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
Watch How To Make Them
Fresh Strawberry Cupcakes
save this recipe
Enter your email & we’ll send it to your inbox. Plus get new recipes from us every week!
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,
Would these cupcakes freeze well?
I haven’t ever tried, but there was another recent comment where the commenter said that she’s freezes them and they do great.
Your recipe is delicious. I’ve made it twice. For sour cream I used plain yogurt. The cupcakes turn out perfect each time. Big hit at home! I used cream cheese frosting w a little strawberry juice.. the cupcakes are pretty too. Thank you👏
I’m so glad they were a hit!
I have made your Strawberries and Cream cupcakes a few times now. They are over the top delicious and all my guests have raved about the icing especially. I haven’t yet tried this recipe where you use fresh strawberries in the icing instead of the freeze dried that I used that are in the other recipe. Does this icing taste as rich and strawberry as the other? I’m curious to know if one is better then the other.
I’m sorry I wasn’t able to respond sooner, but I answered your question below. Thanks!
I have made this recipe twice now a couple years apart. My daughter LOVES it and we love it! We added a bit of lemon zest in the icing for a bit extra something.
The second time we made it, I made it with Cloud 9 cup-for-cup gluten free flour from Costco (our lives have changed a bit in a couple years). They still tasted amazing.
The trick with using GF flour is to let the batter sit for a minimum of 10 minutes so the flour has time to meld and be less gritty. So I let it sit while I cut up the strawberries to go into the cake. And maybe a few minutes more.
Thanks so much for this recipe! It is such a hit!
Thank you so much for sharing your experience with gluten free flour! I’m glad you’ve enjoyed them!
I have made your strawberries and cream cupcakes at least three times now and in that recipe you use freeze strawberries processed to powder for the icing. I get rave reviews on the icing as well as the cupcake itself. So my question is how does this icing compare to the other? Better? Not quite as strawberry? Seems like more work than the freeze dried ones. But I’m open to it if it’s a better icing.
Honestly, they are quite similar in flavor. I have a strawberry frosting recipe that shows both and mentions that it would really be more preference or what’s available. If you like the freeze dried strawberries, go with that way. 🙂 I’m glad you like the strawberries and cream cupcakes!
Hi, could I sub plain yogurt for the sour cream? I don’t have sour cream at home.
That should be fine.
Is there a way to make this a filled cupcake? Like putting a strawberry reduction in the middle instead of adding the chopped strawberries to the cupcake or would that mess it up?
You could add a filling. Strawberry reduction would maybe be fine. I also have these strawberries and cream cupcakes.
How do I adjust the recipe if I were to use honey instead of sugar?
Why do the ingredients call for + 2 Tbsp?
I believe there’s one ingredient that has that. It could also be written as 6 tbsp (1/4 cup plus 2 tablespoons). The reason is that you need 6 tablespoons and that’s just how I wrote it. Feel free to measure it as 6 tablespoons.
Hi! I made this recipe and it was a BIG hit!! Everyone loved it! I’m considering making it for an officer party but was thinking of making it into mini cupcakes. How would I adjust the baking time? Would I make it the same way?
I’m glad you enjoyed them! For minis, baking time would likely be about 8-10 minutes. You shouldn’t need to adjust much, I might just dice the strawberries a little smaller so that you can fit them a little better.
Don’t post! Because I’m new here and I’m positive this recipe is perfect. But this is my first time to bake using homemade method. I feel I’ve don’t the steps and measurements as shown but my mix is very cookie dough texture. I haven’t out the strawberries in yet as I wanted to make sure I’m doing it correctly, Any feedback would be greatly appreciated!
I’m sorry, I can’t really reply without posting and I’d like to help. If your batter is that thick, the most likely cause is over measuring the flour. You want to be sure not to pack it into the measuring cup, but fluff it up, then spoon it into the measuring cup and level it with a knife. Even better would be to measure with a food scale. It’s really easy to over measure the flour, which would make the batter much thicker (and the cupcakes more dry). I hope that helps!
I made these as cupcakes and they were FABULOUS, the buttercream is to die for! Has the batter been used to make a cake or have you tried to do so? I would love to give that a shot.
Thanks!
I’m so glad you enjoyed them! I have tried it as a layer cake and doubled it and it wasn’t my preferred strawberry cake. It was pretty dense. But I have a similar cake, my cranberry white chocolate cake, which is based on this cupcake, but in cake form and people love it. Also dense, but modified a bit. You could try swapping out the cranberries for strawberries. But I also have a couple other strawberry cakes.
Can I use this recipe for a cake?
I’m so glad you enjoyed them! I have tried it as a layer cake and doubled it and it wasn’t my preferred strawberry cake. It was pretty dense. But I have a similar cake, my cranberry white chocolate cake, which is based on this cupcake, but in cake form and people love it. Also dense, but modified a bit. You could try swapping out the cranberries for strawberries. But I also have a couple other strawberry cakes.
Question for the batter: it says to use “melted butter”. In the past when baking cakes and such, I usually cream the butter with the sugar. Would it be better to cream the butter with the sugar for this recipe? Or is there a reason you melt it? Is it better melted for this particular recipe?
The melted butter is better for this particular recipe. I have others that use the creaming method, just not this one.
I LOVE these! Honestly, I lost motivation before making the buttercream, and just ate the cakes, have done so twice now!
Question: what would the calories be without the buttercream frosting?
I’m so glad you enjoy them! 🙂 According to the calculator I use, the calories would be 202, 10.4g Fat, 24.6g Carbs, 13.5g Sugar, 2.9g Protein. I hope that helps!
So excited to make these for our Baby-Q (baby shower) that’s coming up this weekend! I’ve already doubled the icing recipe to prep for doubling the cupcake recipe closer to the date.
Question about the strawberries in the cupcakes – could I freeze and thaw the chopped strawberries, omitting extra juices? Or is it best to use fresh berries for the batter? I’m just trying to prep as much as I can ahead of time to reduce last-minute scrambling! Thanks in advance! Can’t wait to try these as the icing is DELICIOUS on its own.
I haven’t tried freezing the berries first. I imagine you could, the one thing I’d keep in mind is that I tend to find that berries are more mushy after thawing. I don’t know if that’ll affect anything or not, but just something to consider.
I made these for my husband’s birthday and they absolutely exceeded my expectations- they were so incredibly delicious. Great recipe, thank you!!
Wonderful! I’m so glad you enjoyed them!
I want to try this recipe for my daughter birthday but want to make at least 24 cupcakes. How do I adjust the recipe to make 24?
The easiest thing would probably be to just double it. You should get about 28-30 cupcakes.