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Strawberry Cupcakes
4.9 from 1,239 votes

Strawberry Cupcakes

Strawberry Cupcakes here use a batter combining butter, sugar, eggs, and a mix of flour, baking powder, baking soda, and salt with fresh chopped strawberries. The cupcakes bake to a tender crumb with a subtle strawberry flavor, enhanced optionally by pink food coloring. They are topped with a strawberry buttercream made from butter, powdered sugar, pureed fresh strawberries, and vanilla for a smooth, fruity frosting.

Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings: 24 cupcakes
Calories: 418 kcal
Course: Dessert
Cuisine: American

Ingredients

For the Cupcakes:
  • 3 cups all-purpose flour (360g)
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup butter room temperature (227g, unsalted
  • 1 ½ cups granulated sugar (300g)
  • 3 large egg
  • 1 tablespoon vanilla extract
  • ½ cup sour cream room temperature (120g)
  • ½ cup milk room temperature (120ml, whole
  • 1 cup strawberry finely chopped (220g, fresh
  • 1 drop Food Coloring optional, soft pink
For the Strawberry Buttercream:
  • 1 ½ cups butter room temperature (340g, unsalted
  • ¼ teaspoon salt
  • 6 cups powdered sugar (720g)
  • 6 tablespoons strawberry about 6 large berries/ 90ml, pureed fresh
  • ½ teaspoon vanilla extract

Instructions

For the Cupcakes:
    Cup of Yum
  1. Preheat the oven to 350F. Line two 12-cup muffin pans with cupcake liners.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy. Add the sugar and beat until very light and fluffy, about 5 minutes.
  4. Add the eggs, one at a time, beating until fully incorporated before adding the next. Stop and scrape down the bowl between each egg. Beat in the vanilla.
  5. Stir together the sour cream and whole milk in a measuring cup or medium mixing bowl.
  6. With the mixer on low speed, gradually add a third of the flour mixture to the butter mixture followed by half of the sour cream mixture. Repeat, alternating between the flour and sour cream. Scrape down the bowl. Beat in the chopped strawberries and food coloring, if using. Divide the batter among the cupcake liners. (About ¼ cup per liner.)
  7. Bake one pan at a time for 20 to 25 minutes or until a toothpick inserted into the center comes out clean. Let cool for a few minutes in the pan, then remove the cupcakes and continue cooling on a wire rack.
For the Strawberry Buttercream:
  1. In a large mixing bowl or the bowl of a stand mixer fitted with the whisk attachment, beat the butter and salt on medium speed until very creamy and pale, about 5 minutes.
  2. With the mixer on low speed, gradually add in the powdered sugar and strawberry puree* until fluffy combined. Stope and scrape down the bowl as needed. Add the vanilla. Increase speed to medium and beat until fluffy and very spreadable, about 1 minute.
  3. Transfer to a piping bag fitted with a decorative tip and pipe the frosting on top of the cooled cupcakes. Garnish with fresh strawberries, if desired. Cupcakes can be stored in an airtight container at room temperature without the garnish for up to 3 days or refrigerated for up to 1 week.

Notes

  • Puree fresh washed and hulled strawberries for strawberry puree; frozen berries thawed may be used alternatively.
  • Measure flour by weight or spoon and level for accurate amounts to avoid dense cupcakes.
  • Sift dry ingredients if flour is lumpy to improve lightness.
  • Bring eggs to room temperature before mixing for better batter incorporation.
  • Bake trays one at a time in oven center for even cooking.
  • Strawberry jam or preserves can substitute fresh puree in buttercream if fresh berries are unavailable.
  • Optional food coloring may be added to batter and frosting for enhanced pink color.

Nutrition Information

Calories 418kcal (21%) Carbohydrates 56g (19%) Protein 3g (6%) Fat 21g (32%) Saturated Fat 13g (65%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 5g (25%) Trans Fat 1g (50%) Cholesterol 78mg (26%) Sodium 135mg (6%) Potassium 61mg (1%) Fiber 1g (4%) Sugar 43g (86%) Vitamin A 664IU (13%) Vitamin C 6mg (7%) Calcium 44mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 24 cupcakes

Amount Per Serving

Calories 418

% Daily Value*

Calories 418kcal 21%
Carbohydrates 56g 19%
Protein 3g 6%
Fat 21g 32%
Saturated Fat 13g 65%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 5g 25%
Trans Fat 1g 50%
Cholesterol 78mg 26%
Sodium 135mg 6%
Potassium 61mg 1%
Fiber 1g 4%
Sugar 43g 86%
Vitamin A 664IU 13%
Vitamin C 6mg 7%
Calcium 44mg 4%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.