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!

strawberry cupcake on a cake stand with other cupcakes aroundfresh 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

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strawberry cupcake on a cake stand with other cupcakes around

Fresh Strawberry Cupcakes

  • Author: Lindsay
  • Prep Time: 1 hour
  • Cook Time: 20 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 14-16 Cupcakes 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


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!




  • 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


  • 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


  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

Keywords: strawberry cupcakes, strawberry cupcakes recipe, strawberry cake recipe, strawberry frosting, strawberry buttercream frosting, strawberry dessert recipe, cupcakes from scratch


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Recipe rating

  1. Rebekah Culbreath

    We LOVE these cupcakes but wondering… did you all change the frosting recipe? It used to include shortening I think!

  2. Donna

    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.

  3. Kaleigh

    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!

  4. Danielle

    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.

    1. Lindsay

      I would recommend freezing without the frosting and then adding the frosting when you’re ready to serve them.

  5. Lauran

    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.

    1. Lindsay

      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.

    1. Lindsay

      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.

  6. Gwendolyn Layton

    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!! 🙂

  7. Paro

    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!!

  8. Danielle

    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

    1. Lindsay

      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.

    1. Lindsay

      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.

  9. Tia Sears

    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!

    1. Lindsay

      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!

  10. Amanda H.

    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!

  11. Terina Conley

    Can you make these a couple days in advance and store in refrigerator? I wasn’t sure with it having fresh strawberries

  12. Kristy Lee Ballantine

    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! 

  13. Vanessa

    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!!

    1. Lindsay

      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.

  14. Molly

    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!

    1. Lindsay

      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.

  15. Amy

    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!

    1. Lindsay

      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.

    1. Lindsay

      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.

  16. Moll

    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!

  17. Mandi

    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!

  18. Michelle

    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?

  19. Joy

    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.

  20. Treva

    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! 

  21. Treva

    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. 

  22. Kristi

    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!

  23. Rachel

    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.

  24. Sssmoser

    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!

  25. Erin

    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!

  26. Emma

    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!

  27. Lauren

    Can I make these cupcakes and frosting 2 days in advance? If yes, how should I store them before putting them together? Thank you

    1. Lindsay

      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.

  28. Carolyn

    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,

  29. Jenifer

    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.

  30. christina smith

    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.

  31. Aimee

    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.  

    1. Lindsay

      Yes, you can color the frosting. I would suggest using gel icing color so that you don’t thin out the frosting too much

  32. Julie Allen

    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!

  33. Cassie Daniel

    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! 

      1. Kimberly Taylor

        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? 

    1. Lindsay

      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.

  34. Valeria

    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? 

    1. Lindsay

      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.

      1. Valeria

        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. 

      2. Lindsay

        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.

  35. Mufasa

    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!

  36. Katie

    Hello I am going to make these for my daughters 2nd birthday can I use frozen strawberries or do they have to be fresh??? 

  37. Fabiola

    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.

  38. Mel

    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?

    1. Lindsay

      The strawberry pieces can be a little mushy after being baked, but you could try cutting them up a little more finely.

  39. Anna

     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!

    1. Lindsay

      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!

  40. Chris

    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. 

    1. Lindsay

      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.

  41. Amy Williams

    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?

  42. Megan

    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!

    1. Lindsay

      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.

  43. Kristin

    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 🙂

  44. Rebecca

    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!!!

  45. Melinda

    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.

    1. Lindsay

      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).

      1. Melinda

        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! ❤️???? 

      2. Lindsay

        I think with the strawberries, it might do best in the fridge overnight, then room temperature before serving. So glad you enjoy the recipe!

  46. Jennifer Wheatley

    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.

  47. Anna

    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.

  48. Kristen

    I made these for a potluck at work today and everyone LOVED them! Thank you for perfecting and sharing the recipe! ????

  49. Beverly Reininger

    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!

      1. Krissy

        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! 

      2. Lindsay

        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!

  50. Kayla

    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

    1. Lindsay

      That depends a little on the freshness of the berries. Certainly you’d want to refrigerate it so it holds up better.

      1. Kayla

        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!!

  51. Samantha

    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?

  52. Rebecca

    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!

  53. Jade

    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!

  54. Jenny from

    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.

  55. Jenny from

    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!

  56. Iuliana

    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? 🙁

    1. Lindsay

      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.

  57. Krista Strong

    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!

    1. Lindsay

      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.

      1. Krista Strong

        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!

  58. Cher

    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!!

  59. Annalissa

    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.

    1. Kimberly Sharp

      This recipe is confusing if you are not a baker. You never said when to add the sugar & dry ingredients.

  60. Lyndz

    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!!????

  61. Eileen

    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!

  62. LaDawn Wilson

    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!!!!!

  63. Marcia from Pittsburgh

    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!


      You can replace it with milk, but it might thin the batter out a bit and the strawberries might sink to the bottom.

  64. Julies Strawberry Cupcake Addiction

    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.

  65. Angela


    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.

  66. Greg

    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.

  67. Yolanda

    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.

  68. Karen

    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. 🙂


      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.

  69. Jamie Lee

    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.

  70. Nicole

    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.

  71. Grace

    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!

      1. Grace

        And we should put it all at the same time with the butter, eggs, vanilla and sour cream?

        Thank you!

      2. susie

        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


      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.

    2. Sasha Shepherd

      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!

  72. Rawad

    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!

  73. Chantal Singh

    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. 🙂

  74. Julia

    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.

  75. Jen

    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?

  76. Katie M

    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!

  77. linda

    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.

      1. Cheryl

        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.

  78. Safy90

    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>

  79. Safy90

    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 ><

  80. rashaunda

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

  81. Gina

    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.

  82. Abeer

    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!

  83. Corey Day

    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!

  84. Helen

    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.

    1. Christine Richards

      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?

  85. Rachel @the dessert chronicles

    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.

  86. Trish - Mom On Timeout

    These cupcakes are total perfection Lindsay! I want to shove that frosting in my face right now. Pinned and shared on FB!

  87. Renee@Two in the Kitchen

    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!!

  88. Patty Wood

    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.


      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!


        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. 🙂

About Lindsay

I'm a wife and mom to twin boys, a baby girl and a sweet black lab with a serious sweets addiction! Bring on the sugar!

Scripture I’m Loving

“Be joyful in hope, patient in affliction, faithful in prayer.” Romans 12:12