These homemade Strawberry Cupcakes are so fluffy, moist and made from scratch! Frost them with a swirl of sweet, homemade Strawberry Buttercream Frosting and a whole strawberry!
Looking for more strawberry dessert ideas? Try this Lemon Strawberry Trifle, Strawberry Smoothie Bowl or this Strawberry Ice Cream Cake!
Table of Contents
Moist and Fluffy Strawberry Cupcakes
Maybe it’s because I’m a girl mom, but I adore all things pink! Pink makes me happy like sunshine and rainbows. Strawberries – my favorite fruit – also make me smile. So, just imagine how excited I get for a pink strawberry cupcake with strawberry buttercream frosting, layered pink cupcake liners and fresh strawberries on top!
This recipe is perfect for using up fresh ripe strawberries. These cupcakes are so moist, fluffy, and PINK. They bring all the strawberry flavor power with a homemade, from scratch strawberry cake using pureed strawberries and diced strawberries. Then that delicious cake is frosted with a homemade strawberry buttercream frosting! The strawberry lover in your life is really going to love these!
Getting the Strawberry Flavor Just Right
My trick to getting the strawberry flavor in these cupcakes just right is using my own homemade strawberry puree in both the cupcake batter and the frosting AND folding in chopped bits of fresh strawberries.
To make the strawberry puree, I add diced strawberries into a small saucepan and heat them over medium-low heat. Then, I cook the strawberries until they break down and turn into a puree, being sure to stir them often. Depending on how ripe your strawberries are, you may need to use a masher to help break them down.
This strawberry flavor bomb goes into both the batter and the frosting, ensuring that not a single bite of these cupcakes isn’t completely infused with real fresh strawberry flavor.
Ingredients for Strawberry Cupcakes
For these super moist cupcakes, you’re looking at all of the usual cake ingredients, plus some fresh strawberries for my homemade strawberry puree.
Here’s everything you’ll need:
- all-purpose flour
- baking powder
- baking soda
- salt
- eggs
- sugar
- pure vanilla extract
- vegetable or canola oil
- buttermilk
- strawberries
How to Make Strawberry Cupcakes
1. Prep: Preheat the oven to 350°F and fill two cupcake pans with cupcake liners. Then, set them aside.
Dry ingredients: Whisk together the flour, baking powder, baking soda and salt. Set this mixture aside.
2. Wet ingredients: In a large mixing bowl, beat the eggs until they’re slightly frothy. Gradually add in the sugar beating for about 30 seconds until everything is well combined. Add the oil and vanilla. Beat the mixture until it is smooth.
3. Combine: Gradually add the dry ingredients, alternating with buttermilk, until all the ingredients are added and the batter is well combined. This batter will be thin. Fold in 1/2 of the strawberry puree and the diced strawberries.
4. Bake: Divide the batter into the cupcakes liners, filling each until about 3/4 full. Bake the cupcakes for 13-15 minutes or until a toothpick inserted in the center comes out clean. Cool completely and frost with strawberry frosting.
Ingredients for Strawberry Frosting
I love to top my strawberry cupcakes with a strawberry buttercream.
Here is everything you’ll need for strawberry buttercream frosting:
- unsalted butter
- powdered sugar
- strawberries
- milk, half-and-half or heavy cream
- homemade strawberry puree
How to Make Strawberry Frosting
1. Mix: Add the butter to a large bowl or mixing bowl for your stand mixer. Beat the butter until smooth and creamy. Gradually add in powdered sugar, alternating with milk, until smooth.
2. Add: Fold in remaining strawberry puree and diced strawberries, beat until well combined. Decorate cupcakes with frosting, and top with fresh strawberries if desired.
Tips for Perfect Strawberry Cupcakes
Follow these simple tips for the perfect bite of strawberry cupcakes every time:
- Make sure you use room temperature eggs. Room temp eggs will better incorporate into the batter and make your cupcakes as moist and fluffy as possible.
- Make sure you beat your eggs until they are frothy. This will also keep the batter, and your cooked cupcakes, light and airy.
- For the most flavor power, add both strawberry puree and diced strawberries to both the frosting and the batter.
- Make sure your cupcakes are completely cooled before you attempt to frost them. You put so much hard work into that frosting, you don’t want it melting!
How to Store Frosted Cupcakes
Storing your already frosted cupcakes can get a little tricky. You don’t want them to tip, squish, or stick together. Store them in an airtight container. The best option is the type that is designed specifically for storing cupcakes. You can keep them in your fridge for 5-7 days. Let them come to room temperature before serving!
Strawberry Cupcakes with Strawberry Buttercream Frosting
Ingredients
Strawberry Puree
- 8 medium strawberries, diced
Strawberry Cupcakes:
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 4 large eggs, room temperature
- 1 ½ cups granulated sugar
- 3 teaspoons pure vanilla extract
- 1 cup cooking oil, (vegetable or canola)
- 1 cup buttermilk
- 3 medium strawberries, finely diced
Strawberry Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 6 to 8 cups powdered sugar, depending on consistency wanted
- 4 medium strawberries, finely diced
- 2 to 4 tablespoons milk, half-and-half or heavy cream, depending on consistency
Instructions
Strawberry Puree:
- Add half diced strawberries into a small saucepan over medium-low heat. Cook until strawberries break down and turn to puree, stirring often. You may need to use a masher depending on how ripe the strawberries are. Divide puree in half and place bowls in refrigerator to chill while you continue with recipe.
Strawberry Cupcakes:
- Preheat oven to 350°F and fill two cupcake pans with cupcake liners, set aside.
- Whisk together flour, baking powder, baking soda and salt. Set aside.
- In a large mixing bowl, beat eggs until lightly frothy. Gradually add sugar beating about 30 seconds until well combined. Add oil and vanilla, beat till smooth.
- Gradually add dry ingredients, alternating with buttermilk, until all ingredients are added and batter is well combined. (Batter will be thin.) Fold in 1/2 of the strawberry puree and diced strawberries.
- Divide into cupcakes liners, 3/4 full. Bake for 13-15 minutes or until a toothpick inserted in the center comes out clean. Cool completely and frost with strawberry frosting.
Strawberry Frosting:
- Add butter to a large bowl or mixing bowl for stand mixer, beat until smooth and creamy. Gradually add powdered sugar, alternating with milk, until smooth.
- Fold in remaining strawberry puree and diced strawberries, beat until well combined. Decorate cupcakes with frosting, and top with fresh strawberries if desired.
Video
Nutrition
Post may contain affiliate links. Read my disclosure policy.
This recipe is amazing! I added some freeze dried strawberries with the puree and it turned out so good!!
I’m not a make from scratch kind of person. Mom of 3 myself all boys 4, 15 mos, 3 mos. At the old age of 40. Can you use a box cake and just add the puree and of course maybe whatever else you may think to keep the cupcakes as close to the recipe as you can?
Hi Jessica, I’m sorry, I haven’t tried that personally and can’t guarantee how that would work, but I think it would be ok. Good luck!
Can I use strawberry jam or preserves instead of making strawberry puree?
You can, but the final flavor will be a little milder in strawberry flavor. Fresh pureed strawberries (with no added flavor/sugar) will give you the best amount of pure strawberry flavor.
These really didn’t work out for me. Initially I thought it was because I used almond flour. But then I realized – I felt the batter needed more strawberries than what was called for so I put more in… and they really ended up sunken in the middle. I guess it was because of the added moisture?
Almond Flour is not interchangeable with AP flour, or any other flour. The recipe didn’t work out for u bc, not only did u change a critical ingredient with a substitute which won’t work, u also changed the ratio of wet to dry ingredients, by adding more wet than what it can handle.
I made these for my daughter in law’s birthday, they turned out great
Jess how do you get your cupcake paper to look so nice. I try to use 2 different colors but mine do not look like yours. I tried your strawberry cupcakes and the were so yummy.
Hi Peggy! If you look closely you will see that they are in double liners. So I cook them in a liner, but then set them in a second liner for pretty pictures. ;-)
Very good
If you want want a faint hint of strawberry flavor, these cupcakes are for you. If you don’t want to search for the strawberry flavor in your cupcake, then a different recipe would better.
The cupcakes are super oily. I used the oil it said in recipe and the cupcake liners are full of oil
Can you make these using gluten free flour??? If so same quantity of everything or do need to change anything??
Hi Anna! I have not tried these using gluten free flour. If you try them, please come back and share how they turned out for others!
Hi, would this recipe work for a cake instead of cupcakes?
Thanks
Hi Kelly! Yes, it should work just fine! Just watch your baking time, I’d recommend starting to check on them around the 15 minute mark.