Fresh Strawberry Cupcakes with Strawberry Buttercream Frosting Recipe

Introduction

These fresh strawberry cupcakes are a delightful treat perfect for spring and summer. Moist, tender, and bursting with real strawberry flavor, they’re topped with a luscious homemade strawberry buttercream that will impress any crowd.

Ingredients

• 1 2/3 cups (217g) all-purpose flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 3/4 cup (168g) unsalted butter, melted
• 1 cup (207g) sugar
• 2 tsp vanilla extract
• 2 large eggs
• 1/2 cup (115g) sour cream
• 1/4 cup + 2 tbsp milk
• 1 1/2 cups (200g) chopped strawberries
• 1 1/4 cups (280g) unsalted butter, room temperature (for frosting)
• 5 cups (575g) powdered sugar
• 1/2 tsp vanilla extract (for frosting)
• Pinch or two of salt (for frosting)
• Strawberries, for decorating

Instructions

1. Step 1: Preheat your oven to 350°F (176°C) and line a cupcake pan with cupcake liners.
2. Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Step 3: In a large bowl, combine the melted butter, sugar, and vanilla extract. Whisk until well mixed.
4. Step 4: Add the eggs to the wet mixture and whisk until combined.
5. Step 5: Stir in the sour cream, then the milk, mixing until smooth.
6. Step 6: Gently add the dry ingredients to the wet ingredients and whisk until just combined. Avoid overmixing.
7. Step 7: Fold in the chopped strawberries carefully.
8. Step 8: Fill each cupcake liner a little over half full with the batter.
9. Step 9: Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
10. Step 10: Remove cupcakes from the oven and let them cool on a rack.
11. Step 11: To prepare the strawberry buttercream, puree the strawberries in a food processor until smooth, yielding about 3/4 cup.
12. Step 12: Pour the strawberry puree into a small saucepan and simmer over medium heat, stirring frequently. Continue until it reduces to about 6 tablespoons, roughly 10-15 minutes. If too much remains, return to the pan and cook a bit longer.
13. Step 13: Set the reduced puree aside to cool to room temperature. It can be refrigerated if made ahead.
14. Step 14: Beat the room temperature butter in a large bowl until smooth.
15. Step 15: Gradually add half of the powdered sugar and beat until well combined.
16. Step 16: Mix in 4 tablespoons of the strawberry reduction, vanilla extract, and a pinch of salt until incorporated.
17. Step 17: Add the remaining powdered sugar and beat until smooth. Adjust consistency and flavor by adding more strawberry reduction if desired.
18. Step 18: Pipe the frosting onto the cooled cupcakes using your preferred nozzle. Garnish with a fresh strawberry half if you like.

Tips & Variations

• Use fresh, ripe strawberries for the best natural sweetness and flavor in both the batter and frosting.
• For an extra moist cupcake, substitute half the milk with buttermilk or yogurt.
• If you prefer, swap the fresh chopped strawberries for frozen, but thaw and drain them well before adding.
• Add a teaspoon of lemon zest to the batter for a bright, complementary citrus note.
• Store leftover buttercream in the refrigerator and re-beat before using to restore its creamy texture.

Storage

Store the cupcakes in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. If refrigerated, allow cupcakes to come to room temperature before serving. The buttercream frosting holds up well in the fridge but can be gently re-whipped if needed. For longer storage, freeze unfrosted cupcakes in a sealed container for up to 2 months and frost after thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes ahead of time?

Yes, you can bake the cupcakes a day or two ahead and store them airtight. Frost them just before serving for the freshest taste and appearance.

What can I use instead of sour cream?

If you don’t have sour cream, plain Greek yogurt or crème fraîche works well as a substitute in equal amounts, adding moisture and tanginess to the cupcakes.

Fresh Strawberry Cupcakes with Strawberry Buttercream Frosting Recipe

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★★★★★

4.9 from 126 reviews

These Fresh Strawberry Cupcakes are a delightful treat combining moist, flavorful strawberry-infused cake with luscious strawberry buttercream frosting. Perfectly baked and topped with fresh strawberry halves, they make a charming dessert for any occasion.

• Author: Dylan
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 12 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cupcake Batter

• 1 2/3 cups (217g) all purpose flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 3/4 cup (168g) unsalted butter, melted
• 1 cup (207g) sugar
• 2 tsp vanilla extract
• 2 large eggs
• 1/2 cup (115g) sour cream
• 1/4 cup + 2 tbsp milk
• 1 1/2 cups (200g) chopped strawberries

Strawberry Buttercream Frosting

• 1 1/4 cups (280g) unsalted butter, room temperature
• 5 cups (575g) powdered sugar
• 1/2 tsp vanilla extract
• Pinch or two of salt
• Strawberries, for decorating

Instructions

1. Preheat and prepare: Preheat your oven to 350°F (176°C) and line a cupcake pan with cupcake liners to get ready for baking.
2. Mix dry ingredients: In a medium bowl, combine flour, baking powder, baking soda, and salt; set aside for later use.
3. Combine wet ingredients: In a large bowl, whisk together melted butter, sugar, and vanilla extract until well incorporated and smooth.
4. Add eggs: Whisk in the eggs thoroughly until the mixture is consistent.
5. Add sour cream: Incorporate the sour cream and whisk until the batter is smooth.
6. Add milk: Pour in the milk and whisk again ensuring all wet ingredients are combined.
7. Combine wet and dry: Add the dry ingredients to the wet ingredients and whisk until just combined, taking care not to overmix to maintain cupcake tenderness.
8. Fold in strawberries: Gently fold the chopped strawberries into the batter to evenly distribute them.
9. Fill cupcake liners and bake: Spoon the batter into cupcake liners filling them a little more than halfway. Bake for 18-20 minutes until a toothpick inserted comes out clean.
10. Cool cupcakes: Remove the cupcakes from the oven and transfer them to a cooling rack to cool completely.
11. Prepare strawberry puree: Place 1 1/2 cups chopped strawberries in a blender or food processor and puree until smooth. You should have about 3/4 cup puree.
12. Reduce strawberry puree: Pour the puree into a small saucepan and cook over medium heat, stirring consistently to avoid burning until it reduces to about 6 tablespoons, about 10-15 minutes. Cool to room temperature.
13. Make the buttercream base: Beat the room temperature butter in a large bowl until smooth and creamy.
14. Add powdered sugar: Add half of the powdered sugar and beat until smooth and well combined.
15. Add strawberry reduction and flavor: Mix in 4 tablespoons of the strawberry reduction, vanilla extract, and salt, blending thoroughly.
16. Finish frosting: Add the remaining powdered sugar and beat until the frosting reaches a smooth consistency. Adjust with additional strawberry reduction if necessary for desired flavor and texture.
17. Decorate cupcakes: Pipe the frosting onto the cooled cupcakes using a piping tip (Ateco tip 844 recommended) and garnish each with a strawberry half for a fresh finishing touch.
18. Storage: Store cupcakes covered well to maintain freshness and flavor. Best enjoyed within 2-3 days.

Notes

• Do not overmix the batter to ensure the cupcakes remain tender and light.
• The strawberry reduction can be prepared ahead of time and kept refrigerated for up to 3 days.
• Make sure cupcakes are completely cool before frosting to prevent melting the buttercream.
• Use fresh ripe strawberries for the best flavor in both the cupcakes and frosting.
• Adjust the consistency of the frosting by adding more powdered sugar or strawberry reduction as needed.

Keywords: strawberry cupcakes, fresh strawberry cupcakes, strawberry buttercream, homemade cupcakes, fruit cupcakes, spring dessert