Fresh Strawberry Cupcakes

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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 on marble and wood cake stand with strawberries around base

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

bunch of strawberry cupcakes on the top of a cake standstrawberry cupcakes on a marble stand and pink napkin

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

  1. Prepare for Baking: Preheat the oven to 350°F and prepare a cupcake pan with cupcake liners.
  2. Combine Dry Ingredients: Combine the flour, baking powder, baking soda and salt in a medium sized bowl and set aside.
  3. Combine Butter, Sugar and Vanilla: In a large bowl, whisk the melted butter, sugar and vanilla extract together until well combined.
  4. 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.
  5. 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.
  6. Stir in Strawberries: Fold in the chopped strawberries gently. You don’t want to beat up your strawberries or over mix the batter.
  7. 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

  1. 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.
  2. Beat Butter: Add the butter to a large mixer bowl and beat until smooth.
  3. Add Powdered Sugar: Carefully add about half of the powdered sugar and mix until smooth and well combined.
  4. 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.
  5. Finish Powdered Sugar: Add the remaining powdered sugar and mix until smooth.
  6. Get the Right Consistency: Add additional strawberry reduction as needed to get the right consistency and flavor.

Assemble the Cupcakes

  1. Pipe the Frosting: Pipe the frosting onto the cupcakes. I used Ateco tip 844.
  2. Garnish: Decorate with a strawberry half, if desired.

strawberry cupcakes on cake stand with bowl of strawberries in background

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

Print
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strawberry cupcake on a cake stand with other cupcakes around
Recipe

Fresh Strawberry Cupcakes

  • Author: Lindsay
  • 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

  1. Preheat oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners.
  2. Combine the flour, baking powder, baking soda and salt in a medium sized bowl and set aside.
  3. In a large bowl, whisk the melted butter, sugar and vanilla extract together until well combined.
  4. Add the eggs and whisk together until well combined.
  5. Add the sour cream and whisk together until well combined.
  6. Add the milk and whisk together until well combined.
  7. Add the dry ingredients and whisk together until combined, but do not over mix.
  8. Fold in the chopped strawberries.
  9. 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.
  10. Remove cupcakes from the oven and place on a cooling rack to cool.
  11. 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.
  12. 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.
  13. 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.
  14. Add the butter to a large mixer bowl and beat until smooth.
  15. Carefully add about half of the powdered sugar and mix until smooth and well combined.
  16. Add 4 tablespoons of the strawberry reduction, vanilla extract and the salt to the frosting and mix until well combined.
  17. Add the remaining powdered sugar and mix until smooth. Add additional strawberry reduction as needed to get the right consistency and flavor.
  18. Pipe the frosting onto the cupcakes. I used Ateco tip 844. Decorate with a strawberry half, if desired.
  19. 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

Filed Under:

Enjoy!

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521 Comments
  1. Patty

    I have made these cupcakes a few times using freshly picked strawberries and everyone RAVES about them!! They are seriously delicious! I have made them using both of your vanilla cake recipes and both are great with the strawberry frosting and filling. When it’s strawberry season, these are my go to!






  2. Karen

    I am a firm believer that a treat once in a while is a good thing, but make it worth the calories. These cupcakes are exactly what I have in mind. Absolutely decadent and delicious plus lovely to look at. Possibly the best frosting I’ve ever had. A bit of a project, but reasonable to make with my teenage stepdaughter. We got 16 cupcakes and wound up with a little extra frosting.






    1. Lindsay

      You certainly can. It can make mixing a little easier and in theory be better. That said, if they aren’t room temperature, the cupcakes will still be great.

  3. Jordin

    I have made this recipe before and the cupcakes are amazing. I was wondering if you think substituting the strawberries for blueberries would turn out the same? Thanks!






  4. AJ

    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?

    1. Lindsay

      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.

  5. HK

    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?






    1. Lindsay

      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!

      1. HK

        Oh no! That’s good to know it will be dense as a cake. Do you recommend your Homemade Strawberry Cake recipe?

      2. Lindsay

        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.

  6. Liv

    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.

    1. Aine

      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.

    1. Lindsay

      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.

    1. Lindsay

      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.

  7. Anna Miller

    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.






  8. Derika

    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.

  9. Cynthia

    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?

  10. Sara

    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.






    1. Lindsay

      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.

  11. Niesha

    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?

    1. Lindsay

      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.

  12. Linda

    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

    1. Lindsay

      You could certainly try strawberry greek yogurt. I don’t think yogurt is quite the same, but plenty of people use that substitution.

  13. Fran

    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






    1. Lindsay

      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.

  14. Janet

    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!






  15. Suzanne

    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?

    1. Lindsay

      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.

  16. Lisa Caltry

    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

    1. Lindsay

      Sorry for the delayed response. I’d refrigerate them with the fresh fruit in there, but serve them at room temperature.

  17. Katy

    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.






  18. Addy

    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…






    1. Lindsay

      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.

  19. Janet

    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!

    1. Lindsay

      I’m sorry, I don’t work with dairy free recipes, so I’m just not familiar with those types of substitutions.

  20. Becca

    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!






    1. Lindsay

      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.

  21. Elan

    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!






  22. T. Vaz

    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 : )

    1. Lindsay

      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.

  23. Wendy verdugo

    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

    1. Lindsay

      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.

  24. Barbara Hallett Wegner

    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.






    1. Lindsay

      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.

  25. Liz

    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.






  26. Gabrielle

    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?






    1. Lindsay

      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.

  27. Kayla

    I’ve made these before and they were amazing. Would I need to adjust the temperature at all for making mini cupcakes?

  28. Melissa

    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?

    1. Lindsay

      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.

  29. Kristelle

    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?

    1. Lindsay

      Buttercream does very well when frozen. I wouldn’t suggest freezing the cupcakes though. This the strawberries may not hold up all that well.

  30. Clare

    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!!!






  31. susan B edwards

    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






  32. Laura

    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.






  33. Kayla

    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?

  34. A

    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.






      1. JD

        What’s the difference between the cake recipe and the cup cake recipe for the strawberry cake/cupcake

      2. Lindsay

        Which recipe are you referring to? My homemade strawberry cake is totally different – it uses reduced strawberry puree, not strawberry chunks.

  35. Ari

    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.

  36. vanessa

    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!






    1. Lindsay

      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.

  37. Hacie Bladen

    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?

    1. Lindsay

      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.

  38. Dawn

    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!






  39. Michelle

    My Easter guests gave these cupcakes a rave review! I also made a gluten free version. I will make these again. Fantastic!






  40. Julie

    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!

  41. AJ

    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.






    1. Lindsay

      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.

  42. Sharona

    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!






  43. Courtney Tiberio

    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!






  44. Donna Christensen

    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!






    1. Lindsay

      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.

  45. Christi

    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?






    1. Lindsay

      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.

  46. Donna Christensen

    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.






  47. Oaklee

    Hey Lindsay! I was wondering if you could use frozen strawberries in the batter instead of fresh. Would is still work?

    1. Lindsay

      That should be fine. I might thaw them and pat them dry first so that you don’t add extra moisture to the batter.

  48. Maria L Ochoa

    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!






    1. Lindsay

      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.

  49. Kat Whipple

    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.






  50. Sharon

    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

    1. Lindsay

      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.

  51. Lesly

    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!!






  52. Lyla

    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






  53. Meenakshi Iyer

    What would be the replacement for sour cream… where I live sour cream is not easily available… looking forward to a response …Thank you

    1. Lindsay

      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.

  54. Nicole

    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?

  55. Ur mom

    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.

  56. Angela

    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?






    1. Lindsay

      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.

  57. Cheryl

    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?

    1. Lindsay

      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.

  58. Jacklyn

    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.

  59. Emily

    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!

  60. serena

    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?

    1. Lindsay

      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.

  61. Molly

    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?






    1. Becky

      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!

    2. Victoria

      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