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Home » Blog » Cake and Cupcake Recipes » Strawberry Cupcakes

Strawberry Cupcakes

Cathy Roma Published: May 8, 2023

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These strawberry cupcakes are pretty in pink with a delicate crumb and lightly sweet strawberry flavor.
These strawberry cupcakes are pretty in pink with a delicate crumb and lightly sweet strawberry flavor.
A strawberry cupcake on a mini cupcake stand with cupcakes in the background.

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.

Strawberry cupcakes arranged on a cake plate.

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.

An arrangement of strawberry cupcakes on a cake plate and mini cupcake stands.

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

Step by step instructions showing how to make strawberry cupcakes. Whisk the dry ingredients together (1), Cream the butter and sugar (2), beat in the eggs (3), beat in the strawberry puree, sour cream and food coloring (4), add the dry ingredients (5), fill the cupcake liners.
  1. Whisk together the flour, salt, baking powder and baking soda. Set aside.
  2. Cream together the softened butter and the sugar until fluffy.
  3. Beat in the eggs.
  4. Beat in the strawberry puree, sour cream and food coloring (if using).
  5. Add the flour mixture and mix just until combined.
  6. Divide the batter between the lined muffin cups and bake for about 15 mins.
Step by step instructions showing how to make strawberry cupcakes. Bake and cool the cupcakes (7), Reduce the strawberry puree (8), Combine the sugar and butter (9), beat until fluffy (10), beat in the strawberry puree (11), ice the cupcakes (12).
  1. Remove the cupcakes from the oven and make the frosting while they cool.
  2. Cook the strawberry puree over medium heat until reduced by half.
  3. Combine the softened butter and the confectioners sugar and beat.
  4. Continue beating until for about 2 mins until very fluffy, scraping the bowl as necessary.
  5. Mix in the strawberry puree and continue to beat until very fluffy.
  6. Frost the cupcakes and garnish with halved strawberries desired.
A strawberry cupcake perched on a mini white cupcake stand with strawberries and flowers scattered around.

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).
Strawberry cupcakes arranged on cake stand with flowers and strawberries.
  • 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.
A strawberry cupcake with the wrapper pulled away.

More Strawberry Favorites

  • Strawberry and Whipped Cream Cake
  • Blueberry Strawberry Shortcakes
  • Strawberry Cheesecake Shortcakes
  • Grilled Strawberry Cocktail
  • Shortcake Dessert Board
Strawberry cupcakes on a cake plate, one with a bite taken out.
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Strawberry cupcakes arranged on cake stand with flowers and strawberries.
Print
Strawberry Cupcakes
Prep Time
30 mins
Cook Time
15 mins
Total Time
45 mins
 

These strawberry cupcakes are pretty in pink with a delicate crumb and lightly sweet strawberry flavor.

Course: Cupcakes
Cuisine: American
Keyword: strawberry cupcakes
Servings: 15 Cupcakes
Calories: 407 kcal
Author: Cathy Roma | What Should I Make For…
Ingredients
Strawberry Cupcakes
  • 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)
Fluffy Strawberry Frosting
  • 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)
Instructions
Strawberry Cupcakes
  1. Preheat the oven to 350 degrees and line muffin pans with 15 cupcake liners.

  2. In a small bowl, whisk together the flour, salt, baking powder and baking soda.

  3. Cream together the butter and sugar until light and fluffy. Add the eggs, blending well.

  4. Add the sour cream, strawberry puree and food coloring and blend well.

  5. Slowly add in the flour mixture and mix until just combined.
  6. Divide the batter into the lined muffin cups and bake 15 minutes or until a toothpick inserted into the center comes out clean.

  7. Cool for a couple mins in the pan, them remove to a wire rack. Cool completely before frosting.

Fluffy Strawberry Frosting
  1. Heat the strawberry puree in a small saucepan over med heat. Reduce by half and cool to room temperature

  2. Beat the butter and confectioners sugar until fluffy, about 2 minutes on med/high speed with an electric mixer.

  3. Add the reduced strawberry puree and beat until fluffy.

Finish the Cupcakes
  1. 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.

  2. You can store the cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.

Recipe Notes

      • 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.

Nutrition Facts
Strawberry Cupcakes
Amount Per Serving
Calories 407 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 13g81%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 75mg25%
Sodium 129mg6%
Potassium 94mg3%
Carbohydrates 55g18%
Fiber 1g4%
Sugar 44g49%
Protein 3g6%
Vitamin A 649IU13%
Vitamin C 11mg13%
Calcium 33mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
3

Cake and Cupcake Recipes, Recipe cupcakes, holiday, mother's day, strawberry, berries, strawberry cupcakes

About Cathy Roma

My food philosophy is simple: everything in moderation. Sweet, savory, healthy, decadent…food, like life, is all about balance. I rely on my background as a trained chef/mom to create family-friendly recipes that will inspire you to cook, not complicate your life.

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HEY THERE, I’M CATHY.

My food philosophy is simple: everything in moderation. Sweet, savory, healthy, decadent…food, like life, is all about balance. I rely on my background as a trained chef/mom to create family-friendly recipes that will inspire you to cook, not complicate your life.

Learn More about Cathy

Subscribe now to receive my exclusive guide of How to Stock a Pantry delivered straight to your inbox!

Join the What Should I Make For... Community to learn what to cook to when to achieve a happier, more balanced life.

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