Name: Strawberry Cupcakes
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Cuisine: American
Ingredients: 8 medium strawberries, diced; 2 1/2 cups all-purpose flour; 2 1/2 teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon salt; 4 large eggs; 1 1/2 cups granulated sugar; 3 teaspoons vanilla extract; 1 cup vegetable or canola oil; 1 cup buttermilk; 3 medium strawberries, finely diced; 1 batch strawberry buttercream frosting

Jump to Recipe

Strawberry Cupcakes are a classic treat that always feel special, especially when they are made from scratch with real fruit. These soft, fluffy cupcakes feature fresh strawberry puree baked right into the batter, then topped with a swirl of creamy strawberry buttercream and a juicy whole strawberry. If you love baking at home, this dessert recipe delivers dependable results and a bakery-style finish without complicated steps.

Story

Strawberry Cupcakes have always held a spot in my regular baking rotation, especially during spring and summer when strawberries taste their best. I started making this recipe after wanting a cupcake that truly tasted like strawberries, not artificial flavoring. By cooking down fresh berries into a puree and folding them into the batter, these Strawberry Cupcakes turn out naturally pink, moist, and full of real fruit flavor. Over time, I refined the balance of sweetness and texture so each bite stays soft without feeling heavy. These Strawberry Cupcakes pair perfectly with strawberry buttercream frosting, making them a favorite for birthdays, showers, and weekend baking projects.

Ingredients

8 medium strawberries, diced (for strawberry puree)
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 vegetable or canola oil
1 cup buttermilk
3 medium strawberries, finely diced
1 batch buttercream frosting made with strawberry puree

Step-by-Step Instructions

Preparing the Ingredients

Begin by washing and dicing the strawberries. Place half of the diced strawberries into a small saucepan over medium-low heat and cook, stirring often, until the fruit breaks down into a thick puree. Use a masher if needed. Divide the puree evenly into two bowls and place them in the refrigerator to cool while preparing the cupcake batter.

Cooking Instructions

Preheat the oven to 350°F and line two cupcake pans with liners. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate large bowl, beat the eggs until lightly frothy, then gradually add the sugar and beat until smooth. Mix in the oil and vanilla until combined. Add the dry ingredients and buttermilk alternately, mixing until the batter looks smooth and thin. Fold in half of the chilled strawberry puree and the finely diced strawberries. Fill liners about three-quarters full and bake for 13 to 15 minutes, then cool completely before frosting.

Tips for Perfect Results

Common Mistakes to Avoid

Avoid adding warm strawberry puree to the batter, since heat can affect the texture. Measure flour carefully to prevent dense cupcakes, and always allow cupcakes to cool fully before frosting to keep the buttercream from sliding.

Pro Tips for Better Flavor

Use ripe strawberries for stronger flavor and color. For deeper pink cupcakes, strain seeds from the puree before chilling. A light swirl of pink cupcakes frosting adds a polished bakery look.

Serving and Storage

How to Serve

Serve Strawberry Cupcakes at room temperature for the best texture. They work beautifully for parties, baby showers, or as a weekend dessert recipe paired with fresh berries on the side.

How to Store Leftovers

Store frosted cupcakes in an airtight container in the refrigerator for up to three days. Let them sit at room temperature for about 20 minutes before serving to soften the frosting.

Conclusion

These Strawberry Cupcakes bring together real fruit flavor, a soft crumb, and creamy frosting in one dependable baking recipe. Whether you bake them for a celebration or a simple treat, they offer a reliable way to enjoy strawberries in dessert form.

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Frequently Asked Questions

Can I use frozen strawberries instead of fresh?

Yes, frozen strawberries work well for the puree. Thaw them completely and drain excess liquid before cooking them down.

Why is my batter thin?

This batter is meant to be thin due to the oil and buttermilk. The cupcakes still bake up fluffy and tender.

Can I make these cupcakes ahead of time?

You can bake the cupcakes a day ahead and frost them the day you plan to serve for the best appearance.