These strawberry cupcakes are simple to make from scratch using fresh strawberries and common pantry ingredients. They bake up moist with a tender crumb and a bright, natural strawberry flavor that’s perfect for summer.
Made with blended fresh strawberries, these cupcakes are delicately flavored and soft inside. They pair beautifully with a strawberry buttercream, vanilla buttercream, or cream cheese frosting.
Strawberry Cupcakes Recipe: Ingredients & Substitutions
- All-purpose flour – Cake flour can be substituted for a lighter texture.
- Salted butter – Unsalted works fine; you can replace up to half with canola oil for extra tenderness.
- Granulated sugar – Regular or organic cane sugar are both suitable.
- Sour cream – Full-fat Greek yogurt makes a good swap.
- Whole milk – Use half-and-half or light cream if preferred.
- Fresh strawberries – Frozen strawberries may be used after thawing and draining excess liquid.
How to Make Strawberry Cupcakes
Follow these clear steps to make the cupcakes from scratch.
1. Make the strawberry puree: place the strawberries in a blender and blend until fully smooth (about 30–60 seconds). Set aside.
2. Whisk the dry ingredients together (except the sugar) in a medium bowl and set aside.
3. In a mixer or with a handheld mixer, beat the butter and sugar together for 1 minute until creamy.
4. Add the eggs and vanilla, then beat another minute until incorporated.
5. Stir in the sour cream, milk and strawberry puree until combined.
6. Gently fold the dry ingredients into the wet mixture until the batter is smooth and uniform.
7. Fill each cupcake liner with about 1/4 cup of batter.
8. Bake at 375°F (190°C) for 19–23 minutes, or until the tops are set and a toothpick inserted in the center comes out clean or with a few crumbs.
9. Cool the pans on a wire rack for 10 minutes, then remove the cupcakes from the pans and transfer them to the rack to cool completely before frosting.
Frost & Serve
When the cupcakes are fully cool, pipe or spread your preferred frosting. Strawberry buttercream enhances the fruit flavor, while vanilla buttercream or cream cheese frosting are also excellent choices. Store frosted cupcakes in an airtight container in the refrigerator until serving; bring to room temperature or serve slightly chilled.
More Strawberry Recipes
If you enjoy strawberry desserts, try these other recipes: strawberry cake, fresh strawberry pie, strawberry sauce, strawberry milkshake, homemade strawberry ice cream, and strawberry buttercream frosting.
Store
Keep cupcakes in an airtight container in the refrigerator for up to one week. Serve at room temperature or slightly chilled for best texture and flavor.
Freeze
To freeze, cool cupcakes completely, place unfrosted cupcakes in a single layer in an airtight container, and freeze. Thaw at room temperature before frosting and serving; avoid microwaving or reheating.
Strawberry Cupcakes Recipe FAQs
Yes. In this recipe we blend the strawberries into a puree and add it to the batter for consistent flavor and texture.
Yes—thaw and drain frozen strawberries before blending so excess moisture doesn’t thin the batter.
Recommended frostings include strawberry buttercream, vanilla buttercream, chocolate buttercream, or cream cheese frosting.
Storing cupcakes in the refrigerator helps them stay fresh, especially when frosted. Serve slightly chilled or at room temperature.
Yes. Freeze frosted or unfrosted cupcakes for up to two months. Thaw slowly in the refrigerator and then at room temperature.
Sinking typically indicates underbaking. Test with a toothpick and ensure the center comes out clean or with a few crumbs.
If you try this recipe and enjoy it, please leave a comment and rating. Your feedback helps improve the recipe and makes it easier for others to find. Happy baking!
Strawberry Cupcakes
Laura
Video
Equipment
- 2 standard muffin pans
- Measuring spoons
- Measuring cups
- Mixer or hand mixer
- Spatula
Ingredients
- 1 1/2 cups strawberries (about 10 oz)
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1/2 cup butter, softened
- 3/4 cup granulated sugar
- 1/4 cup sour cream, room temperature
- 1/4 cup whole milk, room temperature
- 2 eggs, room temperature
- 1 teaspoon pure vanilla extract
Instructions
- Preheat oven to 375°F (190°C). Line two standard muffin pans with liners and lightly grease each liner.
- Blend strawberries until smooth and set the puree aside.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- Beat butter and sugar for 1 minute until creamy.
- Add eggs and vanilla; beat for 1 minute more.
- Stir in sour cream, milk, and strawberry puree until combined.
- Fold dry ingredients into the wet mixture until the batter is smooth.
- Fill each liner with 1/4 cup batter and bake 19–23 minutes, until a toothpick comes out clean or with a few crumbs.
- Cool in the pan on a wire rack for 10 minutes, then remove and cool completely.
- Once cool, frost with strawberry buttercream or your preferred frosting and serve.
Notes
Ingredient substitutions:
- All-purpose flour: cake flour for a lighter crumb.
- Butter: unsalted is fine; replace up to half with canola oil for extra moistness.
- Sour cream: substitute full-fat Greek yogurt.
- Whole milk: use half-and-half or cream if desired.
- Strawberries: frozen may be used if thawed and drained well.
Storage: Refrigerate in an airtight container up to one week. Serve at room temperature or slightly chilled.
Freezing: Freeze unfrosted cupcakes in a single layer in an airtight container. Thaw at room temperature before frosting; avoid microwaving.
Nutrition
Nutrition information is an approximation.
More delicious recipes
Strawberry Buttercream Frosting
Vanilla Buttercream Frosting
Lemon Cupcakes
Fresh Strawberry Pie
The Best Homemade Vanilla Frosting
