I can’t tell you how many strawberry cupcakes I’ve had that lack real strawberry flavor and taste like it came from a mix. I worked so hard on developing this recipe because I wanted y’all to be able to make scratch cupcakes that just scream STRAWBERRY. I add strawberry puree right into a batter so you get it in every bite. I don’t add any food coloring because I like how natural the color looks. Then I top them with a homemade strawberry buttercream that’s super fruity and tastes almost like strawberry ice cream. I love how tender and delish these turn out, and if you feel a little intimidated, I have a video to walk you through it. If you love my strawberry pound cake, you will love this.
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Video Tutorial
How to Make Strawberry Cupcakes
For the Cupcakes
Step 1: 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.
Step 2: Reduce your mixer speed to low and mix in the strawberry puree.
Step 3: Don’t worry if it looks a little curdled. It will definitely fix itself.
Step 4: 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.
Step 5: In a small bowl, whisk together the sour cream and oil. Add to your stand mixer bowl.
Step 6: 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. Your finished batter should look like this.
Step 7: 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.
Step 8: 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
Step 9: 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.
Step 10: Add the strawberry puree, strawberry extract, and salt and beat until the mixture is cotton-candy pink and the puree is fully incorporated.
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Step 11: Once the cupcakes have cooled completely, pipe them with the buttercream (Here, I used a large star tip) and serve.
Strawberry Cupcakes Recipe
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Ingredients
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
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
Instructions
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 red food coloring if you want to amp up the flavor but I leave it out. 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.
Video
Notes
Nutrition
Recipe Tips
- Quality Strawberries: 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.
- Go Room Temp: This means butter, eggs and sour cream for your batter so it ends up smooth and well blended.
- Bake in the Middle: Bake the cupcakes in the middle of the oven. If splitting the pans between two racks, rotate them halfway through baking so its nice and evenly baked in the end.
- Don’t Overmix: Once you add in your dry ingredients, just fold everything together but don’t overdo it so it becomes dense.
Recipe Help
If you feel like this just might be too hard, you can swap in my easy strawberry cake recipe and turn into cupcakes. I start with a white cake mix but I really add a ton of strawberry flavor with freeze dried strawberries AND puree.
Yes go with red and just a few drops so it doesn’t look too intense.
Yep! Thaw and drain the extra liquid before you puree so the cupcakes don’t get watery.
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Should I be measuring two cups of strawberries then puréing or puréing and measuring out two cups of it? Thank you!
You’ll want to measure the strawberries then puree. Great question, Megan! Hope you enjoy!
Hope this is not a silly question but is the 2 cups strawberries, pureed the measurement BEFORE pureeing or after?
Not a silly question at all! The 2 cups is before. Hope you enjoy!
Is there enough batter with this recipe to use 2 – 8 inch or 9 inch round pans for a layer cake?
I have not tried this recipe using a cake pan so I am not sure, but I would assume it would work as the recipe is for 24 cupcakes. I’d try the two 9in pans. Hope that helps!
I made these for my daughter’s birthday last year, I botched the frosting so I did a cream cheese frosting instead and these were a HIT…so much so that I’m making them again this year! I have been asked for this recipe by everyone who tried them! I’m trying cake flour this year to make them a little fluffier, but these are AMAZING!!
Can I use frozen strawberries for the puree?
I do not recommend using frozen strawberries for this recipe as the excess moisture from freezing may cause it to be too runny.
Cupcakes are delicious! Most and have fresh strawberry flavor. The frosting is to die for, the only complaint I have, is that the recipe didn’t make enough for the 24 cupcakes. I had to make another half batch to cover the entire batch. I normally wouldn’t care but was making them for a party. Good recipe!
Can I omit the strawberry extract?
Yes you can.
My goodness! These are just divine! The only substitute I made was Greek yogurt for the sour cream. So delicious! This recipe definitely makes more than stated. I got 30 cupcakes when filled 3/4.
I and my son both love strawberry cupcakes so much. But dear the problem is my don’t like egg cupcakes. Can u plss tell me what i can replace egg with. And for three how much quantity replacement should i add for this recipe. Thanks Kanchan
A lot of bakers have success with egg replacements on the market. Also flax eggs work well.
My granddaughter’s first birthday party was a berry themed event. I had never made strawberry cupcakes or frosting before so I really researched several recipes. I decided to go with this one. I’m so happy I did! I got rave reviews and they disappeared in a flash. They were absolutely delicious and this will be my go-to recipe going forward. Thank you!