The moment the first strawberries begin to appear at the local market, I can’t help but dream of sweet, delightful desserts. This year, those dreams manifested into the most irresistible Strawberry Cupcakes, a treat that perfectly captures the essence of spring and summer. Imagine sinking your teeth into a soft, fluffy cupcake, each bite bursting with the fresh flavor of plump, ripe strawberries. Topped with a creamy strawberry frosting, these cupcakes are more than just a dessert—they’re a celebration of warm weather, backyard gatherings, and lazy afternoons.

With both strawberry puree mixed into the batter and fresh pieces folded in, these cupcakes radiate joyful flavor. Whether you’re hosting a gathering or simply indulging in a sweet moment for yourself, these melt-in-your-mouth Strawberry Cupcakes promise to impress and delight. Grab a bowl, gather your ingredients, and let’s whip up this delightful treat that’s sure to make your taste buds dance!

Why are Strawberry Cupcakes so irresistible?

Soft, Fluffy Texture: The combination of fresh strawberries in both the batter and frosting creates a delightful moisture that keeps these cupcakes incredibly tender.

Explosive Flavor: Each bite is a burst of fresh strawberry goodness, seasoned perfectly with just the right amount of sweetness—a true springtime delight.

Fun to Make: This easy recipe invites bakers of all skill levels to participate and get creative. You can even find inspiration in my deliciously similar recipe for a unique twist!

Visual Appeal: Vibrant pink hues, especially with optional food coloring, ensure these cupcakes are as beautiful as they are tasty, making them ideal for celebrations.

Versatile Treat: Serve these Strawberry Cupcakes at summer gatherings, birthday parties, or simply enjoy them as a sweet snack—perfect for any occasion!

Time-Saving: Bake these cupcakes in just under 30 minutes, letting you quickly bring joy to your family and friends.

Strawberry Cupcakes Ingredients

• Here’s everything you need for your delicious Strawberry Cupcakes!

For the Batter

All-purpose flour – Provides structure; measure accurately for the best results.
Baking powder – A crucial leavening agent that helps your cupcakes rise beautifully.
Baking soda – Another leavening agent; ensure it’s fresh for optimal fluffiness.
Salt – Enhances flavors and balances the natural sweetness of the strawberries.
Unsalted butter – Adds moisture and flavor; remember to bring it to room temperature.
Granulated sugar – The sweetener that makes these Strawberry Cupcakes delightful.
Eggs – Adding richness and structure; let them come to room temperature before using.
Vanilla extract – A wonderful flavor enhancer that elevates the overall taste.
Sour cream – Contributes moisture and tenderness; using full-fat is best for flavor.
Whole milk – Adds creaminess; steer clear of low-fat for these cupcakes.
Fresh strawberries – The star ingredient; use chopped ones in the batter and pureed for frosting to really capture that strawberry essence.
Pink food coloring (optional) – Perfect for adding a delightful pop of pink to your cupcakes.

For the Frosting

Powdered sugar – This sweetener creates a fluffy frosting.
Strawberry puree – Infuses the frosting with fresh strawberry flavor; prepare using fresh or thawed frozen strawberries.

With these ingredients, your Strawberry Cupcakes are just a whisk, mix, and bake away!

How to Make Strawberry Cupcakes

Prepare Batter: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined. This dry mixture lays the foundation for a light texture.
Cream Butter and Sugar: Using a stand mixer, beat the room temperature unsalted butter until it's creamy. Gradually add granulated sugar, continuing to mix until the mixture is light and fluffy, about 3-4 minutes.
Mix Wet Ingredients: In a measuring cup, combine sour cream and whole milk, then set it aside. This will help keep your cupcakes moist.
Incorporate Eggs: Add eggs to the butter and sugar mixture, one at a time, mixing well after each addition. Don’t forget to add the vanilla extract for a burst of flavor!
Add Dry and Wet Mixtures: Gradually alternate adding the flour mixture and the sour cream mixture to the butter mixture, mixing until just combined. Be careful not to overmix; your cupcakes should remain airy!
Fold in Strawberries: Gently fold the chopped fresh strawberries into the batter. If you desire a touch of color, add a few drops of pink food coloring now.
Prepare for Baking: Line your muffin tins with cupcake liners and fill each cup about two-thirds full with the batter—this allows them to rise beautifully.
Bake to Perfection: Bake in a preheated oven at 350°F (175°C) for 20-25 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean. Allow the cupcakes to cool in the pan for a few minutes, then transfer them to a wire rack to cool completely.
Make the Frosting: Beat soft butter and a pinch of salt until creamy. Gradually add powdered sugar and strawberry puree, mixing until the frosting is fluffy. Add vanilla and mix until fully incorporated.
Frost and Garnish: Once the cupcakes are completely cool, pipe the creamy strawberry frosting onto each one. For an extra touch, garnish with fresh strawberries.

Optional: Serve these cupcakes on a lovely platter to showcase their vibrant colors!

Exact quantities are listed in the recipe card below.

Expert Tips for Strawberry Cupcakes

Fresh Ingredients: Always use fresh strawberries; their sweet, juicy flavor is essential for delicious strawberry cupcakes. Frozen strawberries can sometimes alter the texture.
Room Temperature: Ensure your butter, eggs, sour cream, and milk are at room temperature. This helps create a smooth, evenly mixed batter for fluffy cupcakes.
Proper Measuring: When measuring flour, fluff it first, scoop, and level off with a knife. Incorrect measurements can result in dense cupcakes.
Avoid Overmixing: Mix just until combined when adding dry ingredients. Overmixing can lead to tougher cupcakes—a light touch keeps them soft!
Check for Doneness: Use a toothpick to check that your cupcakes are cooked through; remember, a few moist crumbs are okay, but no wet batter!
Storage Tips: Keep frosted cupcakes in the refrigerator for longer freshness. Unfrosted cupcakes can be frozen for up to 2 months, making them a convenient treat for later.

Strawberry Cupcakes Variations & Substitutions

Feel free to get creative with these delightful cupcakes—there's no one way to enjoy their scrumptiousness!

Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free blend for fluffy results.
Dairy-Free: Use coconut oil in place of butter and almond milk instead of whole milk for a dairy-free treat.
Lemon Zest: Add a teaspoon of lemon zest to the batter for a zesty, refreshing twist that complements the strawberries beautifully.
Chocolate Drizzle: Melt chocolate and drizzle over the frosted cupcakes for an indulgent chocolate-strawberry combination.
Nutty Surprise: Fold in some chopped almonds or walnuts for added crunch and heartiness!
Vanilla Bean: Replace the vanilla extract with fresh vanilla bean for a sophisticated and aromatic flavor boost.
Coconut Flakes: Add unsweetened coconut flakes in the batter or as a topping for a tropical flair that’s simply delightful.
Spicy Kick: Sprinkle in a pinch of cayenne or cinnamon for a subtle heat that pairs surprisingly well with the sweetness of strawberries.

Embrace your inner baker and let your imagination run wild with these tasty variations!

What to Serve with Strawberry Cupcakes?

Treat your loved ones to a delightful spread that perfectly complements these sweet, fruity indulgences.

Refreshing Lemonade: The zesty brightness of freshly squeezed lemonade cuts through the sweetness of the cupcakes, creating a harmonious balance. This drink is not just a thirst quencher but a vibrant addition to any summertime gathering.
Vanilla Ice Cream: A scoop of creamy vanilla ice cream alongside your cupcakes adds a luxurious, cold touch that enhances every strawberry bite. The combination of textures—from soft cake to cool ice cream—creates an irresistible dessert experience.
Fruit Salad: Tossed with a medley of seasonal fruits, a light fruit salad adds freshness and a bit of crunch. The natural sweetness of fruits like blueberries, kiwi, and melon contrasts beautifully with the cupcakes' rich flavor.
Sparkling Water with Mint: A glass of sparkling water garnished with fresh mint can cleanse the palate between bites, elevating the entire cupcake-eating experience. It's a simple yet elegant choice that reinvigorates your senses.
Chocolate Dipped Strawberries: For an indulgent twist, serve chocolate-dipped strawberries alongside your cupcakes. This delightful pairing will have your guests swooning and adds a touch of elegance to your dessert table.
Whipped Cream: Light and fluffy whipped cream can be dolloped onto each cupcake or served on the side, enhancing the cupcake's texture and saturating it with creamy goodness. Plus, it’s an easy addition that makes everything feel more festive!

The combination of these pairings creates not only a beautiful presentation but a feast of flavors and textures that elevates your Strawberry Cupcakes to a show-stopping dessert.

How to Store and Freeze Strawberry Cupcakes

Airtight Container: Store your frosted Strawberry Cupcakes in an airtight container at room temperature for up to 3 days. This helps maintain their moist texture without compromising taste.

Fridge: If you'd like to extend freshness, keep them in the refrigerator for up to 1 week. Just remember to allow them to come to room temperature before enjoying!

Freezer: Unfrosted cupcakes can be frozen for up to 2 months. Place cooled cupcakes on a baking sheet to freeze individually, then transfer to a freezer-safe bag or container.

Thawing: When ready to enjoy, let the frozen cupcakes thaw in the refrigerator overnight or at room temperature for a few hours before frosting and serving.

Strawberry Cupcakes Recipe FAQs

Can you make cupcakes with fresh strawberries?
Absolutely! Fresh strawberries add fantastic flavor to cupcakes and can be mixed into the batter or used in frosting. Just ensure they are ripe and properly chopped to enhance the cupcake's texture and taste.

What is the secret to moist cupcakes?
The secret to moist cupcakes is incorporating ingredients like sour cream and whole milk, as they provide moisture. Also, using fresh strawberries in the mix keeps the cupcakes from drying out—it’s all about creating a balanced batter!

What is the secret ingredient in cupcakes?
While every baker has their own secrets, incorporating sour cream or yogurt is a popular trick for achieving that melt-in-your-mouth texture. It adds moisture and richness that sets great cupcakes apart!

Can you put fresh fruit in cupcakes?
Yes, you can absolutely put fresh fruit in cupcakes! Just be sure to chop or puree the fruit and adjust the wet ingredients as needed to maintain the cupcakes' proper texture and consistency.

How to store and freeze strawberry cupcakes?
Store your frosted Strawberry Cupcakes in an airtight container at room temperature for up to 3 days. For longer storage, unfrosted cupcakes can be frozen for up to 2 months. To do this, freeze them individually on a baking sheet first, then transfer them to a freezer-safe bag. Thaw at room temperature or in the refrigerator before frosting and enjoying!

Can you put fresh strawberries in between cake layers?
Absolutely! Fresh strawberries can be deliciously layered between cake layers. For the best results, slice the strawberries and mix them with a bit of sugar or use them in a compote to help keep them from making the cake soggy. This adds a wonderful burst of flavor and beautiful presentation!

Irresistibly Moist Strawberry Cupcakes with Sweet Frosting

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Delightful Strawberry Cupcakes that capture the essence of spring and summer.

Author: Emma Saviani
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 12 cupcakes 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1 ½ cups all-purpose flour
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
½ cup unsalted butter
1 cup granulated sugar
2 eggs
1 tsp vanilla extract
½ cup sour cream
½ cup whole milk
1 cup fresh strawberries
Pink food coloring (optional)
2 cups powdered sugar
¼ cup strawberry puree

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Instructions

Prepare Batter: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.
Cream Butter and Sugar: Using a stand mixer, beat the room temperature unsalted butter until it's creamy. Gradually add granulated sugar, continuing to mix until light and fluffy.
Mix Wet Ingredients: Combine sour cream and whole milk in a measuring cup, then set aside.
Incorporate Eggs: Add eggs to the butter and sugar mixture, one at a time, mixing well after each addition. Add vanilla extract.
Add Dry and Wet Mixtures: Gradually alternate adding the flour mixture and the sour cream mixture to the butter mixture, mixing until just combined.
Fold in Strawberries: Gently fold the chopped fresh strawberries into the batter, adding pink food coloring if desired.
Prepare for Baking: Line muffin tins with cupcake liners and fill each cup about two-thirds full with batter.
Bake to Perfection: Bake in a preheated oven at 350°F (175°C) for 20-25 minutes. Cool in the pan for a few minutes, then transfer to a wire rack.
Make the Frosting: Beat soft butter and a pinch of salt until creamy. Gradually add powdered sugar and strawberry puree, mixing until fluffy.
Frost and Garnish: Pipe the strawberry frosting onto each cupcake, garnishing with fresh strawberries.

Notes

Always use fresh strawberries; frozen ones can alter the texture.
Ensure all ingredients are at room temperature for better mixing.
Properly measure flour to avoid dense cupcakes.
A toothpick should come out clean when checking for doneness.
Store frosted cupcakes in the refrigerator for freshness.

Nutrition

Serving Size: 1 cupcake
Calories: 250
Sugar: 18g
Sodium: 150mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 1g
Protein: 3g
Cholesterol: 40mg