Fresh Strawberry Cupcakes Recipe

Introduction

These Fresh Strawberry Cupcakes are bursting with sweet strawberry flavor in every bite. Moist, tender cakes combined with a luscious strawberry buttercream make for a delightful treat perfect for any occasion.

Ingredients

• 1 2/3 cups (217g) all purpose flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 3/4 cup (168g) unsalted butter, melted
• 1 cup (207g) sugar
• 2 tsp vanilla extract
• 2 large eggs
• 1/2 cup (115g) sour cream
• 1/4 cup + 2 tbsp milk
• 1 1/2 cups (200g) chopped strawberries
• 1 1/4 cups (280g) unsalted butter, room temperature (for frosting)
• 5 cups (575g) powdered sugar
• 1/2 tsp vanilla extract (for frosting)
• Pinch or two of salt (for frosting)
• Strawberries, for decorating

Instructions

1. Step 1: Preheat the oven to 350°F (176°C) and line a cupcake pan with cupcake liners.
2. Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Step 3: In a large bowl, whisk the melted butter, sugar, and vanilla extract until well combined.
4. Step 4: Add the eggs and whisk until fully incorporated.
5. Step 5: Stir in the sour cream, then the milk, mixing until smooth.
6. Step 6: Gradually add the dry ingredients to the wet ingredients and whisk until just combined. Avoid over mixing.
7. Step 7: Gently fold in the chopped strawberries.
8. Step 8: Fill the cupcake liners a little more than halfway full and bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
9. Step 9: Remove the cupcakes from the oven and transfer them to a cooling rack to cool completely.
10. Step 10: To make the strawberry buttercream, blend the strawberries until smooth to create about 3/4 cup puree.
11. Step 11: Cook the puree over medium heat, stirring constantly, until it thickens and reduces to about 6 tablespoons, about 10-15 minutes. Let cool to room temperature.
12. Step 12: In a large bowl, beat the room temperature butter until smooth.
13. Step 13: Add half of the powdered sugar to the butter and mix until smooth.
14. Step 14: Mix in 4 tablespoons of the strawberry reduction, vanilla extract, and salt until combined.
15. Step 15: Add the remaining powdered sugar and beat until smooth. Adjust consistency and flavor by adding more strawberry reduction if needed.
16. Step 16: Pipe the frosting onto the cooled cupcakes using your preferred tip and decorate each with a strawberry half if desired.

Tips & Variations

• Use fresh, ripe strawberries for the best natural sweetness and flavor.
• If you prefer a less sweet frosting, reduce the powdered sugar slightly or add more strawberry reduction for flavor without extra sweetness.
• For a fun twist, fold in some finely chopped white chocolate or toasted almonds into the batter before baking.
• Strawberry reduction can be made ahead and refrigerated for up to 3 days.

Storage

Store the frosted cupcakes in an airtight container in the refrigerator for 2-3 days. Allow them to come to room temperature before serving for the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries instead of fresh?

Yes, you can use frozen strawberries. Thaw and drain them well to avoid excess moisture in the batter and frosting.

How do I prevent the cupcakes from drying out?

Be careful not to over bake. Check for doneness at 18 minutes by inserting a toothpick; it should come out clean or with a few moist crumbs. Also, storing cupcakes properly in an airtight container helps retain moisture.

Fresh Strawberry Cupcakes Recipe

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★★★★★

4.5 from 99 reviews

• Author: Aiden
• Total Time: 40 minutes
• Yield: 12 standard cupcakes 1x

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Description

Delicious fresh strawberry cupcakes featuring a moist strawberry-spiked cake base topped with a luscious homemade strawberry buttercream frosting made from strawberry reduction. Perfectly balanced with fresh fruit and creamy sweetness, these cupcakes are ideal for spring and summer celebrations or as a delightful treat anytime.

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Ingredients

Scale 1x2x3x

For the Cupcakes

• 1 2/3 cups (217g) all purpose flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 3/4 cup (168g) unsalted butter, melted
• 1 cup (207g) sugar
• 2 tsp vanilla extract
• 2 large eggs
• 1/2 cup (115g) sour cream
• 1/4 cup + 2 tbsp milk
• 1 1/2 cups (200g) chopped strawberries

For the Strawberry Buttercream Frosting

• 1 1/4 cups (280g) unsalted butter, room temperature
• 5 cups (575g) powdered sugar
• 1/2 tsp vanilla extract
• Pinch or two of salt
• Strawberries, for decorating

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Instructions

1. Preheat and prepare: Preheat oven to 350°F (176°C) and line a cupcake pan with cupcake liners.
2. Mix dry ingredients: In a medium bowl, combine the flour, baking powder, baking soda, and salt. Set aside.
3. Combine wet ingredients: In a large bowl, whisk together melted butter, sugar, and vanilla extract until well combined.
4. Add eggs: Whisk in the eggs thoroughly until the mixture is smooth.
5. Incorporate sour cream: Add sour cream to the mixture and whisk until combined.
6. Add milk: Pour in the milk and whisk until the batter is smooth.
7. Combine wet and dry: Gradually add the dry ingredients to the wet, whisking until combined but do not overmix to avoid toughness.
8. Fold in strawberries: Gently fold in the chopped strawberries to distribute evenly throughout the batter.
9. Fill cupcake liners and bake: Fill cupcake liners a little more than half full. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
10. Cool cupcakes: Remove cupcakes from oven and transfer to a cooling rack to cool completely.
11. Make strawberry reduction: Puree 1 1/2 cups chopped strawberries in a food processor or blender until smooth, yielding about 3/4 cups puree. Transfer puree to a small saucepan and cook over medium heat, stirring constantly to prevent burning, until it reduces to about 6 tablespoons (10-15 minutes). Allow to cool to room temperature.
12. Prepare buttercream base: Beat 1 1/4 cups room temperature butter in a large mixing bowl until smooth and creamy.
13. Add powdered sugar and flavorings: Gradually add half of the powdered sugar and mix until smooth. Add 4 tablespoons of the cooled strawberry reduction, vanilla extract, and salt; mix well to combine.
14. Finish frosting: Add the remaining powdered sugar and beat until smooth. Add additional strawberry reduction as needed to reach desired consistency and flavor.
15. Decorate cupcakes: Pipe the strawberry buttercream onto cooled cupcakes using a piping tip such as Ateco 844. Top each cupcake with a strawberry half for garnish, if desired.
16. Storage: Store finished cupcakes covered in the refrigerator for 2-3 days. Bring to room temperature before serving for the best flavor and texture.

Notes

• Do not overmix the batter to keep cupcakes tender and light.
• The strawberry reduction can be made ahead and stored in the refrigerator for easy preparation.
• If the strawberry buttercream is too thick, add a little more strawberry reduction to thin; if too thin, add more powdered sugar.
• Use fresh, ripe strawberries for the best flavor in both batter and frosting.
• Serve cupcakes at room temperature for optimal taste and texture.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: strawberry cupcakes, fresh strawberry cake, strawberry buttercream, homemade cupcakes, berry desserts, easy cupcake recipe