Strawberry Cupcakes

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Strawberry Cupcakes are made with fresh strawberries and decorated with buttercream. They are soft and moist. No food coloring is added to all-natural ingredients. This is a great recipe all year round.

 cupcakes with frosting and fresh strawberry on top.

Why you’ll love this recipe

  • Cupcakes popular dessert all year round.
  • Can be made ahead of time and decorated right before serving.
  • Cupcakes are soft and moist.

Ingredients for this recipe

  • 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 the cupcake pan with paper cups. In the bowl of a 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 one at a 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.

cupcake baking pan filled with batter and pieces of fresh strawberries.

Using an ice cream spoon or regular spoon, fill the 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.

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How to make Strawberry Buttercream

In a large mixing bowl of a stand mixer with a pedal attachment, add room-temperature unsalted butter. Beat butter for a few minutes on medium-high speed, scraping down the sides occasionally. Add half of the powdered sugar and mix on the lowest speed setting until fully combined. After that add the 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 piping bag fitted with Ateco 846 or your favorite piping 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 cupcake. You can also use sprinkles to decorate cupcakes. I prefer fresh strawberries.

cupcake with frosting on the table.

Recipe FAQs

How to store?

Store Strawberry Cupcakes in an air-tight container in the fridge for up to 3 days. They taste better when they are fresh.

Can I freeze Strawberry Cupcakes?

You can also freeze cupcakes without buttercream. This is a great dessert to make ahead of time. Defrost cupcakes in the fridge and decorate with buttercream before serving.

cupcakes with frosting and fresh strawberries on top.

If you make these Strawberry Cupcakes, please tag me on social media and leave a rating below. I would love to see your creations!

Recipe Card

strawberry cupcakes

Strawberry Cupcakes

Marina
Strawberry Cupcakes are made with fresh strawberries and decorated with buttercream. They are soft and moist.
5 from 1 vote
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes
Calories 459 kcal

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!

Notes

Ingredients should be at room temperature for better results.
You can use strawberry preserves or jam instead of strawberry puree.
 

Nutrition

Serving: 1cupcakeCalories: 459kcalCarbohydrates: 55gProtein: 3gFat: 26gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 108mgSodium: 215mgPotassium: 62mgFiber: 1gSugar: 44gVitamin A: 829IUVitamin C: 5mgCalcium: 47mgIron: 1mg
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