Forget the cake mix! Learn how to make moist, tender, melt in your mouth fresh Strawberry Cupcakes from scratch with a delicious fluffy strawberry buttercream to die for!
Strawberries are one of my all-time favorite fruits, and I love strawberry flavors in a moist and fluffy cake more than anything else. Like my strawberry pound cake, I can’t think of a better Spring and Summer time dessert that features one of the best fruits known to man than these Strawberry Cupcakes with Strawberry Buttercream.
What makes this cake batter unique is the strawberry puree I added to it. The cake is filled with the natural strawberry flavor you would find in a strawberry cake mix but with no artificial flavors! Topped with homemade buttercream, these cupcakes are stunningly light, wonderfully fruity, and beyond irresistible.
Perks and Highlights of the Best Strawberry Cupcakes
Cuisine Inspiration: American with a Sweet Twist Buckle up, sweet-toothed adventurers, and berry enthusiasts! Inspired by the classic flavors of American comfort food, these strawberry cupcakes take a traditional treat and spin it into something extraordinary. It’s nostalgia and novelty all wrapped up with a pink bow!
Primary Cooking Method: Baking We’re turning up the heat – but not too much! Baking these beauties is like sending them to a spa day. They come out refreshed, rejuvenated, and ready to bring joy with just the right amount of golden kiss on their tender tops.
Dietary Info: Vegetarian These cupcakes are a vegetarian’s delight! We’ve skipped all the meaty stuff, focusing instead on quality, plant-based ingredients (okay, and a little dairy) to create a dessert that nearly everyone can enjoy.
Key Flavor: Strawberry Fields Forever Get ready for a flavor that’s bold yet delicate, sweet yet tantalizing. With strawberries as the star of the show, every bite bursts with the taste of sun-kissed fields and summer fun. It’s a fruity extravaganza not to be missed!
Skill Level: Intermediate Fear not, passionate patissiers of all levels! While this recipe might require a bit more finesse than a basic cupcake, we believe in you. With a pinch of patience and a dollop of love, you’re well on your way to mastering these scrumptious confections.
- Berrylicious Bonanza: Packed with the natural sweetness of strawberries, these cupcakes offer a fresh and fruity alternative to the heavy, sugar-laden desserts we’re all used to.
- Picture-Perfect Presentation: Not only are they a treat for your taste buds, but these pink-hued delights also offer aesthetic bliss, making them Instagram-worthy from every angle!
- Versatility is Key: Dress them up or down! These cupcakes are perfect for elegant parties, cozy family gatherings, or even a midweek pick-me-up treat.
- Seasonal Superstars: The best part? You can swap out strawberries for other berries depending on the season. Hello, year-round yumminess!
- Baker’s Delight: This recipe offers the perfect opportunity to hone your baking skills. With a few more advanced techniques, you’ll feel like a professional in no time.
If you’re wondering what makes these cupcakes so darn good, don’t worry because I’m about to spill the beans! Simple recipes call for important ingredients choices and there are a few I think you should know a little more about.
For the Cupcakes:
How to Make Strawberry Cupcakes
- Use the best strawberries you can find! Go for the brightest red, plump berries for the best result. If your strawberries are slightly under ripe, you’ll want to hull them, to make sure those flavorless white parts don’t find their way into the cake or frosting.
- Use room temperature ingredients. Cohesive ingredients make for easier blending, tender texture, and better flavor.
- Bake the cupcakes in the middle of the oven. If splitting the pans between two racks, rotate them halfway through baking.
How Long do they last?
Strawberry Cupcakes will keep overnight, if left covered. Use an overturned bowl or a cupcake keeper to ensure they’re safe from dirt, bacteria, and whatever else is lurking around.
You can refrigerate them for up to 3 days but they should come to room temperature again before serving. Butter based cakes need to warm up a bit.
If unfrosted, you can wrap and freeze these cupcakes for up to 2 months.
More Fantastic Berry Desserts
If you enjoyed these strawberry cupcakes as much as I did, then you’ll love some of my other strawberry desserts!
- Raspberry Lemon Poke Cupcakes
- Strawberry Pound Cake recipe
- Strawberry Punch Bowl Cake
- Strawberry Cheesecake
- Strawberry Margarita Pie
- Homemade Strawberry Ice Cream
- Margarita Cupcakes
Homemade Strawberry Cupcakes
For the Cupcakes:
- 1 3/4 cups granulated sugar
- 3/4 cup unsalted butter, room temperature 1 1/2 sticks
- 2 cups fresh whole strawberries pureed
- 3 large eggs room temperature
- 3 cups sifted all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup sour cream room temperature
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 teaspoon strawberry extract
- 3-4 drops red food coloring optional
For the Buttercream:
- 3.5 cups powdered sugar
- 1 cup unsalted butter, room temperature 2 sticks
- 1/4 cup pureed fresh strawberries
- 1/2 teaspoon strawberry extract
- Pinch salt
For the Cupcakes:
- Preheat your oven to 350 degrees Fahrenheit. Line two 12-well muffin pans with 20 to 24 cupcake liners.
- In the bowl of your stand mixer fitted with the whisk attachment, add the granulated sugar and butter and beat together on medium-high speed for about 6 minutes, until very pale yellow and fluffy.
- Add the eggs 1 at a time to your stand mixer, combining well after each addition and scraping down the sides and bottom of the bowl as needed.
- Reduce your mixer speed to low and mix in the strawberry puree.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Slowly add 1/2 of the flour mixture to your stand mixer. Mix on the lowest speed until combined.
- In a small bowl, whisk together the sour cream and oil. Add to your stand mixer bowl.
- Add the remaining flour mixture to your stand mixer bowl and mix on low speed until well incorporated. Be careful not to overbeat.
- Add the vanilla and strawberry extracts and food coloring, if using. Scrape down the sides and bottom of the bowl and mix the batter until just combined. Be careful not to overmix.
- Using an ice cream scoop (with trigger release) or a spoon, scoop the batter into the cupcake liners until each is 3/4 full. Be careful not to overfill.
- Bake for 17 to 21 minutes, or until a toothpick inserted into the center of a cupcake comes out mostly clean but still moist.
- Let the cupcakes cool in the pans for 10 minutes, then transfer to a wire rack. Let cool to room temperature. Lightly cover the cupcakes with foil or plastic wrap so they do not dry out.
For the Buttercream:
- Clean your stand mixer bowl and whisk attachment. Add the confectioners’ sugar and butter and mix on low speed, increasing the speed to medium-high once the sugar is fully incorporated. Continue to mix until light and fluffy.
- Add the strawberry puree, strawberry extract, and salt and beat until the mixture is cotton-candy pink and the puree is fully incorporated.
- Once the cupcakes have cooled completely, pipe them with the buttercream (Here, I used a large star tip) and serve.