25 Apr Strawberry Cupcakes: A Bite of Springtime Bliss
I simply cannot get enough of these delicious strawberry cupcakes — and I’m sure that after just one bite, you’ll feel the same way. These cupcakes are soft, fruity, and so incredibly smooth they practically melt in your mouth. They pair perfectly with a cup of tea or coffee, and guests always adore them. Plus, they look absolutely stunning — like a touch of springtime right on your dessert table.
The best part? You only need a few simple ingredients to whip up these heavenly treats. And there’s no need for any artificial strawberry flavoring here! Fresh strawberries are packed into both the cupcake batter and the frosting, ensuring that every bite bursts with real, vibrant strawberry flavor.
Ingredients
For the Cupcakes:
- 3 cups (360g) all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (227g) unsalted butter, room temperature
- 1½ cups (300g) granulated sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- ½ cup (120g) sour cream, room temperature
- ½ cup (120ml) whole milk, room temperature
- 1 cup (220g) fresh strawberries, finely chopped
- 1 tablespoon dried strawberry dust (optional)
For the Strawberry Buttercream:
- 1½ cups (340g) unsalted butter, room temperature
- ¼ teaspoon salt
- 6 cups (720g) powdered sugar
- 6 tablespoons (90ml) pureed fresh strawberries (about 6 large berries)
- ½ teaspoon vanilla extract
Instructions
For the Cupcakes:
Preheat the oven to 350°F (175°C). Line two 12-cup muffin pans with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large mixing bowl or stand mixer fitted with the paddle attachment, beat the butter until creamy. Add the sugar and beat until light and fluffy, about 5 minutes.
Beat in the eggs, one at a time, scraping down the bowl after each addition. Stir in the vanilla extract.
In a measuring cup, stir together the sour cream and milk.
With the mixer on low speed, alternately add the dry ingredients and sour cream mixture in thirds, beginning and ending with the dry ingredients. Scrape down the bowl as needed.
Gently fold in the chopped strawberries and optional strawberry dust.
Divide the batter evenly among the cupcake liners, filling each about ¾ full.
Bake one pan at a time for 20–25 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
For the Strawberry Buttercream:
In a large bowl or stand mixer fitted with the whisk attachment, beat the butter and salt until pale and creamy, about 5 minutes.
Gradually add the powdered sugar and strawberry puree, mixing on low speed until fully combined.
Add the vanilla extract, then increase the speed to medium and beat until fluffy and smooth, about 1 minute.
Transfer the buttercream to a piping bag fitted with your favorite decorative tip and pipe generously onto the cooled cupcakes.
Garnish with fresh strawberries if desired.
Notes:
- To make strawberry puree: Wash and hull about 10–12 strawberries. Blend until smooth. Frozen strawberries can also be used after thawing.
- Store cupcakes (without garnish) in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- Always measure flour correctly: overpacking flour can lead to dry cupcakes.
- Bring eggs and dairy to room temperature before baking for the best texture.
- Bake one tray at a time in the center of the oven for even baking.
- No fresh strawberries for the frosting? Substitute with high-quality strawberry jam or preserves.
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Yours,
Theodora
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