strawberry cupcake

These melt-in-your-mouth Strawberry Cupcakes are the perfect spring or summer treat. Fill with fresh strawberries, they are so delightfully soft, moist, and fluffy.

Strawberry Cupcakes

all-purpose flour ((360 grams))

baking powder

baking soda

salt

butter unsalted (room temperature (227 grams))

sugar

eggs

vanilla extract

sour cream (room temperature (120 grams))

milk (room temperature (120 milliliters))

strawberries (finely chopped (220 grams))

pink food coloring (optional)

unsalted butter (room temperature (340 grams))

sugar ((720 grams))

strawberries ((about 6 large berries/ 90 milliliters))

Preheat the oven to 350F. Line two 12-cup muffin pans with cupcake liners.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

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.

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.

Stir together the sour cream and whole milk in a measuring cup or medium mixing bowl.

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.)

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 Cupcakes:

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.

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.

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.

For the Strawberry Buttercream:

Bursting with strawberry flavor from puree in BOTH the cake and the frosting, my Strawberry Cupcakes recipe with Strawberry Cream Cheese Frosting is your new favorite sweet treat.

Strawberry Cupcakes Recipe with Strawberry Cream Cheese Frosting

(4 ounces 115 grams) strawberry puree*

(8 ounces 225 grams) sugar

(1 ounces 28 grams) butter, (room temperature)

(2 1/2 floz/71 milliliters) neutral-flavored oil

egg, (room temperature)

egg yolks, (room temperature)

red gel food coloring

(1 lb 4 oz/575 grams) powdered sugar, (sifted)

(16 ounces 454 grams) cream cheese, (softened)

(4floz/115 milliliters) strawberry puree*

strawberry extract, (optional)

drop red gel food coloring

Preheat the oven to 350°F (180°C) and line a 12-cup cupcake pan with paper liners.

In a bowl, whisk together cake flour, salt, baking powder, and baking soda, and set aside.

In a measuring jug, combine strawberry puree and sour cream until well blended and set aside.

In a large bowl (or the bowl of a stand mixer) blend sugar, butter, and oil for one minute.

Add egg and yolks one at a time and blend for another minute.

Blend in vanilla and food coloring.

Add the dry ingredients in three additions, alternating with the puree mixture. Blend until just combined and uniform, scraping down the sides of the bowl once or twice.

Divide batter evenly among the 12 cupcake liners and bake for 20-25 minutes, or until a thin knife inserted into the center comes out clean.

Let cool in the pan for 10 minutes before removing from the pan.  Cool completely before frosting.

How to Make Strawberry Cupcakes

In the microwave or on the stove, bring the strawberry puree to a boil and reduce in half, to ¼ cup (2floz/57ml). Let cool completely before proceeding. (Note: If you are doing this in the microwave, use a large bowl.)

Cream butter and powdered sugar until well combined.

Add cream cheese and blend until incorporated and fluffy.

Mix in the cooled strawberry puree and strawberry extract. If a deeper pink color is desired, add in a drop of food coloring.

Once the cupcakes are cool, pipe or spread the frosting onto the cupcakes and decorate with sprinkles. Store in an airtight container in the refrigerator for up to two days or freeze for up to a month. If frozen, defrost on your counter at room temperature for two hours.

How to Make Strawberry Cream Cheese Frosting

Hi Gemma,
I don’t see my comment here so in case I did something wrong I’m going to try again. In this recipe are you supposed to whip the egg whites or just add them one at a time?  Thank you! Maureen

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