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,
Excellent recipe! Cupcake was the perfect density, taste, and texture. I noticed the strawberries in the cake were small, so I chopped them into 1/4” cubes and it was perfect. They are so good, you could eat them plain, with just a dusting of confectioner’s sugar. I made a double batch, which made 48 cupcakes for me!
Frosting was very sweet, but I loved the flavor and color that the puree imparted to the frosting. It also stood up wonderfully to swirl piping with great definition.
Thanks for a great recipe!
I’m so glad you enjoyed them!
I just made these today and OMGoodness these are delicious!!! I have been searching for the perfect cupcake and pretty sure I found them with this recipe! I will have to try the frosting another time as I had already made a different one with a lot less sugar I wanted to try. The combo is sooo yummy!! But the cupcakes themselves were delectable enough to eat on their own if you wanted to. For once I was able to make a cupcake with the perfect texture and not too dry! Thank you!! My new favorite! ❤️🍓
Awesome! I’m so glad to hear that! 🙂
Can I use frozen Strawberries since they are not in season around here?
I tend to find that strawberries can be a little mushy when you thaw them, so they may be hard to cut. But you could give it a try. Other than the texture, they should be fine.
Can I use frozen strawberries? If so how much/many.
Frozen strawberries are fine in the frosting. They may be a little tricky to chop to add to the cupcake batter, but otherwise should be alright. You’d want to use the saw amount and thaw them before using. If you have a food scale, that’s ideal so you know you have the right amount.
Made these today for my sisters’ birthday. They are great! So moist and delicious.
Will make again. Thank you!
I’m so glad you enjoyed them!
Can I use the batter for a cake? What size pan would I use? How long should I bake it? Thanks. The cupcakes are amazingly good!
I’m glad you enjoyed them! I find that as a cake, it can be fairly dense. It’s not my preference, but you could try it. I do have several strawberry cake options you could take a look at.
I’m wondering if these cupcakes can be frozen and if so, for how long? Also, can the frosting be frozen too? Thanks
You can definitely freeze the frosting. I haven’t really tried freezing the cupcakes. I don’t know if the strawberries in them will get a little too mushy after freezing, but you can certainly try it.
I have frozen these many times and they freeze well.
Thank you for sharing! Definitely helpful!
If I need to make 36 cupcakes, can I just double this recipe? Or are there other adjustments I need to make?
You might need 2 1/2 recipes worth the get enough, but you shouldn’t need to make other adjustments.
Hi! Curious if I can substitute greek yogurt for the sour cream and/or wholemeal flour for the all purpose flour? Thanks 😀
I haven’t tried either. The yogurt should be fine, although I don’t think the result is quite as good. And did you mean whole wheat flour? If so, I wouldn’t recommend it. I think the flavor of whole wheat can be disguised in chocolate, but not as well in vanilla.
These are absolutely amazing. Made the recipe exactly as written…perfect. Gave some to my neighbors. They asked for more…haha. So good!! Thank you
Awesome! So glad they were a hit!
Hello Lindsey, I love your recipes! I am looking for a raspberry cupcake recipe – do you think I can swap out the strawberries with raspberries?
I’m so glad you enjoy them! Yes, I’d think raspberries would work well.
I am an experienced baker. I made this recipe but had to make a few substitutions. Allergies and what I had on hand.
1. I made a half recipe but still got 12 cupcakes.
2. I used Bob’s Red Mill egg replacement as per directions. Egg allergy.
3. I used half and half instead of milk. What I had on hand.
I baked for 20 minutes and the tester came out clean.
They rose in the oven but not much. As they cooled, they cratered a lot.
Texture was still wet and gooey.
I baked them another 10 minutes with no improvement.
I assume it was the egg replacement, but maybe also the half and half.
Any helpful thoughts?
TIA,
It’s hard to comment on the results, since I haven’t tested these with egg replacements or half and half. I will say that half and half is going to have more fat than milk, which could affect how long they need to bake, how well they rise and make them more dense.
These are absolutely delicious
I’m so glad to hear they worked out well!
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!
Awesome! So glad to hear that!
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.
I’m so glad you enjoyed them!
Looks great! Would it be possible to blend up the chopped strawberries so the cupcakes have that pink color?
I wouldn’t recommend it with these cupcakes. They wouldn’t actually be pink without adding food coloring, plus that would change the consistency of the batter and final cupcakes, plus it may not add quite the same strawberry flavor. If you’d like something more like that, I’d check out one of these recipes. The cakes can be made as cupcakes.
Strawberry Cupcakes with Cream Cheese Frosting
Homemade Strawberry Cake
Strawberry Cake (like a box mix!)