These strawberry cupcakes are simple to make from scratch using fresh strawberries and pantry staples. They bake up moist with a tender crumb and a bright, natural strawberry flavor that’s perfect for summer.
Made with real strawberries, these cupcakes are lightly sweet and full of fruit taste. They pair beautifully with strawberry buttercream, vanilla buttercream, cream cheese frosting, or a simple vanilla frosting.
Strawberry Cupcakes Recipe: Ingredients & Substitutions
- All-purpose flour — cake flour can be substituted for a lighter texture.
- Salted butter — unsalted butter is fine; you can replace up to half the butter with a neutral oil like canola.
- Granulated sugar — regular or organic cane sugar both work well.
- Sour cream — full-fat Greek yogurt makes a good substitute.
- Whole milk — heavy cream or half-and-half can be used instead.
- Fresh strawberries — frozen strawberries may be used if fully thawed and drained to remove excess liquid.
How to Make Strawberry Cupcakes
This recipe is made from scratch — start by preparing a strawberry puree. Place the strawberries in a high-powered blender and blend on high until smooth, about 30–60 seconds. Set the puree aside.
In a medium bowl, whisk together the dry ingredients (flour, baking powder, baking soda, and salt) and set aside.
Using a stand mixer or hand mixer, beat the butter and sugar for about one minute until combined. Add the eggs and vanilla, and beat for another minute until smooth.
Stir in the sour cream, milk, and the prepared strawberry puree until evenly combined.
Fold the dry ingredients into the wet ingredients and mix until the batter is smooth and uniform. Avoid overmixing to keep the cupcakes tender.
Spoon about 1/4 cup of batter into each lined cupcake tin. Bake at 375°F 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.
Let the cupcakes cool in the pan on a wire rack for 10 minutes, then transfer them to the cooling rack to cool completely before frosting.
Frost & Serve
When completely cool, pipe or spread your preferred frosting. Strawberry buttercream enhances the fruit flavor, while vanilla buttercream, cream cheese frosting, or chocolate buttercream are all excellent choices. After frosting, arrange the cupcakes on a serving plate and store any leftovers in the refrigerator.
More Strawberry Recipes
If you enjoy these cupcakes, try other strawberry favorites like strawberry cake, fresh strawberry pie, strawberry sauce, a creamy strawberry milkshake, or homemade strawberry ice cream. Strawberry buttercream frosting is also a perfect match.
Store
Store frosted cupcakes in an airtight container in the refrigerator for up to one week. Serve them at room temperature or slightly chilled for best flavor and texture.
Freeze
To freeze cupcakes, cool them completely and place unfrosted cupcakes in a single layer in an airtight container. Freeze for up to two months. Thaw in the refrigerator and then bring to room temperature before frosting and serving. Do not microwave.
Strawberry Cupcakes Recipe FAQs
Yes. In this recipe the strawberries are blended into a puree and added to the batter, which gives a consistent strawberry flavor and smooth texture.
Yes. Thaw frozen strawberries completely and drain any excess liquid before pureeing and using in the batter.
Top choices include strawberry buttercream, vanilla buttercream, cream cheese frosting, or classic vanilla frosting.
Storing them in the refrigerator is recommended, especially if they’re frosted. Serve slightly chilled or at room temperature.
Yes. Freeze unfrosted cupcakes for up to two months, then thaw in the refrigerator before frosting. You may also freeze frosted cupcakes, but thaw slowly in the fridge.
Cupcakes that sink are usually underbaked. Test for doneness with a toothpick or cake tester and bake until it comes out clean or with a few crumbs.
If you make this recipe and enjoy it, please leave a comment and rating. I love seeing your photos — tag @joyfoodsunshine and use #joyfoodsunshine when sharing on social media.
Strawberry Cupcakes
Laura
Video
Equipment
- 2 standard muffin pans
- Measuring spoons
- Measuring cups
- Stand mixer or hand mixer
- Spatula
Ingredients
- 1 ½ cups strawberries (10 oz)
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon fine sea salt
- ½ cup butter, softened
- ¾ cup granulated sugar
- ¼ cup sour cream, room temperature
- ¼ cup whole milk, room temperature
- 2 eggs, room temperature
- 1 teaspoon pure vanilla extract
Instructions
- Preheat the oven to 375°F (190°C). Line two standard muffin pans with liners and lightly grease each liner.
- Puree the strawberries in a high-powered blender until smooth, about 30–60 seconds. Set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and sea salt. Set aside.
- In a stand mixer or a large bowl with a hand mixer, beat the butter and sugar for 1 minute.
- Add the eggs and vanilla and beat for 1 minute more.
- Stir in the sour cream, milk, and strawberry puree until combined.
- Fold the dry ingredients into the wet ingredients and mix until the batter is smooth.
- Fill each cupcake liner with ¼ cup batter.
- Bake for 19–23 minutes, until the tops are set and a toothpick comes out clean or with a few crumbs.
- Cool the pans on a wire rack for 10 minutes, then transfer the cupcakes to the rack to cool completely.
- Once cool, frost with strawberry buttercream or your preferred frosting and serve.
Notes
Ingredient Substitutions
- Use cake flour for a lighter crumb if desired.
- Unsalted butter is fine; substitute up to half the butter with canola oil if needed.
- Full-fat Greek yogurt can replace sour cream.
- Thaw and drain frozen strawberries before using.
Storage
Store in an airtight container in the refrigerator for up to a week. Serve at room temperature or slightly chilled.
Freezing
Cool completely and freeze unfrosted cupcakes in a single layer in an airtight container. Thaw in the refrigerator and bring to room temperature before frosting.
Nutrition
Nutrition information is an approximation.
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