Strawberry Cupcakes

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 12 cupcakes

Description

These Strawberry Cupcakes are light, fluffy, and packed with fresh strawberry flavor. Topped with creamy strawberry buttercream, they’re the perfect sweet treat for birthdays, spring parties, or whenever you’re craving something fruity and fun!

Ingredients

For the cupcakes:

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/3 cup sour cream
• 1/2 cup fresh strawberry purée (about 6–8 strawberries blended smooth)
• 2 tbsp milk

For the strawberry buttercream:

• 1/2 cup unsalted butter, softened
• 2 cups powdered sugar
• 1/4 cup freeze-dried strawberries, finely ground
• 1–2 tbsp milk
• 1/2 tsp vanilla extract
• Pinch of salt

Instructions

Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.

Mix dry ingredients: In a bowl, whisk together flour, baking powder, baking soda, and salt.

Make the batter: In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, beating after each. Mix in vanilla and sour cream. Stir in strawberry purée.

Combine and finish batter: Add dry ingredients to the wet mixture, alternating with milk, and mix just until combined. Don’t overmix.

Bake: Divide batter evenly among cupcake liners (about 2/3 full). Bake for 18–22 minutes or until a toothpick inserted comes out clean. Cool completely before frosting.

Make the frosting: Beat butter until creamy. Add powdered sugar, ground freeze-dried strawberries, vanilla, and a pinch of salt. Add milk 1 tablespoon at a time until desired consistency is reached.

Frost and serve: Pipe or spread the buttercream on cooled cupcakes. Garnish with fresh strawberry slices or sprinkles if you like.

Notes

For a smoother cupcake texture, strain your strawberry purée. Freeze-dried strawberries give the buttercream bold flavor without making it watery. Store cupcakes in the fridge for up to 3 days, but let them come to room temp before serving.

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