I recently made The Best Strawberry Cupcakes and was captivated by their light, moist crumb and bright burst of fresh strawberry flavor. Using ingredients like soft unsalted butter, sour cream, and pureed strawberries, I blended classic elements with a modern twist that left me excited for the next bite.

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I recently whipped up a batch of homemade strawberry cupcakes that totally rocked my world. I was excited to try my hand at a fresh take on cupcakes with strawberry frosting that promises to be the best strawberry cupcakes ever.

I mixed 1 1/2 cups all-purpose flour with baking powder, baking soda and a dash of salt, then creamed 1/2 cup unsalted butter with a cup of granulated sugar. Adding in two large eggs, 1/2 cup sour cream and 1/2 cup buttermilk really set the stage for these simple cupcake flavors.

I folded in 1/2 cup pureed fresh strawberries and a handful of chopped ones to get that fruity punch. Then I topped them off with a swirl of strawberry buttercream frosting made with unsalted butter, powdered sugar, vanilla extract, a pinch of salt and a few tbsp of pureed strawberries.

This strawberry cupcakes recipe is fun, fresh and made from scratch just for you to try.

Why I Like this Recipe

I love this recipe because it gives me cupcakes that turn out so fluffy and moist every time I make them. I really dig how the fresh strawberry flavor comes through in both the batter and the frosting, making it taste super refreshing. The frosting is creamy and sweet, but not overly so, and it just makes the whole cupcake experience awesome. Lastly, I appreciate how simple the recipe is to follow even if I mess up the instructions a bit sometimes, which makes me feel like I can actually nail it on my own.

Ingredients

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All purpose flour provides necessary carbs and gives structure to these cupcakes.
Baking powder helps the cupcakes rise making them light and fluffy.
Sour cream adds moisture, tangy flavor, and a little protein too.
Fresh strawberries give natural sweetness, vitamins, and a burst of color.
Granulated sugar brings sweetness but its mainly simple carbs for energy.
Unsalted butter contributes rich taste and smooth texture, though its high in fat.
Eggs bind ingredients together and supply protein to the mix.

Ingredient Quantities

1 1/2 cups all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/2 cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1/2 cup sour cream

1/2 cup buttermilk

1 tsp vanilla extract

1/2 cup pureed fresh strawberries

1/4 cup chopped fresh strawberries

1/2 cup unsalted butter, softened

3 cups powdered sugar, sifted

1 tsp vanilla extract

2-3 tbsp pureed fresh strawberries

a pinch of salt

How to Make this

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1. Preheat your oven to 350°F and line a cupcake pan with liners.

2. In a bowl, whisk together 1 1/2 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt.

3. In a separate big bowl, cream 1/2 cup unsalted butter with 1 cup granulated sugar until its light and fluffy (it might take a few minutes).

4. Beat in 2 large eggs one at a time, making sure to mix well after each addition.

5. Stir in 1/2 cup sour cream, 1/2 cup buttermilk, and 1 tsp vanilla extract.

6. Blend in 1/2 cup pureed fresh strawberries and then gently fold in 1/4 cup chopped fresh strawberries into the wet ingredients.

7. Slowly add the dry mixture into the wet mixture, stirring just until combined and be careful not to overmix.

8. Scoop the batter into the cupcake liners filling each about 2/3 full, then bake for 15-18 minutes or until a toothpick came out clean.

9. While the cupcakes cool, get the frosting ready by creaming together 1/2 cup unsalted butter. Gradually mix in 3 cups sifted powdered sugar, 1 tsp vanilla extract, 2-3 tbsp pureed fresh strawberries, and a pinch of salt until smooth.

10. Once cupcakes are completely cool, swirly top them with the Strawberry Buttercream Frosting and enjoy!

Equipment Needed

1. Oven (set to 350°F)
2. Cupcake pan and cupcake liners
3. Two mixing bowls (one for dry ingredients, one for wet ingredients)
4. Measuring cups and spoons
5. Whisk for mixing the dry ingredients
6. Electric mixer or hand whisk for creaming butter and sugar and beating eggs
7. Rubber spatula for gently folding ingredients together
8. Sifter or sieve for powdered sugar
9. Toothpick to test if the cupcakes are done
10. Cooling rack for cooling the cupcakes after baking

FAQ

Can I substitute sour cream if I don't have any?

Yep, you can use Greek yogurt instead, but it might give the cupcakes a tad tangier flavor.

What can I do if I don't have buttermilk?

Just mix a cup of milk with a tablespoon of lemon juice and let it sit for 5 minutes before using.

How do I store any leftovers?

Store the cupcakes in an airtight container at room temp; they'll be fresh for about 3 days.

Can I freeze the cupcakes and frosting?

Sure, both freeze well. Thaw them at room temperature before serving for best results.

How can I tell if my batter is mixed properly?

The batter should be smooth without big lumps. Seeing bits of strawberry isn’t a problem—it adds to the homemade vibe.

Homemade Strawberry Cupcakes Recipe Substitutions and Variations

Pro Tips

1. Make sure your butter is at room temperature before you start, because cold butter can really mess up the creaming process and lead to a heavy batter.
2. Be careful when you mix the dry ingredients into the wet ones; overmixing can make your cupcakes turn out dense instead of light and fluffy.
3. Always test your cupcakes with a toothpick; if it comes out clean, then you’re good to go, but if not, just give ’em a few more minutes.
4. Let the cupcakes cool completely before you frost them, because warm cupcakes can cause the buttercream to melt and slip off.

Homemade Strawberry Cupcakes Recipe

Recipe by Tina Bueller

0.0 from 0 votes

Servings

servings

Calories

450

kcal

Equipment: 1. Oven (set to 350°F)
2. Cupcake pan and cupcake liners
3. Two mixing bowls (one for dry ingredients, one for wet ingredients)
4. Measuring cups and spoons
5. Whisk for mixing the dry ingredients
6. Electric mixer or hand whisk for creaming butter and sugar and beating eggs
7. Rubber spatula for gently folding ingredients together
8. Sifter or sieve for powdered sugar
9. Toothpick to test if the cupcakes are done
10. Cooling rack for cooling the cupcakes after baking

Ingredients

1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1/2 cup sour cream
1/2 cup buttermilk
1 tsp vanilla extract
1/2 cup pureed fresh strawberries
1/4 cup chopped fresh strawberries
1/2 cup unsalted butter, softened
3 cups powdered sugar, sifted
1 tsp vanilla extract
2-3 tbsp pureed fresh strawberries
a pinch of salt

Directions

Preheat your oven to 350°F and line a cupcake pan with liners.
In a bowl, whisk together 1 1/2 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt.
In a separate big bowl, cream 1/2 cup unsalted butter with 1 cup granulated sugar until its light and fluffy (it might take a few minutes).
Beat in 2 large eggs one at a time, making sure to mix well after each addition.
Stir in 1/2 cup sour cream, 1/2 cup buttermilk, and 1 tsp vanilla extract.
Blend in 1/2 cup pureed fresh strawberries and then gently fold in 1/4 cup chopped fresh strawberries into the wet ingredients.
Slowly add the dry mixture into the wet mixture, stirring just until combined and be careful not to overmix.
Scoop the batter into the cupcake liners filling each about 2/3 full, then bake for 15-18 minutes or until a toothpick came out clean.
While the cupcakes cool, get the frosting ready by creaming together 1/2 cup unsalted butter. Gradually mix in 3 cups sifted powdered sugar, 1 tsp vanilla extract, 2-3 tbsp pureed fresh strawberries, and a pinch of salt until smooth.
Once cupcakes are completely cool, swirly top them with the Strawberry Buttercream Frosting and enjoy!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.