If you’ve ever dreamed of a dessert that captures the giddy sweetness of ripe summer strawberries in every bite, these Real Strawberry Cupcakes are your ticket to pure berry bliss. Each cupcake is plush, tender, and flecked with juicy strawberries, crowned by a cloud of dreamy strawberry buttercream that tastes like sun-warmed fruit spun into velvet. Whether you’re baking for a celebration or just embracing the joy of strawberries at their peak, this recipe blends simple, real ingredients with luscious, homemade charm. If you’re searching for a cupcake that truly honors the beauty of fresh strawberries, you won’t want to miss making these.

Real Strawberry Cupcakes Recipe - Recipe Image

Ingredients You’ll Need

The ingredient list for these Real Strawberry Cupcakes is refreshingly straightforward, and each component plays an irreplaceable role in building flavor, softness, or that blush-pink color. Gather these essentials and let the magic begin—every one deserves its spot in the spotlight.

Fresh strawberries (1 1/2 cups, hulled and finely chopped): The star of the show, they bring genuine berry bursts and gorgeous color to every bite.
All-purpose flour (1 1/2 cups): Provides the cupcake’s soft, sturdy structure and perfect crumb.
Baking powder (1 teaspoon): Gives your cupcakes their lovely lift and lightness.
Baking soda (1/4 teaspoon): Works with the acid in the strawberries and sour cream for extra tenderness.
Salt (1/4 teaspoon): Essential for balancing the sweetness and enhancing the flavors.
Unsalted butter (1/2 cup, softened): Adds richness and that classic buttery cupcake flavor.
Granulated sugar (3/4 cup): Sweetens and helps the cupcakes stay moist.
Large eggs (2): Binds everything together and gives the cupcakes structure.
Sour cream (1/4 cup): Ensures an ultra-tender crumb and gentle tang.
Whole milk (1/4 cup): Keeps the batter smooth and the texture plush.
Vanilla extract (1 teaspoon): Rounds out the fruit flavors with warmth and depth.
Lemon juice (1/2 teaspoon): Brightens the strawberry flavor and awakens the batter.
For the strawberry buttercream:
Fresh strawberries (1/2 cup, puréed and reduced): The secret to dreamy, intensely flavored frosting.
Unsalted butter (1 cup, softened): Makes the buttercream ultra-creamy and fluffy.
Powdered sugar (3 1/2 cups): Sweetens and thickens the frosting to cloudlike perfection.
Vanilla extract (1 teaspoon): Adds warmth and depth to the buttercream.
Pinch of salt: Balances the sweetness and highlights the strawberry notes.

How to Make Real Strawberry Cupcakes

Step 1: Prep and Preheat

Start by preheating your oven to 350°F and lining a 12-cup muffin pan with cheerful cupcake liners. The liners not only help with easy release but make serving a breeze. As you measure out your ingredients, remember that room temperature butter and eggs blend more easily—this little step ensures your cupcakes bake up flawlessly light and tender.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Whisking isn’t just for combining; it aerates the mixture, guaranteeing your Real Strawberry Cupcakes have a lovely, even rise and delicate crumb, with every flavor properly dispersed.

Step 3: Cream Butter and Sugar

In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is pale and fluffy. This creaming step traps air, setting the groundwork for loftier cupcakes. Don’t rush—creamy, cloudlike butter is the secret to that irresistible, pillowy bite.

Step 4: Add Eggs and Flavors

Add the eggs, one at a time, mixing well after each. Then stir in the sour cream, whole milk, vanilla extract, and lemon juice. This blend transforms your batter into a luscious, tangy base where the strawberry flavor will truly sing.

Step 5: Combine Wet and Dry Ingredients

Gradually add the flour mixture to the wet ingredients, mixing just until combined. Overmixing is the enemy of tenderness, so stop when you see the last streaks of flour disappear. This careful step keeps every cupcake soft and moist—never dense.

Step 6: Fold in Strawberries

Now for the star moment: gently fold in those vibrant chopped strawberries. Handle with care so you don’t break up the berries entirely. Each Real Strawberry Cupcake should reveal little pockets of fruit when you take a bite, adding color, flavor, and sweet surprise.

Step 7: Fill and Bake

Scoop the batter into each cupcake liner, filling about two-thirds full. This gives the cupcakes room to rise tall and proud in the oven. Bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to finish cooling. This little wait ensures they finish baking gently and hold their lovely shape.

Step 8: Make Strawberry Buttercream

For the buttercream, begin by puréeing the fresh strawberries and simmering them in a small saucepan until they’re reduced by half. This concentrates the flavor and ensures a firm, not runny, frosting. Let the reduction cool completely. Beat softened butter until creamy, then add the cooled strawberry purée, vanilla, and a pinch of salt. Gradually blend in the powdered sugar until the frosting becomes fluffy and beautifully pink. This buttercream is pure strawberry luxury, perfect for swirling onto your cooled cupcakes.

Step 9: Frost and Finish

Once your Real Strawberry Cupcakes are completely cool, generously frost each with the strawberry buttercream. For extra flair, top with a slice or whole fresh strawberry. The result looks as luscious and inviting as it tastes—absolutely irresistible!

How to Serve Real Strawberry Cupcakes

Garnishes

You can make your Real Strawberry Cupcakes a true centerpiece with a few thoughtful garnishes. Try topping each one with a half or whole fresh strawberry, a sprinkle of freeze-dried strawberry powder for an extra pop of pink, or a few edible flower petals for a subtle, elegant finish. The fresh garnish is not just for good looks—it adds freshness and signals that these cupcakes are all about authentic strawberry flavor.

Side Dishes

These cupcakes are delicious on their own, but they shine alongside a light fruit salad, tangy lemon sorbet, or even a refreshing glass of sparkling lemonade. Their fruity sweetness pairs beautifully with creamy vanilla ice cream or a platter of mixed summer berries for an effortless, seasonal dessert spread.

Creative Ways to Present

For special occasions, arrange the cupcakes on a vintage cake stand or tuck them into colorful cupcake wrappers for a festive look. For picnics or birthdays, you can pipe tall swirls of buttercream and add decorative picks or edible glitter. If you really want to impress, serve Real Strawberry Cupcakes in individual jars as adorable take-home treats—guaranteed to wow your guests and make every moment memorable.

Make Ahead and Storage

Storing Leftovers

To keep your Real Strawberry Cupcakes as moist and dreamy as the day they were baked, store any frosted leftovers in an airtight container at room temperature for up to one day, or in the refrigerator for up to three days. Let refrigerated cupcakes come to room temperature before serving so the buttercream regains its creamy texture. The strawberries in both cake and frosting will stay fresh and flavorful this way.

Freezing

You can absolutely freeze these cupcakes! For best results, freeze unfrosted cupcakes tightly wrapped for up to two months, then thaw at room temperature. The strawberry buttercream can be made ahead and frozen separately in an airtight container, then thawed and re-whipped before frosting. Once assembled, frozen cupcakes are best enjoyed within a month for optimal flavor and texture.

Reheating

If you feel like serving the cupcakes a touch warm (especially if they’ve been in the fridge), just let them sit at room temperature for about 30 minutes. For the gentlest touch, you can microwave each cupcake for just 5 to 10 seconds—not long, or the buttercream will melt! This little trick revives the cupcake’s soft crumb and brings the buttercream back to silky perfection.

FAQs

Can I use frozen strawberries instead of fresh?

For the best texture and flavor in Real Strawberry Cupcakes, fresh strawberries are highly recommended. Frozen berries tend to add excess moisture and can dull both the color and sweetness of your cupcakes and buttercream.

Why do I need to reduce the strawberry purée for the frosting?

Reducing the strawberry purée concentrates both the flavor and natural sugars, adding vivid strawberry taste without making the buttercream runny. It’s the key to a thick, fluffy, and beautifully pink frosting that holds its shape.

Can I make these cupcakes gluten-free?

Absolutely! Simply swap the all-purpose flour for your favorite gluten-free baking blend (look for one that says it substitutes cup-for-cup). Keep a careful eye on baking time, as gluten-free flours sometimes need a few minutes less in the oven.

What’s the best way to chop strawberries for the batter?

Finely chop the strawberries so they distribute evenly through the batter, which ensures each cupcake gets those gorgeous fruit pockets without getting soggy. Uniform, small pieces work best for both texture and presentation.

How do I get my buttercream super fluffy?

Start with softened butter, beat it extensively before adding the strawberry reduction, and then add powdered sugar gradually. If your buttercream seems stiff, add a teaspoon of milk. For a lighter texture, keep beating for a few extra minutes to incorporate plenty of air.

Final Thoughts

I can’t express enough how much joy these Real Strawberry Cupcakes bring every time I make them—the taste of true strawberries in every bite is nothing short of magical. I hope you’ll try them soon, share them with your favorite people, and create a little edible sunshine of your own!

Real Strawberry Cupcakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 21 reviews

Author: admin
Total Time: 45 minutes
Yield: 12 cupcakes 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in the delightful sweetness of real strawberry cupcakes topped with a luscious strawberry buttercream. These homemade treats are bursting with fresh strawberry flavor and are perfect for any occasion.

Ingredients

Scale

Cupcake:

1 1/2 cups fresh strawberries, hulled and finely chopped
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1/4 cup sour cream
1/4 cup whole milk
1 teaspoon vanilla extract
1/2 teaspoon lemon juice

Strawberry Buttercream:

1/2 cup fresh strawberries, puréed and reduced
1 cup unsalted butter, softened
3 1/2 cups powdered sugar
1 teaspoon vanilla extract
pinch of salt

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven and prepare the batter: Preheat oven to 350°F. Mix dry ingredients in one bowl, cream butter and sugar in another. Add eggs, sour cream, milk, vanilla, and lemon juice. Combine wet and dry ingredients, fold in strawberries.
Bake: Spoon batter into cupcake liners and bake for 18–22 minutes until done. Cool on a wire rack.
Make the buttercream: Reduce strawberry purée, beat butter until creamy, add reduction, vanilla, and salt. Gradually beat in powdered sugar until fluffy.
Frost cupcakes: Frost cooled cupcakes and garnish with a fresh strawberry if desired.