Go Back
strawberry cupcakes recipe featured
Avatar photoNico Martinez

Fresh Strawberry Cupcakes Recipe

These moist strawberry cupcakes burst with real fresh berry flavor from a concentrated puree, topped with silky strawberry buttercream for the ultimate homemade treat. Perfect for summer parties, this easy strawberry cupcakes from scratch recipe delivers fluffy texture and vibrant pink hue that everyone loves.
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 1 hour 10 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • FOR THE CUPCAKES:
  • 1 ½ cups (190g) all-purpose flour, sifted
  • 1 ½ tsp baking powder
  • ½ tsp salt
  • ½ cup (113g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • ¾ cup strawberry puree (reduced from 1 ½ cups fresh strawberries)
  • ¼ cup whole milk, room temperature
  • ¼ cup sour cream, room temperature
  • FOR STRAWBERRY BUTTERCREAM:
  • 1 cup (226g) unsalted butter, softened
  • 4 cups (480g) powdered sugar
  • ¼ cup strawberry puree
  • 1 tsp vanilla extract
  • Pinch salt

Equipment

  • Stand mixer or hand mixer
  • Muffin tin and liners
  • Saucepan
  • Blender or food processor
  • Cooling rack

Method
 

  1. strawberry cupcakes recipe recipeCard1
  2. 1. Puree 1 ½ cups strawberries and reduce to ¾ cup by simmering 10-15 minutes; cool.
  3. 2. Preheat oven to 350°F; line 12-cup tin.
  4. 3. Whisk dry ingredients.
  5. 4. Cream butter and sugar 3-4 minutes; add eggs and vanilla.
  6. 5. Alternate wet/dry into batter.
  7. 6. Fill liners ⅔ full; bake 18-22 minutes.
  8. 7. Cool fully.
  9. 8. Beat buttercream ingredients until fluffy; frost.

Nutrition

Calories: 350 | Carbohydrates: 48 | Protein: 3 | Fat: 17 | Fiber: 1 | Sugar: 35

Notes

STORAGE: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently at room temp 20 minutes.
MAKE AHEAD: Bake cupcakes up to 2 days ahead, frost day-of.
SUBSTITUTIONS: Dairy-free? Use plant butter, oat milk, vegan yogurt. Gluten-free: 1:1 blend.
PRO TIPS: Reduce puree fully to avoid sinking; room-temp ingredients prevent curdling; don't overmix batter.
SERVING SUGGESTIONS: Top with fresh berries; pair with fruit salad; display on tiered stand for parties.
Tried this recipe? Leave a star rating below and share your photo on Instagram @catcorakitchen #catcorakitchen — we love seeing your creations!

Tried this recipe?

Let us know how it was!