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!
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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.
Special Perks:
- 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.
Ingredients
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:
- Granulated Sugar (1 3/4 cups): The sweet talker of the kitchen. This isn’t just sugar, it’s an invite to the Sweetness Soirée happening in your mouth.
- Unsalted Butter, room temperature (3/4 cup, 1 1/2 sticks): The smooth operator. It’s all about texture and richness, and this butter doesn’t hold back.
- Fresh Whole Strawberries, pureed (2 cups): The heartthrob of the recipe. These berries aren’t just fresh; they’re runway-ready and pureed to perfection.
- Large Eggs, room temperature (3): The binders of culinary dreams. They keep things tight and right!
- All-Purpose Flour, sifted (3 cups): The foundation of our cupcake house. It’s sifted to airy perfection, ensuring a light, tender crumb.
- Baking Powder (1 teaspoon) & Baking Soda (1 teaspoon): The lifters! They’re the personal trainers for our cupcakes, giving them the perfect rise and fluff.
- Salt (1/2 teaspoon): A pinch of pizzazz! It’s the background singer that makes the sweet, sweet music of flavors pop.
- Sour Cream, room temperature (3/4 cup): The secret to moistness. It’s like a spa day for the cupcakes, keeping them lush and lavish.
- Vegetable Oil (1/4 cup): The slick and slide of the batter. It’s here to keep things moist and moving.
- Vanilla Extract (1 teaspoon): The classic crooner. Not all heroes wear capes; some just bring the smooth tunes of flavor.
- Strawberry Extract (1 teaspoon): The flavor booster, turning up the volume on our berry vibes.
- Red Food Coloring (3-4 drops, optional): The glam squad, ready to give our cupcakes that red-carpet look.
For the Buttercream:
- Powdered Sugar (3.5 cups): The cloud that sweet dreams are made of. It’s powdered perfection.
- Unsalted Butter, room temperature (1 cup, 2 sticks): Back at it again! Because what’s a star-studded event without a repeat appearance?
- Pureed Fresh Strawberries (1/4 cup): Berry magic making a comeback in the most delicious encore.
- Strawberry Extract (1/2 teaspoon): Just a dash more decadence, darling.
- Pinch of Salt: Because a little contrast brings the sweet symphony to life.
How to Make Strawberry Cupcakes
1. Cupcake Prep:
- Start by preheating your oven to that sweet spot of 350 degrees Fahrenheit. Dress up two 12-well muffin pans with 20 to 24 chic cupcake liners because even your pans should look fabulous.
2. Creaming Stage:
- In your stand mixer, armed with the whisk attachment, let the granulated sugar and butter have a dance-off. Crank the speed to medium-high and beat them for about 6 minutes. They should look pale yellow and feel fluffy, like a cloud in a summer sky.
3. Adding Eggs:
- It’s time for the eggs to make their grand entrance. Add them one at a time, ensuring each gets its moment in the spotlight. Scrape the sides and bottom of the bowl to catch everyone in this mixing party.
4. Berry-licious Puree:
- Turn the mixer down low and introduce the strawberry puree to the mix. It’s the secret sauce that’s going to make these cupcakes sing.
5. Dry Ingredients:
- In a medium bowl, have a quick whisking session with the flour, baking powder, baking soda, and salt. Invite half of this powdery posse to the stand mixer. Keep it on low speed, we’re going for combined, not whipped into oblivion.
6. Cream & Oil:
- Now, whisk together the sour cream and oil in a small bowl until they’re besties, then add them to the mixer.
7. Remaining Flour Mixture:
- It’s time for the rest of the flour crew to join the bash. Add it to the mixer and keep the speed low, like chill-low, until it’s all just combined.
8. Flavor Town:
- Now add the vanilla and strawberry extracts, along with the food coloring if you’re using it. Give the sides and bottom of the bowl a good scrape and mix until just combined. No overmixing – we’re keeping it cool.
9. Scoop & Bake:
- With an ice cream scoop or spoon, lovingly place the batter into the liners, filling them 3/4 full to give them space to rise and shine. Pop them into the oven for 17 to 21 minutes. They’re perfect when a toothpick comes out mostly clean but still a bit moist, like a good cake should be.
10. Cooling Time:
- Let your lovely cupcakes chill in the pans for 10 minutes, then move them to a wire rack. Keep them cool and covered lightly.
For the Strawberry Buttercream:
1. Prep and Mix:
- Clean your mixer bowl and whisk because cleanliness is next to tastiness. Put the confectioners’ sugar and butter into the bowl and start the party on low, cranking up the speed to medium-high once the sugar joins the fun. Aim for light and fluffy!
2. Berry Magic:
- Now, for some real magic. Add the strawberry puree, strawberry extract, and a pinch of salt, and beat until the buttercream is as pink as cotton candy and perfectly smooth.
3. Pipe and Serve:
- Once your cupcakes are cool, pipe them with that luscious buttercream. A large star tip was used here for that extra dazzle. Now serve and watch those smiles appear!
Recipe Tips
- 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.
Storage
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
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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
- 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
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 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.
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Looks delish! I’ve never been a fan of light and fluffy cupcakes. I’m hoping this is a more dense cupcake. I had another recipe a long time ago that I used for strawberry cupcakes and they came out absolutely the way I love them, dense and not airy. Made them a second time and they were too fluffy and soft. I have no idea how I accomplished what I liked the first time..lol. Any tips on how I can make a denser cupcake? You’d be my hero
You could try a base recipe for a poundcake… that would give ya a nice dense cupcake. I have a strawberry poundcake recipe you could try!
I’ve been making These for my office for a couple years now. I know this recipe by heart i’ve made it so much. That’s how good it is!
Thanks doll!
I had a order for cupcakes for a birthday . First time making cupcakes from scratch …. Tried this recipe and everyone including me loves Ittttt !!! Only way im making my cupcakes lol . Thanks for giving us this recipe
So glad they came out well for you! Thanks for making my recipe and sharing it with others!
I haven’t made them yet, but the joy in the way you write your recipe has made me a fan and I am definitely going to bake these!
awe, thanks doll!
Hi, I planned on making a strawberry cake and loved your recipe for strawberries. Is 2 or 3 9 in round pans good for this recipe?
I haven’t tested this recipe as a layer cake so I can’t tell for sure. If you do try this, let us know what ends up working for you.
Hi! Can the frosting be frozen? Making these for my daughter’s birthday and wanted to prep everything in advance.
I personally would not freeze the frosting. The cupcakes however can be.
Would I be able to use the Russian piping tips with this buttercream?
This buttercream is a bit thicker so I don’t think it would flow as well with those tips unfortunately but if you give it a try and it works, let us know.
Is the strawberry extract necessary? Will the cupcakes be fine without it
Yep they will still be fine without it.