Strawberry Cupcakes Recipe – Forget the cake mix! Learn how to make homemade strawberry cupcakes from scratch with a delicious 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.
HOW TO MAKE STRAWBERRY CUPCAKES FROM SCRATCH
- Granulated sugar
- Unsalted butter
- Fresh strawberries
- Large eggs
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Sour cream
- Vegetable oil
- Vanilla extract
- Strawberry extract
What makes this cake batter unique is by adding a strawberry puree to it, the cake is filled with natural strawberry flavor you would find in a strawberry cake mix but with no artificial flavors. Scoop your completed cake batter up with an ice cream scoop into cupcake liners in a muffin pan. Bake these babies for 17 to 21 minutes at 350° F.
WANT MOIST STRAWBERRY CUPCAKES?
The addition of a little bit of oil keeps these cupcakes completely moist and tender. The texture of the cake is also light, fluffy and tastes completely fresh.
Strawberry Buttercream
The buttercream is my favorite! This classic American buttercream has additional strawberry puree throughout but not too much. I like to make sure the puree is a bit chunkier for the buttercream because I LOVE having those tiny bits of strawberry in each bite. The end results of this strawberry buttercream frosting is smooth, rich and creamy from the traditional ingredients: butter and powdered sugar. It makes it even more delightful!
MORE FANTASTIC STRAWBERRY DESSERTS
If you like these amazing strawberry cupcakes with strawberry buttercream, then you’ll love some of my other strawberry desserts.
- STRAWBERRY PUNCH BOWL CAKE
- STRAWBERRY MARGARITA PIE
- NO BAKE STRAWBERRY CHEESECAKE
- HOMEMADE STRAWBERRY ICE CREAM
- 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
- 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
- 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 cream 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.
- 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.
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Miranda says
February 28, 2019 at 2:20 pmThese were really good! The recipe was simple and resulted in moist cupcakes. I was, however, slightly disappointed by the flavor. I was hoping more strawberry would come through (and yes – I even used the extract!) It’s very subtle but they are still quite tasty! 🙂
Amy says
February 5, 2018 at 10:41 amThese cupcakes are delicious! Can this recipe be used for a layer cake? I have someone who wants me to make a strawberry grooms cake. It would be a 10 inch with a 6 in on top.
Annie says
January 30, 2018 at 9:01 pmCan’t wait to give these a try, they look amazing! So glad I found your site, absolutely refreshing!
Jocelyn (Grandbaby Cakes) says
January 31, 2018 at 8:40 pmHooray!!
Sarah says
January 28, 2018 at 1:15 pmDo you measure the strawberries (the 2 cups) whole or do you measure 2 cups of puree?
Jocelyn (Grandbaby Cakes) says
January 31, 2018 at 8:46 pmMeasure whole then puree
Becky says
September 27, 2017 at 1:51 pmI’m planning on making these tonight for my daughter’s birthday tomorrow, but I can’t tell..do they come out looking pink? Or more of a grayish, if so, do I just add more of the food coloring?
This sounds delicious!! Thank you for sharing!
Jocelyn (Grandbaby Cakes) says
September 27, 2017 at 5:33 pmIf you want them to be more pink, I would definitely add more food coloring since it is more on the natural pink looking side. Let me know how it turns out!
Jenn says
September 10, 2017 at 8:29 pmCan you make these a day ahead and frost the next day without them drying out?
Jocelyn (Grandbaby Cakes) says
September 11, 2017 at 4:19 pmYES! Just make sure you keep them tightly covered with plastic wrap leaving no holes for air. They should be fine that way.
Kristi says
August 20, 2017 at 4:29 pmHow many cupcakes does this recipe yield?
Melanie says
August 13, 2017 at 6:10 pmCan you substitute avocado oil for vegetable oil?
Jocelyn (Grandbaby Cakes) says
August 15, 2017 at 3:34 pmI haven’t tried that so I can’t say for sure that you will have the same effect since they aren’t exactly the same.
Sue Davidson Griffore says
July 29, 2017 at 4:01 pmanxious to try these. you said you like the lorran (sp) oils for flavoring. There is a difference between extract and oil. Do you use the oil like is used in candy making? thank you
Jocelyn (Grandbaby Cakes) says
August 3, 2017 at 11:10 amDefinitely try the extract. The oil is much much stronger.
Teresa says
July 15, 2017 at 5:35 pmHi! I plan to make this right now but i don’t have sour cream on hand. Is there any alternative to sour cream I could use? Thanks!
Jocelyn (Grandbaby Cakes) says
July 17, 2017 at 6:57 amYou could use greek yogurt.
cakengifts.in Noida says
July 6, 2017 at 6:53 amwah!!! I think this is the best cake which will be the best for my birthday.On my this birthday I will prefer this cake. Thanks alot!!!
Jocelyn (Grandbaby Cakes) says
July 7, 2017 at 12:11 pmWonderful!!
princesstissue says
July 4, 2017 at 10:23 pmMade this today. These were great! Total hit. Thanks so much. Not too hard to make. I wish I could post a pic lol
Jocelyn (Grandbaby Cakes) says
July 5, 2017 at 7:18 pmHooray! I’m so glad you enjoyed it. You can share a picture on social media using the hashtag #grandbabycakes!
Cake Delivery in Noida says
July 1, 2017 at 1:35 amYou have great write up, I always read your blog. and I must say you are doing good job, plz do write like this.
Jocelyn (Grandbaby Cakes) says
July 5, 2017 at 7:22 pmThank you!
Kristy says
June 15, 2017 at 7:05 amI can’t find strawberry extract. I did, however, find an artificial strawberry flavor from a brand called LorAnn, but I want the cupcakes to be natural with nothing artificial so I’d really like to find a pure extract like you used. Can you tell me what extract you use and where you buy it?
Jocelyn (Grandbaby Cakes) says
June 17, 2017 at 1:53 pmI actually have used the LorAnn brand and its great but you can also omit this if you want it to be totally natural.
Amanda Ansel says
June 12, 2017 at 9:24 pmMade these for a church gathering last Saturday. Everyone loved them! I had to make them dairy free, so I used Earth Balance instead of butter, and So Delicious strawberry yogurt instead of sour cream. Even without strawberry flavoring, they had a very fresh delicious strawberry taste!
Jocelyn (Grandbaby Cakes) says
June 17, 2017 at 1:57 pmSounds fantastic! I’m so glad you enjoyed them!
Serena says
June 5, 2017 at 3:11 pmExcited to make these! If I can’t get ahold of strawberry extract, should I double the vanilla or just leave it out? Thanks!
Jocelyn (Grandbaby Cakes) says
June 6, 2017 at 7:37 amYou can leave it out if you can’t find it.
Dana says
June 2, 2017 at 12:12 pmHello, I plan to make these for my sister’s bridal shower tomorrow but cannot find any strawberry extract. I’ve tried 3 stores! Is it ok to leave out? Thank you 🙂
Jocelyn (Grandbaby Cakes) says
June 3, 2017 at 8:53 pmYep you can leave it out if you need to. Enjoy and let me know how they turn out.
Karla says
May 21, 2017 at 9:47 pmHi!!! I have recently learned that baking is amazing therapy for me. I found your recipe, and decided to try to make them. The flavor is AMAZING! It was a two thumbs up from the hubby! The only issue I am having it that they are dropping when they cool. They dropped alot. What could I do to help that?
Leslie says
May 8, 2017 at 2:40 pmMade over the weekend and my hubby could not get enough, wonderful recipe. Thank you
Jocelyn (Grandbaby Cakes) says
May 12, 2017 at 7:46 pmFantastic!
Bricia` says
May 3, 2017 at 3:32 pmNot sure if this has been asked already but I wanted to know if this same recipe could be used to make a 2 layered round cake. I love cupcakes but I love the feeling of slicing down a cake! Thanks so much! I’m looking forward to using this recipe!
Jocelyn (Grandbaby Cakes) says
May 7, 2017 at 4:16 pmYes it totally can!
Ruth says
May 2, 2017 at 3:54 pmHi, These looks delicious!
Planning on making them tomorrow but they’re actually for day after. Can they be stored for a couple of days after baking? If so, were?
Thanks so much!
Jocelyn (Grandbaby Cakes) says
May 7, 2017 at 4:22 pmSure they can. I would wrap them super well in plastic wrap and freeze if you don’t want to use them right away.
Kristi says
April 22, 2017 at 1:49 pmThese are so yummy! My daughter choose these for her birthday cupcakes and she was thrilled with how they turned out! Thanks for such a “scrumptious” recipe.