If you’ve been searching for the ultimate sweet treat that celebrates the pure joy of strawberries, look no further than this Strawberry Cupcakes Recipe. Featuring a fluffy, tender crumb studded with juicy fresh berries and topped with a dreamy, blushing strawberry buttercream, these cupcakes are simply irresistible for any spring or summertime occasion. Made with both real strawberries and jam, every bite bursts with fresh flavor and a summery pink hue. Whether you want to impress at a picnic or indulge on a cozy night in, this Strawberry Cupcakes Recipe will be your new go-to for all things berry bliss!
Ingredients You’ll Need
Gathering the right ingredients is all it takes to bring this homemade Strawberry Cupcakes Recipe to life. Each ingredient has a magical part to play, enhancing the flavor, tenderizing the crumb, or lending gorgeous color to the finished cupcakes.
- All-purpose flour: Gives structure to the cupcakes but remains soft enough for a tender bite.
- Baking powder and baking soda: These leaveners help the cupcakes rise and achieve that lovely dome.
- Salt: Just a little bit balances the sweetness and brings out all the fruity flavors.
- Unsalted butter (softened): Creamed with sugar, this creates a rich, flavorful base and makes the crumb ultra soft.
- Granulated sugar: Sweetens the cupcakes and helps keep them moist.
- Eggs: These bind everything together and give your cupcakes lift.
- Sour cream: Adds moisture and a subtle tang (plus, it enhances that melt-in-your-mouth texture).
- Milk: Ensures the batter mixes smoothly and keeps the crumb light.
- Vanilla extract: Rounds out the flavor and complements the strawberries beautifully.
- Fresh strawberries (finely chopped): The star of this Strawberry Cupcakes Recipe, providing bursts of real, juicy flavor.
- Strawberry jam: Intensifies the strawberry taste and brings extra moisture.
- Powdered sugar (for buttercream): Sweetens the frosting and creates a silky-smooth texture.
- Freeze-dried strawberry powder or extra strawberry jam (for buttercream): Adds a concentrated berry flavor and a naturally pretty pink tint.
- Heavy cream or milk (for buttercream): Helps achieve that dreamy, spreadable consistency.
- Vanilla extract (for buttercream): Heightens the strawberries’ aroma in the frosting.
- Pinch of salt (for buttercream): Balances sweetness and sharpens all the flavors.
How to Make Strawberry Cupcakes Recipe
Step 1: Prepare Your Baking Tools
Preheat your oven to 350°F (175°C) and line a standard 12-cup muffin tin with paper liners. This ensures the cupcakes come out effortlessly and look picture-perfect. Taking a moment to set up now means everything flows smoothly once the batter is mixed.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This quick step helps distribute the leavening agents evenly, so your cupcakes rise beautifully and prevent any little pockets of salt in your finished treats.
Step 3: Cream the Butter and Sugar
Grab a large bowl and use an electric mixer to cream the softened butter and granulated sugar together until the mixture is pale and fluffy. This incorporates air, which is essential for the cupcake’s light texture. Don’t rush this step—the airier your base, the lighter your cupcakes!
Step 4: Add Eggs and Dairy
Beat in the eggs one at a time, making sure each is well incorporated before adding the next. Then, stir in the sour cream, milk, and vanilla extract. These ingredients add richness and moisture, resulting in that signature tender crumb.
Step 5: Fold in Strawberries and Jam
Add the finely chopped fresh strawberries and strawberry jam to your wet ingredients. Stir gently to distribute the berries throughout the batter, avoiding overmixing to keep the cupcakes ultra soft.
Step 6: Combine Wet and Dry Mixtures
Gradually add the dry flour mixture to the wet ingredients, stirring just until combined. Don’t worry if there are a few small lumps; it’s better to undermix than overmix for perfectly fluffy cupcakes!
Step 7: Fill and Bake
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters of the way. Bake the cupcakes for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Step 8: Make the Strawberry Buttercream
While the cupcakes cool, beat the softened butter until creamy. Gradually add the powdered sugar, then mix in the freeze-dried strawberry powder or extra jam, vanilla, and a pinch of salt. Beat until fluffy and smooth, adjusting with a spoonful of cream or milk as needed.
Step 9: Frost and Enjoy!
Once the cupcakes are completely cool, frost them generously with the strawberry buttercream. Decorate however your heart desires and get ready for a taste of pure happiness!
How to Serve Strawberry Cupcakes Recipe
Garnishes
A few simple touches take your Strawberry Cupcakes Recipe from homemade to standout: top with thinly sliced fresh strawberries, a sprinkle of freeze-dried berry powder, or even tiny mint leaves for an elegant finish. Edible flowers also make these cupcakes party-ready in an instant!
Side Dishes
If you’re serving these cupcakes at a party or special brunch, pair them alongside a platter of fresh fruit, sweet iced tea, or even a scoop of vanilla bean ice cream. The fruity flavors and creamy buttercream work wonders with classic, simple sides that let the strawberries shine.
Creative Ways to Present
Arrange your cupcakes on a pretty cake stand or tiered dessert platter for a festive feel. You could also nestle each cupcake in decorative wrappers or top them with whimsical flags for birthdays and picnics. For a showstopper centerpiece, group them in a wreath shape and scatter with extra fresh strawberries.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, keep your Strawberry Cupcakes Recipe in an airtight container in the fridge for up to three days. The flavors even deepen a bit overnight, making that second-day cupcake just as wonderful as the first!
Freezing
Want to save a batch for later? Freeze unfrosted cupcakes tightly wrapped for up to three months. Simply thaw at room temperature and frost with fresh strawberry buttercream when you’re ready to enjoy.
Reheating
For that just-baked softness, bring refrigerated cupcakes to room temperature before serving. If you’d like, you can warm them briefly (10 seconds) in the microwave before frosting, but always frost after they’ve completely cooled.
FAQs
Can I use frozen strawberries instead of fresh?
Yes, you can use frozen strawberries in a pinch! Just chop them finely while still frozen and toss them lightly with a teaspoon of flour before folding into the batter to minimize extra moisture.
Why did my cupcakes turn out dense?
Dense cupcakes are often the result of overmixing the batter or packing in too much flour. For the lightest crumb, mix just until ingredients are combined and be sure to measure your flour with the spoon-and-level method.
Can I make this Strawberry Cupcakes Recipe gluten free?
Absolutely! Swap the all-purpose flour for a good-quality 1:1 gluten-free baking blend. Cupcakes may be a touch more delicate, but still delicious and moist.
Is it possible to make the buttercream in advance?
Yes, you can prepare the strawberry buttercream up to a day ahead. Store it in the fridge in an airtight container and bring to room temperature before re-whipping and spreading onto your cupcakes.
What’s the best way to boost the strawberry flavor?
For the most vibrant strawberry taste, use freeze-dried strawberry powder in the buttercream and consider adding a teaspoon of strawberry extract or a spoonful of pureed berries to the batter.
Final Thoughts
If you love strawberries, this Strawberry Cupcakes Recipe is the sweetest way to bake up some magic at home! Every bite sings with berry flavor and that playful pink frosting makes them absolutely irresistible. Don’t wait for a special occasion—just gather your ingredients and spoil yourself (and your loved ones) with these beautiful, berry-packed cupcakes!
Print
Strawberry 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 moist and flavorful Strawberry Cupcakes topped with a luscious Strawberry Buttercream. Bursting with fresh strawberry goodness, these homemade treats are perfect for any occasion!
Ingredients
Cupcakes:
- 1 ½ 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
- 1/2 cup fresh strawberries (finely chopped)
- 2 tablespoons strawberry jam
Strawberry Buttercream:
- 1/2 cup unsalted butter (softened)
- 1 ½ cups powdered sugar
- 2 tablespoons freeze-dried strawberry powder or 1 1/2 tablespoons strawberry jam
- 1 tablespoon heavy cream or milk
- 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 tin with paper liners.
- Prepare the cupcake batter: Whisk together flour, baking powder, baking soda, and salt. Cream butter and sugar, add eggs, sour cream, milk, vanilla, strawberries, and jam. Mix in dry ingredients. Fill muffin cups and bake for 18–22 minutes.
- Make the buttercream: Beat butter until creamy. Add sugar, strawberry powder or jam, vanilla, and salt. Beat until fluffy, adjusting consistency with cream or milk. Frost cooled cupcakes.
Notes
- For a stronger strawberry flavor, consider adding strawberry extract or puree to the batter.
- Store frosted cupcakes in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 cupcake
- Calories: 290
- Sugar: 26g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
