Fresh Strawberry Cupcakes

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!

strawberry cupcake on a cake stand with other cupcakes around

fresh strawberry cupcakes on marble and wood cake stand with strawberries around base

Fresh Strawberry Cupcakes

I have loads of strawberry-based 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’m so in love!

This is actually the second time this recipe has been updated. The original version was posted way back when I first started this blog, in 2012. Then it was updated in 2014. And now it’s being updated again, only this time the recipe is basically the same.

There are a few little updates to the method for the cupcake to give you a smoother batter that’s easier to put together, plus a little more chopped strawberry. And then the strawberry buttercream now uses a reduced strawberry puree, rather than just a regular strawberry puree, to give you that extra strawberry flavor. But overall the cupcake is the same. Despite being about 7 years old, it’s still delicious and just as wonderful now as when I originally shared it. Love it!

Recipe Ingredients

For the Strawberry Cupcakes

  • All Purpose Flour
  • Baking powder and Baking Soda: The combination of the two gives this cupcake the ultimate texture.
  • Salt: For flavor.
  • Butter: Unsalted and melted, since this recipe doesn’t cream the butter.
  • Sugar
  • Vanilla Extract
  • Eggs: Large sized eggs.
  • 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.
  • Milk
  • Chopped Strawberries: One and half cups of chopped strawberries for cupcakes that are loaded with flavor!

For the Strawberry Buttercream

  • Strawberries: You’ll need about 1 1/2 cups of chopped strawberries, measured after chopping.
  • Unsalted Butter: Control the amount of salt in your buttercream by adding it yourself. Butter should be room temperature.
  • Powdered Sugar: For volume and thickness.
  • Vanilla Extract: For flavor.
  • Salt: To taste

bunch of strawberry cupcakes on the top of a cake standstrawberry cupcakes on a marble stand and pink napkin

How to Make Fresh Strawberry Cupcakes

These cupcakes are quite simple to make. I LOVE that they use only one bowl for the cupcake batter! Unlike my typical cupcake recipes, there’s no creaming involved, so they are super quick to make.

Make the Strawberry Cupcakes

  1. Prepare for Baking: Preheat the oven to 350°F and prepare a cupcake pan with cupcake liners.
  2. Combine Dry Ingredients: Combine the flour, baking powder, baking soda and salt in a medium sized bowl and set aside.
  3. Combine Butter, Sugar and Vanilla: In a large bowl, whisk the melted butter, sugar and vanilla extract together until well combined.
  4. Add Eggs, Sour Cream and Milk: Add the eggs, sour cream and milk one at a time, mixing well after adding each. Adding them one at a time ensures they all incorporate nicely, without giving you a lumpy batter.
  5. Add Dry Ingredients: Add the dry ingredients and whisk together until combined, but do not over mix. You want the batter to be evenly mixed and smooth, but don’t over do it or you could end up with tough cupcakes.
  6. Stir in Strawberries: Fold in the chopped strawberries gently. You don’t want to beat up your strawberries or over mix the batter.
  7. Bake: 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.

Make the Strawberry Buttercream

  1. Make the strawberry reduction: Using a strawberry reduction doubles up the strawberry flavor. To make it, you’ll puree your strawberries, then cook them down by half. So after pureeing your strawberries, you should have about 3/4 cup 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 tbsp, about 10-15 minutes. To measure, pour the puree into a measuring cup. If it’s more than 6 tbsp (between 1/4 and 1/2 cup), add it back to the pan and continue cooking. Set aside to cool when it’s done.
  2. Beat Butter: Add the butter to a large mixer bowl and beat until smooth.
  3. Add Powdered Sugar: Carefully add about half of the powdered sugar and mix until smooth and well combined.
  4. Add Strawberry Reduction, Vanilla and Salt: Add 4 tablespoons of the strawberry reduction, vanilla extract and the salt to the frosting and mix until well combined.
  5. Finish Powdered Sugar: Add the remaining powdered sugar and mix until smooth.
  6. Get the Right Consistency: Add additional strawberry reduction as needed to get the right consistency and flavor.

Assemble the Cupcakes

  1. Pipe the Frosting: Pipe the frosting onto the cupcakes. I used Ateco tip 844.
  2. Garnish: Decorate with a strawberry half, if desired.

strawberry cupcakes on cake stand with bowl of strawberries in background

More Great Strawberry Recipes

Strawberries and Cream Cupcakes
Homemade Strawberry Cake
No Bake Strawberry Cheesecake
Chocolate Covered Strawberry Cupcakes
Strawberries and Cream Cheesecake Cake
Strawberry Crunchy Layer Cake

Print
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strawberry cupcake on a cake stand with other cupcakes around
Recipe

Fresh Strawberry Cupcakes

  • Author: Lindsay
  • Prep Time: 1 hour
  • Cook Time: 20 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 14-16 Cupcakes
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Description

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!


Ingredients

CUPCAKES

  • 1 2/3 cups (217g) all purpose flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup (168g) unsalted butter, melted
  • 1 cup (207g) sugar
  • 2 tsp vanilla extract
  • 2 large eggs
  • 1/2 cup (115g) sour cream
  • 1/4 cup + 2 tbsp milk
  • 1 1/2 cups (200g) chopped strawberries

FROSTING

  • 1 1/2 cups (200g) chopped strawberries

  • 1 1/4 cups (280g) unsalted butter, room temperature

  • 5 cups (575g) powdered sugar

  • 1/2 tsp vanilla extract

  • Pinch or two of salt

  • Strawberries, for decorating


Instructions

  1. Preheat oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners.
  2. Combine the flour, baking powder, baking soda and salt in a medium sized bowl and set aside.
  3. In a large bowl, whisk the melted butter, sugar and vanilla extract together until well combined.
  4. Add the eggs and whisk together until well combined.
  5. Add the sour cream and whisk together until well combined.
  6. Add the milk and whisk together until well combined.
  7. Add the dry ingredients and whisk together until combined, but do not over mix.
  8. Fold in the chopped strawberries.
  9. 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.
  10. Remove cupcakes from the oven and place on a cooling rack to cool.
  11. 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.
  12. 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 tbsp, about 10-15 minutes. To measure, pour the puree into a measuring cup. If it’s more than 6 tbsp (between 1/4 and 1/2 cup), add it back to the pan and continue cooking.
  13. 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.
  14. Add the butter to a large mixer bowl and beat until smooth.
  15. Carefully add about half of the powdered sugar and mix until smooth and well combined.
  16. Add 4 tablespoons of the strawberry reduction, vanilla extract and the salt to the frosting and mix until well combined.
  17. Add the remaining powdered sugar and mix until smooth. Add additional strawberry reduction as needed to get the right consistency and flavor.
  18. Pipe the frosting onto the cupcakes. I used Ateco tip 844. Decorate with a strawberry half, if desired.
  19. Cupcakes are best when stored well covered in the fridge for 2-3 days. Serve at room temperature

Keywords: strawberry cupcakes, strawberry cupcakes recipe, strawberry cake recipe, strawberry frosting, strawberry buttercream frosting, strawberry dessert recipe, cupcakes from scratch

Enjoy!

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Recipe rating

319 Comments
  1. Nicole

    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?

  2. Ur mom

    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.

  3. Angela

    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?

    1. Lindsay

      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.

  4. Cheryl

    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?

    1. Lindsay

      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.

  5. Emily

    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!

  6. serena

    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?

    1. Lindsay

      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.

  7. Molly

    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?

    1. Becky

      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!

    2. Victoria

      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.

  8. Christy Sloat

    So before I got your response I decided to experiment and although I haven’t tried it without the fruit completely, I did use the base recipe for your Lemon Blueberry Cupcakes (instead of the one that was listed in the Lemon Blueberry Recipe) but then followed everything else exactly the same with blueberry, lemon juice, lemon zest, and of course the lemon buttercream frosting and they amazing! As an added bonus, using the melted butter batter from the strawberry cupcake recipe allowed the blueberries to float rather than sinking to the bottom! I think I accidentally just found my favorite version of your vanilla cupcakes…dense but also melt in your mouth MOIST.

  9. Christy

    I feel like you’re probably tired of hearing all these wonderful comments but alas, here is one more! WOW….I have made several of your cake/cupcake recipes and all have turned out beautifully and been total crowd pleases, but THIS ONE is my absolute all-time favorite so far. I made these once for fun, and then again for Mother’s Day because they were just so good.

    So my question is, when strawberries aren’t in season and I’m craving just a really good vanilla cupcake, can I make the same batter minus the folded in berries? This batter and cupcake was just so good. I’m not sure if it was because of the melted butter? But the ease and the final taste of this vanilla cupcake was outstanding. I realized I would have less yield in cupcakes but otherwise is there any reason I couldn’t do that? Thanks so much!

    1. Lindsay

      I never tire of hearing people have success! So glad you enjoyed them! As far as using this for a vanilla cupcake, the short answer is that you can. Although I updated this recipe/the photos recently, it is originally based on my very old vanilla cupcake recipe, which you can find at the link below. I think it turns out a little bit different without the strawberries in it. Some people find it to be a little bit dense while others love it. You can definitely give it a try. https://www.lifeloveandsugar.com/perfect-moist-fluffy-vanilla-cupcakes/

  10. Vicky Parker

    I give taste a 5 star rating. My only concern is that there was so much butter in the recipe that the oils made the bottom of the cupcake wrappers very greasy. Normally, it wouldn’t bother me, but I fixed them for a bridal shower. They were still delicious.

  11. Ludwina

    Tha cupcake so moist and the strawberry smell sooo niceee love this recipe thanks for sharing this recipe Lindsay

  12. Laura Jeanne Saleem

    How can you have 3 cups of strawberries at 200g and 1 1/2 cups at 200g. I’m trying to make these for the weekend. A quick reply is appreciated

    1. Lindsay

      Where are you seeing 3 cups? I’m only seeing one and a half cups in both the cupcakes and frosting. That would be a total of 3 cups but it would also be 400g.

      1. Laura Jeanne Saleem

        Ah, it was the conversion function as I selected “2x” up top. It changed the cupcake recipe, but not the icing.

      2. Lora

        I also hit the 2X button to double it, and noticed belatedly that it doubled the cupcakes, but does not double the frosting. Additionally, it doubles the cup measure on ingredients such as doubling the all-purpose flour to 3 1/3 cups, but it does not change the gram measurements within the recipe. Unfortunately for me I went by the weights on the berries, flour, and sugar, so my batch did not turn out at all. I’m not sure if there’s a way to include a note or to make it so that the gram measurements also double when you double the recipe, but it caught me off guard and I don’t have time to remake it today so it’s definitely a letdown 🙁 I look forward to trying it again next weekend now that I’ve manually updated all the weights for the ingredients (and manually doubled the frosting as well).

  13. Mei-Lien Converse

    I was planning to replace the milk and sour cream with 8 oz of yogurt. That shouldn’t be a problem right?

    1. Lindsay

      I can’t say for sure without trying it. If you want to be sure they turn out correctly, I would follow the recipe. With a change like that, it’s possible the cupcakes will turn out a little dry or that all the strawberries will sink to the bottom of the cupcake.

  14. Rebekah Culbreath

    We LOVE these cupcakes but wondering… did you all change the frosting recipe? It used to include shortening I think!

Lindsay
About Lindsay

I'm a wife and mom to twin boys, a baby girl and a sweet black lab with a serious sweets addiction! Bring on the sugar!

Scripture I’m Loving

“Be joyful in hope, patient in affliction, faithful in prayer.” Romans 12:12