How To Make Strawberry Cup Cake

Let me show you how to make Strawberry Cup Cake. With this recipe, you will make a batter from scratch. This isn’t a box cake mix but an actual cup cake cake with fresh ingredients. The flour, sugar and butter are combined and then poured into the cupcake pans for cooking. Once cooked and frosted, your cupcakes will have beautiful color, the cake will be sweet and moist with deliciousness. Be careful, though because eating a few can make you want to take more than one serving!

Fresh Strawberry Cupcakes

These Fresh Strawberry Cupcakes are moist, tender and totally addicting! There are pieces of chopped strawberry in the cupcake and they are topped with strawberry buttercream! So much flavor and perfect for spring and summer!

Fresh Strawberry Cupcakes

I have loads of strawberry-based desserts on this site and certainly no shortage of variations of strawberry cake and cupcakes. What I love about these though is that they are pretty straight forward with a one-bowl vanilla cupcake base and chunks of strawberries in the batter. There’s plenty of strawberry flavor from the chunks of berries and then they are topped with a delicious strawberry buttercream. These cupcakes are light, moist and full of flavor. I’m so in love!

This is actually the second time this recipe has been updated. The original version was posted way back when I first started this blog, in 2012. Then it was updated in 2014. And now it’s being updated again, only this time the recipe is basically the same.

There are a few little updates to the method for the cupcake to give you a smoother batter that’s easier to put together, plus a little more chopped strawberry. And then the strawberry buttercream now uses a reduced strawberry puree, rather than just a regular strawberry puree, to give you that extra strawberry flavor. But overall the cupcake is the same. Despite being about 7 years old, it’s still delicious and just as wonderful now as when I originally shared it. Love it!

Recipe Ingredients

For the Strawberry Cupcakes

• All Purpose Flour
• Baking powder and Baking Soda: The combination of the two gives this cupcake the ultimate texture.
• Salt: For flavor.
• Butter: Unsalted and melted, since this recipe doesn’t cream the butter.
• Sugar
• Vanilla Extract
• Eggs: Large sized eggs.
• Sour Cream: Not only does sour cream add moisture, it also helps to keep the batter thick enough so that the strawberries don’t all sink to the bottom of your cupcakes.
• Milk
• Chopped Strawberries: One and half cups of chopped strawberries for cupcakes that are loaded with flavor!

For the Strawberry Buttercream

• Strawberries: You’ll need about 1 1/2 cups of chopped strawberries, measured after chopping.
• Unsalted Butter: Control the amount of salt in your buttercream by adding it yourself. Butter should be room temperature.
• Powdered Sugar: For volume and thickness.
• Vanilla Extract: For flavor.
• Salt: To taste

How to Make Fresh Strawberry Cupcakes

These cupcakes are quite simple to make. I LOVE that they use only one bowl for the cupcake batter! Unlike my typical cupcake recipes, there’s no creaming involved, so they are super quick to make.

Make the Strawberry Cupcakes

1. Prepare for Baking: Preheat the oven to 350°F and prepare a cupcake pan with cupcake liners.
2. Combine Dry Ingredients: Combine the flour, baking powder, baking soda and salt in a medium sized bowl and set aside.
3. Combine Butter, Sugar and Vanilla: In a large bowl, whisk the melted butter, sugar and vanilla extract together until well combined.
4. Add Eggs, Sour Cream and Milk: Add the eggs, sour cream and milk one at a time, mixing well after adding each. Adding them one at a time ensures they all incorporate nicely, without giving you a lumpy batter.
5. Add Dry Ingredients: Add the dry ingredients and whisk together until combined, but do not over mix. You want the batter to be evenly mixed and smooth, but don’t over do it or you could end up with tough cupcakes.
6. Stir in Strawberries: Fold in the chopped strawberries gently. You don’t want to beat up your strawberries or over mix the batter.
7. Bake: Fill the cupcake liners a little more than half full and bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.

Make the Strawberry Buttercream

1. Make the strawberry reduction: Using a strawberry reduction doubles up the strawberry flavor. To make it, you’ll puree your strawberries, then cook them down by half. So after pureeing your strawberries, you should have about 3/4 cup of puree. Add the puree to a small sized saucepan and cook over medium heat. Allow the mixture to come to a slow boil, stirring consistently to keep it from burning, until it has thickened and reduced to about 6 tbsp, about 10-15 minutes. To measure, pour the puree into a measuring cup. If it’s more than 6 tbsp (between 1/4 and 1/2 cup), add it back to the pan and continue cooking. Set aside to cool when it’s done.
2. Beat Butter: Add the butter to a large mixer bowl and beat until smooth.
3. Add Powdered Sugar: Carefully add about half of the powdered sugar and mix until smooth and well combined.
4. Add Strawberry Reduction, Vanilla and Salt: Add 4 tablespoons of the strawberry reduction, vanilla extract and the salt to the frosting and mix until well combined.
5. Finish Powdered Sugar: Add the remaining powdered sugar and mix until smooth.
6. Get the Right Consistency: Add additional strawberry reduction as needed to get the right consistency and flavor.

Assemble the Cupcakes

1. Pipe the Frosting: Pipe the frosting onto the cupcakes. I used Ateco tip 844.
2. Garnish: Decorate with a strawberry half, if desired.

Strawberry Cupcakes with Strawberry Buttercream

Soft and fluffy strawberry cupcakes with creamy strawberry buttercream frosting. Make them in mini size, too!

You don’t need to get your eyes checked. Those aren’t giant strawberry slices. The above strawberry cupcakes are, in fact, mini size. I made today’s homemade strawberry cupcakes in both regular and mini size.

Anyway. What a HIT these were. I’ve made strawberry cupcakes before and while I loved previous recipes, I wanted to create a new recipe for them. Complete with strawberry buttercream frosting, of course. That’s what I love most about baking– there is never a stopping point. I love taking recipes I already have and mixing them up to create fresh new versions.

A few important details about the cupcake batter:

Make sure that all of your dairy ingredients are at room temperature. If you’re a regular reader (or baker), you know this is so important. To cut down on time, many ignore this step but it’s crucial to obtaining the best possible cupcake in terms of taste and texture. Room temperature ingredients are smooth and evenly incorporated, which helps produce light, airy, evenly baked treats.

Use my suggested sifted mix of all-purpose flour and cornstarch. The two produce a DIY version of cake flour. You can, of course, just use cake flour! I’ve noted that in the recipe below. Cake flour (or the DIY version) produces a lighter, softer, and much fluffier cake.

Whip those egg whites! I only use 1 egg yolk in the batter, along with three egg whites. The yolk is mixed in with the creamed butter/sugar, while the egg whites are whipped and then folded into the batter. Why do I do this? It adds air and volume to the batter. Again, creating a lighter, fluffier cake.

The strawberry buttercream frosting is where I had a lot of fun. I created wonderful strawberry buttercream candies for my Sally’s Candy Addiction cookbook and used what I learned from creating that recipe to produce today’s flavorful strawberry buttercream frosting. I’ve always had trouble obtaining a perfectly creamy and smooth frosting using fresh strawberries because they are so wet. So, I use freeze-dried strawberries.

When ground up, they make the perfect flavorful “dust” to make a strawberry flavored frosting without any artificial strawberry flavoring.

Regular or mini size, these are the perfect treats for the upcoming warm weather.

Strawberry Cupcakes with Creamy Strawberry Buttercream

• Prep Time:30 minutes
• Cook Time:24 minutes
• Total Time:3 hours, 50 minutes
• Yield:16–17 cupcakes

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Description

Soft and fluffy strawberry cupcakes with creamy strawberry buttercream frosting. Make them in mini size, too!

Ingredients

Cupcakes

• 8–9 large strawberries*
• 1 large egg + 2 egg whites, room temperature and separated
• 2 cups (250g) all-purpose flour* (spoon & leveled)
• 1/4 cup (30g) cornstarch*
• 2 and 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup (180g) unsalted butter, softened to room temperature
• 1 and 1/2 cups (300g) granulated sugar
• 3 teaspoons pure vanilla extract
• 1 cup (240ml) whole milk, room temperature*

Strawberry Buttercream

• 1 cup (about 25g) freeze-dried strawberries*
• 1 cup (235g) unsalted butter, softened to room temperature
• 4 cups (480g) confectioners’ sugar
• 3 Tablespoons (45ml) heavy cream
• 1 teaspoon pure vanilla extract
• salt, to taste

Instructions

1. Preheat oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners. This recipe makes 16-17 cupcakes, so you will have a few cupcakes to bake in a 2nd batch. Please read notes about mini cupcakes.
2. Slice 5 strawberries and place in a food processor or blender. Pulse until strawberries are a chunky puree. You should have about 1/3 cup. Set aside. Finely chop remaining strawberries. Set aside.
3. With a handheld or stand mixer fitted with a whisk attachment, beat the 3 egg whites on high speed in a medium bowl until soft peaks form, about 2-3 minutes. Set aside.
4. Make the cupcakes: Sift the flour, cornstarch, baking powder, and salt together in a large bowl. Set aside. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy – about 1 minute. Add the sugar and beat on high speed for 3-4 minutes until creamed together fairly well. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the egg yolk and vanilla and beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. With the mixer on low speed, add the dry ingredients in three additions alternating with the whole milk, beginning and ending with the dry ingredients, and mixing each addition just until incorporated. Do not overmix. Fold egg whites, 1/3 cup strawberry puree, and finely chopped strawberries into the cupcake batter. The batter will be velvety and slightly thick.
5. Spoon batter into cupcake liners filling halfway. Bake for 20-24 minutes or until the tops of the cupcakes spring back when gently touched and a toothpick inserted in the center comes out clean. Allow to cool in the pan for 5 minutes, then transfer to a rack to cool completely.
6. Make the frosting: Using a blender or food processor, process the freeze-dried strawberries into a powdery crumb. You should have around 1/2 cup. Set aside. With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy – about 2 minutes. Add confectioners’ sugar, strawberry powder, cream, and vanilla extract with the mixer running on low. Increase to high speed and beat for 3 full minutes. Add 1/4 cup (30g) more confectioners’ sugar if frosting is too thin or 1 more Tablespoon of cream if frosting is too thick. Add a pinch of salt if frosting is too sweet. Frost cupcakes as desired. I used a Wilton 1M piping tip. Leftover prepared cupcakes can be stored covered tightly at room temperature for up to a day or in the refrigerator up to 5.

Strawberry cupcakes

• Preparation and cooking time
  • Prep:20 mins
  • Cook:30 mins
• Easy
• Makes 12

Treat family and friends to these beautiful strawberry cupcakes. They’re made with fresh strawberry pieces in the sponge, and a vibrant pink buttercream icing 

• Vegetarian

Nutrient	Unit
kcal	387
fat	20g
saturates	12g
carbs	47g
sugars	36g
fibre	1g
protein	3g
salt	0.59g

Ingredients

• 175g self-raising flour
• 115g caster sugar
• 2 eggs
• 100g Greek yogurt
• 115g butter, melted and cooled slightly
• 100g strawberries, hulled and finely chopped

For the icing

• 300g icing sugar, sifted
• 150g butter, softened
• 2tbsp milk
• 1tsp vanilla extract
• pink food colouring
• 6 strawberries, halved, or 12 small whole strawberries

Method

• STEP 1Heat the oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with cupcake cases. Mix the flour and sugar together in a large bowl. In a large jug, whisk together the eggs, yogurt and melted butter. Gradually mix the wet ingredients into the dry until you have a smooth batter, then fold in the strawberries.
• STEP 2Fill the prepared cases so they are about three-fourths full. Bake for 25-30 mins, or until golden and a skewer inserted into the middles comes out clean. Leave to cool.
• STEP 3Meanwhile, make the icing. Beat the sugar and butter together until smooth and pale, then add the milk, vanilla and a little pink food colouring and beat until the icing is an even pale pink shade. Spoon the icing into a piping bag fitted with a star nozzle, then pipe in swirls onto the cooled cupcakes. Decorate each with a strawberry half or small strawberry, then serve.