Fresh Strawberry Cupcakes Recipe

Introduction

These fresh strawberry cupcakes are a delightful treat that combines moist, fruity cake with a creamy strawberry buttercream frosting. Perfect for spring or summer gatherings, they showcase the natural sweetness of ripe strawberries in every bite.

Ingredients

• 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
• 1 ¼ cups (280g) unsalted butter, room temperature (for frosting)
• 5 cups (575g) powdered sugar
• ½ teaspoon vanilla extract (for frosting)
• Pinch or two of salt (for frosting)
• Strawberries for decorating

Instructions

1. Step 1: Preheat the oven to 350°F (176°C) and line a cupcake pan with cupcake liners.
2. Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
3. Step 3: In a large bowl, whisk the melted butter, sugar, and vanilla extract until well combined.
4. Step 4: Add the eggs and whisk until fully incorporated.
5. Step 5: Stir in the sour cream, then the milk, mixing until smooth.
6. Step 6: Gradually add the dry ingredients and whisk until just combined; be careful not to over mix.
7. Step 7: Gently fold in the chopped strawberries.
8. Step 8: Fill the cupcake liners a little more than halfway and bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
9. Step 9: Remove cupcakes from the oven and cool on a wire rack.
10. Step 10: To make the strawberry buttercream, puree the strawberries in a food processor or blender until smooth, measuring about ¾ cup of puree.
11. Step 11: Pour the puree into a small saucepan and cook over medium heat, stirring constantly, until it reduces and thickens to about 6 tablespoons (10–15 minutes). Let cool to room temperature.
12. Step 12: In a large bowl, beat the room temperature butter until smooth.
13. Step 13: Add half the powdered sugar and mix until smooth and combined.
14. Step 14: Mix in 4 tablespoons of the cooled strawberry reduction, vanilla extract, and salt until well combined.
15. Step 15: Add the remaining powdered sugar and beat until smooth; add more strawberry reduction if needed to reach desired consistency and flavor.
16. Step 16: Pipe the frosting onto the cooled cupcakes and decorate each with a strawberry half, if desired.

Tips & Variations

• For a stronger strawberry flavor, gently fold in some freeze-dried strawberry powder into the batter or frosting.
• If fresh strawberries are not available, use thawed frozen strawberries, but drain excess liquid to avoid soggy batter.
• To make the strawberry reduction ahead, store it covered in the refrigerator for up to 3 days.
• Try adding a splash of lemon juice to the strawberry reduction for a subtle tangy twist.

Storage

Store the frosted cupcakes in an airtight container at room temperature for up to 2-3 days. If you need to keep them longer, refrigerate for up to 5 days but bring to room temperature before serving for the best flavor and texture. Avoid freezing frosted cupcakes as the texture may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cupcake batter ahead of time?

Yes, you can prepare the batter and store it in the refrigerator for up to 24 hours before baking. Give it a gentle stir before scooping into liners.

How do I prevent the strawberries from sinking to the bottom?

Coating the chopped strawberries lightly in flour before folding them into the batter helps suspend them evenly and prevents sinking during baking.

Fresh Strawberry Cupcakes Recipe

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★★★★★

4.4 from 89 reviews

• Author: lilan
• Total Time: 40 minutes
• Yield: 12 cupcakes 1x
• Diet: Vegetarian

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Description

Delight in these fresh strawberry cupcakes featuring a moist vanilla base filled with juicy chopped strawberries and topped with a luscious homemade strawberry buttercream frosting. Perfect for celebrations or any time you crave a burst of fresh berry flavor in a classic cupcake.

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Ingredients

Scale 1x2x3x

Cupcake Batter

• 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

Strawberry Buttercream 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
• Fresh strawberries for decorating

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Instructions

1. Prepare Oven and Cupcake Pan: Preheat your oven to 350°F (176°C) and line a cupcake pan with cupcake liners to prevent sticking and ensure even baking.
2. Mix Dry Ingredients: Combine the all-purpose flour, baking powder, baking soda, and salt in a medium-sized bowl. Set aside for later use.
3. Combine Wet Ingredients: In a large bowl, whisk together the melted butter, sugar, and vanilla extract until the mixture is smooth and fully incorporated.
4. Add Eggs: Whisk in the eggs one at a time, ensuring each is fully mixed before adding the next to create a uniform batter.
5. Incorporate Sour Cream: Stir in the sour cream until the batter is smooth, which helps keep the cupcakes moist.
6. Add Milk: Pour in the milk and whisk to blend all ingredients evenly.
7. Combine Dry and Wet Mixtures: Add the previously mixed dry ingredients into the wet ingredients bowl. Gently whisk until combined, taking care not to overmix, which can lead to dense cupcakes.
8. Fold in Strawberries: Carefully fold in the chopped strawberries to distribute them evenly throughout the batter.
9. Fill Cupcake Liners: Spoon the batter into the cupcake liners, filling each a little more than halfway to allow room for rising.
10. Bake: Place the pan in the oven and bake for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
11. Cool Cupcakes: Remove the cupcakes from the oven and transfer them to a cooling rack to reach room temperature before frosting.
12. Make Strawberry Reduction: Puree 1 ½ cups chopped strawberries in a food processor or blender until smooth, measuring about ¾ cup of puree. Transfer puree to a small saucepan and cook over medium heat, stirring constantly to prevent burning, until the mixture thickens and reduces to approximately 6 tablespoons, about 10-15 minutes. Cool to room temperature.
13. Beat Butter: In a large mixing bowl, beat the room temperature butter until smooth and creamy using a mixer.
14. Add Powdered Sugar (First Half): Gradually add half of the powdered sugar to the butter and beat until well combined and smooth.
15. Incorporate Strawberry Reduction and Flavorings: Mix in 4 tablespoons of the cooled strawberry reduction, the vanilla extract, and salt, blending until completely incorporated.
16. Add Remaining Powdered Sugar: Add the rest of the powdered sugar and beat until the frosting is smooth. Adjust thickness and flavor by adding more strawberry reduction if needed.
17. Frost Cupcakes: Use a piping bag fitted with Ateco tip 844 or your preferred tip to pipe the frosting generously onto each cooled cupcake.
18. Decorate: Top each cupcake with a fresh strawberry half for an attractive and flavorful garnish.
19. Storage: Store cupcakes in an airtight container at room temperature for best flavor and texture, consuming within 2-3 days.

Notes

• Do not overmix the batter once the dry ingredients are added to keep cupcakes light and fluffy.
• Make the strawberry reduction ahead of time and refrigerate; bring to room temperature before using in the frosting.
• Use fresh, ripe strawberries for the best flavor in both the batter and frosting.
• If frosting is too thick, add additional strawberry reduction a teaspoon at a time to reach desired consistency.
• Store cupcakes at room temperature, covered, to retain moisture and flavor.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: strawberry cupcakes, fresh strawberries, buttercream frosting, vanilla cupcakes, dessert, homemade cupcakes, strawberry buttercream