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These Fresh Strawberry Cupcakes are moist, tender and totally addicting! There are pieces of chopped strawberry in the cupcake and they are topped with strawberry buttercream! So much flavor and perfect for spring and summer!
Fresh Strawberry Cupcakes
I have loads of strawberry-based desserts on this site and certainly no shortage of variations of strawberry cake and cupcakes. What I love about these though is that they are pretty straight forward with a one-bowl vanilla cupcake base and chunks of strawberries in the batter. There’s plenty of strawberry flavor from the chunks of berries and then they are topped with a delicious strawberry buttercream. These cupcakes are light, moist and full of flavor. I’m so in love!
This is actually the second time this recipe has been updated. The original version was posted way back when I first started this blog, in 2012. Then it was updated in 2014. And now it’s being updated again, only this time the recipe is basically the same.
There are a few little updates to the method for the cupcake to give you a smoother batter that’s easier to put together, plus a little more chopped strawberry. And then the strawberry buttercream now uses a reduced strawberry puree, rather than just a regular strawberry puree, to give you that extra strawberry flavor. But overall the cupcake is the same. Despite being about 7 years old, it’s still delicious and just as wonderful now as when I originally shared it. Love it!
Recipe Ingredients
For the Strawberry Cupcakes
- All Purpose Flour
- Baking powder and Baking Soda: The combination of the two gives this cupcake the ultimate texture.
- Salt: For flavor.
- Butter: Unsalted and melted, since this recipe doesn’t cream the butter.
- Sugar
- Vanilla Extract
- Eggs: Large sized eggs.
- Sour Cream: Not only does sour cream add moisture, it also helps to keep the batter thick enough so that the strawberries don’t all sink to the bottom of your cupcakes.
- Milk
- Chopped Strawberries: One and half cups of chopped strawberries for cupcakes that are loaded with flavor!
For the Strawberry Buttercream
- Strawberries: You’ll need about 1 1/2 cups of chopped strawberries, measured after chopping.
- Unsalted Butter: Control the amount of salt in your buttercream by adding it yourself. Butter should be room temperature.
- Powdered Sugar: For volume and thickness.
- Vanilla Extract: For flavor.
- Salt: To taste
How to Make Fresh Strawberry Cupcakes
These cupcakes are quite simple to make. I LOVE that they use only one bowl for the cupcake batter! Unlike my typical cupcake recipes, there’s no creaming involved, so they are super quick to make.
Make the Strawberry Cupcakes
- Prepare for Baking: Preheat the oven to 350°F and prepare a cupcake pan with cupcake liners.
- Combine Dry Ingredients: Combine the flour, baking powder, baking soda and salt in a medium sized bowl and set aside.
- Combine Butter, Sugar and Vanilla: In a large bowl, whisk the melted butter, sugar and vanilla extract together until well combined.
- Add Eggs, Sour Cream and Milk: Add the eggs, sour cream and milk one at a time, mixing well after adding each. Adding them one at a time ensures they all incorporate nicely, without giving you a lumpy batter.
- Add Dry Ingredients: Add the dry ingredients and whisk together until combined, but do not over mix. You want the batter to be evenly mixed and smooth, but don’t over do it or you could end up with tough cupcakes.
- Stir in Strawberries: Fold in the chopped strawberries gently. You don’t want to beat up your strawberries or over mix the batter.
- Bake: Fill the cupcake liners a little more than half full and bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
Make the Strawberry Buttercream
- Make the strawberry reduction: Using a strawberry reduction doubles up the strawberry flavor. To make it, you’ll puree your strawberries, then cook them down by half. So after pureeing your strawberries, you should have about 3/4 cup of puree. Add the puree to a small sized saucepan and cook over medium heat. Allow the mixture to come to a slow boil, stirring consistently to keep it from burning, until it has thickened and reduced to about 6 tbsp, about 10-15 minutes. To measure, pour the puree into a measuring cup. If it’s more than 6 tbsp (between 1/4 and 1/2 cup), add it back to the pan and continue cooking. Set aside to cool when it’s done.
- Beat Butter: Add the butter to a large mixer bowl and beat until smooth.
- Add Powdered Sugar: Carefully add about half of the powdered sugar and mix until smooth and well combined.
- Add Strawberry Reduction, Vanilla and Salt: Add 4 tablespoons of the strawberry reduction, vanilla extract and the salt to the frosting and mix until well combined.
- Finish Powdered Sugar: Add the remaining powdered sugar and mix until smooth.
- Get the Right Consistency: Add additional strawberry reduction as needed to get the right consistency and flavor.
Assemble the Cupcakes
- Pipe the Frosting: Pipe the frosting onto the cupcakes. I used Ateco tip 844.
- Garnish: Decorate with a strawberry half, if desired.
More Great Strawberry Recipes
Strawberries and Cream Cupcakes
Homemade Strawberry Cake
No Bake Strawberry Cheesecake
Chocolate Covered Strawberry Cupcakes
Strawberries and Cream Cheesecake Cake
Strawberry Crunchy Layer Cake
Watch How To Make Them
Fresh Strawberry Cupcakes
- Prep Time: 1 hour
- Cook Time: 20 minutes
- Total Time: 1 hour 20 minutes
- Yield: 14-16 Cupcakes
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
These Fresh Strawberry Cupcakes are moist, tender and totally addicting! There are pieces of chopped strawberry in the cupcake and they are topped with strawberry buttercream! So much flavor and perfect for spring and summer!
Ingredients
CUPCAKES
- 1 2/3 cups (217g) all purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 3/4 cup (168g) unsalted butter, melted
- 1 cup (207g) sugar
- 2 tsp vanilla extract
- 2 large eggs
- 1/2 cup (115g) sour cream
- 1/4 cup + 2 tbsp milk
- 1 1/2 cups (200g) chopped strawberries
FROSTING
- 1 1/2 cups (200g) chopped strawberries
- 1 1/4 cups (280g) unsalted butter, room temperature
- 5 cups (575g) powdered sugar
- 1/2 tsp vanilla extract
- Pinch or two of salt
- Strawberries, for decorating
Instructions
- Preheat oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners.
- Combine the flour, baking powder, baking soda and salt in a medium sized bowl and set aside.
- In a large bowl, whisk the melted butter, sugar and vanilla extract together until well combined.
- Add the eggs and whisk together until well combined.
- Add the sour cream and whisk together until well combined.
- Add the milk and whisk together until well combined.
- Add the dry ingredients and whisk together until combined, but do not over mix.
- Fold in the chopped strawberries.
- Fill the cupcake liners a little more than half full and bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Remove cupcakes from the oven and place on a cooling rack to cool.
- To make the strawberry buttercream, make the strawberry reduction. Add the strawberries to a food processor or blender and puree until smooth. You should have about 3/4 cups of puree.
- Add the puree to a small sized saucepan and cook over medium heat. Allow the mixture to come to a slow boil, stirring consistently to keep it from burning, until it has thickened and reduced to about 6 tbsp, about 10-15 minutes. To measure, pour the puree into a measuring cup. If it’s more than 6 tbsp (between 1/4 and 1/2 cup), add it back to the pan and continue cooking.
- When the puree has thickened and reduced, pour into a large measuring cup and allow to cool to at least room temperature. This strawberry mixture can be made ahead, if you like, and stored in the fridge.
- Add the butter to a large mixer bowl and beat until smooth.
- Carefully add about half of the powdered sugar and mix until smooth and well combined.
- Add 4 tablespoons of the strawberry reduction, vanilla extract and the salt to the frosting and mix until well combined.
- Add the remaining powdered sugar and mix until smooth. Add additional strawberry reduction as needed to get the right consistency and flavor.
- Pipe the frosting onto the cupcakes. I used Ateco tip 844. Decorate with a strawberry half, if desired.
- Cupcakes are best when stored well covered in the fridge for 2-3 days. Serve at room temperature
Nutrition
- Serving Size: 1 Cupcake
- Calories: 275
- Sugar: 26.3 g
- Sodium: 100.8 mg
- Fat: 15.1 g
- Carbohydrates: 34.1 g
- Protein: 2 g
- Cholesterol: 42.6 mg
Filed Under:
Enjoy!
Oh my!! I made these today for my sons 23rd birthday and they were ridiculously delicious! He has always preferred a strawberry cake but I hate the artificial taste of box mixes. This recipe is easy to throw together with simple ingredients. Everyone loved them. Just perfect! Thanks so much for sharing!
I’m so glad you enjoyed them! Thanks Eileen! 🙂
I made these for my family this evening and they were a huge hit. I used a frosting with butter, shortening, strawberries, powdered sugar, and lemon juice. The cupcakes were moist. I think the strawberries should be patted dry with a paper towel before adding them to the batter. I did that and the texture was perfect. Great recipe!!!!!
I’m so glad you enjoyed them! 🙂
Just wanted to say that I used the cupcake recipe (though not the icing recipe) for my son’s 5th birthday party and it was a huge hit. Not too sugary, and very moist and yummy. Multiple people asked me for the cake recipe. Thank you!
Your cupcakes look and sound sooo inviting! i want to try them but I dont have sour cream, any suggestions?
You can replace it with milk, but it might thin the batter out a bit and the strawberries might sink to the bottom.
Sometimes I replace sour cream with plain yogurt.
I love your strawberry cupcakes. Just made some of my own. Can i use wholemeal flour with this recipe?
I’ve never tried it. I imagine it’d change the texture of the cupcakes. I’m not sure other than that.
do you think it will taste nice either without the icing on top?
If you prefer cupcakes without the icing, I’m sure they’d be great.
Hi, I live in Australia and when you just say flour is that self raising or plain??
It’s regular all purpose flour
Hello!
Just made these cupcakes and accidently used 1/2 cup butter instead of the 3/4 cup. Does the extra butter (that I didn’t put in) make much of a difference? They didn’t taste bad (really good actually), just really dense. Does the extra butter make it lighter and fluffier? Just curious. Thanks!
Hmmm, I’m not sure that the butter would necessarily make them fluffier, but it should add to their moisture.
I made these last weekend and they were incredible.
I’m so glad you enjoyed them!
I just made these cupcakes yesterday, and there seams to be a few things wrong with the cake mix part.
My cupcakes tasted too much like flour, so I think this recipe may call for a bit too much flour.
Also, the cake batter started to separate before even getting them cupped in the pan.
And the cook time was not nearly long enough, even though I know all ovens take different times, the time was off by 8-10 min.
And the last thing is that the dough didn’t rise, the cake actually condensed, making small cakes.
Made these today and they’re absolutely delicious. The frosting as delicious as it may be never set. I could not add more sugar since it was sweet enough. The only way I was able to pipe it and for it to hold the shape was by putting the bag in the freezer for about 7 minutes. After piping the frosting the cupcakes had to be refrigerated or the frosting would start to melt. When I make these again and I will make them again, I will use a cream cheese frosting.
I’m sorry the icing was too thin. I know it’s much warmer here right now, which could have something to do with it. If you did want to try the strawberry icing again, you may just want to reduce the amount of strawberry puree a bit, which is where all that moisture is from. I actually made this icing just the other day for a cake and used only 4 tbsp of strawberry puree so that the icing was thick enough for between cake layers and it was great.
Thank you for the recipe and the inspiration! I added a bit of lemon zest to the batter, and it turned out lovely. The addition of the fresh strawberries is fantastic but I’m finding that they don’t keep well; the strawberries are just too deliciously moist. Oh well, I guess it’s just an excuse to eat another one!
I’m so glad you enjoyed them! The strawberries definitely get soft when they’re baked. 🙂
Can I use frozen Strawberrries for this recipe?
You could try it, but you’d want to try to dry them out and get rid of as much of water content as possible. If they are still frozen and watery when you add them, they’ll add too much moisture to the cupcake.
Hi! I love love love your blog. Thanks for all the amazing recipes! Can greek yogurt be substituted for the sour cream? And you like it as a cake? I saw above in another comment that it will be more dense but I think I feel okay about that. Thanks Lindsey!
Thanks so much Jamie! I’m so glad you enjoy the recipes. 🙂 You can use greek yogurt, though it does change the texture of the cupcake a little bit and make it a little denser. I like the recipe as a cake, but like you saw, it is a bit denser. With greek yogurt in it as a cake, I don’t know how that will change it.
Hi Lindsay! I am wanting to use this recipe for a 3 tierd birthday cake. is there any alterations I need to make? I am making a 6, 8, 10 inch cakes. ~ Nicole
Other than adjusting the amount of batter for the different sized cakes, you should be fine. Just a quick note, it can be a little denser as a cake. I really like it as a cake, but I know some people are surprised by how dense it is so I wanted to let you know.
Hi!
Maybe this is a dumb question but what “1/4 + 1/8 cup milk” means? That we could use either or?
I saw this recipe and looks delicious but I want to make sure i’ll make it right.
Thank you!
Sorry for the confusion. It uses 1/4 cup + 1/8 cup of milk.
And we should put it all at the same time with the butter, eggs, vanilla and sour cream?
Thank you!
Yes, they all get added together.
Dumb question.. How much is 1/8.. Can’t seem to find a measuring cup that says 1/8. Is it more or less than 1/4. Thanks
Yes, 1/8 is half of 1/4.