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These Strawberry Cupcakes, which have just been baked, have a very light, airy, and moist texture to them. These strawberry cupcakes have a pink icing that is created from real strawberries and are very easy to make. These cupcakes with a strawberry flavor are the ideal dessert for every occasion that calls for a celebration.

If you’re searching for a recipe to use up some fresh, ripe strawberries, consider whipping up a batch of these mouthwatering strawberry cupcakes. The fact that these cupcakes are fluffy, light, and moist makes them the ideal recipe for a treat to make throughout the spring and summer months. These cupcakes can be whipped up in a hurry using just a handful of common ingredients.

There is no requirement for strawberry flavor enhancers. Real, fresh strawberries are used in the cupcake batter as well as the frosting, which helps to ensure that every bite is brimming with flavor.


  • Check the use-by dates on your baking powder and baking soda to be sure they are not past their prime. With its assistance, the cupcakes will attain a greater height.
  • Because the batter calls for a certain amount of salt, the best place to begin is with butter that has not been salted. The butter needs to be let to come to room temperature, at which point a dent can be created in it with your fingertip. If the butter is cold, it will be difficult to cream it to the desired consistency by beating it.
  • Use the full-fat variety of sour cream if you want the best flavor and the most moisture in your dish. The acid in the sour cream is what gives the strawberry cupcakes their tender texture. The sour cream helps to thicken the batter, which prevents the chopped strawberries from all sinking to the bottom of the cupcakes while they are baking.
  • Milk: once again, the sort that is low in fat is not advised to be consumed. Whole milk is the type of milk that yields the maximum flavor and moisture when it is consumed.
  • Since strawberries do not continue to mature after being picked, it is important to select the ripest, most flavorful berries possible by selecting those with the deepest red color.
  • Powdered sugar


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


  • Calories: 418kcal 
  • Carbohydrates: 56g 
  • Protein: 3g 
  • Fat: 21g 
  • Saturated Fat: 13g 
  • Polyunsaturated Fat: 1g 
  • Monounsaturated Fat: 5g 
  • Trans Fat: 1g 
  • Cholesterol: 78mg 
  • Sodium: 135mg 
  • Potassium: 61mg 
  • Fiber: 1g 
  • Sugar: 43g 
  • Vitamin A: 664IU 
  • Vitamin C: 6mg 
  • Calcium: 44mg 
  • Iron: 1mg


Prep Time 15 minutes

 Cook Time 30 minutes

 Total Time 45 minutes

 Servings 24 cupcakes

 Calories 418kcal


  • Muffin pans
  • Paper cupcake liners
  • Mixing Bowls
  • Electric hand or stand mixer
  • Wire cooling rack
  • Piping bag
  • Decorative tip


  1. In a medium-sized bowl, you need to combine the flour, baking powder, baking soda, and salt ingredients.

2. Utilize the paddle attachment of a stand mixer to beat the butter until it is silky smooth and creamy. Beat the butter on medium speed. After incorporating the sugar, continue mixing the mixture until it becomes extremely foamy.

3. In a measuring cup, combine the sour cream and whole milk until there are no more lumps.

4. Incorporate the eggs one at a time, mixing the mixture thoroughly after incorporating each egg and scraping the basin as required. Mix in some vanilla extract.

5. While the butter is being mixed on a low speed, a third of the flour mixture is added, followed by half of the sour cream. This process is repeated until all of the flour is included. The addition of the flour and sour cream should be done in stages.

6. Using a mixer, thoroughly integrate the strawberry chunks into the mixture.

7. If you are going to use food coloring, add it at this time.

  1. Distribute the batter in an even manner among the paper cupcake liners. Put the pans in the oven at staggered intervals of 20–25 minutes. After allowing the cupcakes to cool for a few minutes in the pan, they should then be moved to a wire rack to complete cooling off.

9. In order to make the icing, begin by beating the butter and salt together with a mixer set to a medium speed. Continue this process until the mixture is completely smooth and extremely light in color. After the powdered sugar and strawberry puree have been properly combined and a fluffy consistency has been reached, the vanilla extract should be added. After increasing the speed of the mixer to medium and beating the frosting until it is light and fluffy, spoon the frosting into a piping bag. After the cupcakes have had time to cool, you may use piping to decorate them.

10. If you like, you can garnish the dish with fresh strawberries.


  • Make sure you use the correct amount of flour. The use of an excessive amount of flour is one of the most typical methods for producing strawberry cupcakes that are dry and dense. When measuring flour, the most accurate and practical technique is to do so with the use of a scale. If you don’t have a flour sifter, you can fluff the flour with a spoon, then sprinkle it into a measuring cup, and use a knife to smooth it out. If you don’t have a flour sifter, you can use a spoon to fluff the flour.
  • If there are lumps in the flour, it needs to be sifted before it can be used. Sifting the flour before using it is another method for making the cupcakes lighter by aerating the flour.
  • Before adding the eggs to the batter, you need to make sure they have been allowed to reach room temperature. In the event that you forgot to remove the eggs from the refrigerator in advance, you may quickly bring them to room temperature by placing them in a large dish, covering them with warm tap water, and letting them sit for five minutes.
  • If you want absolutely symmetrical cupcakes, bake them one pan at a time in the middle of the oven at the same temperature.
  • If you don’t have any pureed berries on hand, you can use strawberry jam or preserves for the pureed berries that are called for in the frosting.
  • Just a few drops of pink food coloring is all that is required to turn your strawberry cupcakes into the desired shade of pink. There is also the option of incorporating it into the icing.



Without the garnish, cupcakes can be kept at room temperature for up to 3 days and in the fridge for up to 1 week. Slice some strawberries and arrange them on top just before serving.


Cupcakes can be stored at room temperature or chilled in an airtight container. Cupcakes can be stored under a large upturned bowl if a suitable container is not available. The cupcakes should be served at room temperature. Leave the cupcakes unfrosted until just before serving if you’re worried about squashing the frosting.


Cupcakes, without icing, freeze quite well. Put them in a freezer-safe bag once you’ve frozen them on a baking sheet. Two months of storage is possible. Defrost in the refrigerator overnight, then decorate and serve.

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