batter instead of fresh. Would is still work?
That should be fine. I might thaw them and pat them dry first so that you don’t add extra moisture to the batter.
These cupcakes were super delish!! Made for my granddaughters 4th birthday! They were a hit! Super moist, not too sweet! Everyone came back for a 2nd cupcake! Thank you for sharing this recipe!
So glad you enjoyed them!
Have you ever tried freezing them? I need to make them a week in advance. Thanks
I haven’t. I think they’d be ok, it’s just a matter of if the strawberries get a little mushy after thawing or maybe some strawberry juices soak into the cupcakes.
These cupcakes are so yummy! My almost 5 year old requested strawberry cake with strawberry frosting and I’m glad I chose this recipe to try. The cake is moist and not too sweet which is great for the super sweet frosting. The frosting is so delicious that my daughter screamed “yum” when she first tasted it! My whole family loved them, thank you for sharing this recipe.
So glad they were a hit!
I want to make these a day in advance. Can I frost them and put them in the fridge the day before ? Will the strawberries go bad in the frosting ? Thanks
Yes, you can. The strawberries in the frosting won’t go bad overnight.
Can I use frozen strawberries for this recipe?
That should be fine. I was just thaw them out and pat them dry first so that you don’t add extra moisture to the cupcakes.
Sorry if I missed this above, do they need to be kept in the fridge?
You should be able to leave them out for up to 24 hours but yes, I would refrigerate them after that.
AMAZING! Made these for a party. 4 days ahead of the party and they stayed moist while everything else got dried out. So easy. Yummy batter so I knew they would taste amazing! I topped with a chocolate buttercream. Thanks!!
So glad you enjoyed them!
Great recipe! The cupcakes melt in your mouth!
Glad you enjoyed them!
Hello,
Mine came out moist at the bottom
And not flat Could it be the strawberries? I used cake flour
These cupcakes were so so good, me and my daughter had so much fun making these. “The frosting is so creamy and yummy” as my daughter says
So glad you enjoyed them!
What would be the replacement for sour cream… where I live sour cream is not easily available… looking forward to a response …Thank you
You could try plain yogurt.
These look so yummy! Can I use frozen strawberries for the icing? Thanks!
You could use frozen strawberries, but they often end up with a lot of water in them so it may water down the strawberry flavor a bit.
I would like to make this recipe for a friend in the next few weeks. Do you think it will be ok to add a few drops of pink food coloring?
Yes, you can do that.
Huge hit in my house today! So delicious and not overly
Sweet.
Recipe was ass. Why did the batter taste like God’s milk but the cooked cupcakes tasted like a run over biscuit??!!!?? Don’t recommend.
I absolutely love this recipe! They are so tasty and aren’t too sweet. They are a very refreshing treat.
My only issue is that they always come out kind of ugly. They are pale in color when they are ready (when a toothpick comes out clean) and they always end up shrinking as they cool.
What am I doing wrong?
Glad you enjoy them! As for the ugliness, I’m not sure I experience that. There tends to be a little shrinking as things cool, but if it seems like a lot, try to be sure you aren’t over mixing the batter.
Can I half this recipe? I rarely eat sweets. Also, do you think I could separate the eggs and whip up whites for a slightly spongy/ angel foody texture?
Yes, you can cut it in half. You can try whipping the egg whites. It may lighten the cupcake a little bit, but it won’t make it as late as angel food.
Thanks!
These Cupcakes are sooo good!!
But do you think it would work as a cake as well?
Glad you enjoyed them! Should be fine as a cake. You just might want to double the recipe.
Hi! These cupcakes were a huge hit! Im looking to make them again, but was curious.. can i make the batter ahead of time and freeze it or store it in the fridge? Today is sunday. I’d be looking to bake them on Wednesday.
These look delicious! Going to make them for my daughter’s 3rd birthday. Just want to clarify, how many cupcakes does the recipe make? Thank you!
14-16 cupcakes. I hope you enjoy them!
hi, do you think instead of adding strawberry pieces to the batter we could put strawberry reduction (like in your cake recipe) and if so, what would we have to adjust with the other ingredients to make sure the texture works out?
If you want to use the strawberry reduction, I’d recommend using that cake recipe and making cupcakes. It’s hard to say how the reduction will affect this recipe without trying it.
I have made these cupcakes several times and they are always a favorite. My question, can I use some of this batter to make an 8″ cake?
Did you make this into a cake? If so, how did it turn out? Were there any modifications you made to it? Looking to make a layer cake as well and would love your input if you’ve tried it!
Great recipe. This is the second time I made it. I made half a batch for a test batch last week. I made a double batch today for my granddaughters 6th tea party birthday party tomorrow. The double recipe made 18 cupcakes and two 6-in layers. It worked fine in the 6-in pans, of course you just have to add additional time for the cakes. I added an additional 5 minutes to the timer after I remove the cupcakes. They may have stayed in an additional 2 minutes beyond that. It all depends on your own oven.
Best cupcakes!!! I actually made a strawberry whipped cream frosting instead but the cupcakes themselves were sooo good!
I love this recipe! Can I substitute strawberries for raspberries without it being an issue?
I would think that would be OK.
So before I got your response I decided to experiment and although I haven’t tried it without the fruit completely, I did use the base recipe for your Lemon Blueberry Cupcakes (instead of the one that was listed in the Lemon Blueberry Recipe) but then followed everything else exactly the same with blueberry, lemon juice, lemon zest, and of course the lemon buttercream frosting and they amazing! As an added bonus, using the melted butter batter from the strawberry cupcake recipe allowed the blueberries to float rather than sinking to the bottom! I think I accidentally just found my favorite version of your vanilla cupcakes…dense but also melt in your mouth MOIST.
Awesome! I’m so glad you’re happy with them!
I feel like you’re probably tired of hearing all these wonderful comments but alas, here is one more! WOW….I have made several of your cake/cupcake recipes and all have turned out beautifully and been total crowd pleases, but THIS ONE is my absolute all-time favorite so far. I made these once for fun, and then again for Mother’s Day because they were just so good.
So my question is, when strawberries aren’t in season and I’m craving just a really good vanilla cupcake, can I make the same batter minus the folded in berries? This batter and cupcake was just so good. I’m not sure if it was because of the melted butter? But the ease and the final taste of this vanilla cupcake was outstanding. I realized I would have less yield in cupcakes but otherwise is there any reason I couldn’t do that? Thanks so much!
I never tire of hearing people have success! So glad you enjoyed them! As far as using this for a vanilla cupcake, the short answer is that you can. Although I updated this recipe/the photos recently, it is originally based on my very old vanilla cupcake recipe, which you can find at the link below. I think it turns out a little bit different without the strawberries in it. Some people find it to be a little bit dense while others love it. You can definitely give it a try. https://www.lifeloveandsugar.com/perfect-moist-fluffy-vanilla-cupcakes/
I give taste a 5 star rating. My only concern is that there was so much butter in the recipe that the oils made the bottom of the cupcake wrappers very greasy. Normally, it wouldn’t bother me, but I fixed them for a bridal shower. They were still delicious.
Tha cupcake so moist and the strawberry smell sooo niceee love this recipe thanks for sharing this recipe Lindsay
How can you have 3 cups of strawberries at 200g and 1 1/2 cups at 200g. I’m trying to make these for the weekend. A quick reply is appreciated
Where are you seeing 3 cups? I’m only seeing one and a half cups in both the cupcakes and frosting. That would be a total of 3 cups but it would also be 400g.
Ah, it was the conversion function as I selected “2x” up top. It changed the cupcake recipe, but not the icing.
I also hit the 2X button to double it, and noticed belatedly that it doubled the cupcakes, but does not double the frosting. Additionally, it doubles the cup measure on ingredients such as doubling the all-purpose flour to 3 1/3 cups, but it does not change the gram measurements within the recipe. Unfortunately for me I went by the weights on the berries, flour, and sugar, so my batch did not turn out at all. I’m not sure if there’s a way to include a note or to make it so that the gram measurements also double when you double the recipe, but it caught me off guard and I don’t have time to remake it today so it’s definitely a letdown 🙁 I look forward to trying it again next weekend now that I’ve manually updated all the weights for the ingredients (and manually doubled the frosting as well).
I was planning to replace the milk and sour cream with 8 oz of yogurt. That shouldn’t be a problem right?
I can’t say for sure without trying it. If you want to be sure they turn out correctly, I would follow the recipe. With a change like that, it’s possible the cupcakes will turn out a little dry or that all the strawberries will sink to the bottom of the cupcake.
We LOVE these cupcakes but wondering… did you all change the frosting recipe? It used to include shortening I think!
Glad to hear that! Yes, the recipe was updated recently.
I have made many of the sweets on your blog and this one is a favorite. The frosting is very good but not too sweet and the cake is moist and delicious. My husband requested these for his birthday this year. Thank you for sharing all your talent with us.
I made these for my little girl’s 4th birthday and they were a hit. Everyone raved about them! Way better than I expected and so beautiful. Thanks for the recipe!
So glad you enjoyed them!
This was and easy recipe to make and they were really good. I made these for a coworkers birthday and it went over really well.
Do these freeze with or without the frosting?
I would recommend freezing without the frosting and then adding the frosting when you’re ready to serve them.
I made these for my parents’ anniversary party- EVERYONE (even those who didn’t initially want one because they didn’t like strawberry) LOVED THEM! They kept asking me how I made them- every last one was gone! Thank you for a wonderful recipe- it’s my “go-to” from now on! (NOTE: I used Duncan Hines strawberry box mix but substituted heavy whipping cream for water, frosted and then froze them ahead of the party- as the ice crystals impart more moisture into them as they thaw. The icing I made according to your recipe.
These are terrific! Perfect to top off our Easter lunch!
Hi!! Can I freeze the cupcakes and the buttercream to make them in advance? Thank you
You can definitely freeze the frosting. The cupcakes will probably be OK, but sometimes freezing and thawing strawberries makes them mushy. They get a little mushy after baking anyway, but I don’t know if that would get worse after freezing them or not.
Love this recipe! Am wanting to make a 3 tier 10 inch cake – would 2x’s be enough for that?
So glad you enjoy it! I’m honestly not sure about a 10 inch cake. I’m thinking it’s possible that you’d need more than 2x.
Did you make this into a cake? If so, how did it turn out? Were there any modifications you made to it? Looking to make a layer cake as well and would love your input if you’ve tried it!
What adjustment do I need to make when baking at high altitude?
I’m not sure, I’m sorry!
I made these for my culinary class cupcake battle, and they’re one of the top hits! this recipe is amazing, and me being a strawberry lover, definitely made me happy! I was wondering if you could let me know how you folded the strawberries better? I used a special spoon and folded them in, but not too great to wear they looked even in the cupcake. I was wondering if you could explain? Thank you!! 🙂
I’m so glad they were a hit! I really just gently stir the strawberries in with my regular spatula.
I made just the cupcake and not the icing because I already had some left over icing to use. Omg, these cupcakes were absolutely sensational. So moist and heavenly. I couldn’t stop eating. Had to control myself to leave some cupcakes to be iced 😂 Fantastic recipe!!
These are great! I never puréed strawberries and reduced down. Much easier then I imagined, but that made the frosting perfect. I will make again.
Than you for sharing
Can you use fresh frozen strawberries?
Frozen strawberries tend to be more mushy, but you could try it. I would thaw them and pat them dry first so that you don’t add extra moisture to the cake batter.
I have some frozen strawberries from season before,can I use?
They’d definitely be ok for the frosting. Just be sure to thaw and pat them dry. For the cupcakes, they may be a little hard to work with since thawed strawberries are often mushy, but you could try it.
One of my favorites of yours to make! I always try to change up the frosting on top because mine always came out too artificial tasting for my liking. I think that was back when it was shortening and butter? But recently I’ve been doing your recipe that calls for freeze dried strawberry powder and it is my absolute favorite! Thanks for the update to this recipe! I’ll definitely be whipping up a batch for my daughters 2nd birthday in a couple weeks!
So glad to hear you enjoy them! Yes, that could have been from the shortening. And the freeze dried strawberries are definitely yummy and easy! Thanks so much for the feedback, Tia!
Loved this recipe. Only made a half batch because I thought 24 cupcakes would’ve been too many. Wrong!!! You can’t have too many of these. They are sensational. I will be making these for family at Easter. I can’t wait to share how amazing they are.
Subbed plain Greek yogurt for sour cream because I didn’t have any on hand. Delicious!
So glad to hear that!
Does this recipe really only make 14 cupcakes or is it 24? The recipe says 14, but it feels like it would be larger than that from the measurements and one of the comments indicated it makes 24. I just want to know if I should multiply this recipe by 1.5x for my needs ore leave as is. Thanks!
Yes, it’s correct. You might get closer to 16, but not 24.
Can you make these a couple days in advance and store in refrigerator? I wasn’t sure with it having fresh strawberries
For sure. As long as your strawberries are fresh and will hold up, that would be fine.
Hello Lindsay! I was just curious if the milk, egg, and sour cream should be room temp like the butter or if using them cold is better? Thank you!
Either way should really be fine.
Hi! We had a lot of really good strawberries on hand (they were buy 1 pack, get 2 free at the grocery!) and I’m so glad to have found your recipe. I just made these as a special treat for my daughter celebrating 18 months.
Since they have fruit in them, would it be best to keep them out at room temp for a day, then store in the fridge? Or do you recommend storing in the fridge right away? It’s not hot where we are now and I know the fridge tends to dry out cake.
Thank you!!
So glad you enjoyed them! As for storing them, you could leave them out for several hours but leaving them out too long in a closed container can cause mold to form. So you just want to be careful of that.
These are really, really good! I love them and they’ve been a big hit😄
Hi Lindsay,
I’ve made these cupcakes several times and they are a huge hit! Thank you for sharing!
I’m getting ready to make them again, but only have unsalted butter in my fridge. Do you know how much salt I need to add to the cupcake recipe and the frosting recipe?
Thanks a bunch!
So glad you enjoyed them! About 1/4 teaspoon should be fine for the cupcakes. For the frosting I would just do a pinch or two to taste.
350 degrees farinheit?
Yes
I meant to write thank you on here, but wrote it a few comments up. Sorry!😂 😄
These look AMAZING!!!!!!!!! I’m going to make them for a bake sale at school, and was wondering how long they would last for and where to store them?
Thank you for all the amazing recipes!
With the fresh strawberries in them, they don’t last as long as some cupcakes. It depends a little on your strawberries, but a couple days should be fine. I’d store them in the fridge, but serve them closer to room temperature.
Can I use froSen strawberries for this recipe?
I would think that’d be fine, but you’ll want to thaw them and pat them dry first so that you don’t add extra liquid to the cupcake batter.
Lindsay!
These cupcakes are a favorite! So yummy and really easy to make. I have made them several times now and have friends asking me to make them for their family gatherings.
Thank you for sharing your hard work and God bless!
I’m so glad you enjoyed them!
Hi! I got 16 cupcakes out of this recipe- should I double the icing?
I doubled the recipe for my daughters birthday. The cupcakes turned out perfect. The frosting is so amazing! I followed the recipe. Such a good taste. My daughter will love them!
I’m so glad you enjoyed them!
Ok thank you!
easy and delicious!
Hi! Thank you for sharing! Sorry if I missed but if we only have unsalted butter, how much salt do you recommend putting in to the mix?
Hi Lindsay!
It is my understanding that cake flour provides a more tender, delicate crumb. Could I use that instead of regular AP flour? I would like to try these, as my last strawberry cake was HORRIBLE. Lol.
In a previous comment you said the wet ingredients should be measured using a wet measuring cup… even for the sour cream and strawberries? Thanks!
That’s what I do, yes.
Hi! I am planning on making this recipe soon. Just to confirm, is the cupcake recipe a one bowl recipe? I’m used to mixing the wet ingredients in one bowl and the dry in another and then adding one to the other, but it seems like everything in this recipe is mixed in one bowl.
Yes, that’s correct.
Lindsay, the flavor on these was amazing! I followed your recipe to the letter, but they didn’t really rise like I expected. Any thoughts on what I might do differently? Also, the top of the recipe says 12-14 cupcakes, but the nutrition info says there should be 24 servings. Just letting you know. But everyone loved these, even my husband, who doesn’t like cake!
My 3 year old wanted to make strawberry cupcakes with me for Mother’s Day (awww he loves baking like his momma) and I found your recipe and everyone loves them! My husband doesn’t like cupcakes, cake or any sweet treats, but he absolutely loved these! I can’t wait to check out the rest of your recipes.
So glad you enjoyed them!
Loved these cupcakes! Haven’t made the frosting yet, but finished the cakes themselves and they are fantastic. I did coat my strawberries in a bit of flour before folding in, to take care of some of the excessive moisture problems people had and it worked like a charm. Plus, they didn’t all sink, which I know can happen with fruit sometimes.
Thanks for the recipe – can’t wait to try out some others!
I made these for Easter and they were so perfect!! Love this recipe!! Would you happen to know how to adapt this for strawberry cookies?! I’ve tried a couple different strawberry cookie recipes, and they don’t hold a candle to these cupcakes!! Cookies are just easier to gift!
It’d be pretty difficult to say how to make these into cookies. But do have these strawberry cookies, if you’d like to try them.
Very, very yummy! The strawberry flavor really comes through. I substituted sour cream for Greek Yogurt and it came out great. Thank you so much for the recipe!
Can I make these cupcakes and frosting 2 days in advance? If yes, how should I store them before putting them together? Thank you
The day before is probably better as far as staying fresh, but you can. I’d store them in the fridge and bring them to room temperature before frosting and serving.
Hi I have buttermilk can I use that instead of milk and will it change the taste greatly?
You can use buttermilk and it shouldn’t change things much.
How much does this batter make in terms of standard size cupcake?
Should be about 12-14 cupcakes.
Que significa doble las fresas
Hi, can’t wait to try. I am in the UK so wandering how much butter should I add in grams please. Can’t wait to try this for my son… he loves strawberries 😊
Thanks so much,
Carolyn
168g – I hope you enjoy them!
They turned out great! One thing though, the recipe is for frosting and not icing. They are 2 totally different things when it comes to baking. Icing is typically thinner and more of a glaze with a glossier appearance and a more sugary taste. Frosting is thick and buttery. It may not seem like much but when it comes to baking they’re so different, haha.
Hi, i have cake flour at home, can i use cake flour for this recipe? If so, then what would be the correct measurements for cake flour with omitting the baking soda and baking powder? Thanks so much.
You can use the same amount of cake flour. But I wouldn’t leave out the baking powder and baking soda.
Really delicious!
Glad to hear it!
These cupcakes are the best. I took these to my daughters 5th grade class for her birthday cupcakes. It being the week of Thanksgiving, I wanted something light and fruity the kids would enjoy. I did use frozen strawberries that I thawed, and they worked great. The kids and the teacher all raved about them, and wished I brought more than one for each of them. Thank you for such a great recipe. This one is already printed and in my cookbook. Thank you again.
So glad you enjoyed them!
This maybe a silly question but can I put food coloring in the icing?
Yes, you can color the frosting. I would suggest using gel icing color so that you don’t thin out the frosting too much
Can you give me metric recipe please?
Awesome recipe! I love to decorate cupcakes for my kids’ birthdays and it’s fun to make them not just look good, but taste good too. Thanks for sharing!
I’m glad you enjoyed them!
These came out fantastic, even caused the husband to break keto! 😂
LOL! I’m glad you both enjoyed them!
Excellent recipe, easily subbed yogurt for sour cream.
I just made them using self-raising flour and coconut sugar instead of flour, baking soda, baking powder and regular sugar…and they are absolutely delicious! So fluffy and moist!
Thanks for a great recipe!
Terrific! Glad it worked out!
Hi Lindsey,
These look so great! Curious, can I add powder sugar to the strawberry puree while it simmers? I understand not make them to liquidy. However, would the extra powdered sugar added to the batter and frosting by the strawberries affect the texture of either?
I’m not sure that I understand your question.
Can I use self-raising flour as I don’t have baking powder or baking soda?
I haven’t tried it so I’m not sure. I also don’t know how much leavening is in self rising flour and if it’s enough or not.
Hi. This looks like a great recipe. Is there a way to make these less sweet in both the batter and icing without loosing texture?
Reducing the amount of sugar can always affect the texture of the cupcake, but you could try reducing it a little bit. It should be fine. As for the frosting, reducing that also reduces the amount of frosting you get and thins it out. Whether or not that works for you depends on how you want to use the cupcakes.
Thank you Lindsay. They are for my son’s birthday. I don’t mind if they don’t look super professional. IN fact I’ve never made cupcakes but he loves them. I just think they tend to be too sweet. Do you think it may eme possible to reduce the sugar but increase another ingredient? Just asking from my inexperienced baking background.
Unfortunately, there isn’t really anything else to use to thicken the frosting and the strawberry puree really thins it out in order to get enough strawberry flavor. One thing you could do is use freeze dried strawberries, instead of puree. Then you can definitely reduce the powdered sugar. Here’s a recipe where I use freeze dried strawberry frosting, if you want to check it out. And a blog post on getting the right frosting consistency that you might find helpful.
Why shortening and not just butter.
It’s just a preference for consistency purposes. You can use all butter if you prefer.
THIS WAS AWESOME, the mix turned super soft, fresh and it tasted amazing. Although i have to say that the icing was a little bit too sweet for me so next time ill be putting a little bit less on my cupcakes. Thx and cheers from México!
Glad you enjoyed them!
Incredible! Yummiest cupcakes ever! Looking forward to making more of your recipes.
I’m so glad you enjoyed the cupcakes!
Hello I am going to make these for my daughters 2nd birthday can I use frozen strawberries or do they have to be fresh???
Frozen should be fine, just be sure to thaw them completely and pat them completely dry.
Hi Lindsay!!! I’ve been looking for a Strawberry Frosting for a while. This one looks amazing. Are this measurements enough for frosting a 3 layer cake? Your moist vanilla cake by the way and a thin layer though cause I’m covering it with fondant. I’m using 8 in pans.
I would double it for a cake. However, it you’re putting fondant over it, I’d suggest a frosting without bits of strawberry in it, like this one.
Just made this and where the strawberry pieces are, it’s very mushy. Will they firm up as they are cooking? Do I bake longer? I basically quartered them since the recipe didn’t state how much to chop them up. Are they supposed to be super fine?
The strawberry pieces can be a little mushy after being baked, but you could try cutting them up a little more finely.
Hi!!
Do you think I could make the icing without the strawberry purée the day before and keep it in the fridge? And then the next day when I’m ready to put the cake together add the purée to the icing then? I need to travel with the cake deconstructed and was worried about the stability of the icing during traveling.
P.S. Have made these numerous times and they are loved. Loved. Loved!
I would think that’d be fine. I can’t think of a reason why it wouldn’t be. So glad to hear they are loved! Thanks Anna!
I made these for a birthday. I put a Key lime Creamcheese filling in each cupcake. They were Soooo good. They were gone before lunch. I am going to make them again this week for another birthday because they were such a hit and so good.
However my cupcakes fell in the center when they cooled. It did not change the flavor. And once I got them filled and frosted no one knew but me. Is there something I did wrong ? I have made several of your recipes and have never had a fail before. And it’s not stopping me from making them again. Just wondering what happened to cause them to fall. I do have a picture I took of them before frosting. I just can’t load it to the comments.
The key lime filling sounds delicious! As for them falling a bit in the center, it’s hard to know from a distance. One common issue though can be opening the oven door too soon.
These look amazing! Do you boil down the puree before using it in the buttercream? Many recipes I’ve been looking at for strawberry buttercream tell me to reduce the puree by half, let it cool, then mix it in afterwards. Or do you just blend up the strawberries then mix that in?
This recipe doesn’t call for reducing the puree, but you certainly could for a stronger flavor.
My daughter has selected these as her birthdays treat for her 4th birthday at school tomorrow. ☺️ However, we are supposed to bring mini-cupcakes for school celebrations. Any idea how long to bake them as minis? Thank you! This recipe looks fabulous!
Sorry for the delay! I hope they turned out well! For future reference, I tend to suggest starting at about 7-10 minutes for minis.
Just wanted to say – I have been making these cupcakes for years and at every family event my family requests me to make them. They’re so delicious and such a hit! I felt like I needed to say thank you after using the recipe for so long. Thanks again 🙂
That’s wonderful to hear! I’m so glad you’ve been enjoying them!
I made these this weekend for my granddaughter’s 4th birthday party, and they were a HUGE hit! The cupcake itself was fairly dense with not a lot of rise once baked. I was careful to dry the strawberries with a paper towel after chopping them as I was afraid of “mushiness” as some have mentioned – it worked great. For the icing I did not have time to make the strawberry puree, so I used an equal amount of seedless strawberry spread/jam, and did not need to add any water or milk. I did put a pinch of salt in the icing to counteract against the additional sweetness from the jam, and the icing was not too sweet (as I find many icings). My son RAVED about these cupcakes, and he is not really a cake/cupcake fan (yes, I regularly question how on earth I gave birth to a child who doesn’t like cake/cupcakes!!!). Will definitely make again. THANK YOU!!!
Hi, has anyone attempted a cake from this recipe? I’ve made the the cupcakes for my daughter who has a nut allergy and she’s now requested a strawberry birthday cake! Just hoping the consistency will turn out okay.
It’ll probably be a denser cake, so it depends on what kind of texture you like. There are a couple other strawberry cake options as well – this one and this one (which you’d want to double for a full cake).
Thanks so much! I doubled the recipe and made a 2 layer 8 inch cake and mini cupcakes for her class. It’s a smaller cake but I think it works! Haven’t tried it yet. I will have to try one of the other cake recipes you shared.
One more question – I am icing the cupcakes now; do you recommend I keep them at room temperature until I take them to school tomorrow or would they do better in the fridge overnight? Thanks so much! We absolutely love this recipe and it is a special treat for my daughter with a nut allergy who can’t eat cakes from most bakeries! ❤️????
I think with the strawberries, it might do best in the fridge overnight, then room temperature before serving. So glad you enjoy the recipe!
Can’t wait to try these cupcakes, can the recipe be used for a cake as well?
A cake should be fine. Just keep in mind it’ll be a little denser.
For anyone having issues with the frosting not setting up, I have found that if you cook the strawberry puree on the stove on low for about 15 minutes to reduce (and let cool completely) before adding to the butter mixture, it helps. I also typically add 1 cup of the powdered sugar to the butter, then the puree, then the remaining powdered sugar and it comes out like a dream.
I just came across this recipe about 2 months ago and have make it 5 times already. They are so so good. And now my husband who does not like desserts is demanding that I make this into a cake for his birthday. It is his FAVORITE dessert ever.
They look lovely lovely… Can i have gram measurement please….
I made these for a potluck at work today and everyone LOVED them! Thank you for perfecting and sharing the recipe! ????
So glad you enjoyed them!
Just made these for a baby shower. It was a baby boy shower, so I made a Swiss meringue buttercream icing instead so I could color it blue and didn’t get to try the raved over icing posted here, but the cupcakes are AMAZING!! I will definitely be making them again and using the vanilla cupcake base for other cupcakes!! Thank you!
Hi is this room temperature butter being used for both the cupcake and icing?
Yes, you should use room temperature butter.
Hi Lindsay! Made your cupcakes last week! The cupcakes were yummy! However I had a problem with the frosting, if we wanted to use butter instead of shortening would we have to use salted butter as well? I found that the frosting was too sweet and very funny, how do we avoid this? Thank you for all your help and sharing this delicious recipe!
You may find this post about my standard buttercream base helpful. It walks through the ingredients a bit and why I use what I use and making some substitutions. I hope it’s helpful!
Hi. I’m wondering if the strawberries in the icing would be ok till 2 days from when I make it or would they spoil? These look delicious! ???? thanks
That depends a little on the freshness of the berries. Certainly you’d want to refrigerate it so it holds up better.
I made the icing and it turned out AH-MAZING. Seriously to die for. I had to keep my hands out of the spoon drawer so i didnt devour this stuff by the spoonful. Perfect amount of sweetness… Real berry flavour… It doesn’t get better than this. I made moist vanilla cupcakes and filled them with a dot of homemade strawberry jam and topped them with this icing. Best cupcakes I’ve ever made ???????? thanks so much for the great recipe!!
Great recipe. I have made these several times now but just wondering if I were to leave the strawberries out of the cupcake would it be a good vanilla cupcake?
I’m so glad you enjoy them! Yes, I would say it makes a good vanilla cupcake. 🙂 You can find the recipe here with lots of comments from others.
I’ve seen huge juicy strawberries this year. These recipes will be perfect!
I’m planning on making this, but live at near 5,000ft altitude. I’ve had trouble with cupcakes in the past. Would you alter this recipe at all for altitude? thanks!
I’m sorry, I don’t really have any experience with high altitude baking so I’m not sure.
Made these today and they are moist and delicious! I like how they aren’t overly sweet like bakery cupcakes. These remind me more of muffins, maybe that’s just how mine turned out but I will definitely make these again. No need to search any further for strawberry cupcake recipes!
Hi Lindsay, thank you. Yes, indeed! As there are so many different conversion chartes out there, I wanted to be sure since everyone somehow measures differently. Will let you know how they turned out.
Hi Lindsay,
I just came across your blog, wow, I don’t know which recipe to start with! This one especially appeals to me. Looks so great and also simple. Simple yet tasty recipes are my favorite.
However, I have noticed that you give metric conversions in your newest recipes. Would you mind adding them here, too? That would be wonderful. Thanks for this, I am still stunned!
Hi Jenny, here’s a conversion chart you can use for the older recipes. I hope that helps!
hi Lindsay! Congrats for all your work, looks amazing! One question, hope you can help me out: I tried these and had problems with the icing which became somehow running and the butter curdling. that happened after I added the strawberries puree, so I guess it’s because of the water contained by the fruits. What to do? 🙁
Did you use fresh strawberries or frozen. Frozen ones will certainly contain more water. With frosting, it’s all about balancing the thickener (powdered sugar) with the thinner (in this cake, strawberry puree). I usually add just as much of the thinner as I need. Start small and then add as needed so it doesn’t thin out too much.
This looks perfect for my daughter’s 4th birthday!If I want to bake this in two nine inch cake pans, how long do you think it may take? Thank you!
I know that when baked in three 8 inch pans, it’s 35-40 minutes. For two 9 inches, it’ll probably be a little longer. Just a heads up, it makes a fairly dense cake. It has to be kind of dense for the strawberries to not sink to the bottom.
Just wanted to thank you for your response and follow up with my success story. Baked in two nine inch pans (done at 35 minutes). Made 1.5x the frosting so I had enough for layering and piping. It smelled amazing (yes, it was a moist, dense cake) and tasted even better. My daughter was thrilled with her ‘pinkaly’ cake. Thank you again for your help!
Wonderful! Glad she enjoyed it! 🙂
This is THE best strawberry buttercream recipe! I’ve used it for strawberry/white chocolate cupcakes and most recently to top homemade lemon cupcakes. Thanks for a great recipe!!
I wanted to make this as a cake for my sister’s birthday so I was wondering if it would work as a cake or if they have to be made as cupcakes.
I haven’t made this particular recipe as a cake, but I’ve done similar ones. It should be fine.
Recipes said 4 cups powdered sugar. Instructions said 3 cups powdered sugar. Which is correct?
3 cups are added in in step 9, the rest is added in step 11.
This recipe is confusing if you are not a baker. You never said when to add the sugar & dry ingredients.
Hey! Thank u for the recipe ! I just made these for my nephews birthday. The party isn’t until Saturday which is 3 days from now. Do you think the cupcakes will still be ok by then? I didn’t make the icing since I am decorating them differently. They look and smell delicious however the recipe only made 20 cupcakes and they are very small. I’m just hoping the cupcakes last 3 days!!????
Three days might be pushing it just a bit for them to still be fresh. I hope they worked out ok!
Just made these and they are fantastic. I added 3T of strawberry milk powder for color. Very yummy.
Awesome! I’m so glad you’re happy with them!
Oh my!! I made these today for my sons 23rd birthday and they were ridiculously delicious! He has always preferred a strawberry cake but I hate the artificial taste of box mixes. This recipe is easy to throw together with simple ingredients. Everyone loved them. Just perfect! Thanks so much for sharing!
I’m so glad you enjoyed them! Thanks Eileen! 🙂
I made these for my family this evening and they were a huge hit. I used a frosting with butter, shortening, strawberries, powdered sugar, and lemon juice. The cupcakes were moist. I think the strawberries should be patted dry with a paper towel before adding them to the batter. I did that and the texture was perfect. Great recipe!!!!!
I’m so glad you enjoyed them! 🙂
Just wanted to say that I used the cupcake recipe (though not the icing recipe) for my son’s 5th birthday party and it was a huge hit. Not too sugary, and very moist and yummy. Multiple people asked me for the cake recipe. Thank you!
Your cupcakes look and sound sooo inviting! i want to try them but I dont have sour cream, any suggestions?
You can replace it with milk, but it might thin the batter out a bit and the strawberries might sink to the bottom.
Sometimes I replace sour cream with plain yogurt.
I love your strawberry cupcakes. Just made some of my own. Can i use wholemeal flour with this recipe?
I’ve never tried it. I imagine it’d change the texture of the cupcakes. I’m not sure other than that.
do you think it will taste nice either without the icing on top?
If you prefer cupcakes without the icing, I’m sure they’d be great.
Hi, I live in Australia and when you just say flour is that self raising or plain??
It’s regular all purpose flour
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!
Hmmm, I’m not sure that the butter would necessarily make them fluffier, but it should add to their moisture.
I made these last weekend and they were incredible.
I’m so glad you enjoyed them!
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.
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.
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.
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!
I’m so glad you enjoyed them! The strawberries definitely get soft when they’re baked. 🙂
Can I use frozen Strawberrries for this recipe?
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.
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!
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.
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
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.
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!
Sorry for the confusion. It uses 1/4 cup + 1/8 cup of milk.
And we should put it all at the same time with the butter, eggs, vanilla and sour cream?
Thank you!
Yes, they all get added together.
Dumb question.. How much is 1/8.. Can’t seem to find a measuring cup that says 1/8. Is it more or less than 1/4. Thanks
Yes, 1/8 is half of 1/4.
Is the flour for the cupcake all purpose flour ?
Yes, all purpose flour
Hi lifeloveandsugar@gmail.com 🙂
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?
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.
I have a bit of a random question for you. My daughter’s birthday is in a couple weeks, I’ve made this recipe before and she really liked it. But she wants chocolate strawberry cupcakes, she’s turning 7. I want to make them together for her birthday, do you have any ideas? Thanks ahead of time, I know it’s a little weird but I can’t find a recipe anywhere and yours were so good!
I’m glad you’ve enjoyed the cupcakes! One option would be to add chocolate frosting to these cupcakes. The other option would be to try these Chocolate Covered Strawberry Cupcakes. I hope that helps!
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!
I used salted butter for both.
I’m so glad you enjoyed the smores cupcakes! 🙂
Hi,
Did you use plain flour or self raising?
Thanks
It’s regular all purpose flour.
Thanks! 🙂
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
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. 🙂
Hi! These cupcakes look amazing and I’m really looking foward to bake them, but is there any substitute for the sour cream?
You should be able to substitute more milk for the sour cream. I haven’t tried it, but it should work.
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?
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?
Hello,
Do you think creme fraiche could be substituted for the sour cream?
Thanks!
I’m really not familiar with creme fraiche so it’d be hard to say. I’m sorry.
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.
What a fun birthday theme! I’m so glad the cupcakes were loved by everyone! Thanks Katie!
These cupcakes look so good and great for summer!
Thanks Matea!
Would you know of any substitutes to make this gluten free?
I’m sorry, Jenny, I don’t know enough about baking gluten free to make suggestions.
Hi lindsay… love your recipes so much. Whats the different between sourmilk/cream with butter milk? Can be replace each other? Thank u
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.
Do you think this would work with blueberries instead?
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.
[…] Find the recipe at : www.lifeloveandsugar.com […]
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>
I’m so glad you liked them! 🙂
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 ><
I’m glad your solution worked well! Sorry I didn’t get to respond sooner.
This recipie sounds great im going to make it tonight. One question. Can i substitue cream cheese for the sour cream ?
Cream cheese would be too heavy in the cupcakes. You’ll need sour cream.
[…] Fresh Strawberry Cupcakes […]
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.
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.
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.
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?
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!
You can add a touch of salt and that really helps cut the sweetness .
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!
Awesome! Thank you! I’m so glad you are happy with them! 🙂
These look amazing! Am I able to use frozen strawberries for this? Or does it have to be fresh?
[…] Strawberry Cupcakes […]
[…] Full Recipe Link: https://www.lifeloveandsugar.com/2014/04/17/fresh-strawberry-cupcakes/ […]
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.
Gorgeous! I love baking with fresh strawberries!
Thanks Jessica! I do too 🙂
I love when a recipe for a baked good can pull off fresh fruit successfully. These look completely delightful!
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 🙂
Hi Christine! I’m glad everyone loved the cupcake! Can you describe what about the icing looked unappealing? What is not firm enough?
Thank you Risa!
I was wondering if the strawberry cupcakes should be refrigerated or would they become runny?
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.
Thanks Rachel! You definitely should – SO good!
These cupcakes are total perfection Lindsay! I want to shove that frosting in my face right now. Pinned and shared on FB!
Haha, thanks Trish! Thanks for sharing!! 🙂
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!!
Thanks Renee! 🙂
These look so delicious! And perfectly dressed for Spring!
Thanks Lindsey! 🙂
Is strawberry puree just strawberries blended up and mashed in a blender?
Yes, basically. You can use a blender. I used my food processor.
I can’t wait till berry season so I can make these delicious cupcakes.
I’m in strawberry heaven! Love these cupcakes…and your other strawberry recipes too!
Thank you Marly! 🙂
These look insanely delicious! And that frosting? Get out!
Thanks Mandy!
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.
Thanks.
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!
These cupcakes are absolutely gorgeous! I love the strawberries in them. Pinned 🙂
Thanks Lisa!
Are these standard size or minis ?
They are standard size cupcakes.
Hi do I add all the milk(1/4 + 1/8) in the cup cake mix
Yes, you add it all. There’s just not a good way to note that measurement. Though I guess technically it’s 3/8 of a cup. 🙂
I am not a fan of sorr cream. Could i replace that with whipped cream?
You could try using plain yogurt.
Is there an available video for this recipe?
Not at this time. Sorry!