These babies are so delicious, and so pretty.. Half a cup of strawberry puree goes into the batter along with chopped fresh strawberries, and the result is a cake that smells and tastes like a strawberry field in May. Butter, sugar, eggs, flour, baking powder, milk, vanilla, vegetable oil, and real strawberries. Boom.
The chopped strawberries sink slightly during baking and leave pockets of fruit throughout the cupcake. The puree tints the batter and adds moisture. When you bite into one, the strawberry flavour is in every layer, not just on top.
Tips for Making Strawberry Cupcakes
Make the strawberry puree from fresh berries
Blend fresh strawberries until smooth. Half a cup of puree. Do not add sugar to the puree. The batter has enough.
If the puree is very liquid, strain it lightly. Too much liquid makes the cupcakes dense and prevents them from rising properly.
Do not overmix after adding the flour
Alternate dry ingredients and milk, beginning and ending with dry. Mix until just combined after each addition.
Fold in the chopped strawberries and puree at the end by hand with a spatula. Overmixing develops gluten and makes the cupcakes tough rather than tender.
Spring Strawberry Cupcakes
- Total Time: 42 minutes
- Yield: Makes 20-24 cupcakes
Description
Soft, sweet strawberry cupcakes made from scratch with fresh berries in the batter and buttercream, offering a delightful burst of strawberry flavor.
Ingredients
For the Cupcakes
- 1 3/4 cups granulated sugar
- 3/4 cup unsalted butter, softened (1 1/2 sticks)
- 2 cups pureed fresh strawberries
- 3 large eggs, room temperature
- 3 cups all-purpose flour, sifted
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup sour cream, room temperature
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 teaspoon strawberry extract
- 3-4 drops red food coloring (optional)
For the Buttercream
- 3 1/2 cups powdered sugar
- 1 cup unsalted butter, softened (2 sticks)
- 1/4 cup pureed fresh strawberries
- 1/2 teaspoon strawberry extract
- pinch of salt
Instructions
For the Cupcakes
- Preheat your oven to 350°F (175°C). Line two 12-well muffin pans with 20 to 24 cupcake liners.
- In the bowl of your stand mixer fitted with the whisk attachment, add the granulated sugar and butter and cream together on medium-high speed for about 6 minutes, until very pale yellow and fluffy.
- Add the eggs 1 at a time to your stand mixer, combining well after each addition and scraping down the sides and bottom of the bowl as needed.
- Reduce your mixer speed to low and mix in the strawberry puree.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Slowly add 1/2 of the flour mixture to your stand mixer. Mix on the lowest speed until combined.
- In a small bowl, whisk together the sour cream and oil. Add to your stand mixer bowl.
- Add the remaining flour mixture to your stand mixer bowl and mix on low speed until well incorporated. Be careful not to overbeat.
- Add the vanilla and strawberry extracts and food coloring, if using. Scrape down the sides and bottom of the bowl and mix the batter until just combined. Be careful not to overmix.
- Using an ice cream scoop (with trigger release) or a spoon, scoop the batter into the cupcake liners until each is 3/4 full. Be careful not to overfill.
- Bake for 17 to 21 minutes, or until a toothpick inserted into the center of a cupcake comes out mostly clean but still moist.
- Let the cupcakes cool in the pans for 10 minutes, then transfer to a wire rack. Let cool to room temperature. Lightly cover the cupcakes with foil or plastic wrap so they do not dry out.
For the Buttercream
- Clean your stand mixer bowl and whisk attachment. Add the powdered sugar and butter and mix on low speed, increasing the speed to medium-high once the sugar is fully incorporated. Continue to mix until light and fluffy.
- Add the strawberry puree, strawberry extract, and salt and beat until the mixture is cotton-candy pink and the puree is fully incorporated.
- Once the cupcakes have cooled completely, pipe them with the buttercream (Here, I used a large star tip) and serve.
Notes
For best results, use fresh, ripe strawberries for the puree. Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. You can substitute frozen strawberries if fresh are not available; just thaw and drain excess liquid before pureeing.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 20
- Sodium: 150
- Fat: 12
- Carbohydrates: 35
- Fiber: 1
- Protein: 3
- Cholesterol: 40
Frequently Asked Questions
Can I use frozen strawberries?
Yes. Thaw them and drain the excess liquid before pureeing. Frozen strawberries release more water, so strain the puree more aggressively.
How many cupcakes does this make?
About 24 standard cupcakes. Fill the liners about ¾ full. Overfilled liners bake over the edges and make mushroom tops.
What frosting goes best?
Strawberry cream cheese frosting or vanilla buttercream. A simple whipped cream with a few mashed strawberries also works. The cupcakes are sweet, so a tangy frosting balances them.
If You Liked This Recipe, You Might Also Enjoy
- Strawberry Galette with Basil Crust
- Orange-Strawberry Spritzer
- Spring Strawberry Cake Roll
- Fresh Strawberry Scones
Has anyone made these with a different fruit? Thinking peach or raspberry puree in place of the strawberry. Wondering if the moisture balance changes enough to need a tweak elsewhere.
Hayley, great idea, you can totally switch it up 1:1!
My strawberry puree was super watery from frozen berries and the cupcakes came out dense even following everything else to the letter. Strained it through cheesecloth the second time and they rose properly.