Every June, when the first strawberries of the season appear at my local farmer’s market, I know it’s time to dust off this beloved recipe. These aren’t just any strawberry cupcakes—they’re made with real, fresh strawberries that infuse every bite with authentic berry flavor. The soft, tender crumb pairs beautifully with vibrant strawberry buttercream that tastes like summer in a swirl. After years of perfecting this recipe, I can confidently say these cupcakes capture the essence of peak strawberry season better than any store-bought version ever could.
Prep Time: 30 minutes | Cook Time: 21 minutes | Total Time: 3 hours | Yield: 20 cupcakes
Why These Cupcakes Are Absolutely Irresistible
Real Strawberry Flavor Throughout
Unlike many strawberry desserts that rely solely on artificial flavoring, these cupcakes showcase genuine strawberry taste in both the cake and frosting. Fresh strawberries are pureed directly into the batter, while freeze-dried strawberries create an intensely flavored buttercream that won’t make your frosting runny.
Perfect Texture Every Time
The combination of cake flour, sour cream, and careful mixing techniques produces cupcakes that are incredibly soft and fluffy. Each bite practically melts in your mouth, creating the ideal backdrop for chunks of fresh strawberries scattered throughout.
Seasonally Spectacular
These cupcakes celebrate the fleeting beauty of strawberry season. When berries are at their peak sweetness and lowest price, this recipe transforms them into something truly special that captures summer’s essence.
Crowd-Pleasing Quantity
With a yield of 20 cupcakes, this recipe handles everything from birthday parties to bake sales with ease. The generous batch size means fewer mixing sessions when you’re feeding a crowd.
Essential Ingredients
For the Strawberry Cupcakes
- 1¼ cups (200g) chopped strawberries, divided
- 2⅓ cups (280g) cake flour, spooned and leveled
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
- 1½ cups (300g) granulated sugar
- 1 large egg plus 2 egg whites, at room temperature
- 2 teaspoons pure vanilla extract
- ½ cup (120g) full-fat sour cream, at room temperature
- ½ cup (120g) whole milk, at room temperature
For the Strawberry Buttercream
- 1 cup (about 25g) freeze-dried strawberries
- 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
- 3½ cups (420g) confectioners’ sugar
- ¼ cup (60ml) heavy cream or whole milk, at room temperature
- 1 teaspoon pure vanilla extract
- Salt, to taste
- Optional for garnish: fresh strawberries
Step-by-Step Instructions
Setting Up for Success
Preheat your oven to 350°F (177°C) and line a 12-count muffin pan with cupcake liners. Since this recipe yields approximately 20 cupcakes, prepare a second muffin pan with additional liners or plan to bake in batches.
Preparing the Strawberry Elements
Take ½ cup (80g) of your chopped strawberries and place them in a food processor or blender. Pulse until they form a chunky puree, yielding about ⅓ cup (80g). If the strawberries seem stuck and won’t break down properly, add a splash of milk to help the process along.
Set aside the remaining ¾ cup (120g) of chopped strawberries—these will be folded into the batter later for delightful berry surprises in each bite.
Creating the Cupcake Base
In a large bowl, whisk together cake flour, baking powder, and salt until evenly combined. Set this dry mixture aside while you work on the wet ingredients.
Using a large bowl and either a handheld or stand mixer fitted with paddle attachment, cream the softened butter and granulated sugar together on medium speed. Continue beating for about 3 minutes until the mixture becomes light and fluffy. Regularly scrape down the sides and bottom of the bowl with a silicone spatula to ensure even mixing.
Building the Batter
Add the whole egg, egg whites, and vanilla extract to the creamed butter mixture. Beat on medium-high speed until everything is well combined, again scraping the bowl as needed. Next, beat in the sour cream—don’t worry if the mixture looks slightly curdled at this point, as this is completely normal and expected.
Now comes the crucial mixing stage: add approximately half of your dry ingredients along with half of the milk, mixing on low speed until just incorporated. Follow with the remaining dry ingredients, remaining milk, and the strawberry puree, mixing until barely combined. Over-mixing at this stage can result in tough cupcakes, so stop as soon as the ingredients are unified.
The finished batter should be creamy and slightly thick. Gently fold in your reserved chopped strawberries using a spatula, distributing them evenly throughout.
Baking to Perfection
Spoon the batter into your prepared cupcake liners, filling each about ¾ full to allow room for rising. Bake for 21-24 minutes, checking for doneness by gently touching the tops—they should spring back when ready. Additionally, a toothpick inserted in the center should come out mostly clean with just a few moist crumbs clinging to it.
Allow cupcakes to cool in the pan for 5-10 minutes before transferring to a cooling rack. Complete cooling is essential before frosting, as warm cupcakes will cause the buttercream to melt.
Crafting the Strawberry Buttercream
Using a food processor or blender, process the freeze-dried strawberries until they form a fine, powdery crumb—you should have about ½ cup of strawberry powder.
In a large bowl using a handheld or stand mixer with paddle or whisk attachment, beat the softened butter on medium-high speed for about 2 minutes until it becomes creamy and light. Add the confectioners’ sugar, strawberry powder, cream, and vanilla extract.
Begin mixing on low speed for 30 seconds to prevent sugar clouds, then increase to high speed and beat for 2 minutes until the frosting is smooth and fluffy. Taste and adjust—if the frosting seems too sweet, beat in a pinch of salt to balance the flavors.
Final Assembly
Frost your completely cooled cupcakes using your preferred method—a simple knife spread, offset spatula swirls, or piped decorations using a large star tip. Garnish with fresh strawberry slices or whole berries for an elegant finishing touch.
Serving Suggestions
Presentation Ideas
Arrange frosted cupcakes on a tiered stand for special occasions, or pack them in individual cupcake boxes for portable treats. The pink-tinted cake and vibrant frosting create a naturally beautiful color palette perfect for spring and summer gatherings.
Perfect Pairings
These cupcakes pair wonderfully with fresh lemonade, iced tea, or cold milk. For adult gatherings, consider serving alongside sparkling rosé or champagne that complements the berry flavors.
Creative Variations
Chocolate Strawberry Delight
Replace ¼ cup of cake flour with unsweetened cocoa powder for chocolate strawberry cupcakes that taste like chocolate-covered berries.
Lemon Strawberry Twist
Add 1 tablespoon of fresh lemon zest to the batter and 2 teaspoons to the frosting for a bright, citrusy variation that enhances the strawberry flavor.
Mini Cupcake Version
Transform this recipe into bite-sized treats by using mini cupcake pans. Bake for 11-13 minutes at the same temperature, perfect for parties where guests want just a taste of sweetness.
Make-Ahead Tips
Cupcake Preparation
Bake cupcakes up to one day in advance, storing them tightly covered at room temperature. Frost on the day you plan to serve for the best appearance and texture.
Frosting Storage
The strawberry buttercream can be prepared and refrigerated for up to two days before use. After chilling, the frosting will stiffen, so beat in a splash of heavy cream or milk to restore its smooth, pipeable consistency.
Freezer-Friendly Options
Unfrosted cupcakes freeze beautifully for up to three months. Thaw overnight in the refrigerator, then bring to room temperature before frosting and serving.
Important Notes
Ingredient Substitutions
While cake flour produces the best texture, you can substitute with 2 cups all-purpose flour plus ¼ cup cornstarch if needed. Full-fat sour cream and whole milk are strongly recommended, though plain yogurt can replace sour cream and lower-fat milk can substitute in a pinch.
Color Enhancement
The natural strawberry color creates a lovely pink-tinted beige cupcake. However, if you prefer more vibrant color, add just one small drop of dusty rose or soft pink gel food coloring to the batter.
Equipment Essentials
Key tools include muffin pans, cupcake liners, a food processor or blender, electric mixer, and cooling racks. A cupcake carrier proves invaluable for storing and transporting your finished creations.
Frequently Asked Questions
Where can I find freeze-dried strawberries?
Most grocery stores carry freeze-dried strawberries in the dried fruit section. Target, Whole Foods, and Trader Joe’s reliably stock them, and they’re also available online. Avoid chewy dried strawberries—you specifically need freeze-dried varieties that grind into powder.
Can I intensify the strawberry flavor?
Absolutely! To concentrate the flavor further, start with twice the amount of strawberries in step 2 and reduce them on the stove until you have ⅓ cup of concentrated puree, similar to techniques used in professional strawberry cakes.
What if I don’t have cake flour?
Create a homemade substitute by measuring 1 cup all-purpose flour, removing 2 tablespoons, then adding 2 tablespoons cornstarch. Sift together before using.
How should I store finished cupcakes?
Cover frosted cupcakes tightly and refrigerate for up to three days. A cupcake carrier helps maintain their appearance during storage and transport.
Can I make these dairy-free?
While dairy alternatives will change the texture slightly, you can substitute non-dairy milk and use dairy-free butter alternatives. However, the sour cream contributes significantly to the tender texture, so results may vary.
Why do my cupcakes sink in the middle?
Common causes include opening the oven door too early, over-mixing the batter, or using expired baking powder. Ensure your baking powder is fresh and resist the urge to peek during the first 18 minutes of baking.
Can I double this recipe?
Yes, this recipe doubles well for larger gatherings. Use four standard muffin pans or bake in multiple batches to ensure even results.