Ever taken a bite of a strawberry cupcake and thought, “Huh, this just tastes… pink”? Like someone waved a strawberry near it and called it a day? Yeah, same here. But these cupcakes? They’re the redemption arc we’ve all been waiting for.

We’re going full berry mode—real strawberries chopped right into the batter, and puréed into the frosting for that bold, authentic flavor. No syrups. No fake extracts. Just honest-to-goodness fruit doing what it does best.

The result? A moist, fluffy, sweet-but-balanced cupcake that doesn’t just taste like strawberries—it is strawberries. Oh, and bonus: they’re easy enough to whip up for a Tuesday night treat but pretty enough for your next big celebration.

Recipe Snapshot

Category	Details
Yield	12 cupcakes
Serving Size	1 cupcake
Prep Time	25 minutes
Bake Time	18–22 minutes
Total Time	About 50 minutes
Calories per Serving	~310
Primary Cooking Method	Baking
Occasion	Birthdays, Spring, Anytime Treat
Diet Type	Vegetarian

Calories are approximate and may vary depending on exact ingredients used.

Strawberry Cupcakes

Recipe by Angela JonesCourse: DessertCuisine: AmericanDifficulty: Easy

Servings

cup

Prep time

minutes

Bake Time

minutes

Calories

310

kcal

Let’s set the record straight—these aren’t your fake pink cupcakes with a hint of mystery flavor. These are packed with real strawberries, inside and out. We’re talking juicy, tangy bits folded right into the batter and a buttercream frosting that’s literally bursting with berry flavor.

Every bite is soft, tender, and kissed with natural sweetness. These cupcakes are sunshine in dessert form, ideal for when you want something fruity but rich, homemade but effortless. Perfect for birthdays, brunches, or honestly, just your average “I deserve this” kind of day.

Ingredients

For the Strawberry Cupcakes
1 and 1/2 cups (190g) all-purpose flour
1 and 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup (115g) unsalted butter, room temperature
1 cup (200g) granulated sugar
2 large eggs, room temperature
1/3 cup (80g) sour cream, room temperature
1/4 cup (60ml) milk, room temperature
1 tsp pure vanilla extract
2/3 cup (150g) finely chopped fresh strawberries
For the Strawberry Buttercream
1 cup (230g) unsalted butter, room temperature
3 cups (360g) powdered sugar, sifted
1/4 cup (60g) strawberry purée (reduced on stovetop to thicken)
Pinch of salt

Directions

Prepping Your Ingredients and Kitchen
Preheat and Line Your Pan
Start by turning on your oven to 350°F (177°C) so it’s hot and ready by the time your batter is done. Then grab a standard 12-cup muffin pan and line it with cupcake liners. No liners? Just grease the cups with a bit of butter or baking spray.
Chop and Set Aside the Strawberries
Take your fresh strawberries and chop them into small, even pieces. You want them small enough to fold into the batter without sinking to the bottom. Set them aside—you’ll need them later.
Making the Cupcake Batter – Smooth and Fluffy
Mix the Dry Ingredients
In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. This blend gives your cupcakes their structure and a soft, fluffy texture.
Cream Butter and Sugar Together
In a large bowl, use an electric mixer to beat the softened butter until smooth. Add in the sugar and continue beating until the mixture looks pale, fluffy, and slightly glossy. This is what gives your cupcakes their dreamy, tender crumb.
Add Eggs and Mix Well
Crack in the eggs one at a time. Beat each one thoroughly before adding the next. This helps emulsify the mixture and keeps everything smooth.
Blend in Sour Cream, Milk, and Vanilla
Pour in the sour cream and milk, and follow that with a splash of vanilla extract. Mix everything until it comes together in a creamy batter. Don’t be alarmed if it looks slightly separated—it’ll smooth out once the flour goes in.
Incorporate the Dry Mixture
Gradually add your bowl of dry ingredients to the wet mix. Stir gently using a spatula or mix on low speed. You’re looking for a smooth, lump-free batter, but don’t overmix—stop as soon as everything looks combined.
Gently Fold in the Strawberries
Now grab the chopped strawberries you set aside earlier and fold them into the batter using a spatula. This step brings in that natural fruity flavor without overworking the batter.
Baking Time – Let the Oven Work Its Magic
Fill the Cupcake Liners
Scoop the batter into your prepared cupcake liners. Aim to fill each liner about 2/3 of the way full. Too little and they won’t rise properly, too much and you risk overflow.
Bake to Perfection
Place the tray in your preheated oven and bake for 18–22 minutes. Check with a toothpick—it should come out with a few moist crumbs, not wet batter.
Let Them Cool Completely
Once they’re done baking, remove the pan from the oven and let the cupcakes rest for 5 minutes. Then transfer them to a wire rack to cool completely. Don’t rush this step or your frosting will melt.
Making the Buttercream – That Perfect Pink Crown
Make a Strawberry Purée
Blend a handful of strawberries into a smooth purée. Then pour it into a small saucepan and cook over medium heat until it thickens and reduces by about half. This concentrated purée will be your frosting flavor bomb.
Whip Up the Buttercream
Beat the Butter Till Creamy
In a clean mixing bowl, whip the butter until it’s pale and smooth. It should look soft and billowy like whipped cream.
Gradually Add Powdered Sugar
Slowly add in the powdered sugar, one cup at a time. Beat well after each addition to avoid lumps and to give the frosting its body.
Mix in the Strawberry Purée
Add the cooled purée along with a pinch of salt to the butter-sugar mix. Beat again until everything’s well incorporated and your buttercream turns a lovely shade of natural pink.
Final Touch – Frost and Fancy-Up Your Cupcakes
Frost Generously
Once the cupcakes are totally cool, grab a piping bag or spatula and frost away. Pile it high or go for neat swirls—it’s your masterpiece.
Add Garnishes if You’re Feeling Fancy
Want to make them extra? Add a halved strawberry, a dash of sprinkles, or edible flower petals right on top. Now stand back and admire your work.

Extra Tips – The Little Secrets That Make a Big Difference

Use room temperature ingredients: Cold butter or eggs can mess with your batter texture. Let everything sit out for about 30 minutes before starting.
Don’t overmix the batter: Once the dry ingredients are in, be gentle. Overmixing makes tough cupcakes, and we’re not baking bricks.
Reduce strawberry purée properly: For the frosting, take your time reducing the purée. You want a thick, jam-like texture—it’s the key to strong strawberry flavor without making your buttercream runny.
Double-batch the frosting: If you like your frosting piled high or want enough to practice your piping skills, consider doubling the buttercream. You’ll thank yourself later.
Taste test before piping: Your frosting should be sweet, smooth, and taste like actual strawberries. Adjust the sugar or salt if needed before slathering it all over your cupcakes.
Keep cupcakes chilled if the weather’s warm: Butter-based frosting softens fast. Keep your frosted cupcakes cool, especially if you’re transporting them.
Want an extra pink color? If your strawberries weren’t super vibrant, feel free to add a teeny drop of pink gel food coloring to the frosting. Totally optional but super cute.
It’s all about the little choices that add up to one sweet success.

Essential Tools – Gear You’ll Need for Success

12-cup muffin pan
Cupcake liners
Mixing bowls (at least two)
Electric mixer or stand mixer
Spatula
Whisk
Wire cooling rack
Measuring cups and spoons
Small saucepan (for reducing strawberry purée)
Blender or food processor
Sifter (for powdered sugar)
Piping bag and tips (optional, but makes it cute!)

Make-Ahead Tips – Plan Now, Enjoy Later

Sometimes life happens, and baking everything the day-of just isn’t realistic. The good news? These strawberry cupcakes are totally make-ahead friendly.

Bake the cupcakes in advance: You can bake the cupcake bases up to 2 days ahead. Once cooled, store them in an airtight container at room temperature. No one will ever know you made them early.

Freeze for later: The unfrosted cupcakes also freeze like a dream. Wrap each one in plastic wrap, then place in a zip-top freezer bag. They’ll keep for up to 2 months. Thaw them at room temperature before frosting.

Frosting prep: You can make the buttercream a day ahead too! Store it in an airtight container in the fridge. Just bring it to room temp and re-whip it for 30 seconds before piping onto your cupcakes.

Assemble the day-of for best texture: For optimal freshness, frost the cupcakes the same day you plan to serve them. The strawberry frosting is best enjoyed when it’s soft and creamy, not chilled solid.

Planning ahead never tasted so good.

How to Store These Strawberry Cupcakes – Keep ‘Em Fresh and Fruity

You might be used to storing regular cupcakes at room temp, but these strawberry babies are a little different. Thanks to all that juicy fruit goodness, they can get soft and spoil faster if not handled right.

Short-term storage (1–2 days): If you’re planning to eat them within a day or two, pop the frosted cupcakes into an airtight container and store them in the refrigerator. The cool temp helps preserve both the fresh strawberries and the soft buttercream.

Room temp option for unfrosted cakes: If you haven’t frosted them yet, the plain cupcakes can hang out in an airtight container at room temperature for up to 24 hours. Just make sure the container seals well to keep them from drying out.

Long-term storage (freeze and save): These freeze beautifully! Place the completely cooled, unfrosted cupcakes in an airtight container. Then tuck the container inside a freezer bag, squeezing out as much air as possible. They’ll last for about 2 months.

Thawing instructions: When ready to serve, remove them from the freezer and thaw at room temperature for a few hours. Hold off on frosting until they’re fully defrosted and at room temp.

Basically, the more strawberry you pack in, the more chill these cupcakes like. Literally.

FAQ – Your Strawberry Cupcake Questions, Answered

Can I use frozen strawberries instead of fresh?
Absolutely! Just make sure to thaw them completely and pat them dry before chopping or puréeing. Too much water will mess with your batter and frosting.

Why did my cupcakes sink in the middle?
Likely culprits are underbaking or overmixing. Always check doneness with a toothpick and mix your batter gently once the dry ingredients go in.

Can I make these gluten-free?
Yes! Use a 1:1 gluten-free baking flour substitute. Just make sure it includes xanthan gum or add a bit yourself.

How do I know the purée is reduced enough for frosting?
It should look thick, almost like jam, and you should be able to drag a spoon across the bottom of the pan and see the trail stay for a second or two.

Can I add other fruits to the batter?
You could, but too much added moisture might throw off the texture. Stick with strawberries for best results, or only swap in small amounts of similar fruits like raspberries.

How long does the frosting last?
Store any leftover strawberry buttercream in the fridge for up to 5 days. Let it come to room temp and re-whip before using again.

Can I use strawberry extract instead of real strawberries?
You could if you’re in a pinch, but it won’t taste as fresh. These cupcakes are all about that real berry flavor.

Nutritional Information – What You’re Biting Into

While these cupcakes are indulgent, here’s a general breakdown per serving (1 cupcake):

Calories: ~310 kcal
Total Fat: 17g
Saturated Fat: 10g
Cholesterol: 70mg
Sodium: 100mg
Carbohydrates: 38g
Fiber: 1g
Sugars: 28g
Protein: 3g

Values are approximate and will vary depending on the exact ingredients used.

Final Thoughts – Why These Strawberry Cupcakes Are Worth It

If you’ve made it this far, you’re either already baking or seriously thinking about it—and honestly, either one’s a win. These strawberry cupcakes don’t just look pretty; they’re the real deal. From that juicy, tender crumb to the creamy, berry-loaded buttercream, it’s a full-on strawberry celebration in every bite.

Whether you’re baking them for a birthday, a brunch, or just because it’s Tuesday and you deserve something sweet, these cupcakes deliver every time. They’re simple enough for beginners, yet so flavorful and impressive, even the baking pros will be smitten. So grab your berries, your whisk, and your appetite. Let’s make your kitchen smell like spring and your taste buds do a little happy dance.

Happy baking!