There’s a moment in early summer that feels absolutely perfect for baking. The sun is warm, the markets are bursting with ruby-red berries, and the idea of a light, fruity dessert is just too good to resist. That’s exactly when I turn to this strawberry cupcakes recipe. It’s a celebration of the real fruit, with no artificial flavoring in sight.
These cupcakes are tender, moist, and incredibly light, with little pockets of fresh berry in every bite. The real magic happens with the frosting, a silky buttercream whipped with a puree of those same fresh strawberries. The result is a dessert that’s unmistakably, wonderfully strawberry, from the crumb right up to the beautiful pink swirl on top. It’s become my go-to for birthdays, picnics, or just a sweet Tuesday afternoon.
Before we start, let’s talk about the stars of the show. Using full-fat dairy here isn’t just a suggestion, it’s what builds that melt-in-your-mouth texture we’re after. And for the berries, pick the reddest, sweetest ones you can find, as strawberries don’t ripen further once they’re picked.
You’ll also want some pink food coloring if you desire a more vibrant pink hue, though the berry puree gives a lovely natural tint. Now, let’s get our equipment ready. You’ll need muffin pans, liners, mixing bowls, an electric mixer, and a cooling rack. A piping bag and tip make frosting easy, but a simple knife works just as well.
Since our frosting gets its flavor and color from real strawberries, making the puree is our first true step. It’s simple, but doing it right makes all the difference. You’ll need about half a pound of berries, washed and hulled.
Toss them into a blender or food processor and let it run until you have a completely smooth, liquid puree. If you’re using frozen berries, just thaw them first. This puree packs all the concentrated flavor we want swirling into that buttercream later on.
The process for these cupcakes is straightforward, but a few key techniques ensure they come out perfectly every single time. The most important thing is to have your butter, eggs, sour cream, and milk all at room temperature before you begin. This helps everything emulsify smoothly into a cohesive, gorgeous batter.
Start by preheating your oven to 350°F and lining your muffin pans with cupcake liners. In a medium bowl, take a whisk and thoroughly combine your flour, baking powder, baking soda, and salt. Whisking here does two things: it blends the leaveners evenly and aerates the flour a little, promising a lighter cake.
In the bowl of your stand mixer fitted with the paddle attachment, or using a large bowl and a hand mixer, beat the room-temperature butter on medium speed until it’s perfectly creamy. This takes about a minute. Now, add the granulated sugar.
Beat the butter and sugar together on medium speed for a good five minutes. Don’t rush this. You want it to become very pale, fluffy, and almost whipped. This step incorporates air, which is crucial for that tender, light texture we’re dreaming of.
With the mixer still running on medium, add your eggs one at a time. Let each egg fully blend into the mixture before adding the next. I always stop and scrape down the sides of the bowl after each egg to ensure even mixing. Once the eggs are in, beat in the vanilla extract.
In a separate measuring cup or small bowl, stir together the room-temperature sour cream and whole milk until smooth. This sour cream mixture is what will give our cupcakes their legendary moistness and soft crumb. Having it ready to go makes the next step seamless.
Reduce your mixer speed to low. We’re going to add the flour and sour cream mixtures in stages, beginning and ending with the dry ingredients. Add about one-third of the flour mixture, then half of the sour cream mixture.
Repeat with another third of flour, the rest of the sour cream, and finish with the final third of flour. Mix just until each addition is incorporated. This method prevents over-mixing and keeps the batter delicate. Scrape the bowl down once more.
Now, take your cup of finely chopped fresh strawberries and gently beat them into the batter by hand with a spatula or on the lowest mixer setting. If you’re using a drop of pink food coloring for a more pronounced color, add it now and mix just to combine.
Using a scoop or a spoon, divide the batter evenly among your prepared cupcake liners, filling each about two-thirds full. I find a quarter-cup measure is just about perfect. Bake the pans one at a time in the center of your oven.
This ensures even heat distribution and a consistent rise. They’ll need 20 to 25 minutes. You’ll know they’re done when the tops spring back lightly to the touch and a toothpick inserted into the center comes out clean.
Let the cupcakes cool in the pan for just about five minutes. Then, carefully transfer them to a wire rack to cool completely before you even think about frosting. Trying to frost a warm cupcake is a recipe for a melted, sad mess, and we’ve come too far for that.
While the cupcakes cool, make the frosting. In a clean mixer bowl, beat the room-temperature butter with the salt on medium speed for a full five minutes. You want it to become very pale, creamy, and almost fluffy. This step is non-negotiable for a smooth, not-greasy frosting.
Turn the mixer to low and gradually add the powdered sugar and your fresh strawberry puree. Once it’s mostly combined, add the vanilla, then increase the speed to medium and beat for another minute until the frosting is supremely fluffy and spreadable.
Transfer your beautiful pink frosting to a piping bag fitted with your favorite tip, or just grab an offset spatula. Pipe or spread a generous amount of frosting onto each fully cooled cupcake. For the final touch, garnish with a thin strawberry slice or a small whole berry right before serving.
Once frosted, these strawberry cupcakes are best enjoyed the same day. If you need to store them, place them in a single layer in an airtight container. They’ll keep at room temperature for up to a day, or in the refrigerator for up to three days.
For longer storage, freeze the unfrosted cupcakes. Wrap them individually in plastic wrap once cool, then seal them in a freezer bag. They’ll keep for up to two months. Thaw overnight in the fridge and frost them the day you plan to serve.
I love serving these on a big platter for a party, or simply keeping them in a cake dome on the counter for a sweet treat throughout the week. They pair wonderfully with a cup of tea, a glass of cold milk, or just a sunny afternoon.
This recipe is wonderfully adaptable. For a deeper berry flavor, try replacing a quarter cup of the milk with reduced strawberry puree in the batter itself. You can also add a teaspoon of lemon zest to the batter for a bright, sunny twist that complements the strawberries beautifully.
If buttercream isn’t your thing, a simple whipped cream frosting sweetened with a little powdered sugar and flavored with the same strawberry puree is a lighter, lovely option. Just be sure to keep those cupcakes refrigerated until serving.
No matter how you make them, the goal is the same: to capture the simple, joyful flavor of fresh strawberries in a soft, sweet package. It’s a recipe that feels like a hug, and I hope it brings as much happiness to your kitchen as it has to mine.
If you’ve got fresh ripe strawberries to use up, then you need to make this delightful strawberry cupcakes recipe. These cupcakes are perfectly tender, light, and moist, making for the best spring and summer time dessert. All you need are some simple ingredients, and you’ll have these cupcakes in no time. There’s no need for any artificial strawberry flavoring here! Not only are there strawberries in the cupcake batter, but there are also strawberries in the frosting, so every bite is full of real, fresh strawberry flavor.
Servings 12
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.