Strawberry Cupcakes Recipe
If you’re looking to add a splash of springtime to your table, look no further than this irresistible Strawberry Cupcakes Recipe. These beauties are rich, fluffy, and laced with the pure essence of strawberries in every bite—from the tender crumb all the way to the creamy, berry-flecked frosting. It’s the kind of treat you bake when you want to spread a little joy and wow your family and friends with something both charming and delicious. This Strawberry Cupcakes Recipe is so much more than just a dessert; it’s your ticket to bright, fruity flavor and homemade sweetness any day of the week!
Ingredients You’ll Need
The magic of this Strawberry Cupcakes Recipe is in how simple, thoughtfully chosen ingredients work together to build luscious texture and bright pops of strawberry flavor. Each element here has a delicious job to do—let’s get you ready to bake!
- All-purpose flour: Gives the cupcakes a sturdy yet tender crumb that’s perfect for holding up to lots of strawberries.
- Baking powder: Ensures your cupcakes bake up tall and fluffy.
- Baking soda: Adds just enough lift to keep each bite light and airy.
- Salt: Balances the sweetness and brings out the fruity notes.
- Unsalted butter (for cupcakes and frosting): A must for rich, melt-in-your-mouth texture and flavor.
- Granulated sugar: Sweetens the cupcakes while blending beautifully into the batter.
- Large eggs: Binds the batter and adds richness and structure.
- Sour cream: Delivers extra moisture and a subtle tang that complements strawberries.
- Whole milk: Loosens the batter just enough for perfect scoopability.
- Vanilla extract: Rounds out the flavors with fragrant warmth.
- Strawberry puree (for cupcakes and frosting): Packs every bite and swirl of frosting with real berry flavor.
- Finely chopped fresh strawberries: Dot the cupcakes with juicy bursts of fruit.
- Cream cheese (for frosting): Turns the frosting tangy, smooth, and ultra-creamy.
- Powdered sugar: Sweetens and smooths out the strawberry cream cheese frosting.
- Pinch of salt (for frosting): Cuts the richness and helps the sweet-tart flavors shine.
How to Make Strawberry Cupcakes Recipe
Step 1: Prep the Oven and Pan
Set yourself up for baking success by preheating your oven to 350°F and lining a 12-cup muffin pan with cute cupcake liners. This step ensures even baking and super easy cupcake removal later on (with no mess!).
Step 2: Combine the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This blend will give your Strawberry Cupcakes Recipe just the right amount of loft, tenderness, and perfect structure for all those juicy strawberry bites.
Step 3: Cream Butter and Sugar
In a large bowl, beat the softened butter and sugar until the mixture is light, creamy, and fluffy. This aerates the batter, which helps in achieving those dreamy, bakery-style domed tops we all love.
Step 4: Add Eggs and Wet Ingredients
Add eggs one at a time, mixing well after each addition to keep the batter silky smooth. Stir in the sour cream, whole milk, vanilla extract, and strawberry puree—these all meld to create a moist, fragrant, and berry-bright base for your cupcakes.
Step 5: Mix Dry and Wet Ingredients
Gradually add the dry mixture into the wet, stirring gently until just combined. This is key for soft cupcakes—overmixing can make them tough, so stop as soon as it comes together. The batter will smell heavenly already!
Step 6: Fold in Fresh Strawberries
Carefully fold in the finely chopped strawberries, making sure they’re evenly distributed but not broken up. These little gems will burst with fresh, juicy flavor right in the cupcake’s tender crumb.
Step 7: Fill and Bake
Divide the batter evenly among your lined muffin cups, filling each about 3/4 full. Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. Let them cool in the pan for 5 minutes, then transfer to a wire rack—then comes the hard part: waiting until they’re completely cool before frosting.
Step 8: Make the Strawberry Cream Cheese Frosting
In another bowl, beat together the butter and cream cheese until luscious and creamy. Gradually add powdered sugar, then pour in the strawberry puree, vanilla extract, and a pinch of salt. Beat until the frosting is light, thick, and gloriously pink—ready to swirl or spread atop your cooled cupcakes!
Step 9: Frost and Finish
Once the cupcakes are fully cooled, generously frost them using a piping bag for a bakery-style swirl or a spatula for a rustic, homemade look. Your Strawberry Cupcakes Recipe is officially ready to hit the table!
How to Serve Strawberry Cupcakes Recipe
Garnishes
The prettiest cupcake toppers are simple: decorate each Strawberry Cupcake with a fresh strawberry slice, a few sprinkles, or even a tiny mint leaf. The fresh, juicy garnish really makes the strawberry frosting pop and adds charm to your dessert spread.
Side Dishes
Pair your Strawberry Cupcakes Recipe with a light, fresh fruit salad or a scoop of vanilla bean ice cream for an extra-special teatime treat. If you’re going all out, serve with a chilled glass of sparkling lemonade or a pot of herbal tea for pure summer vibes.
Creative Ways to Present
For birthdays, showers, or picnics, arrange your cupcakes on a tiered cake stand or colorful platter. Try mini-cupcake liners for bite-sized treats, or wrap each one in parchment for a rustic, grab-and-go picnic dessert. Don’t forget to write little messages or names on toothpick flags for a festive, personalized touch!
Make Ahead and Storage
Storing Leftovers
To keep your Strawberry Cupcakes Recipe tasting fresh, store any extras in an airtight container in the refrigerator. They’ll stay moist and delicious for up to three days—just let them sit out for a bit to take the chill off before serving.
Freezing
If you want to enjoy these cupcakes later, you can freeze them! Wrap unfrosted cupcakes tightly in plastic wrap, then pop them in a freezer bag. The frosting freezes well, too—just add it once the cupcakes have thawed completely. They’ll be best if enjoyed within one month of freezing.
Reheating
The best way to bring a chilled Strawberry Cupcake back to life is to let it come to room temperature for about 30 minutes. Avoid microwaving, as it can make the frosting melt or the cupcake texture chewy. Patience is rewarded with a perfectly soft, moist cupcake every time.
FAQs
Can I use frozen strawberries for the puree?
Absolutely! Simply thaw frozen strawberries and blend them into a smooth puree. Frozen berries are picked at peak ripeness, so you’ll still get fantastic strawberry flavor in your cupcakes and frosting.
What if I don’t have sour cream?
Plain full-fat Greek yogurt works as a perfect substitute for sour cream in this Strawberry Cupcakes Recipe. It adds the same velvety moisture and a gentle tang—no one will know the difference!
How do I make the strawberry flavor even stronger?
For extra strawberry punch in your frosting, add a tablespoon or two of freeze-dried strawberry powder. It intensifies the color and delivers a vivid berry blast without watering down the frosting.
Can these cupcakes be made gluten-free?
Yes! Substitute the all-purpose flour with your favorite gluten-free baking blend (look for one with xanthan gum). The results are still moist, soft, and full of strawberry charm.
What’s the best way to decorate these for a party?
Pipe tall swirls of strawberry cream cheese frosting, then add festive toppings like fresh berries, pastel sprinkles, or edible gold leaf. Arranged on a pretty platter, these cupcakes become the star of any celebration.
Final Thoughts
This Strawberry Cupcakes Recipe is pure happiness wrapped up in a cute cupcake liner—fresh, fun, and full of homemade love. Give it a try for your next gathering or quiet Sunday baking session, and let yourself enjoy the little moments of sweet, berry-filled joy!
Print
Strawberry Cupcakes Recipe
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
Delight your taste buds with these fluffy and fruity Strawberry Cupcakes topped with a creamy cream cheese frosting. Perfect for any occasion, these homemade treats are bursting with fresh strawberry flavor.
Ingredients
Cupcakes:
- 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
- 1/4 cup sour cream
- 1/4 cup whole milk
- 1 teaspoon vanilla extract
- 1/3 cup strawberry puree
- 1/2 cup finely chopped fresh strawberries
Frosting:
- 1/2 cup unsalted butter (softened)
- 4 ounces cream cheese (softened)
- 2 1/2 cups powdered sugar
- 1/4 cup strawberry puree
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat the oven: Preheat oven to 350°F and line a 12-cup muffin pan with cupcake liners.
- Prepare the batter: Whisk together flour, baking powder, baking soda, and salt. Cream butter and sugar, add eggs one at a time, then mix in sour cream, milk, vanilla, and strawberry puree. Gradually add dry ingredients, fold in chopped strawberries.
- Bake: Divide batter into liners and bake for 18–20 minutes until a toothpick comes out clean. Cool on a wire rack.
- Make the frosting: Beat butter and cream cheese until smooth, add powdered sugar, strawberry puree, vanilla, and salt. Frost cooled cupcakes.
Notes
- For a stronger strawberry flavor, use freeze-dried strawberry powder in the frosting.
- Ensure cupcakes are fully cooled before frosting.
- Store cupcakes in the refrigerator and bring to room temperature before serving.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 30g
- Sodium: 140mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg
