Strawberry Cupcakes Recipe
If you’re searching for a dessert that instantly brings a smile to everyone’s face, look no further than these Strawberry Cupcakes. Each bite bursts with the sweetness of ripe strawberries and the soft, pillowy crumb of homemade cupcakes, all crowned with a swirl of dreamy strawberry frosting. Whether for birthdays, spring gatherings, or a cozy weekend treat, these cupcakes deliver the perfect balance of fruity freshness and nostalgic comfort. Get ready to fall in love with this delightful recipe that never fails to impress!
Ingredients You’ll Need
Making Strawberry Cupcakes is a breeze with just a handful of fresh, simple ingredients. Each one plays an important role in building the cupcake’s luscious texture, vibrant flavor, and cheerful color that will brighten up any table.
- All-purpose flour: Provides the structure for perfectly tender cupcakes that hold their shape while staying soft and moist.
- Baking powder: Lifts the batter so your cupcakes bake up tall and fluffy.
- Baking soda: Gives an extra lift and a soft crumb, especially with the acidity from the sour cream and strawberries.
- Salt: Enhances the sweetness and balances all the flavors beautifully.
- Unsalted butter (softened): Brings richness and a plush texture while letting the strawberry flavor shine.
- Granulated sugar: Sweetens the batter perfectly and adds a bit of delicate structure.
- Large eggs: Bind the batter and add stability for a uniform texture.
- Sour cream: Keeps the cupcakes incredibly moist and makes every bite melt in your mouth.
- Milk: Loosens the batter just enough for a fine, even crumb.
- Vanilla extract: Rounds out the strawberry flavor and adds a comforting aroma.
- Finely chopped fresh strawberries: The star ingredient – infuses the cupcakes and frosting with juicy, summery flavor.
- Pink or red food coloring (optional): Gives your cupcakes an extra pop of color, perfect for parties or special occasions.
- Powdered sugar: Creates a creamy, cloud-like frosting that’s sturdy enough for piping or swirling.
- Pinch of salt (for frosting): Ensures the strawberry frosting isn’t overly sweet and highlights the fruity notes.
How to Make Strawberry Cupcakes
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners. This step ensures your Strawberry Cupcakes bake up with nice even tops and won’t stick to the pan later on.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Mixing these separately guarantees that your leaveners and salt are evenly distributed, giving every cupcake the right rise and balanced flavor.
Step 3: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar until the mixture is light and fluffy. This step is key for tender cupcakes, as it incorporates air into the butter, helping the cupcakes stay soft and rise beautifully.
Step 4: Add Eggs and Wet Ingredients
Add the eggs one at a time to the butter-sugar mixture, beating well after each addition. Next, mix in the sour cream, milk, and vanilla extract. The sour cream especially gives your Strawberry Cupcakes an extra-moist crumb that’s almost irresistible.
Step 5: Combine Wet and Dry Mixtures
Slowly add the dry ingredients into the wet mixture, stirring just until combined. Be careful not to over-mix here; you want your Strawberry Cupcakes light and airy, not dense.
Step 6: Fold in Strawberries and Color
Gently fold in the finely chopped fresh strawberries, and if you’re feeling playful, add a few drops of pink or red food coloring for that classic cupcake hue. The strawberries will streak pretty pops of color and pack in a fresh taste.
Step 7: Bake
Scoop the batter evenly into your cupcake liners. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Let them cool completely in the pan for a few minutes, then transfer to a wire rack so they don’t get soggy bottoms.
Step 8: Make the Strawberry Frosting
While the cupcakes cool, beat the softened butter until it’s super smooth and creamy. Add in the chopped fresh strawberries and mix until just combined. Gradually incorporate the powdered sugar, vanilla, and a pinch of salt. Beat it all together until you have a luscious, spreadable pink frosting.
Step 9: Frost and Enjoy
Once your Strawberry Cupcakes are completely cool, generously slather or pipe on the strawberry frosting. For an extra-special touch, slice up a fresh strawberry and pop one on top of each cupcake. They’re absolute showstoppers!
How to Serve Strawberry Cupcakes
Garnishes
Top each cupcake with a slice of fresh strawberry or a sprinkle of edible glitter for that extra sparkle. A dainty sprig of mint or a dusting of powdered sugar also adds a touch of celebration to these sweet treats.
Side Dishes
Pair Strawberry Cupcakes with a cold glass of lemonade or a cup of hot tea for a dreamy afternoon snack. If you want to round out a dessert table, they look fantastic alongside a lemon tart or a platter of fresh fruit.
Creative Ways to Present
Arrange cupcakes on a tiered stand for parties, or nestle them in pastel cupcake wrappers for a baby shower. For picnics, serve them in mason jars for a charming portable twist that keeps them fresh and pretty.
Make Ahead and Storage
Storing Leftovers
If you somehow have leftover Strawberry Cupcakes, keep them in an airtight container in the refrigerator for 2 to 3 days. Bring them to room temperature before serving for the best flavor and softness.
Freezing
You can freeze unfrosted cupcakes for up to two months. Just wrap each one individually in plastic wrap and place them in a freezer bag. Defrost at room temperature before adding fresh frosting.
Reheating
If your cupcakes have been chilled or frozen, let them come back to room temperature on the counter. If you prefer them slightly warm (without frosting), a few seconds in the microwave will revive the fresh-baked feel.
FAQs
Can I use frozen strawberries in the cupcakes or frosting?
Fresh strawberries give the best flavor and texture, but you can use thawed frozen strawberries if needed. Be sure to drain them well and blot excess moisture to avoid soggy cupcakes or runny frosting.
How do I make the frosting extra smooth?
For silky smooth strawberry frosting, blend your strawberries with a blender or food processor before beating them into the butter. You can also sift your powdered sugar first to minimize lumps.
Can I make these Strawberry Cupcakes gluten-free?
Absolutely! Substitute your favorite 1:1 gluten-free all-purpose flour blend. Check that your baking powder and other ingredients are gluten-free, and proceed as directed for fluffy, gluten-free Strawberry Cupcakes.
How do I prevent the cupcakes from getting soggy?
Finely chop the strawberries and blot them with a paper towel to remove excess moisture before folding into the batter. Always cool cupcakes on a wire rack to keep the bottoms from absorbing steam.
Can I make mini Strawberry Cupcakes with this recipe?
Definitely! Just divide the batter among mini muffin tins and start checking for doneness at about 10 minutes. They’re perfect for kids’ parties or dessert buffets.
Final Thoughts
Making these Strawberry Cupcakes is a joyful project that fills your kitchen with irresistible aromas and ends with pink-frosted happiness. If you’re ready to treat yourself (or someone you love), these cupcakes are pure magic straight from the oven, and I can’t wait for you to try them!
Print
Strawberry Cupcakes Recipe
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
Indulge in these delightful Strawberry Cupcakes that are bursting with fresh strawberry flavor. Perfectly moist and topped with a luscious strawberry buttercream frosting, these homemade treats are a must-try for any dessert lover.
Ingredients
Cupcake:
- 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
- 1/3 cup sour cream
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1 cup finely chopped fresh strawberries
- Pink or red food coloring (optional)
Frosting:
- 1/2 cup unsalted butter (softened)
- 1/2 cup finely chopped fresh strawberries
- 3–4 cups powdered sugar
- 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 pan with cupcake liners.
- Prepare the dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- Make the batter: In a large bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, then mix in sour cream, milk, and vanilla extract. Slowly add the dry ingredients to the wet mixture, folding in the chopped strawberries and food coloring.
- Bake the cupcakes: Divide the batter among cupcake liners and bake for 18-20 minutes. Let cool before frosting.
- Prepare the frosting: Beat butter until smooth, add strawberries, then gradually mix in powdered sugar, vanilla, and salt until fluffy.
- Frost the cupcakes: Frost the cooled cupcakes and garnish with a fresh strawberry slice if desired.
Notes
- For a smoother frosting, blend the strawberries before adding.
- If frosting is too soft, add more powdered sugar or chill briefly before using.
- Best enjoyed the day they’re made; store in the fridge for 2–3 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 290
- Sugar: 28g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
