Strawberry Cupcakes (from Scratch)

These strawberry cupcakes are easy to make from scratch with simple ingredients including fresh strawberries. They are moist with a perfect crumb and sweet strawberry flavor.



These strawberry cupcakes are a delicious dessert to make with fresh summer strawberries.

They are delicate and moist and infused with real strawberries for a rich fruity flavor.

Strawberry cupcakes are easy to make with a handful of simple ingredients. Best served with strawberry frosting, of course!

Strawberry Cupcakes Recipe: Ingredients & Substitutions

  • All-purpose flour. cake flour can be used in place of all-purpose flour.
  • Salted butter. Unsalted butter works well too. You can replace up to half of the butter with canola oil.
  • Granulated sugar. organic cane sugar or regular white sugar are both good choices.
  • Sour cream. full-fat Greek yogurt is a great substitute.
  • Whole milk. Heavy cream or half and half can be used in place of whole milk.
  • Fresh strawberries. You can use frozen strawberries just be sure to thaw them and drain any excess liquid.

How to Make Strawberry Cupcakes

We’ll walk through this strawberry cupcake recipe step-by-step, and don’t forget to watch the video.

Since this recipe is made from scratch (no cake mixes), we need to begin by making the strawberry puree!

To do this, put the strawberries in the container of a high-powered blender. Blend on high speed until smooth (30-60 seconds). Set aside.

Then, combine the dry ingredients (except for the sugar) in a medium bowl and set them aside to use later.

Next, beat the butter and sugar together for one minute either in a standing mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer.

Then, add the eggs and vanilla and beat for 1 minute.  

Once the mixture is smooth, add the sour cream, milk and strawberry puree and stir until combined.

Then add the dry ingredients to the wet ingredients and stir until the batter is smooth.

Fill each cupcake liner with ¼ cup batter.

Bake in the preheated oven for 19-23 minutes, or until the tops are set and a toothpick inserted in the center of the cupcakes comes out clean or with a few crumbs.

Place the baking pans on a wire cooling rack and cool for 10 minutes in the pan.

After 10 minutes, carefully remove the strawberry cupcakes from the baking pan and transfer them to a wire cooling rack to cool completely.

Frost & Serve

Once cool, frost these strawberry cupcakes with your favorite frosting, I suggest strawberry frosting or vanilla frosting, and serve.

At this point you can transfer them to a serving plate and store them, frosted, in the refrigerator until ready to serve.

How to store strawberry cupcakes

Store these cupcakes in an airtight container in the refrigerator for up to a week. Serve at room temperature or slightly chilled.

To Freeze

To freeze, follow the recipe and let the strawberry cupcakes cool completely. Then transfer the unfrosted cupcakes to an airtight container and freeze in a single layer until you’re ready to frost and serve. 

Thaw them at room temperature (do not microwave or heat in the oven).

Recipe FAQs

Can you add fruit to cupcakes?

Yes, however in this recipe we blend the strawberries and then add them to the batter. This results in a great taste and texture.

Do strawberry cupcakes need to be refrigerated?

I suggest storing these cupcakes in the refrigerator and serving them slightly chilled.

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Strawberry Cupcakes

LauraThese strawberry cupcakes are easy to make from scratch with simple ingredients including fresh strawberries. They are moist with a perfect crumb and sweet strawberry flavor. 5 from 1 voteCourse cake, DessertCuisine AmericanServings 16 CupcakesCalories 152Prep Time15 minutes Cook Time20 minutes cooling15 minutes Total Time50 minutes

Equipment

  • 2 standard muffin pan
  • measuring spoons
  • measuring cups
  • KitchenAid Mixer
  • hand mixer
  • spatula

Ingredients  

  • 1 ½ cup strawberries (10 oz)
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon fine sea salt
  • ½ cup butter softened
  • ¾ cup granulated sugar
  • ¼ cup sour cream room temperature
  • ¼ cup whole milk room temperature
  • 2 eggs room temperature
  • 1 teaspoon pure vanilla extract

Instructions 

  • Preheat oven to 375 degrees F.
  • Line two standard muffin pans with liners and lightly grease each liner with cooking spray, set aside.
  • Put strawberries in the container of a high-powered blender. Blend on high speed until smooth (30-60 seconds). Set aside.
  • In a medium bowl, combine flour, baking soda, baking powder, and sea salt. Set aside
  • In the bowl of a standing mixer, or in a large bowl with a hand-held mixer, beat butter and sugar for 1 minute.
  • Add eggs and vanilla and beat for 1 minute.
  • Add sour cream, milk and strawberry puree and stir until combined.
  • Add dry ingredients to the wet ingredients and stir until the batter is smooth.
  • Fill each cupcake liner with ¼ cup batter.
  • Bake in the preheated oven for 19-23 minutes, or until the tops are set and a toothpick inserted in the center of the cupcakes comes out clean or with a few crumbs.
  • Place the baking pans on a wire cooling rack and cool for 10 minutes in the pan.
  • After 10 minutes, carefully remove the strawberry cupcakes from the baking pan and transfer them to a wire cooling rack to cool completely.
  • Once cool, frost with strawberry buttercream frosting, and serve.
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Video

Notes

Ingredient Substitutions
  • All-purpose flour. cake flour can be used in place of all-purpose flour.
  • Salted butter. Unsalted butter works well too. You can replace up to half of the butter with canola oil.
  • Granulated sugar. organic cane sugar or regular white sugar are both good choices.
  • Sour cream. full-fat Greek yogurt is a great substitute.
  • Whole milk. Heavy cream or half and half can be used in place of whole milk.
  • Fresh strawberries. You can use frozen strawberries just be sure to thaw them and drain any excess liquid.
StoreStore in an airtight container in the refrigerator for up to a week. Serve at room temperature or slightly chilled.FreezeTo freeze, follow the recipe and let the strawberry cupcakes cool completely. Then transfer the unfrosted cupcakes to an airtight container and freeze in a single layer until you’re ready to frost and serve. Thaw them at room temperature (do not microwave). 

Nutrition

Serving: 1cupcake | Calories: 152kcal | Carbohydrates: 20g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 38mg | Sodium: 110mg | Potassium: 79mg | Fiber: 1g | Sugar: 10g | Vitamin A: 237IU | Vitamin C: 8mg | Calcium: 28mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you enjoy this recipe? Have a question? Leave a comment below!

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