Strawberry cupcakes are moist, fluffy and perfect for spring and summer. They start with delicious buttery vanilla cupcakes filled with chopped strawberries, then they’re topped with creamy strawberry frosting!
If you’re looking for the perfect strawberry cupcake recipe – then look no further. Because these strawberry cupcakes are absolutely perfect. The cupcakes have a soft crumb, vanilla flavor, and real strawberries in every bite. Then the strawberry buttercream is bursting with strawberry flavor.
Every spring I get so excited to bake with fresh berries, and I think strawberry season is my absolute favorite. I’ve made strawberry frosting for vanilla and chocolate cake before – but I had never made strawberry cupcakes. So I was so excited to experiment in the kitchen and find the best strawberry cupcake recipe.
How to Make Strawberry Cupcakes
This strawberry cupcake recipe isn’t too difficult. To make the cupcakes:
- First whisk together the dry ingredients (flour, baking soda, baking powder & salt). It’s important to whisk the dry ingredients together first so they mix in evenly.
- Then beat together the butter and sugar until fluffy – you’ll want the butter to be softened to room temperature first.
- Mix in the egg, extra egg white & vanilla extract.
- Then beat in the sour cream, followed by the dry ingredients, and then a little milk.
- Last but not least, carefully fold in the chopped strawberries.
- Then spoon the batter into the prepared muffin tin.
You’ll notice that the cupcake batter is a little thicker than some recipes. This is so that the batter can hold the strawberries and they don’t sink to the bottom of each cupcake. You can use frozen strawberries if you like. Just make sure that you don’t thaw them first. They might streak the batter so it’s a little pink – but that’s ok.
Then for the strawberry frosting. This recipe is made with real berries (fresh or frozen work just fine). But there are a few really important things to do so that the frosting stays thick and creamy and doesn’t separate.
First, we make a thick strawberry sauce. If you have good quality, strawberry preserves already – you can skip this process and use that instead.
- First puree the strawberries in a blender or food processor, then push it through a sieve to remove the seeds. (Removing the seeds is optional – but I prefer no seeds).
- Then boil the puree until it’s thick like jam and about 1/3 of the volume that you started with.
- Allow the reduced strawberry puree to cool 100%. I put it in the fridge to speed up the process.
From there – it’s really straightforward. We beat the butter until fluffy, then mix in about 1/2 of the powdered sugar. Add 3 tablespoons of the reduced strawberry puree or strawberry preserves – then mix in the rest of the powdered sugar and a little cream.
I decorated my cupcakes using a 1M piping tip and a piping bag, or you can use a flat knife (you’ll likely have some frosting leftover if using a knife).
These strawberry cupcakes are so pretty, perfect for spring, and filled with delicious strawberry flavor.
Love strawberry? Try these other great recipes!
Can’t get enough cupcakes? These are my favorites!
- Vanilla Cupcakes with Vanilla Buttercream
- Coconut Cupcakes with Raspberry Filling
- Lemon Angel Food Cupcakes
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 1 large egg
- 1 large egg white
- 1 1/2 teaspoons vanilla extract
- 1/3 cup sour cream or Greek yogurt
- 2 tablespoons milk
- 2/3 cup chopped strawberries chop strawberries first, then measure
- 8 oz strawberries cored (fresh or frozen work)
- 3/4 cup unsalted butter softened
- 3 - 3.5 cups powdered sugar
- 1-2 tablespoons heavy cream as needed
- Preheat the oven to 350F degrees and line a muffin pan with muffin papers.
- Whisk together the flour, baking soda, baking powder and salt.
- In a separate bowl beat together the butter and sugar until fluffy.
- Mix in the egg, egg white and vanilla extract.
- With the mixer on low speed, beat in the the sour cream followed by the flour mixture.
- Then mix in the milk.
- Gently fold in the chopped berries using a rubber spatula or wooden spoon.
- Spoon the batter between the 12 muffin cavities.
- Bake for 16-19 minutes or until an inserted toothpick comes out clean. If using frozen berries the bake time will likely be on the longer side.
- Add the chopped strawberries to a food processor or blender and puree.
- Push the puree through a sieve to remove the seeds (optional).
- Place the puree in a medium saucepan over medium heat and bring to a gentle boil while stirring. Allow the mixture to boil for about 10 minutes or until it's thick like jam and about 1/3 of the volume you started with.
- Cool the strawberry sauce fully (I pop it in the fridge).
- Beat the butter until fluffy, then beat in 2 cups of the powdered sugar.
- Mix in 3 tablespoons of the reduced strawberry sauce (it must be cold or else the frosting can separate).
- Then mix in the rest of the powdered sugar about 1/2 cup at a time, and beat in the 1-2 tablespoons of cream until it's sweet enough for you.
- Frost the cupcakes using a knife or a piping bag.