Based on my beloved strawberry layer cake recipe, these cupcakes are bursting with incredible strawberry flavor and every bit as delicious! The cupcakes are made with fresh or frozen strawberries, which you’ll puree and then reduce to remove most of the liquid while amplifying the flavor. The strawberry buttercream is made with freeze-dried strawberries for the perfect frosting consistency, incredible flavor, and gorgeous natural pink color. Together, these elements make the BEST strawberry cupcakes that no one will be able to resist!
Why You’ll Love These Strawberry Cupcakes
- Bursting with fresh strawberry flavor. The techniques you’ll use to flavor these cupcakes are the very best ways to create fresh strawberry flavor in every bite. No extracts here!
- Super adaptable. You can make these cupcakes with fresh or frozen strawberries, which is the perfect scenario whether it’s strawberry season or not. And while my favorite method for flavoring the buttercream is with freeze-dried strawberries, there is an option to make it with fresh/frozen strawberries as well!
- The most beautiful pink color. The strawberry buttercream is the most beautiful natural pink color, and although I did add a drop of pink food color gel to the cupcake batter you can choose to keep them au natural too.
- The perfect next-level yet fail-proof recipe. The pureeing, reducing, and other methods used in this recipe make it a little more work than your average cupcake recipe. It has been tested a ton and written out in detail, so as long as you follow the measurements and timing listed in the recipe, you’ll be successful.
Strawberry Cupcake Ingredients
- Fresh or frozen strawberries. For flavoring these cupcakes, you’ll puree fresh or frozen strawberries, then cook the puree over the stove until most of the liquid evaporates. This process amplifies the strawberry flavor without adding too much liquid to the cupcakes!
- Cake flour. To keep these cakes extra light and fluffy, I love using cake flour. It can be found in the baking aisle at most grocery stores but if you don’t have access to it, you can make your own using all-purpose (or plain) flour and cornstarch. The full instructions are in the notes section of the recipe card.
- Baking powder + baking soda. Both of these leavening agents are used to make these cupcakes rise.
- Unsalted butter. The main fat in this recipe, which adds lots of moisture, great structure, and rich flavor. If you only have salted butter on hand, you can substitute that but be sure to omit the salt in the recipe if you do.
- Granulated sugar. This not only sweetens the cupcakes, it creates a tender crumb as well. You can substitute this with caster sugar if you wish and it will be even more soft.
- Large eggs. I use two large eggs in this recipe, which add the perfect amount of structure and help bind the cupcake batter together.
- Sour cream. Sour cream adds the perfect amount of moisture to these cupcakes. If you don’t have that locally you can substitute it for plain yogurt or crème fraîche.
- Vanilla + salt. These are flavor amplifiers here. A little vanilla rounds out the strawberry flavor beautifully and a little salt keeps everything balanced.
- Pink food coloring (optional). I added a drop of pink food coloring to the cupcake batter, but it’s completely optional! Without it, the cupcakes will still be a very pale pink.
- Whole milk. Since it has the highest fat percentage of any milk (aside from buttermilk), the whole milk creates a rich crumb while binding the ingredients together. You can technically substitute this for another kind of milk, but whole milk is going to yield the best results.
- Freeze-dried strawberries. These are the best way to flavor the frosting for these strawberry cupcakes! Freeze-dried strawberries are easy to grind into a fine powder and add to the buttercream base, creating a powerful strawberry flavor without adding unnecessary liquid that can ruin the consistency. If you would rather use fresh/frozen strawberries, that’s okay! Just make a batch of this fresh strawberry buttercream instead.
The BEST Strawberry Buttercream
For the strawberry buttercream topping these cupcakes, the KEY to creating the best flavor while keeping the consistency perfect for piping is to use freeze-dried strawberries. Contrary to fresh/frozen berries which contain lots of extra liquid (which compromises buttercream consistency), freeze-dried berries use a process that freezes them, then evaporates all the liquid. What’s left is a crunchy strawberry with amplified flavor. This makes it possible to grind the freeze-dried strawberries into powder that is then added to the buttercream to create amazing strawberry flavor and beautiful natural color – all without watering down the buttercream! The end result is silky smooth, perfect consistency for cupcakes and cake decorating, and packed with natural strawberry flavor.
Freeze-dried strawberries can be found in the snack section of most grocery stores (I’ve found them at Kroger/Fred Meyer, New Seasons, Whole Foods, Trader Joes, and even Target). If you are having a hard time finding them locally, they are available on Amazon. I have also included a recipe for fresh strawberry buttercream in the notes section of the recipe card below if you’d rather use fresh/frozen strawberries. It involves pureeing and reducing the strawberries, just like the cupcake portion of the recipe!
How to Make Strawberry Cupcakes
Step 1: Make the Strawberry Reduction. First, puree the strawberries using a food processor. Then, add them into a saucepan set over medium heat and cook until the mixture begins to boil. Reduce to a simmer and cook for 10-15 minutes, until it reduces by half (from ½ Cup of puree to ¼ Cup of reduced puree).
Step 2: Make the Cupcake Batter. Whisk together the dry ingredients in a medium bowl, then cream the butter and sugar together until light and fluffy, mix in the eggs, and then beat in the sour cream and vanilla. Whisk together the strawberry reduction, milk, and food coloring (if using). Then, add the dry ingredients all at once and mix on low speed. When it just starts to come together, add in the milk/strawberry mixture and continue mixing until smooth.
Step 3: Bake and Cool the Cupcakes. Add the strawberry cupcake batter into a lined cupcake pan with each liner filled about ⅔ full. Bake at 350ºF (177ºC) for 14-18 minutes, then transfer to a wire rack to cool completely before frosting.
Step 4: Make the frosting and decorate. Make the strawberry buttercream and use it to frost the cupcakes. To create the look pictured, add it into a piping bag fitted with Wilton Tip 1M and pipe a swirl onto each cupcake. Garnish each cupcake with a fresh sliced strawberry.
Regardless of how you decorate, these strawberry cupcakes are such a hit everywhere they go! My boys especially loved them and I hope you do too!
More Strawberry Recipes You’ll Love
If you love strawberry-flavored desserts, here are some more recipes to try from my blog:
- Strawberry Layer Cake (there’s also a sheet cake version)
- Small Batch Strawberry Cake
- Strawberry Lemon Cake
- Strawberry Shortcake Ice Cream Cake
- Chocolate Covered Strawberry Cake
- No-Churn Strawberry Ice Cream
I hope you love these strawberry cupcakes as much as I do! If you make them, let me know in the comments below (don’t forget to rate the recipe!) and feel free to tag @sugarandsparrowco on Instagram if you post a photo. I love to see what you create with my recipes and tutorials!
Strawberry Cupcakes
Ingredients
Strawberry Layer Cake
- 5 oz (143g) fresh or frozen strawberries
- 1/3 Cup (80ml) whole milk, room temperature
- 1 1/2 Cups (158g) sifted cake flour* DIY recipe in notes
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 6 Tbsp (85g) unsalted butter, room temperature
- 1 Cup (200g) granulated white sugar
- 2 large eggs, room temperature
- 3 Tbsp (45g) sour cream, room temperature
- 1 tsp vanilla extract
- 1 drop pink food coloring, optional
Strawberry Buttercream
- 1 Cup (226g) unsalted butter, room temperature
- 1 Cup (23g) freeze dried strawberries**
- 3 Tbsp (45ml) whole milk, room temperature
- 1 tsp vanilla extract
- 3 Cups (360g) powdered sugar
- pinch of salt, or to taste
Garnish (Optional)
- fresh strawberry slices from 4-5 fresh strawberries
Instructions
Make the Strawberry Cupcakes
- Make the Strawberry Reduction: Puree the fresh or frozen strawberries using a food processor. Afterwards, you should be left with about 1/2 cup of puree. Place the strawberry puree into a saucepan over medium-low heat and simmer for 10-15 minutes, stirring occasionally, until reduced by half. When you’re done with the reduction, you should have about 1/4 cup of thick strawberry sauce (if you have more, keep cooking!). Place the reduced puree into an airtight container and refrigerate it for at least 30 minutes, or until it reaches room temperature.
- Preheat the oven to 350ºF (177ºC) and line a standard cupcake pan with paper liners.
- In a medium bowl, add the sifted cake flour, baking powder, baking soda, and salt. Whisk together and set aside.
- In the bowl of your stand mixer with the paddle attachment, whip the butter on high until creamy, 2 minutes. Add the granulated sugar and beat together with the butter at medium-high speed for 2 minutes, until light and fluffy. Scrape down the bowl and paddle as needed. Turn the mixer to low and add the eggs one at a time, making sure each one is incorporated before adding the next. Add the vanilla and sour cream, then turn the mixer to high and beat for 1 minute. Meanwhile, whisk together the (now room temperature) strawberry puree, whole milk, and food coloring (if using).
- Turn the mixer off and add all of the dry ingredients at once. Turn the mixer to low speed and mix until just combined, then add the strawberry milk mixture until just combined, about 30 seconds. Give the batter a few stirs by hand to make sure everything is incorporated without over-mixing.
- Fill the cupcake liners 2/3 full and bake for 14-18 minutes, until a toothpick inserted comes out with just a few moist crumbs. Let the cupcakes cool in the pan for five minutes, then transfer them to a wire rack to cool completely.
Make the Strawberry Buttercream
- With a food processor, grind the freeze-dried strawberries into a fine powder and set aside.
- Whip the butter using a stand mixer with a paddle attachment on medium speed until it’s creamy and light in color (5-10 minutes). Add vanilla, milk, and strawberry powder and continue to mix on medium for 1 minute.
- Add the powdered sugar a few cups at a time, scraping down the bowl and paddle after each addition. Add the salt and mix on low for another 30 seconds.
Assembly
- After cooling the cupcakes, top with strawberry buttercream. To create the look pictured, add the strawberry buttercream into a piping bag fitted with Wilton Tip 1M, then pipe a swirl onto each cupcake. Garnish with a fresh strawberry slice.
Notes
- You can make the reduced strawberry puree up to one week before using in the cupcake recipe and store in an airtight container in the refrigerator until you’re ready to make the cake. Just bring it back to room temperature by letting it sit on the counter for at least an hour.
- The cupcakes can be made ahead and stored at room temperature for up to two days. I like to store them in a (cooled) cupcake pan with plastic wrap over the top. Alternatively, you can wrap them and store in the freezer for up to two months before thawing and decorating.
- The strawberry buttercream can be made ahead and stored in an airtight container in the refrigerator for up to two weeks. When you’re ready to use it, bring it back to room temperature and re-whip with your stand mixer on low for one minute to bring it back to frosting consistency.
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