If you’re craving a bakery-style treat bursting with real fruit flavor, Strawberry Cupcakes are here to brighten your day. These perfectly pink, ultra-moist cupcakes are loaded with fresh strawberries and topped with a dreamy strawberry buttercream frosting, making every bite taste like spring in dessert form. They’re delightfully easy to bake, come together with staple ingredients, and look absolutely irresistible whether you’re serving them for a birthday, picnic, or just a sunny afternoon pick-me-up. Once you master this recipe, Strawberry Cupcakes are bound to become a favorite for all occasions.
Ingredients You’ll Need
What makes Strawberry Cupcakes so special is the way simple, quality ingredients come together to create layers of flavor and color. Every single component is there for a reason, ensuring you end up with cupcakes that are soft, fluffy, and brimming with strawberry goodness.
- All-purpose flour: This gives structure to your cupcakes, keeping them light but sturdy enough to hold plenty of strawberries.
- Baking powder and baking soda: The combo gives the cupcakes a lovely rise and just the right amount of fluffiness.
- Salt: Just a pinch balances the sweetness and really brings out the strawberry flavor.
- Unsalted butter (softened): Adds rich flavor and moisture while creating a classic cupcake crumb.
- Granulated sugar: Sweetens the batter and helps it brown for those perfect golden tops.
- Eggs: These bind everything together and contribute to structure and richness.
- Sour cream: Keeps the cupcakes tender, moist, and a little bit tangy, which pairs beautifully with berries.
- Milk: Loosens the batter just enough for the perfect soft texture.
- Vanilla extract: Rounds out the flavors, making everything taste like a classic treat.
- Fresh strawberries (finely chopped): The true star! They infuse every bite with natural sweetness and a pop of color.
- Pink or red food coloring (optional): For cupcakes with a rosy hue that looks just as vibrant as it tastes, add a few drops.
- Powdered sugar: The base for a luscious, fluffy frosting that spreads like a dream.
- Pinch of salt (for frosting): Keeps the sweetness in check for a balanced finish.
How to Make Strawberry Cupcakes
Step 1: Prep Your Pan and Oven
Start by heating your oven to 350°F (175°C) so it’s hot and ready when the batter’s mixed. Line a standard 12-cup muffin pan with cupcake liners. This not only ensures easy removal but also adds a decorative touch from the get-go.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together your flour, baking powder, baking soda, and salt. This step evenly distributes the leaveners and salt through the flour, guaranteeing an even rise and balanced flavor in every cupcake.
Step 3: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar on medium-high speed until light, fluffy, and pale in color. This aerates the butter, which helps your cupcakes turn out beautifully tender.
Step 4: Add Eggs, Sour Cream, Milk, and Vanilla
Beat in the eggs, one at a time, fully incorporating each before adding the next. Then blend in the sour cream, milk, and vanilla extract until the mixture is smooth and creamy. The combination keeps things light but luxurious!
Step 5: Combine Wet and Dry Mixtures
Switch to low speed and gently mix the dry ingredients into the wet mixture, just until you no longer see streaks of flour. Overmixing can lead to dense cupcakes, so fold gently—you want everything just blended.
Step 6: Fold in Strawberries and Add Color
Use a spatula to fold the finely chopped fresh strawberries into the batter. If you’d like a vibrant pink color, now’s the time to stir in a drop or two of food coloring. This optional step gives your Strawberry Cupcakes an extra pop!
Step 7: Fill and Bake
Divide the batter evenly among your cupcake liners, filling each about two-thirds full. Pop the tray into your preheated oven and bake for 18 to 20 minutes. When a toothpick inserted in the center comes out clean, they’re done! Cool them in the pan for a few minutes before transferring to a wire rack to cool completely.
Step 8: Make the Strawberry Frosting
When the cupcakes are totally cool, begin the frosting. Beat the softened butter until smooth, then blend in your finely chopped strawberries (for an extra-smooth texture, pulse the berries in a blender first). Gradually add the powdered sugar, vanilla, and salt, beating until you have a frosting that’s fluffy, spreadable, and full of real strawberry flavor.
Step 9: Frost and Decorate
Generously frost each cupcake with your strawberry buttercream. For an extra flourish, top with a fresh strawberry slice or a sprinkle of colorful sugar. Your Strawberry Cupcakes are ready to steal the show!
How to Serve Strawberry Cupcakes
Garnishes
Adding a garnish finishes your cupcakes with flair. A simple slice of fresh strawberry perched atop the frosting looks gorgeous, or try a few mint leaves for a pretty pop of green. For something extra fun, edible flowers, pink sprinkles, or tiny white chocolate curls make these dreamy cupcakes look even more sophisticated.
Side Dishes
Strawberry Cupcakes pair beautifully with other light, fruity desserts. Serve them with a bowl of mixed berries, a scoop of vanilla ice cream, or a glass of sparkling lemonade to keep things refreshingly sweet. If you want a more decadent spread, try setting out a platter of chocolate-dipped strawberries for a classic flavor duo.
Creative Ways to Present
Presentation is half the fun! Arrange the cupcakes in a pretty tiered stand for parties, or tuck each one into decorative wrappers for a picnic. For birthdays or baby showers, consider adding custom toppers or arranging the cupcakes in a shape (like a heart or number). Strawberry Cupcakes also make charming edible gifts—pack them in a gift box with a handwritten note to brighten someone’s day.
Make Ahead and Storage
Storing Leftovers
If you end up with leftover Strawberry Cupcakes (or manage to resist eating them all at once!), store them in an airtight container in the fridge. They’ll stay moist and flavorful for up to 2–3 days. Let them sit at room temperature for 10–15 minutes before serving so the frosting softens and flavors shine.
Freezing
For longer storage, these cupcakes freeze surprisingly well. Freeze the unfrosted cupcakes in a single layer in a zip-top bag or airtight container for up to two months. When you’re ready to enjoy them, thaw at room temperature, then frost as usual for a fresh-tasting treat any time the craving hits.
Reheating
While these cupcakes are best enjoyed at room temperature, if you like a slightly warm cupcake, a few seconds in the microwave (about 10–15 seconds, unfrosted) will refresh their bakery-soft texture. Avoid microwaving frosted cupcakes, as the buttercream can melt—just let them sit out to take off the chill before serving.
FAQs
Can I use frozen strawberries instead of fresh in Strawberry Cupcakes?
Yes, you can use frozen strawberries, just be sure to thaw and drain them thoroughly so they don’t add too much extra moisture to the batter or frosting.
Why did my cupcakes come out dense instead of fluffy?
Dense cupcakes are often the result of overmixing once you’ve added the flour, or using cold ingredients. Make sure everything is at room temperature and gently fold the batter to keep it airy.
How do I keep the frosting from becoming runny?
If your strawberry frosting is a bit soft or loose, simply add extra powdered sugar a little at a time, or pop the bowl in the fridge for a quick chill before spreading on your Strawberry Cupcakes.
Can I make these cupcakes gluten-free?
You certainly can! Swap the all-purpose flour for a good quality gluten-free blend designed for baking, but avoid overmixing, as gluten-free batters can be delicate.
What’s the best way to chop strawberries for the batter and frosting?
For uniform results, finely dice the strawberries with a sharp knife. For a smoother frosting, puree the berries in a blender or food processor before mixing into your buttercream.
Final Thoughts
If you’re ready for a sweet, berry-filled adventure, bake up a batch of Strawberry Cupcakes and see just how quickly they disappear! Each bite is proof that with a handful of simple ingredients, you can create something truly special in your own kitchen. Try them out and share the strawberry happiness with everyone you love!
PrintStrawberry Cupcakes Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight your taste buds with these irresistible Strawberry Cupcakes. Moist and fluffy vanilla cupcakes studded with fresh strawberries, topped with a luscious strawberry buttercream frosting – a berry lover’s dream!
Ingredients
Cupcake Batter:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 2 large eggs
- 1/3 cup sour cream
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1 cup finely chopped fresh strawberries
- Pink or red food coloring (optional)
For the frosting:
- 1/2 cup unsalted butter (softened)
- 1/2 cup finely chopped fresh strawberries
- 3–4 cups powdered sugar
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
- Prepare the batter: Whisk together flour, baking powder, baking soda, and salt in a medium bowl. In a separate large bowl, cream butter and sugar, then add eggs one at a time. Mix in sour cream, milk, and vanilla. Gradually add dry ingredients and fold in strawberries and food coloring.
- Bake: Divide batter into cupcake liners and bake for 18-20 minutes until a toothpick comes out clean. Cool completely.
- Make the frosting: Beat butter until smooth, add strawberries, powdered sugar, vanilla, and salt. Beat until fluffy.
- Frost the cupcakes: Once cooled, frost the cupcakes and garnish with a fresh strawberry slice if desired.
Notes
- For a smoother frosting, blend the strawberries before adding.
- If frosting is too soft, add more powdered sugar or chill briefly before using.
- Best enjoyed the day they’re made but can be stored in the fridge for 2–3 days.