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These strawberry cupcakes are pretty in pink with a delicate crumb and lightly sweet strawberry flavor.
What better way to celebrate mom than with these sweet, pink strawberry cupcakes on Mother’s Day?! With a super light, delicate crumb and a swirl of strawberry buttercream, these pretty treats are sure to impress.
I love these cupcakes because the natural flavor of the strawberries comes through, but in a subtle way. Simply puree two cups of strawberries (one for the cakes, the other for the frosting) for all the strawberry flavor you crave.
I add the fresh strawberry puree to the cake batter, but prefer to reduce it by half for the frosting. Heating and reducing the puree obviously removes some of the liquid (which keeps the frosting light and creamy), but also slightly intensifies the strawberry flavor.
I prefer the cakes with bright pink color so I add a smidge of red food coloring. You can omit this step if you prefer, but I love the contrast between the cake and frosting.
Finally, let’s make these strawberry cupcakes extra special by filling a piping bag with the frosting and piping decorative swirls on top. A simple garnish of a halved strawberry is classic or sprinkle of pink sugar pearls would work too.
No matter how you decorate them, mom is sure to love them! Happy Mother’s Day to all of the moms!
Let’s make Strawberry Cupcakes
- Whisk together the flour, salt, baking powder and baking soda. Set aside.
- Cream together the softened butter and the sugar until fluffy.
- Beat in the eggs.
- Beat in the strawberry puree, sour cream and food coloring (if using).
- Add the flour mixture and mix just until combined.
- Divide the batter between the lined muffin cups and bake for about 15 mins.
- Remove the cupcakes from the oven and make the frosting while they cool.
- Cook the strawberry puree over medium heat until reduced by half.
- Combine the softened butter and the confectioners sugar and beat.
- Continue beating until for about 2 mins until very fluffy, scraping the bowl as necessary.
- Mix in the strawberry puree and continue to beat until very fluffy.
- Frost the cupcakes and garnish with halved strawberries desired.
Tips for success
- Use the ripest and sweetest strawberries you can find for the best flavor.
- The red food coloring isn’t a must, but it definitely gives the cakes a pretty pink hue.
- An ice cream scoop makes easy and neat work of portioning out the cupcake batter into similar sizes.
- Don’t over-bake the cupcakes! Check them around 13-14 mins and remove them as soon as a toothpick inserted into the center comes out clean (which should be ab out 15 mins).
- Don’t be tempted to frost the cupcakes until they’re totally cool so the frosting doesn’t melt or become too soft.
- Be sure to let the reduced strawberry puree thoroughly cool before making the frosting.
- Strawberry cupcakes are best served the day they’re made but they will keep for 2 days in an airtight container at room temperature or up to 4 days refrigerated. Bring to room temperature before serving.
More Strawberry Favorites
- Strawberry and Whipped Cream Cake
- Blueberry Strawberry Shortcakes
- Strawberry Cheesecake Shortcakes
- Grilled Strawberry Cocktail
- Shortcake Dessert Board
These strawberry cupcakes are pretty in pink with a delicate crumb and lightly sweet strawberry flavor.
- 1 1/2 cups AP flour
- 1/2 tsp kosher salt
- 1 tsp baking powder
- 1/2 tsp baking soda
- 4 oz unsalted butter, softened (1 stick)
- 1 cup sugar
- 2 eggs
- 1 cup fresh strawberries, hulled and pureed (about 1/2 cup puree)
- 1/2 cup sour cream
- 1/2 tsp red food coloring (optional)
- 1 cup fresh strawberries, hulled and pureed (about 1/2 cup puree)
- 8 oz unsalted butter, softened (2 sticks)
- 1 lb confectioners sugar (1 box)
- halved strawberries and sprinkles, for garnish with (if desired)
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Preheat the oven to 350 degrees and line muffin pans with 15 cupcake liners.
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In a small bowl, whisk together the flour, salt, baking powder and baking soda.
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Cream together the butter and sugar until light and fluffy. Add the eggs, blending well.
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Add the sour cream, strawberry puree and food coloring and blend well.
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Slowly add in the flour mixture and mix until just combined.
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Divide the batter into the lined muffin cups and bake 15 minutes or until a toothpick inserted into the center comes out clean.
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Cool for a couple mins in the pan, them remove to a wire rack. Cool completely before frosting.
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Heat the strawberry puree in a small saucepan over med heat. Reduce by half and cool to room temperature
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Beat the butter and confectioners sugar until fluffy, about 2 minutes on med/high speed with an electric mixer.
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Add the reduced strawberry puree and beat until fluffy.
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Frost the cooled cakes with the icing and (I love to pipe the frosting with a star or large round tip) and garnish with halved strawberries or sprinkles if desired. Serve.
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You can store the cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
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- Use the ripest and sweetest strawberries you can find for the best flavor.
- The red food coloring isn’t a must, but it definitely gives the cakes a pretty pink hue.
- An ice cream scoop makes easy and neat work of portioning out the cupcake batter into similar sizes.
- Don’t over-bake the cupcakes! Check them around 13-14 mins and remove them as soon as a toothpick inserted into the center comes out clean (which should be ab out 15 mins).
- Don’t be tempted to frost the cupcakes until they’re totally cool so the frosting doesn’t melt or become too soft.
- Be sure to let the reduced strawberry puree thoroughly cool before making the frosting.
- Strawberry cupcakes are best served the day they’re made but they will keep for 2 days in an airtight container at room temperature or up to 4 days refrigerated. Bring to room temperature before serving.
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