These delicious strawberry cupcakes are the ultimate strawberry indulgence. Filled with homemade strawberry jam and topped with a fresh strawberry frosting these are bursting with strawberry goodness. It's the perfect recipe when strawberries are in season or using frozen strawberries during the rest of the year. And, a surprisingly simple and easy recipe that uses my one-bowl mixing method.
Table of Content
How gorgeous do these cupcakes look? I mean if I told you that I spent 5 minutes on the batter - would you believe me? No!! Well, I did make these with my one-bowl cupcake recipe. Do you remember my one-bowl vanilla cupcakes? So, this strawberry cupcake is a little twist to that vanilla cupcake recipe.
Now, the secret to success with one bowl recipes is the temperature of your ingredients. In fact, I have written about this in other recipes too! So, ensure your ingredients, especially butter and eggs, are at room temperature.
Ingredients and substitutes
- Strawberries - Now, I usually make these during the strawberry season so it's more affordable. And, yes, you can also use frozen for sure.
- Strawberry extract - I love to enhance the flavor of the cupcakes. And yet, vanilla extracts work great too.
- Strawberry jam - Well, if you want you can try - some other combination for the filling. And, don't forget to check out my homemade strawberry jam recipe.
- Unsalted butter - I always prefer unsalted butter so I can control the amount of salt. And yet, you can use salted butter too. And, if you do use salted butter just omit salt in the ingredients.
- Pink food color - The cupcakes usually do not become pink - especially if you have a deep orange color egg yolks. So, pretty pink cupcakes are usually obtained with artificial food colors. I like to use a few drops of pink. And yet, if you prefer you may omit the color.
Strawberry buttercream frosting
This strawberry buttercream frosting is the ultimate dessert accompaniment. Rich, creamy and made with fresh strawberries. It is perfect with any dessert from frosting delicious cupcakes, layered cakes, between macarons or just with more fresh seasonal strawberries in a bowl. And, make more in summer when strawberries are in season, or use frozen any time of the year. In fact, no matter what time of the year, this frosting is bound to satisfy your strawberry craving.
Step by step instructions
Prepare the cupcakes
- Preheat the oven at 170 °C/ 340 °F.
- Line cupcake pan with cupcake liners.
- Ensure all ingredients are at room temperature.
- Place whole strawberries in a blender - until smooth.
- Add 2 tablespoon of flour aside to be added to the chopped strawberries just before adding it to the batter.
- Place all other ingredients except the chopped strawberries and jam in a bowl (butter, sugar, eggs, baking powder, baking soda, salt, milk, strawberry puree, and extracts).
- Use a whisk or electric mixer - mix until well combined with no dry flour visible.
- Finally, add the saved 2 tablespoon flour to the chopped strawberries - give them a mix and add them to the batter.
(this will prevent the strawberries from sinking to the bottom of the cupcakes) - Use an ice cream scooper or small measuring cup fill cupcake liners ⅔ full with batter.
- Add 1 teaspoon strawberry jam in the center of each batter.
- Top with more batter.
- Tap pan to help settle the batter.
- Bake in the preheated oven for about 18 to 20 minutes.
- Cool completely.
Prepare the frosting
- Place strawberries in a blender until smooth. (you can sieve this if you want a smooth buttercream)
- Cream the butter for two minutes until light and pale in color.
- Add powdered sugar a little at a time
- Once all the powdered sugar is in - continue to whip for a minute more.
- Lastly, add the strawberry puree, strawberry and vanilla extract, and food color.
- Continue to mix this for three minutes on medium until it's all well incorporated.
- This should be a good consistency to pipe swirls on cupcakes or frost around a cake.
- If necessary add one or two tablespoons of milk to the buttercream to get a medium peak consistency.
Frost the cupcakes
- Once the strawberries cupcakes are cooled completely.
- Place the strawberry buttercream in a piping bag with a large star piping nozzle.
- Pipe a swirl. I piped them like an ice cream scoop.
- Sprinkle with some red sugar sprinkles or sugar hearts.
- Top with a strawberry.
12 Tips for baking perfect cupcakes
- Follow the recipe properly with minimum substitutions.
- Always use good quality ingredients.
- Make sure the ingredients are all at room temperature.
- Never over mix the batter.
- Use a scoop for baking similar size cupcakes.
- Always preheat the oven before baking - a hot oven works best for cupcakes.
- Bake cupcakes at the right temperature.
- Always bake cupcakes on the center rack one tray at a time.
- Never open the oven during baking - no peeking.
- Remove cupcakes from their pan no later than 7 to 10 minutes after baking.
- Store cupcakes properly after baking. Place them in an airtight container at room temperature. Cupcakes dry in the fridge unless wrapped properly with plastic wrap.
- Simple syrup the cupcakes if don't plan to eat them on the same day.
Frequently asked questions
There are a few things you can do. And, we discussed it in this post -- how to avoid cupcake liners peeling after baking.
There are few things you can do to bake similar size cupcakes - we discussed that in detail here - How to bake same size cupcakes.
You can place cupcakes in the fridge for a few minutes to cool them quickly. In fact, I like to place them for just 5 to 7 minutes in the freezer.
However, never leave cupcakes in the fridge open for long as they will dry out.
I like to bake at 160 - 170 C, or 310 to 325 F, or gas mark 2 - 3.
And, depending on how hot your oven temperature is, cupcakes usually take between 18 to 22 minutes. So, if your cupcakes bake quicker than 18 minutes or longer than 22 minutes, it's probably best to check if your oven needs calibration.
If you need an eggless recipe. And, you will find my eggless strawberry cupcakes with pink buttercream is a wonderful option.
What other buttercream or frosting can I use for these strawberry cupcakes?
Oh, these cupcakes are delicious with just about any frosting. In addition, I have shared with you more than 30 different buttercream flavors here on the blog, but these are just a few suggestions.
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Printable Recipe
The Best Strawberry Cupcakes Recipe
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Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
For the cupcakes batter
- 4 oz (113 g) Unsalted butter ((1 stick, ½ cup) room temperature)
- ¾ cup (150 g) White granulated sugar
- 1 ½ cup (190 g) All-purpose flour
- 1 teaspoon Baking powder
- ¼ teaspoon Baking soda
- ½ teaspoon Salt
- 2 Large eggs
- ½ cup (120 ml) Strawberry puree ((about 8 to 10 large strawberries pulsed))
- ½ cup Strawberries chopped finely
- 2 tablespoon Milk ((if necessary for consistency) )
- ½ teaspoon Vanilla extract
- ¼ teaspoon Strawberry extract
- 2 drops Pink food color
Strawberry Buttercream Frosting
- 4 oz (113 g) Butter ((½cup, 1 stick) unsalted, room temperature)
- 2 cups (240 g) Powdered Sugar
- ¼ cup Strawberry puree (8 to 10 strawberries pulsed in the blender)
- ¼ tsp Strawberry extract
- 1 teaspoon Vanilla extract
- 2 drops Pink gel food color
- ⅛ teaspoon Salt
Filling and Frosting
- ½ cup (120 ml) Strawberry jam ((homemade recipe here))
- 12 Fresh strawberries (depending on number of cupcakes)
- 2 tablespoon Red sprinkles for decoration (optional)
Instructions
Cupcakes
- Preheat the oven at 170 °C/ 340 °F.
- Line cupcake pan with cupcake liners.
- Ensure all ingredients are at room temperature.
- Place whole strawberries in a blender – until smooth.
- Add 2 tablespoon of flour aside to be added to the chopped strawberries just before adding it to the batter.
- Place all other ingredients except the chopped strawberries and jam in a bowl. (butter, sugar, eggs, baking powder, baking soda, salt, milk, strawberry puree, and extracts)
- Use a whisk or electric mixer – mix until well combined with no dry flour visible.
- Finally, add the saved 2 tablespoon flour to the chopped strawberries – give them a mix and add them to the batter.
- (this will prevent the strawberries from sinking to the bottom of the cupcakes)
- Use an ice cream scooper or small measuring cup fill cupcake liners ⅔ full with batter.
- Add 1 teaspoon strawberry jam in the center of each batter.
- Top with more batter.
- Tap pan to help settle the batter.
- Bake in the preheated oven for about 18 to 20 minutes.
- Cool completely.
Buttercream
- Place strawberries in a blender until smooth. (you can sieve this if you want a smooth buttercream)
- Cream the butter for two minutes until light and pale in color.
- Add powdered sugar a little at a time. Followed by the salt
- Once all the powdered sugar is in – continue to whip for a minute more.
- Continue to mix this for two minutes on medium until it’s all well incorporated.
- Lastly, add the strawberry puree, strawberry extract and vanilla extract, and food color. Whip a minute more
- This should be a good consistency to pipe swirls on cupcakes or frost around a cake.
- If necessary add one or two tablespoons of milk to the buttercream to get a medium peak consistency.
Frost
- Once the strawberries cupcakes are cooled completely.
- Place the strawberry buttercream in a piping bag with a large star piping nozzle.
- Pipe a swirl. I piped them like an ice cream scoop.
- Sprinkle with some red sugar sprinkles or sugar hearts.
- Top with a strawberry.
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Linnet
Thanks to you, Veena. i tried this recipe twice and it turned out great..?
Veena Azmanov
Ah... So happy to hear that Linnet. Thank you so much for coming back to write this feedback. Love hearing from those who try my recipes. Have a lovely day.