Homemade Strawberry Cupcakes

Homemade Strawberry Cupcakes are a delightful treat that brings the taste of summer into any season. These fluffy cupcakes are infused with fresh strawberries, making them sweet and refreshing. Topped with creamy strawberry buttercream, they are perfect for birthdays, parties, or just a sweet snack at home.

Why Make This Recipe

Making Homemade Strawberry Cupcakes is a fun and simple baking project. This recipe is easy to follow and uses fresh ingredients that you might already have in your kitchen. The taste of real strawberries in each bite is much better than store-bought treats. Plus, sharing these cupcakes with family and friends is a great way to spread joy!

How to Make Homemade Strawberry Cupcakes

Ingredients

1 2/3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup sugar
2 teaspoons vanilla extract
2 large eggs
1/2 cup sour cream
1/4 cup + 2 tablespoons milk
1 1/2 cups chopped fresh strawberries

For the Frosting:

1 1/2 cups chopped strawberries
1 1/4 cups unsalted butter, room temperature
5 cups powdered sugar
1/2 teaspoon vanilla extract
Pinch of salt

Directions

Preheat the oven to 350 degrees F and line a 12-cup cupcake tin with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
In a large bowl, whisk together the melted butter, sugar, and vanilla extract until smooth.
Add the eggs one at a time, whisking well after each addition. Then add the sour cream and milk, mixing until fully combined.
Slowly add the dry ingredients into the wet ingredients and mix until smooth; be careful not to overmix.
Gently fold in the chopped fresh strawberries.
Fill each cupcake liner about 2/3 full with batter.
Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
Remove the cupcakes from the oven and allow them to cool on a wire rack.
While the cupcakes are cooling, make the strawberry buttercream: Puree the strawberries and cook them down in a saucepan to make a strawberry reduction; let the puree cool.
Beat the butter until smooth and creamy. Gradually add powdered sugar, then mix in the strawberry reduction, vanilla extract, and salt.
Once the cupcakes are fully cooled, frost them with the strawberry buttercream and optionally garnish with fresh strawberry halves for decoration.

How to Serve Homemade Strawberry Cupcakes

Serve these delicious cupcakes at room temperature. They are perfect for sharing at parties or gatherings. You can also plate them nicely for a more elegant presentation. Don’t forget to enjoy them with a glass of cold milk or your favorite drink!

How to Store Homemade Strawberry Cupcakes

Store any leftovers in an airtight container at room temperature for up to 2-3 days. If you want to keep them longer, you can freeze them. Just wrap each cupcake tightly in plastic wrap and keep them in the freezer for up to a month. Thaw them in the fridge before serving.

Tips to Make Homemade Strawberry Cupcakes

Use fresh strawberries for the best flavor. If they are not in season, you can use frozen strawberries, but make sure to thaw and drain them before using.
Be careful not to overmix the batter. This will help keep the cupcakes light and fluffy.
Allow the cupcakes to cool completely before frosting. This will prevent the frosting from melting.

Variation

You can add a twist to these cupcakes by using different fruits like raspberries or blueberries instead of strawberries. You can also try adding a hint of lemon zest for a refreshing citrus flavor.

FAQs

Q: Can I use cake mix instead of making the batter from scratch?
A: Yes, you can use a strawberry cake mix if you’re short on time. Just follow the package instructions and add fresh chopped strawberries for extra flavor.

Q: Can I make these cupcakes ahead of time?
A: Absolutely! You can bake the cupcakes a day or two in advance. Just store them in an airtight container until you are ready to frost and serve.

Q: What can I do with leftover strawberry frosting?
A: Leftover strawberry frosting can be stored in the fridge for about a week. You can use it to frost cookies, serve on pancakes, or eat it straight from the bowl as a sweet treat!