The Best Strawberry Cupcakes Recipe
Calories: 26
Adjust Servings Here: 12 Cupcakes
Description
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.
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
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
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