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
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.
The unfrosted cupcakes freeze beautifully. Let them cool completely, wrap tightly, and freeze for up to 2 months. Thaw at room temperature before frosting.
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.
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
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
Instructions
- 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
Video
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.
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Hi, I’m Veena
I’m the recipe developer, baker, and food photographer behind Veena Azmanov Kitchen.
I’ve spent years developing and testing recipes, from everyday meals and homemade breads to cakes and desserts.
I share the practical tips and little details I’ve learned along the way so you can get great results in your own kitchen.
Thanks to you, Veena. i tried this recipe twice and it turned out great..?
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.