Strawberry Cupcakes
Strawberry Cupcakes are made with fresh strawberries and decorated with buttercream. They are soft and moist. No food coloring added, all natural ingredients. This is great recipe all year around.
As an Amazon associate, I make a small commission if you use any of the affiliate links below to purchase a product. Thank you for supporting my blog!
How to make Strawberry Cupcakes
Ingredients you’ll need
- Butter. Unsalted butter room temperature.
- Sugar. White granulated sugar.
- Eggs. Large eggs room temperature.
- Sour cream. Full fat or high sour cream will work for this recipe.
- Flour. All-purpose flour.
- Baking powder.
- Salt.
- Fresh strawberries. Do not use frozen strawberries.
Preheat oven to 375oF. Line up cupcake pan with paper cups. In the bowl of stand mixer with the pedal attachment, beat butter and sugar on medium speed until high and fluffy. This takes about 2-3 minutes. Add eggs on at the time and mix until smooth. Add sour cream and mix again until all combine. In the mixing bowl sift flour, baking powder and salt. Reduce speed to low and add dry ingredients. Mix again until all combine. Add fresh cut strawberries and gently incorporate them at low speed for 5-10 seconds.
Using ice cream spoon or regular spoon, fill cupcake pan with batter about 2/3 full. Add a few pieces of fresh cut strawberries on top. This is optional. Bake cupcakes for 20-22 minutes or until the toothpick comes out clean. Transfer cupcakes to a wire rack to cool completely before frosting.
How to make Strawberry Buttercream
In a large mixing bowl of stand mixer with pedal attachment, add room temperature unsalted butter. Beat butter for a few minutes on medium-high speed, scraping down the sides occasionally. Add on half of the powdered sugar and mix on the lowest speed setting until fully combined. After that add remaining powdered sugar and continue to mix on low until incorporated. Add in strawberry puree, salt and crushed freeze dried strawberries. Mix on low until buttercream is smooth and creamy.
Tip from Marina: you can use strawberry preserves or jam instead of strawberry puree.
How to decorate cupcakes
Fill a pipping bag fitted with Ateco 846 or your favorite pipping tip with Strawberry Buttercream. Wilton 1M tip will work great too. Swirl the buttercream onto the cupcakes. Add a fresh strawberry to the top of each cupcakes. You can also use sprinkles to decorate cupcakes. I personally prefer fresh strawberries.
How to store
Store Strawberry Cupcakes in air-tight container in the fridge for up to 3 days. They taste better when they are fresh. You can also freeze cupcakes without buttercream. This is great dessert to make ahead of time. Defrost cupcakes in the fridge and decorate with buttercream before serving.
If you make these cupcakes, please tag me on social media and make sure to leave a rating down below. I would love to see your creations! Check also other recipes:
- Chocolate cupcakes
- Perfect Vanilla Cupcakes
- Pistachio Muffins
- Blueberry Fritters
- Cranberry Orange Muffins
Strawberry Cupcakes
Equipment
- 1 stand mixer or electric hand mixer
- 1 whisk
- 1 spatula
- 1 ice cream scoop
Ingredients
Strawberry cupcakes
- ½ cup unsalted butter 113 gr
- 1 cup white granulated sugar 200 gr
- 3 eggs room temperature
- ½ cup sour cream 120 gr
- 1 ¼ cup all-purpose flour 160 gr
- 1 tsp baking powder
- ¼ tsp salt
- 6 fresh cut strawberries, plus more for decor
Strawberry Buttercream
- 1 cup unsalted butter
- 2 ½ cup powdered sugar
- ¼ tsp salt
- 2 Tbsp strawberry puree
- 2 Tbsp crushed freeze dried strawberries
Instructions
Strawberry Cupcakes
- Preheat oven to 375oF. Line cupcake pan with paper cups.
- In the bowl of stand mixer with the pedal attachment, beat butter and sugar on medium speed until high and fluffy. This takes about 2-3 minutes.
- Add eggs on at the time and mix until smooth. Add sour cream and mix again until all combine.
- In the mixing bowl sift flour, baking powder and salt. Reduce speed to low and add dry ingredients. Mix again until all combine.
- Add fresh cut strawberries and gently incorporate them at low speed for 5-10 seconds.
- Using ice cream spoon, fill cupcake pan with batter about 2/3 full. Add a few pieces of fresh cut strawberries on top. This is optional.
- Bake cupcakes for 20-22 minutes or until the toothpick comes out clean.
- Transfer cupcakes to a wire rack to cool completely before frosting.
Strawberry Buttercream
- In a large mixing bowl of stand mixer with pedal attachment, add room temperature unsalted butter. Beat butter for a few minutes on medium-high speed, scraping down the sides occasionally.
- Add on half of the powdered sugar and mix on the lowest speed setting until fully combined. After that add remaining powdered sugar and continue to mix on low until incorporated.
- Add in strawberry puree, salt and crushed freeze dried strawberries. Mix on low until buttercream is smooth and creamy.
Assembling Cupcakes
- Fill a pipping bag fitted with Ateco 846 pipping tip with Strawberry Buttercream.
- Swirl the buttercream onto the cupcakes. Add a fresh strawberry to the top of each cupcakes. Enjoy!