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.
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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,
Made these twice so far and they’re always a hit! Ps. I made the recipe x4 lol were a large family and sweets don’t last around here for long. I cut down a bit on the powder sugar in the frosting but overall they’re amazingly delicious! Will definitely make again! Thanks for the recipe Lindsay!
I’m so glad they’re a hit! 🙂
The butter cream recipe says “salt to taste”. Can you suggest a minimum amount of salt? Or how much salt do you use? I’m making this Friday, 6/19/26. Thanks!
I just add a pinch, taste it, then see if I want to add more. You don’t have to add any, but it does add a little flavor and cuts the sweetness just a bit.
Can the batter be made ahead and if so, how far ahead in refrigerator and freezer?
I wouldn’t make the batter ahead and leave it unbaked.
Will Frozen Strawberries work?
I find that thawed strawberries tend to be mushy and hard to chop, but if yours are choppable, I suppose they should be fine. They may be more likely to bleed a little bit of juice into the berries when you stir them in. Otherwise should be fine.
Baby shower hit, for sure!!! Color was gorgeous and the strawberry reduction for the frosting was strawberry-licious. The next time I try the recipe, I’m going to try buttermilk instead of the milk+sour cream. It will still have the lactic acid to react with the baking soda, and maybe it will decrease my sour cream lumps (where did I put my whisk? and I didn’t want to use a mixer). Thank you!
Hi Lindsey, Is it possible to use oil instead of butter, as the butter is so expensive in Europe, would love to hear from you. thank you love all of your recipes, have made so many of them and always successful.
These were the best strawberry cupcakes I’ve ever had!
Awesome! I’m so glad you enjoyed them!
OMG I never had or made a strawberry cake or cupcake. Why have I not? Waited for your recipe I guess and I loved them, whole family loved them. Made enough frosting made a second batch of cupcakes and fed my coworkers. All wanted the recipe. Used full fat mayo for second batch turned out good. Don’t make the strawberry chunks too small, I did first batch. Tasted good but better with second batch.
I’m so glad they were a hit! 🙂
How many cupcakes does doubling the recipe make? I’ll be making these cupcakes for Easter.
The recipe makes 14-16 cupcakes, so if you double it, you should get 28-32 cupcakes.
Just made with one change: 1/2 whole wheat flour and 1/2 white flour. Just made a little denser but love the flavor. You have to use strawberries that are full of strawberry flavor. The ones I used were from the grocery store and really didn’t have flavor. So the cupcake and frosting suffered. Funny I live in California and I get strawberries that taste worse then the ones I get in Arizona when I visit there.
One question: Can I substitute mayonnaise for the sour cream? I was running low on sour cream, and don’t have yogurt.
I haven’t tried mayo, but someone mentioned recently on another recipe that they used mayo in place of the sour cream and it worked well, so it’d be worth trying.
Before I make this, I gotta ask. Step 16. Is that 4 tbsp’s of each ingredient? Or a mix of the three ingredients, 4 tbsp’s only?
You’re adding 4 tablespoons of the strawberry reduction only, the strawberry extract, and salt. I hope that helps!
I’ve made these last year for my daughter’s birthday and it was a hit! Can this be converted into a cake? If so, what adjustments would I need to make to the recipe and what size cake pan would you suggest?
I’m glad they were a hit! As for a cake, I usually find it’s a little too dense as a cake. You could try it and see what you think, though.
Turned out deliciously!! I would def recommend a beater for the frosting because it would’ve been difficult without it. Would make again!
Ok… So my husband and I aren’t big on cupcakes (or cake in general). I only make cake/cupcakes twice a year for my kids birthdays because of this. Yesterday was my daughter’s birthday, and she has been requesting strawberry cupcakes for her birthday dessert… And the cupcakes from this recipe were both really easy to make and turned out amazing! Even my husband and I loved them, and I’ll be making more soon! The only changes I made were adding some pink food coloring to the cupcakes (daughter’s favorite color), and I used a cream cheese frosting instead of buttercream.
Awesome! I’m so glad you enjoyed them!
These were ridiculously easy and delicious. Why did I ever use cake batter? Thank you for some delicious fun with my four year old (she helped!) Oh also—I used yogurt instead of sour cream (I just had it on hand) and it worked great!
I’m so glad you enjoyed them!
I have made these countless times! I use gluten free flour everytime and they tate awesome! My 7 yr old daughter absolutely loves them ❤
Awesome! I’m so glad they are a hit!