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!
I have loads of strawberry 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 love them so much!
These cupcakes have been updated a couple times over the years with slight improvements, so that you get the best strawberry cupcakes. Compared to the original version from 2012, these cupcakes now use a method that gives you a smoother batter that’s easier to put together, plus has a few more chopped strawberries. The strawberry buttercream also now uses a reduced strawberry puree, rather than just a regular strawberry puree, to give you that extra strawberry flavor. All that said, overall the cupcake is the same. It’s still delicious and just as wonderful now as when I originally shared it.
Why You’ll Love These Strawberry Cupcakes
- Loaded with strawberry flavor – From the chunks of strawberries in the cupcake, to the strawberry reduction in the buttercream, there’s no shortage of strawberry here. Bright, fruity and delicious flavor!
- No dyes – There’s no need for anything artificial here. The chunks of strawberry do the heavy lifting in the cupcake, and the buttercream gets it’s pink flavor naturally from the strawberry puree reduction.
- Easy to make – There’s no creaming involved, and you don’t even need a mixer for the cupcakes (just for the buttercream). These cupcakes come together quickly and easily. No gimmicks needed for amazing cupcakes.
- Moist for DAYS – With the fresh fruit adding moisture right into the cupcakes, these stay fresh for several days. Great for making ahead!
Ingredient Notes
Let’s take a look at the ingredients needed to make these cupcakes. They are pretty straight forward, but there are a few things to note. Please scroll down to the recipe card at the end of the post for the exact measurements.
- All Purpose Flour – Measuring the flour correctly is key to getting the perfect texture. I like to use a food scale, but the spoon and level technique, as described in my How to Measure Flour Accurately post, also works. While I haven’t tested it myself, a quality 1:1 gluten-free flour should also work in these cupcakes.
- Baking powder and Baking Soda – The combination of the two gives this cupcake the ultimate rise and texture.
- Salt – Salt helps enhance the overall flavor of the cupcakes. Even a small amount makes a difference. Without it, the flavor is will be bland.
- Butter – Unsalted and melted for the cupcakes, since this recipe doesn’t cream the butter. It should be at room temperature for the buttercream.
- Eggs – Large sized eggs, not medium or extra large
- 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. If you don’t want to use sour cream, you could also try plain Greek yogurt.
- Milk – I use whole milk, but 2% would also work.
- Strawberries – I like to chop them on the smaller side for the cupcakes, so that more can fit into each cupcake. For the buttercream, they will be pureed and cooked down for a stronger flavor.
- Powdered sugar – To add sweetness and volume to the buttercream. You can always reduce the amount, if you’d like. Just keep in mind that you’ll have less buttercream and it’ll have a thinner consistency.
How to Make Fresh Strawberry Cupcakes
Here’s a look at just how easy these cupcakes are to make. The hardest part is waiting for them to cool before frosting!
Make the Strawberry Cupcakes
Preheat the oven to 350°F 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, sour cream and milk one at a time, mixing well after adding each.
Add the dry ingredients and whisk together until combined. Don’t over mix.
Fold in the chopped strawberries gently.
Fill the cupcake liners a little more than half full. Bake for 18-20 minutes.
Let cupcakes cool completely before frosting.
Make the Buttercream and Frost Cupcakes
Puree your strawberries, then 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 3/4 cup to about 6 tablespoons.
Set reduced puree aside to cool.
Flavor the buttercream with the strawberry reduction, then frost the cupcakes.
Tips for Perfect Cupcakes
- Use strawberries with good flavor. The flavor of your cake will only be as good as your strawberries.
- Don’t over mix. When combining all of the cupcake ingredients, mix just until everything is combined and no streaks of flour remain. Over mixing = more gluten development = dense cupcakes.
- Keep an eye on bake time. Every oven is different, so I recommend checking the cupcakes at about the 18 minute mark, then adjusting from there. A toothpick inserted in the center of the cake should come out clean.
- Stir the reduction frequently. The strawberry reduction will burn to the pan if it’s not stirred consistently. The constant stirring also helps more liquid evaporate.
- Thicken your buttercream properly. I know it’s tempting to reduce the powdered sugar for many people, but if you make your buttercream too thin (by reducing the powdered sugar), you won’t be able to add the strawberry reduction without getting a frosting that’s much too thin, or even separated. If you really want to reduce the sugar, reduce everything and just make less buttercream that has the same consistency.
How to Store
- Refrigerator. Seal any leftovers in an airtight container tall enough to accommodate the frosting (ideally a cupcake carrier) and store them in the fridge for up to 4 days.
- Freezer. When stored properly in a freezer-safe airtight container, these cupcakes will keep in the freezer for up to 3 months. Allow them to thaw in the fridge before enjoying.
These goodies are best at room temperature, so let them sit out on the counter for a bit before serving.
More Great Strawberry Recipes
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Fresh Strawberry Cupcakes
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Ingredients
CUPCAKES
- 1 ⅔ cups (217g) all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (168g) unsalted butter (melted)
- 1 cup (207g) sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- ½ cup (115g) sour cream
- ¼ cup + 2 tablespoons (90ml) milk
- 1 ½ cups (200g) chopped strawberries
FROSTING
- 1 ½ cups (200g) chopped strawberries
- 1 ¼ cups (280g) unsalted butter (room temperature)
- 5 cups (575g) powdered sugar
- ½ teaspoon 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 tablespoons, about 10-15 minutes. To measure, pour the puree into a measuring cup. If it’s more than 6 tablespoons (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 or in an air-tight container. Serve at room temperature. Best if eaten within 2-3 days.
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
Enjoy!
Categories:
Cakes and Cupcakes, Easter, Holidays, July 4th, Recipes, Recipes with video, Sweets and Treats, Valentine's Day,
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.
Thank you
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!