Strawberry Cupcakes Recipe
Ready to bring the taste of summer right into your kitchen? This Strawberry Cupcakes Recipe is bursting with juicy strawberries and fluffy cake, crowned with the dreamiest strawberry cream cheese frosting. Each bite captures real berry flavor with a beautiful pink hue, making these cupcakes perfect for parties, picnics, or simply treating yourself at home. Whether you’re baking for a special occasion or just because, this is the Strawberry Cupcakes Recipe you’ll want to make again and again!
Ingredients You’ll Need
The secret to unforgettable strawberry cupcakes is using simple, quality ingredients that let the flavors shine. Each component in this Strawberry Cupcakes Recipe plays an important role, from the richness of butter to the vibrant sweetness of fresh berries. Let’s take a closer look at what you’ll need:
- All-purpose flour: Provides structure for the cupcakes and results in a beautifully tender crumb.
- Baking powder: Helps the cupcakes rise for that irresistible light and fluffy texture.
- Salt: Just a pinch enhances all the other flavors without making the cupcakes taste salty.
- Unsalted butter, softened: Brings rich flavor and ensures a soft, moist crumb in every bite.
- Granulated sugar: Sweetens the batter and helps maintain moisture in the cupcakes.
- Large eggs: Bind the ingredients and add structure while keeping the cupcakes soft.
- Vanilla extract: Layers in sweet, warm notes that pair perfectly with strawberries.
- Sour cream: Adds extra moisture and a subtle tanginess that balances the sweetness.
- Milk: Lightens the batter and creates a smooth, fluffy cake texture.
- Fresh strawberries, finely chopped: Infuses every bite with bursts of real strawberry goodness.
- Strawberry jam or preserves: Doubles down on berry flavor and keeps the cupcakes extra moist.
- For the frosting – Unsalted butter, softened: Forms the creamy, luscious foundation of the frosting.
- Cream cheese, softened: Adds tang and silkiness, making the frosting irresistible and not too sweet.
- Powdered sugar: Sweetens and thickens the frosting for the perfect piping consistency.
- Strawberry puree or jam: Naturally colors and flavors the frosting for a gorgeous pink finish.
- Vanilla extract (for frosting): Rounds out all the berry notes with a touch of warmth.
How to Make Strawberry Cupcakes Recipe
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F (175°C), then line a 12-cup muffin tin with cupcake liners. This extra step keeps your cupcakes from sticking, and the liners add a playful touch!
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. This ensures the leavening and seasoning are evenly distributed throughout the batter for consistently fluffy cupcakes.
Step 3: Cream the Butter and Sugar
Using a large bowl and either a mixer or some elbow grease, beat the softened butter and sugar together until the mixture turns pale and fluffy. This step is key for a light, airy cupcake crumb.
Step 4: Add Eggs and Vanilla
Beat in the eggs one at a time to help emulsify the mixture, then stir in the vanilla extract for an extra layer of flavor.
Step 5: Combine the Wet Ingredients
Mix in the sour cream and milk, followed by the chopped strawberries and strawberry jam. This creates a batter that’s creamy and studded with real berry bits—a hallmark of the best Strawberry Cupcakes Recipe.
Step 6: Finish the Batter
Gradually add the dry ingredients to the wet, mixing just until the batter is smooth. Try not to overmix for the softest cupcakes possible!
Step 7: Bake
Divide the batter evenly among your cupcake liners, filling each about two-thirds full. Bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean. The scent wafting from your oven will be irresistible!
Step 8: Cool
Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. This keeps them from overbaking and ensures a perfect texture.
Step 9: Make the Strawberry Frosting
Beat together the butter and cream cheese until velvety smooth, then add the powdered sugar, strawberry puree or jam, and vanilla. Whip until the frosting is light, fluffy, and temptingly pink.
Step 10: Frost and Adorn
Once your cupcakes are completely cool, frost generously with the luscious strawberry cream cheese frosting. If you like, top with extra fresh strawberries for a picture-perfect finish.
How to Serve Strawberry Cupcakes Recipe
Garnishes
For a beautiful finish, add a slice or whole fresh strawberry on top of each cupcake. Swirls of extra strawberry puree or a sprinkle of freeze-dried strawberry powder create a bakery-worthy touch!
Side Dishes
Pair your cupcakes with a glass of cold milk, a fresh fruit salad, or a scoop of vanilla ice cream. These simple sides balance the creamy sweetness and add an extra element of fun to this Strawberry Cupcakes Recipe.
Creative Ways to Present
Display your cupcakes on a tiered dessert stand for parties, or wrap them in colorful cupcake wrappers for a festive touch. For a picnic or outdoor event, pop each cupcake in a mason jar for easy (and adorable) transporting.
Make Ahead and Storage
Storing Leftovers
Keep leftover cupcakes fresh by storing them in an airtight container in the refrigerator. They stay soft and delicious for up to three days—just make sure to bring them to room temperature before serving for the best flavor and texture.
Freezing
These cupcakes freeze beautifully! Place unfrosted cupcakes in a single layer in a freezer-safe container and freeze for up to two months. Thaw at room temperature, then frost on the day you plan to enjoy them.
Reheating
If your cupcakes seem a bit chilly from the fridge, let them rest at room temperature for 20 minutes before serving. For an extra treat, give unfrosted cupcakes a quick 5-second zap in the microwave to bring back just-baked moisture.
FAQs
Can I use frozen strawberries instead of fresh?
Absolutely! Just be sure to thaw them completely and blot away excess moisture with a paper towel. This trick works perfectly in the Strawberry Cupcakes Recipe and still gives you great berry flavor.
How do I make the cupcakes even more strawberry-forward?
For the fullest berry experience, fold in an extra tablespoon of finely chopped strawberries or add a tablespoon of freeze-dried strawberry powder to the batter or frosting.
Is it possible to make this recipe gluten-free?
Yes! Substitute the all-purpose flour with your favorite cup-for-cup gluten-free flour blend. The Strawberry Cupcakes Recipe comes out wonderfully moist and flavorful either way.
Can I prepare the frosting ahead of time?
You sure can. Just cover the frosting tightly and refrigerate for up to three days. Let it soften at room temperature and give it a quick re-whip before spreading on your cupcakes.
Why do my cupcakes sink in the middle?
Usually, sinking cupcakes mean there was too much liquid or the cupcakes were underbaked. Be sure to measure accurately and check doneness with a toothpick for perfect results every time.
Final Thoughts
It’s hard to beat homemade cupcakes, and this Strawberry Cupcakes Recipe is proof! With every bite, you’ll taste the love and irresistible flavor of fresh strawberries. Gather your ingredients, invite your favorite people, and bake a batch you’ll be proud to share—these cupcakes just might become your new signature treat.
Print
Strawberry Cupcakes Recipe
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
These delightful Strawberry Cupcakes are bursting with fresh strawberry flavor. Moist and tender, topped with a luscious strawberry cream cheese frosting, they’re perfect for any occasion.
Ingredients
Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
- 1/4 cup milk
- 1/2 cup finely chopped fresh strawberries
- 2 tablespoons strawberry jam or preserves
Frosting:
- 1/2 cup unsalted butter, softened
- 4 ounces cream cheese, softened
- 2 cups powdered sugar
- 2 tablespoons strawberry puree or jam
- 1/2 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- Prepare Dry Ingredients: Whisk together the flour, baking powder, and salt in a medium bowl.
- Cream Butter and Sugar: In a large bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time, then add the vanilla extract.
- Mix Wet and Dry: Mix in the sour cream, milk, chopped strawberries, and strawberry jam until just combined. Gradually add the dry ingredients, mixing until smooth.
- Bake: Divide the batter among the cupcake liners and bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean. Cool completely on a wire rack.
- Make Frosting: Beat together the butter and cream cheese until smooth. Add the powdered sugar, strawberry puree, and vanilla extract, and beat until fluffy.
- Frost Cupcakes: Frost the cooled cupcakes and garnish with fresh strawberries if desired.
Notes
- For a stronger strawberry flavor, use freeze-dried strawberry powder in the frosting or fold in more finely chopped strawberries.
- Best enjoyed within 2–3 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 310
- Sugar: 28g
- Sodium: 160mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
