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,
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!
I’m so glad you enjoyed them! Thanks Eileen! 🙂
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!!!!!
I’m so glad you enjoyed them! 🙂
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!
Your cupcakes look and sound sooo inviting! i want to try them but I dont have sour cream, any suggestions?
You can replace it with milk, but it might thin the batter out a bit and the strawberries might sink to the bottom.
Sometimes I replace sour cream with plain yogurt.
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.
do you think it will taste nice either without the icing on top?
If you prefer cupcakes without the icing, I’m sure they’d be great.
Hi, I live in Australia and when you just say flour is that self raising or plain??
It’s regular all purpose flour
Hello!
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.
I made these last weekend and they were incredible.
I’m so glad you enjoyed them!
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.
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.
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. 🙂
Can I use frozen Strawberrries for this recipe?
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.
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.
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.
Hi!
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!
Sorry for the confusion. It uses 1/4 cup + 1/8 cup of milk.
And we should put it all at the same time with the butter, eggs, vanilla and sour cream?
Thank you!
Yes, they all get added together.
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
Yes, 1/8 is half of 1/4.