Fresh Strawberry Cupcakes
These strawberry cupcakes are soft, moist, and full of real strawberry flavor thanks to reduced strawberry puree in the batter. Topped with a smooth, naturally pink strawberry buttercream, they’re as beautiful as they are delicious. Perfect for spring, summer, birthdays, or any occasion that calls for something sweet and fruity!
Back when I was running my cake decorating business, strawberry season was one of my busiest—and sweetest—times of the year. As soon as fresh strawberries started showing up at the markets, I’d get flooded with requests for strawberry cakes and cupcakes. Birthdays, baby showers, bridal events—everyone wanted that soft pink cake with the fresh, fruity flavor.
These cupcakes were one of my most popular offerings during those months. I’d make dozens at a time, each one topped with a swirl of strawberry buttercream made with reduced puree—no fake flavors, no shortcuts. Clients loved how real and fresh they tasted, and I loved seeing their faces light up when they took that first bite.
Even now, long after I’ve stepped away from the cake orders and fondant-covered tiers, I still come back to this recipe. It reminds me of those early mornings in the kitchen, prepping batches of buttercream, the scent of strawberries simmering on the stove, and the joy of creating something simple but unforgettable.
Why is this the best recipe?
- Real strawberries, real flavor. This recipe uses reduced strawberry puree for a bold, natural strawberry taste in both the cupcake and the frosting—no artificial flavors or extracts needed.
- The perfect texture. A mix of butter and oil gives these cupcakes a soft, moist crumb, while sour cream adds richness and helps keep them tender for days.
- Bakery-style strawberry buttercream. This frosting is silky, stable, and naturally pink thanks to reduced strawberry puree. It pipes beautifully and tastes as good as it looks.
- Crowd-friendly and customizable. These cupcakes are great for birthdays, showers, and events—and can easily be adjusted for dietary needs with a few simple swaps.
Ingredients and substitutes
- Unsalted butter adds richness and structure to the cupcakes and creates a creamy base for the frosting. You can use salted butter in a pinch, but reduce the added salt in the recipe slightly.
- Neutral oil helps keep the cupcakes moist and tender. Canola, sunflower, or vegetable oil all work well. Avoid strong oils like olive or coconut unless you want their flavor.
- Granulated sugar sweetens the cupcakes without overpowering the natural strawberry flavor. You can also use superfine sugar for a finer crumb, or a mix of white and light brown sugar for a slight caramel note.
- Eggs provide structure and help the cupcakes rise. There’s no great substitute here for the classic version, but for an eggless variation, check out my eggless strawberry cupcake recipe!
- Sour cream gives the cupcakes richness and moisture, plus a little tang to balance the sweetness. You can substitute with full-fat yogurt or Greek yogurt if needed.
- Reduced strawberry puree delivers intense, natural strawberry flavor and moisture. Fresh or frozen strawberries work—just make sure to reduce the puree and cool it before using. Freeze-dried strawberry powder is a backup option, but it will give a slightly different texture and color.
- All-purpose flour creates a soft but sturdy cupcake. You can substitute cake flour for a slightly lighter crumb, or use a 1:1 gluten-free blend if needed.
- Baking powder and baking soda help the cupcakes rise and stay fluffy. No substitutes here—be sure they’re fresh for best results.
- Salt enhances the overall flavor and balances the sweetness in both the cake and frosting. Don’t skip it!
- Powdered sugar gives the buttercream its light texture and sweetness. You can use a sugar-free powdered substitute, but it may slightly change the texture.
- Vanilla extract enhances the flavor of both the cupcakes and frosting. Vanilla bean paste can be used for a stronger, more aromatic result.
Step by step: Fresh Strawberry Cupcakes
- Step 1 – Reduced Strawberry Puree – Blend 1 to 1½ cups of fresh or frozen strawberries in a food processor into a smooth puree. Pour the puree into a saucepan and simmer over medium-low heat, stirring often, until it reduces by half and thickens slightly—about 10–15 minutes. Cool completely before using in the batter or frosting. You’ll need about ⅓ cup for the cupcakes and 3–4 tablespoons for the buttercream.
- Step 2 – Preheat Oven: Preheat your oven to 350°F / 175°C / Gas mark 4, and line a cupcake pan with cupcake liners.
- Step 3- Combine Wet Ingredients: In a large mixing bowl, cream the butter, oil, and sugar until light and fluffy (about 2–3 minutes). Add the eggs, one at a time, mixing well after each addition. Mix in the sour cream, vanilla extract, and reduced strawberry puree. The mixture will look slightly pink and creamy.
- Step 4 – Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Add the dry ingredients to the wet mixture and mix until just combined—don’t overmix. Add pink food coloring to get a nice, pretty pink for your cupcakes.
- Step 5 – Bake: Divide the batter evenly between the cupcake liners, filling about ¾ full. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
- Step 6 – Strawberry Buttercream -In a stand mixer or with a hand mixer, beat the butter until pale and fluffy (about 2–3 minutes). Gradually add the powdered sugar, 1 cup at a time, beating on low at first, then increasing to medium-high. Add the reduced strawberry puree, vanilla extract, and a pinch of salt. Beat until light and creamy. If needed, adjust the consistency: Add more sugar to thicken. Add a touch of puree or milk to soften.
Optional: Add pink food coloring for a brighter look. - Step 7 – Assemble and Decorate – Once the cupcakes are completely cool, pipe or spread the strawberry buttercream on top.
Decorate with fresh strawberries, sprinkles, or a swirl of strawberry sauce if you’re feeling fancy!
Frequently asked questions
Can I make these cupcakes ahead of time?
Yes! You can bake the cupcakes a day or two in advance and store them in an airtight container at room temperature. The buttercream can also be made ahead and stored in the fridge for up to 1 week—just bring it to room temperature and re-whip before using.
Can I freeze these cupcakes?
The unfrosted cupcakes freeze beautifully. Let them cool completely, wrap tightly, and freeze for up to 2 months. Thaw at room temperature before frosting.
Can I use frozen strawberries instead of fresh strawberries?
While fresh strawberries are preferred for the best flavor and texture, you can also use frozen strawberries. Thaw them completely and drain any excess liquid before using them in the recipe. Alternatively, reduce the mixture over the stovetop until it thickens to almost half.
Can I make this into a cake instead of cupcakes?
Yes! This recipe will make one 8-inch round cake or two 6-inch layers. Adjust baking time to 30–35 minutes or until a toothpick comes out clean. Or you can use my Strawberry layer cake recipe, Strawberry bundt cake recipe or strawberry coffee cake recipe.
The Best Strawberry Cupcakes Recipe
These delicious strawberry cupcakes are the ultimate strawberry indulgence. Filled with 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 and are surprisingly simple and easy to make.
Video
Ingredients
For the cupcakes batter
- 1 ½ cup (190 g) All-purpose flour
- 1½ tsp Baking powder
- ¼ tsp Baking soda
- ½ tsp Salt
- ½ cup (113 g) Unsalted butter room temperature
- ¼ cup (60 ml) Cooking oil
- 1 cup (200 g) White granulated sugar
- 2 large Eggs
- ¼ cup (60 ml) Sour cream or sour cream/buttermilk
- ⅓ cup (80 ml) Strawberry puree pulse, strain and reduce
- 1 tsp Vanilla extract
- ¼ tsp Strawberry extract optional
- 2 drops Pink food color optional
Strawberry Buttercream Frosting
- 1 cup (226 g) Butter unsalted, room temperature
- 3½ cups (420 g) Powdered Sugar
- ¼ cup (60 ml) Strawberry puree pulse, strain and reduce
- 1 tsp Vanilla extract
- ⅛ tsp Salt
- 2 drops Pink gel food color optional
- 6 Fresh strawberries cut in half
Method
- Step 1 – Reduced Strawberry Puree – Blend 1 to 1½ cups of fresh or frozen strawberries in a food processor into a smooth puree. Pour the puree into a saucepan and simmer over medium-low heat, stirring often, until it reduces by half and thickens slightly—about 10–15 minutes. Cool completely before using in the batter or frosting. You’ll need about ⅓ cup for the cupcakes and 3–4 tablespoons for the buttercream.
- Step 2 – Preheat Oven: Preheat your oven to 350°F /175°C/ Gas mark 4 and line a cupcake pan with cupcake liners.
- Step 3- Combine Wet Ingredients: In a large mixing bowl, cream the butter, oil, and sugar until light and fluffy (about 2–3 minutes). Add the eggs, one at a time, mixing well after each addition. Mix in the sour cream, vanilla extract, and reduced strawberry puree. The mixture will look slightly pink and creamy.½ cup Unsalted butter, 1 cup White granulated sugar, 2 large Eggs, ¼ cup Sour cream, 1 tsp Vanilla extract, 1/4 tsp Strawberry extract, ¼ cup Cooking oil
- Step 4 – Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Add the dry ingredients to the wet mixture and mix until just combined—don’t overmix. Add a few drops of pink food color to get a pretty pink for your cupcakes.1 ½ cup All-purpose flour, 1½ tsp Baking powder, ¼ tsp Baking soda, ½ tsp Salt, ⅓ cup Strawberry puree, 2 drops Pink food color
- Step 5 – Bake: Divide the batter evenly between the cupcake liners, filling about ¾ full. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting
- Step 6 – Strawberry Buttercream -In a stand mixer or with a hand mixer, beat the butter until pale and fluffy (about 2–3 minutes). Gradually add the powdered sugar, 1 cup at a time, beating on low at first, then increasing to medium-high. Add the reduced strawberry puree, vanilla extract, and a pinch of salt. Beat until light and creamy. If needed, adjust the consistency: Add more sugar to thicken. Add a touch of puree or milk to soften. Optional: Add pink food coloring for a brighter look.1 cup Butter, 3½ cups Powdered Sugar, ¼ cup Strawberry puree, 1 tsp Vanilla extract, ⅛ tsp Salt, 2 drops Pink gel food color
- Step 7 – Assemble and Decorate – Once the cupcakes are completely cool, pipe or spread the strawberry buttercream on top.Decorate with fresh strawberries, sprinkles, or a swirl of strawberry sauce if you’re feeling fancy!6 Fresh strawberries
Notes
- Use room temperature ingredients for the cupcake batter to help everything mix evenly and create a smooth, fluffy texture.
- Make sure the strawberry puree is reduced and completely cooled before adding it to the batter or buttercream to prevent curdling or splitting.
- Don’t overmix the cupcake batter—mix just until the flour disappears to keep the cupcakes light and airy.
- If your strawberries aren’t super sweet, you can add 1–2 teaspoons of sugar while reducing the puree to boost flavor.
- Use a cookie scoop to evenly portion the cupcake batter so they bake uniformly.
- For the buttercream, beat the butter until pale and fluffy before adding sugar—this creates a lighter, more stable texture.
- If the frosting looks too soft after adding the puree, pop it in the fridge for 10–15 minutes, then re-whip.
- Want even more strawberry flavor? Add a spoonful of strawberry jam to the center of each cupcake before frosting.
- Store frosted cupcakes in the fridge, but bring them to room temperature before serving for the best texture and flavor.
Equipment you will need
Nutrition
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Strawberries are coming in to season very very soon and I bet this cupcakes taste even better with freshly picked juicy ripe strawberries!
Yeah we have strawberries in season here now.
Veena your strawberry cupcakes with jam looks delicious, I have made with fresh strawberries, not tried with jam. I think my daughter will like it as she loves strawberry a lot. Frosting sounds so perfect.
Thank you Swathi. Kids love jam filling. You must try.
Your cupcakes look so cute. I love the wrap on them. The cupcakes would be so cute for a wedding or baby shower. The frosting on them look so rich and good. Would love to be eating one right now.
Thanks Marisa. yeah those fancy wraps looks cute. I love cupcake wrappers.
I love strawberries especially this time of year and your cupcakes look mouthwatering. I love all your recipes because you take the time to explain the process.
Thank you Michelle. Thank you so much. Happy you like my writing style.
Veena, This is so perfect for the strawberry season. Can’t wait to go strawberry picking. My son’s birthday is in June and he loves strawberry. He does not mind the pink color and would love if I bake these cupcakes for him.
Thank you Sandhya. Yeah my Aadi has no issues with pink color when it comes to strawberry cake or cupcakes.
Your cupcakes look absolutely beautiful, Veena! I love how you spoke about the ingredients too…these look perfect and I know my daughter would love them because she loves anything with strawberries.
Thank you Catherine. So happy you like my writing style. I hope you make these for your daughter soon.
These are so elegant! I would love to make them for a bridal shower or mother’s day tea! We love strawberry flavors!
Absolutely Reesa. They would be such a treat for both those occasions.
I can’t wait to make these! I love strawberry cake and cupcakes make it even more fun! YUM!
Me too Carlee. I hope you try this. They are absolutely yummy!
What perfect timing, its berry season here in Florida. this is a fresh look and I can see how creamy it is. I am sure everyone will swoon over a dessert like this in our home
Thank you Claudia. Yes, it’s strawberry season here too.
Hi Veena thank you for this recipe. I'm just wondering how the strawberry bc holds up when piped? Can it be left out for a few hrs if it's a cool temp? Thank you.