Walk into any bakery in town, and there they are – those scrumptious strawberry cupcakes that steal the spotlight. Indeed, this treat has become the show-stopper at any party for its mouth-watering and refreshing flavor and picture-perfect look.

Having whipped up these cupcakes for years, I’m glad to share my secret recipe and some insider tips to make them right in your own kitchen. Follow me!

Why Are Our Strawberry Cupcakes Recipe All-Time Favorites?

What was the secret weapon that guaranteed a crowd at my bakery every summer? Fresh strawberry cupcakes! But before you rush to the kitchen, let me tell you why they’re so loved:

Irresistibly cute look: Let’s be honest; those pinky plump cupcakes topped with a swirl of creamy pink frosting and adorned with a fresh strawberry are calling your name. Their picture-perfect look is perfect for Instagrammable moments. Trust me; those Instagram posts have driven a crowd of customers to my bakery.

Now, let’s talk flavor: The airy frosting sets the stage for a fruity-sweet dance on your tongue, followed by the soft, moist sponge that occasionally surprises you with a fresh strawberry cube. Each bite is an explosion of springtime freshness and balanced sweetness. If you crave a more sugary punch, try my chocolate strawberry cupcake recipe!
Seasonal crowd-pleasers: Strawberry cupcakes are always the superstars at any summer gathering. But what if those ruby-red jewels aren’t in season? No sweat! We’ve got a whole squad of fruity friends ready to step in, like raspberry cakes, lemon cupcakes, or other fruit cakes.

My Secret Cupcake Recipe with Strawberries

Ingredients

Before whipping up any batter, prepare these ingredients first:

Flour: All-purpose type will do.
Butter: I always go for unsalted butter since I gotta add some salt to the batter to balance the sweetness. Regardless, ensure you let the butter soften at room temperature (I usually check the softness by pressing my finger onto it; if it leaves a dent, then the butter’s ready).
Full-fat sour cream: Here comes my secret sauce for the melt-in-the-mouth sponge base. The fat and acid in sour cream will moisten and tenderize the cupcake.
Sugar: I use granulated sugar for the batter and powdered type for the smooth, creamy frosting.
Fresh strawberries: Pick those dark red and firm berries for the best flavor and texture.
Milk: I choose whole milk to take the flavor up a notch.
Baking soda and baking powder: Choose fresh ones so that the cupcakes come out fluffy.
Egg, vanilla extract, and salt: This crew adds more depth to the flavor and aroma.

The Cupcakes

Step 1

Preheat your oven to 350°F or 177°C. Prepare a 12-cup cupcake pan and place 12 liners on it. Chop some fresh strawberries into small chunks. We’ll use them in the batter and save some whole berries for the puree and garnish.

It’s time for the dry ingredients to team up! Mix flour, baking soda, baking powder, and a pinch of salt in a medium bowl and set aside.

Step 2

Put ½ cup of butter in a mixing bowl and beat it up using a hand or electric mixer on medium until it turns smooth and creamy. Slowly dump in the granulated sugar and keep beating on medium for 5 minutes. Now, you have a fluffy mixture.

Step 3

In the same bowl of butter, crack in 1 egg and mix until it combines. Remember to take a spatula to scrape down the mixture sticking on the bowl’s sides. Then, add another egg and continue beating until it gets cozy with the rest of the gang. After that, toss in some vanilla extract and mix well.

Add whole milk and sour cream to another bowl and give them a good stir.

Step 4

Slowly pour ⅓ of the flour mixture (step 1) and ½ of the milk-sour cream mixture (step 3) into the butter mixture (step 3) while keeping the mixer running at a low speed.

Continue tossing in another third of the flour mixture, the remaining half of the milk-sour cream mixture, and finally, the rest of the flour. Don’t forget to scrape down at least twice when beating.

Oh, remember the chopped strawberries in step 1? It’s their turn now! Dump them all into the bowl and mix well. Want more visual cues of strawberries? Drop in a bit of pink or red coloring for that pinky hue.

Now, fill up 12 cupcake liners with batter, each with about ¼ cup to reach that perfect ¾ mark.

Step 5

Put the pan in the preheated oven and bake for about 20 to 25 minutes. Let the cupcakes rest for several minutes on the pan before cooling down completely on the rack.

Strawberry Frosting

Step 1

Blend about 5 to 6 strawberries (rinsed and dried) in a blender to get a smooth puree.

Put ¾ cup of butter and a pinch of salt in a mixing bowl and beat them for about 5 minutes to get a creamy mixture.

Step 2

Slowly toss in the strawberry puree and powdered sugar while running the mixer on low speed. When they get incorporated, pour in the vanilla extract and switch the mixer to medium. Keep mixing for 1 minute, and you’ll get fluffy, creamy frosting.

Step 3

Fill the piping bag with that strawberry buttercream and swirl a dollop of frosting on those baked cupcakes. Garnish them with some fresh strawberries for a visual touch.

Notes

It’s advisable to let the eggs cool down to room temperature before joining the party. They are notorious for being super liquid, making it hard to blend in with other ingredients. But once you bring them to room temperature, they can combine more easily. If you are in a rush, just put those eggs in a bowl of warm water for 5-7 minutes.
If fresh berries are not readily available, you can try freeze-dried strawberries. But remember to blend them well before tossing them into the batter or frosting.

FAQs

How Long Can These Cupcakes Sit Out?

Unfrosted cupcakes can retain their goodness for 3 days at room temperature, given that you store them in an airtight container. For a longer lifespan, stack them in the fridge (1 week) or freezer (2 months).