Fresh Strawberry Cupcakes

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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 on marble and wood cake stand with strawberries around base

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

bunch of strawberry cupcakes on the top of a cake standstrawberry cupcakes on a marble stand and pink napkin

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

  1. Prepare for Baking: Preheat the oven to 350°F and prepare a cupcake pan with cupcake liners.
  2. Combine Dry Ingredients: Combine the flour, baking powder, baking soda and salt in a medium sized bowl and set aside.
  3. Combine Butter, Sugar and Vanilla: In a large bowl, whisk the melted butter, sugar and vanilla extract together until well combined.
  4. 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.
  5. 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.
  6. Stir in Strawberries: Fold in the chopped strawberries gently. You don’t want to beat up your strawberries or over mix the batter.
  7. 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

  1. 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.
  2. Beat Butter: Add the butter to a large mixer bowl and beat until smooth.
  3. Add Powdered Sugar: Carefully add about half of the powdered sugar and mix until smooth and well combined.
  4. 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.
  5. Finish Powdered Sugar: Add the remaining powdered sugar and mix until smooth.
  6. Get the Right Consistency: Add additional strawberry reduction as needed to get the right consistency and flavor.

Assemble the Cupcakes

  1. Pipe the Frosting: Pipe the frosting onto the cupcakes. I used Ateco tip 844.
  2. Garnish: Decorate with a strawberry half, if desired.

strawberry cupcakes on cake stand with bowl of strawberries in background

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

 

Read Transcript

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strawberry cupcake on a cake stand with other cupcakes around
Recipe

Fresh Strawberry Cupcakes

  • Author: Lindsay
  • 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

  1. Preheat oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners.
  2. Combine the flour, baking powder, baking soda and salt in a medium sized bowl and set aside.
  3. In a large bowl, whisk the melted butter, sugar and vanilla extract together until well combined.
  4. Add the eggs and whisk together until well combined.
  5. Add the sour cream and whisk together until well combined.
  6. Add the milk and whisk together until well combined.
  7. Add the dry ingredients and whisk together until combined, but do not over mix.
  8. Fold in the chopped strawberries.
  9. 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.
  10. Remove cupcakes from the oven and place on a cooling rack to cool.
  11. 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.
  12. 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.
  13. 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.
  14. Add the butter to a large mixer bowl and beat until smooth.
  15. Carefully add about half of the powdered sugar and mix until smooth and well combined.
  16. Add 4 tablespoons of the strawberry reduction, vanilla extract and the salt to the frosting and mix until well combined.
  17. Add the remaining powdered sugar and mix until smooth. Add additional strawberry reduction as needed to get the right consistency and flavor.
  18. Pipe the frosting onto the cupcakes. I used Ateco tip 844. Decorate with a strawberry half, if desired.
  19. 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

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Enjoy!

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537 Comments
  1. Katie

    Hello I am going to make these for my daughters 2nd birthday can I use frozen strawberries or do they have to be fresh??? 

  2. Fabiola

    Hi Lindsay!!! I’ve been looking for a Strawberry Frosting for a while. This one looks amazing. Are this measurements enough for frosting a 3 layer cake? Your moist vanilla cake by the way and a thin layer though cause I’m covering it with fondant. I’m using 8 in pans.

  3. Mel

    Just made this and where the strawberry pieces are, it’s very mushy. Will they firm up as they are cooking? Do I bake longer? I basically quartered them since the recipe didn’t state how much to chop them up. Are they supposed to be super fine?

    1. Lindsay

      The strawberry pieces can be a little mushy after being baked, but you could try cutting them up a little more finely.

  4. Anna

    Hi!!
     Do you think I could make the icing without the strawberry purée the day before and keep it in the fridge? And then the next day when I’m ready to put the cake together add the purée to the icing then? I need to travel with the cake deconstructed and was worried about the stability of the icing during traveling.

    P.S.  Have made these numerous times and they are loved. Loved. Loved!

    1. Lindsay

      I would think that’d be fine. I can’t think of a reason why it wouldn’t be. So glad to hear they are loved! Thanks Anna!

  5. Chris

    I made these for a birthday. I put a Key lime Creamcheese filling in each cupcake. They were Soooo good. They were gone before lunch. I am going to make them again this week for another birthday because they were such a hit and so good. 
    However my cupcakes fell in the center when they cooled. It did not change the flavor. And once I got them filled and frosted no one knew but me.  Is there something I did wrong ?   I have made several of your recipes and have never had a fail before. And it’s not stopping me from making them again. Just wondering what happened to cause them to fall. I do have a picture I took of them before frosting. I just can’t load it to the comments. 

    1. Lindsay

      The key lime filling sounds delicious! As for them falling a bit in the center, it’s hard to know from a distance. One common issue though can be opening the oven door too soon.

  6. Amy Williams

    These look amazing! Do you boil down the puree before using it in the buttercream? Many recipes I’ve been looking at for strawberry buttercream tell me to reduce the puree by half, let it cool, then mix it in afterwards. Or do you just blend up the strawberries then mix that in?

  7. Megan

    My daughter has selected these as her birthdays treat for her 4th birthday at school tomorrow. ☺️ However, we are supposed to bring mini-cupcakes for school celebrations. Any idea how long to bake them as minis? Thank you! This recipe looks fabulous!

    1. Lindsay

      Sorry for the delay! I hope they turned out well! For future reference, I tend to suggest starting at about 7-10 minutes for minis.

  8. Kristin

    Just wanted to say – I have been making these cupcakes for years and at every family event my family requests me to make them. They’re so delicious and such a hit! I felt like I needed to say thank you after using the recipe for so long. Thanks again 🙂

  9. Rebecca

    I made these this weekend for my granddaughter’s 4th birthday party, and they were a HUGE hit! The cupcake itself was fairly dense with not a lot of rise once baked. I was careful to dry the strawberries with a paper towel after chopping them as I was afraid of “mushiness” as some have mentioned – it worked great. For the icing I did not have time to make the strawberry puree, so I used an equal amount of seedless strawberry spread/jam, and did not need to add any water or milk. I did put a pinch of salt in the icing to counteract against the additional sweetness from the jam, and the icing was not too sweet (as I find many icings). My son RAVED about these cupcakes, and he is not really a cake/cupcake fan (yes, I regularly question how on earth I gave birth to a child who doesn’t like cake/cupcakes!!!). Will definitely make again. THANK YOU!!!

  10. Melinda

    Hi, has anyone attempted a cake from this recipe?  I’ve made the the cupcakes for my daughter who has a nut allergy and she’s now requested a strawberry birthday cake!  Just hoping the consistency will turn out okay.

    1. Lindsay

      It’ll probably be a denser cake, so it depends on what kind of texture you like. There are a couple other strawberry cake options as well – this one and this one (which you’d want to double for a full cake).

      1. Melinda

        Thanks so much!  I doubled the recipe and made a 2 layer 8 inch cake and mini cupcakes for her class.  It’s a smaller cake but I think it works!  Haven’t tried it yet.  I will have to try one of the other cake recipes you shared.

        One more question – I am icing the cupcakes now; do you recommend I keep them at room temperature until I take them to school tomorrow or would  they do better in the fridge overnight? Thanks so much!   We absolutely love this recipe and it is a special treat for my daughter with a nut allergy who can’t eat cakes from most bakeries! ❤️???? 

      2. Lindsay

        I think with the strawberries, it might do best in the fridge overnight, then room temperature before serving. So glad you enjoy the recipe!

  11. Jennifer Wheatley

    For anyone having issues with the frosting not setting up, I have found that if you cook the strawberry puree on the stove on low for about 15 minutes to reduce (and let cool completely) before adding to the butter mixture, it helps. I also typically add 1 cup of the powdered sugar to the butter, then the puree, then the remaining powdered sugar and it comes out like a dream.

  12. Anna

    I just came across this recipe about 2 months ago and have make it 5 times already. They are so so good. And now my husband who does not like desserts is demanding that I make this into a cake for his birthday. It is his FAVORITE dessert ever.

  13. Kristen

    I made these for a potluck at work today and everyone LOVED them! Thank you for perfecting and sharing the recipe! ????

Lindsay
About Lindsay

I’m the baker, recipe developer and photographer behind Life, Love and Sugar. I love sharing trusted recipes with helpful tips to give you great results.

Scripture I’m Loving

“Come to me, all you who are weary and burdened, and I will give you rest. Take my yoke upon you and learn from me, for I am gentle and humble in heart, and you will find rest for your souls.” Matthew 11:28-29