Introduction

These strawberry cupcakes with creamy strawberry buttercream are a delightful treat for any occasion. Bursting with real strawberry flavor in both the tender cake and rich frosting, they’re sure to impress friends and family alike.

The image shows several small cupcakes arranged closely together on a white plate with a white marbled surface underneath. Each cupcake has two layers: a light golden sponge cake base with small red specks visible inside, topped with a generous swirl of light pink frosting that has a smooth, creamy texture and tiny darker pink flecks. A whole red strawberry with a green top sits on top of the frosting on each cupcake. One cupcake in the foreground is the main focus, with its paper liner peeled down slightly. In the background, there is a white bowl also filled with strawberries, slightly out of focus. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 and 1/4 cups (200g) chopped strawberries, divided
2 and 1/3 cups (280g) cake flour* (spooned & leveled)
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
1 and 1/2 cups (300g) granulated sugar
1 large egg + 2 egg whites, at room temperature
2 teaspoons pure vanilla extract
1/2 cup (120g) full-fat sour cream, at room temperature
1/2 cup (120g) whole milk, at room temperature
1 cup (about 25g) freeze-dried strawberries
1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature (for frosting)
3 and 1/2 cups (420g) confectioners’ sugar
1/4 cup (60ml) heavy cream or whole milk, at room temperature
1 teaspoon pure vanilla extract
Salt, to taste
Optional, for garnish: fresh strawberries

Instructions

Step 1: Preheat your oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners. This recipe makes about 20 cupcakes, so prepare a second pan with liners or plan to bake in batches.
Step 2: Place 1/2 cup (80g) of the chopped strawberries into a food processor or blender. Pulse until they form a chunky puree, about 1/3 cup (80g). If the mixture is too thick and sticks, add a splash of milk to help blend. Set aside.
Step 3: Set aside the remaining 3/4 cup (120g) chopped strawberries for folding into the batter later.
Step 4: In a large bowl, whisk together the cake flour, baking powder, and salt. Set aside.
Step 5: Using a hand or stand mixer fitted with a paddle attachment, cream the softened butter and granulated sugar on medium speed until light and fluffy, about 3 minutes. Scrape down the sides and bottom of the bowl as needed.
Step 6: Add the whole egg, egg whites, and vanilla extract to the creamed butter mixture. Beat on medium-high speed until combined, scraping the bowl as necessary. Mix in the sour cream; the batter may look slightly curdled, which is normal.
Step 7: Add half of the dry ingredients and half of the milk to the batter. Mix on low speed until incorporated. Then add the remaining dry ingredients, remaining milk, and strawberry puree. Mix gently until just combined; do not overmix. Fold in the reserved chopped strawberries.
Step 8: Spoon the batter into the cupcake liners, filling each about 3/4 full. Bake for 21–24 minutes, or until the cupcakes spring back when gently touched and a toothpick inserted comes out mostly clean with a few moist crumbs.
Step 9: Cool the cupcakes in the pan for 5–10 minutes, then transfer them to a wire rack to cool completely before frosting.
Step 10: Prepare the frosting by processing freeze-dried strawberries in a food processor or blender until fine and powdery, about 1/2 cup.
Step 11: In a large bowl, beat the softened butter on medium-high speed until creamy, approximately 2 minutes. Gradually add confectioners’ sugar, strawberry powder, heavy cream, and vanilla extract. Beat on low speed for 30 seconds, then increase to high speed and beat for 2 minutes. Taste and add a pinch of salt if the frosting is too sweet.
Step 12: Frost the completely cooled cupcakes as desired. For a professional look, use a piping tip like Ateco #826. Garnish with fresh strawberries if you like.
Step 13: Store leftover cupcakes tightly covered in the refrigerator for up to 3 days. A cupcake carrier is helpful for storing and transporting decorated cupcakes safely.

Tips & Variations

Use cake flour for a tender crumb; if unavailable, substitute with all-purpose flour plus 2 tablespoons of cornstarch per cup.
Freeze-dried strawberry powder intensifies the flavor without adding moisture to the frosting.
If fresh strawberries are out of season, frozen chopped strawberries (thawed and drained) can be used in the batter.
For a tangier frosting, add a teaspoon of cream cheese while beating the butter.

Storage

Store these cupcakes in an airtight container in the refrigerator for up to 3 days. Bring them to room temperature before serving for the best texture and flavor. If needed, gently reheat in the microwave for 10-15 seconds, but avoid overheating to prevent frosting melting.

How to Serve

A close-up of a cupcake with two layers visible: the bottom layer is a light beige cake with bits of red strawberry baked inside, showing a moist and soft texture, and the top layer is a thick swirl of pale pink strawberry frosting, creamy with small red specks mixed in, topped with a whole small strawberry placed on one side. The cupcake is partly unwrapped from a white cupcake liner, sitting on a white marbled surface with a beige and white checkered cloth nearby. In the background, two more cupcakes with similar frosting and strawberry tops are slightly out of focus. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cupcakes without sour cream?

Yes, you can substitute sour cream with plain yogurt or buttermilk to maintain moisture, though the texture might be slightly different.

How do I get the strawberry puree smooth?

If the puree is too chunky or sticky, adding a small splash of milk can help it blend smoothly in the food processor or blender.