Fresh Strawberry Cupcakes Recipe

I can’t wait to share my Strawberry Cupcakes With Strawberry Buttercream, studded with chopped fresh strawberries in the batter and topped with a bright, real strawberry buttercream.

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I get a little proud when a simple idea turns into something addicting. These Fresh Strawberry Cupcakes are one of those times.

They have chopped fresh strawberries inside and a hint of vanilla extract that wakes up every bite, making it juicy and real. It’s less about fuss and more about that burst of summer, like a Strawberry Cupcake Recipe From Scratch you almost didn’t expect to work.

And the top, yeah its basically Strawberry Cupcakes With Strawberry Buttercream but brighter, not cloying. If you love strawberries youll probably eat two before anyone notices.

Ingredients

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All purpose flour: Gives structure and chew, mostly carbs, little protein and fiber, not very sweet.
Unsalted butter: Adds richness and moisture, mostly fat, makes cupcakes tender and tasty.
Granulated sugar: Sweetens and helps brown, pure carbs so not nutrient dense, very sweet.
Eggs: Provide protein and lift, help bind batter, adds moisture and a little richness.
Fresh strawberries: Bring bright tart sweetness, fiber and vitamin C, fresh flavor and color.
Whole milk: Adds moisture and mild dairy flavor, small amount of protein and carbs.
Strawberry puree: Packs intense strawberry flavor, adds color and moisture, may thin frosting.
Powdered sugar: Gives smooth sweet texture, dries firm, mostly simple carbs no real nutrients.

Ingredient Quantities

1 1/4 cups (155 g) all purpose flour

1 1/4 teaspoons baking powder

1/4 teaspoon fine salt

1/2 cup (113 g) unsalted butter, softened

3/4 cup (150 g) granulated sugar

2 large eggs, room temp

1 teaspoon vanilla extract

1/2 cup (120 ml) whole milk, room temp

1 cup (150 g) fresh strawberries, chopped (about 6 to 8 medium)

1 cup (226 g) unsalted butter, softened, for frosting (2 sticks)

4 cups (480 g) powdered sugar, sifted if lumpy

1/3 cup (80 ml) strawberry puree (from fresh strawberries)

2 tablespoons heavy cream or milk, optional to loosen frosting

1/4 teaspoon salt (for frosting)

1 teaspoon vanilla extract (for frosting)

Extra fresh strawberries for garnish, optional

How to Make this

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1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners; measure flour by spooning into the cup and leveling it so you don’t overpack it.

2. Make the strawberry puree: blend fresh strawberries until smooth, strain if you want fewer seeds, and measure 1/3 cup for the frosting; reserve a few extra berries for garnish if you like. Separately chop 1 cup fresh strawberries for the batter.

3. Whisk together 1 1/4 cups all purpose flour, 1 1/4 teaspoons baking powder and 1/4 teaspoon fine salt; reserve about 1 tablespoon of that flour to toss with the chopped strawberries so they don’t all sink to the bottom.

4. In a mixer bowl beat 1/2 cup (113 g) softened unsalted butter with 3/4 cup granulated sugar until pale and fluffy, about 2 to 3 minutes. Add the 2 large eggs one at a time, mixing after each, then stir in 1 teaspoon vanilla extract. Don’t overmix.

5. Add the dry ingredients to the butter mixture in two additions, alternating with 1/2 cup whole milk (start and end with the dry), mixing just until combined. Fold in the chopped strawberries that you’ve tossed with the reserved tablespoon of flour, gently so you dont break them up.

6. Scoop batter into liners about 3/4 full, tap the pan once to settle, and bake 18 to 22 minutes or until a toothpick in the center comes out with a few moist crumbs. Let cupcakes cool in the pan 5 minutes, then transfer to a wire rack to cool completely before frosting.

7. For the frosting beat 1 cup (226 g) softened unsalted butter until creamy, then gradually add 4 cups powdered sugar (sift first if lumpy) with 1/4 teaspoon salt. Add the 1/3 cup strawberry puree and 1 teaspoon vanilla extract, beat until smooth. If it’s too thick add up to 2 tablespoons heavy cream or milk, one teaspoon at a time, if too thin chill briefly.

8. Taste the frosting and adjust: more powdered sugar for stiffer piping, more puree for stronger strawberry flavor but that can thin it, so balance it. If you want a very smooth pale pink, strain the puree before adding.

9. Frost fully cooled cupcakes with a piping bag or offset spatula, garnish with extra fresh strawberry slices if desired, and chill 10 to 15 minutes to set the frosting if needed.

Tips: use room temperature eggs and milk for a smooth batter, don’t frost warm cupcakes or the buttercream will melt, and tossing the berries in flour is the little trick that stops them sinking.

Equipment Needed

1. Oven (preheat to 350°F)
2. 12-cup muffin tin and paper cupcake liners
3. Blender or food processor for the strawberry puree (or mash and strain with a fork and fine mesh sieve if you wanna skip the blender)
4. Electric mixer (hand or stand) or a whisk if you dont mind the arm workout
5. Mixing bowls, at least two (one for dry, one for wet)
6. Measuring cups and spoons plus a kitchen scale (optional but handy for accuracy; spoon and level the flour)
7. Rubber spatula for folding and scraping, and a wooden spoon for stirring
8. Fine mesh sieve for straining puree or powdered sugar and a toothpick to check doneness
9. Wire cooling rack and a piping bag with a round tip or an offset spatula for frosting

FAQ

Can I use frozen strawberries? Yes, but thaw them completely and drain or they'll water down the batter, pat them dry with paper towels and toss with a tablespoon of flour so they don't sink to the bottom.

Why did my cupcakes sink in the middle? Most likely overmixing or oven temperature too low, don't overbeat after adding flour and make sure your oven is preheated and accurate, a quick toothpick check at 18 minutes helps.

My frosting is too runny, how do I fix it? That means too much puree or warm butter, chill the frosting for 15 minutes and stir, add more sifted powdered sugar a little at a time or a teaspoon of cornstarch until it firms up.

Can I make the cupcakes ahead of time? Yep, you can bake them and freeze unfrosted for up to 3 months, thaw overnight in the fridge and frost right before serving; frosted cupcakes keep in the fridge for 2 to 3 days.

How do I make the strawberry flavor stronger? Reduce the puree slightly by simmering to concentrate it, or fold in a tablespoon of crushed freeze-dried strawberries into the frosting for a brighter punch, little goes a long way.

Any tips to keep cupcakes moist? Use room temp ingredients, don't overbake, measure flour correctly (spoon and level), and fold the chopped strawberries in gently at the end so the batter stays light.

Fresh Strawberry Cupcakes Recipe Substitutions and Variations

All purpose flour: swap for cake flour for a lighter crumb, use the same volume (1 1/4 cups) or make cake flour by replacing 2 tablespoons of each cup of AP flour with cornstarch. The cupcakes will be softer, so don’t overmix.
Unsalted butter (batter): you can use equal weight of margarine or 1:1 coconut oil (softened) for a dairy free option, or use neutral vegetable oil at about 3/4 the butter volume (so 1/2 cup butter ≈ 3/8 cup oil). Oil makes them moister but less “creamy” in flavor.
Eggs: for a vegan swap use a flax egg, mix 1 tablespoon ground flaxseed with 3 tablespoons water per egg, let it sit 5 minutes to gel. It’ll be a bit denser, but still tasty.
Powdered sugar (frosting): make your own by grinding granulated sugar with 1 tablespoon cornstarch per cup in a blender until super fine. For 4 cups powdered sugar blend 4 cups granulated + 4 tablespoons cornstarch. Works great if you’re out of store bought.

Pro Tips

1) Want real strawberry punch without watering down the buttercream? Either stir in 2 to 3 tablespoons freeze dried strawberry powder, or simmer your 1/3 cup puree down until it’s syrupy, cool it, then add it slowly. The powder gives big flavor and color with almost no extra liquid, the reduced puree keeps it natural but won’t make the frosting runny if you cool it first.

2) If your batter feels too loose because the butter was too soft, pop it in the fridge for 10 to 15 minutes before scooping. It firms up the fat so the cupcakes rise better and the berries are less likely to sink, you’ll get taller, more even domes.

3) For piping that holds on a hot day, either beat in 1 tablespoon meringue powder or chill the finished buttercream for 10 minutes before you pipe. Both help stabilize it without making it grainy. If you do need to loosen it, add liquid teaspoon by teaspoon so you dont overdo it.

4) Brighten the strawberry flavor without extra sweetness by adding a tiny bit of lemon zest to the batter or frosting, like 1/4 teaspoon. It wakes up the fruit, cuts the cloying sweetness and you won’t risk thinning the frosting the way lemon juice would.

Fresh Strawberry Cupcakes Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I can’t wait to share my Strawberry Cupcakes With Strawberry Buttercream, studded with chopped fresh strawberries in the batter and topped with a bright, real strawberry buttercream.

Servings

servings

Calories

486

kcal

Equipment: 1. Oven (preheat to 350°F)
2. 12-cup muffin tin and paper cupcake liners
3. Blender or food processor for the strawberry puree (or mash and strain with a fork and fine mesh sieve if you wanna skip the blender)
4. Electric mixer (hand or stand) or a whisk if you dont mind the arm workout
5. Mixing bowls, at least two (one for dry, one for wet)
6. Measuring cups and spoons plus a kitchen scale (optional but handy for accuracy; spoon and level the flour)
7. Rubber spatula for folding and scraping, and a wooden spoon for stirring
8. Fine mesh sieve for straining puree or powdered sugar and a toothpick to check doneness
9. Wire cooling rack and a piping bag with a round tip or an offset spatula for frosting

Ingredients

1 1/4 cups (155 g) all purpose flour
1 1/4 teaspoons baking powder
1/4 teaspoon fine salt
1/2 cup (113 g) unsalted butter, softened
3/4 cup (150 g) granulated sugar
2 large eggs, room temp
1 teaspoon vanilla extract
1/2 cup (120 ml) whole milk, room temp
1 cup (150 g) fresh strawberries, chopped (about 6 to 8 medium)
1 cup (226 g) unsalted butter, softened, for frosting (2 sticks)
4 cups (480 g) powdered sugar, sifted if lumpy
1/3 cup (80 ml) strawberry puree (from fresh strawberries)
2 tablespoons heavy cream or milk, optional to loosen frosting
1/4 teaspoon salt (for frosting)
1 teaspoon vanilla extract (for frosting)
Extra fresh strawberries for garnish, optional

Directions

Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners; measure flour by spooning into the cup and leveling it so you don't overpack it.
Make the strawberry puree: blend fresh strawberries until smooth, strain if you want fewer seeds, and measure 1/3 cup for the frosting; reserve a few extra berries for garnish if you like. Separately chop 1 cup fresh strawberries for the batter.
Whisk together 1 1/4 cups all purpose flour, 1 1/4 teaspoons baking powder and 1/4 teaspoon fine salt; reserve about 1 tablespoon of that flour to toss with the chopped strawberries so they don't all sink to the bottom.
In a mixer bowl beat 1/2 cup (113 g) softened unsalted butter with 3/4 cup granulated sugar until pale and fluffy, about 2 to 3 minutes. Add the 2 large eggs one at a time, mixing after each, then stir in 1 teaspoon vanilla extract. Don't overmix.
Add the dry ingredients to the butter mixture in two additions, alternating with 1/2 cup whole milk (start and end with the dry), mixing just until combined. Fold in the chopped strawberries that you've tossed with the reserved tablespoon of flour, gently so you dont break them up.
Scoop batter into liners about 3/4 full, tap the pan once to settle, and bake 18 to 22 minutes or until a toothpick in the center comes out with a few moist crumbs. Let cupcakes cool in the pan 5 minutes, then transfer to a wire rack to cool completely before frosting.
For the frosting beat 1 cup (226 g) softened unsalted butter until creamy, then gradually add 4 cups powdered sugar (sift first if lumpy) with 1/4 teaspoon salt. Add the 1/3 cup strawberry puree and 1 teaspoon vanilla extract, beat until smooth. If it's too thick add up to 2 tablespoons heavy cream or milk, one teaspoon at a time, if too thin chill briefly.
Taste the frosting and adjust: more powdered sugar for stiffer piping, more puree for stronger strawberry flavor but that can thin it, so balance it. If you want a very smooth pale pink, strain the puree before adding.
Frost fully cooled cupcakes with a piping bag or offset spatula, garnish with extra fresh strawberry slices if desired, and chill 10 to 15 minutes to set the frosting if needed.
Tips: use room temperature eggs and milk for a smooth batter, don't frost warm cupcakes or the buttercream will melt, and tossing the berries in flour is the little trick that stops them sinking.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.