Can I use frozen strawberries for the puree?

Yes! Thaw them completely and drain excess liquid before pureeing. The flavor will be just as delicious, though the color might be slightly less vibrant than with fresh berries.

Why are my cupcakes not very pink?

Natural strawberry color can be subtle. For a more vibrant pink, add 1-2 drops of red food coloring to enhance the natural hue without making them look artificial.

Can I make mini cupcakes with this recipe?

Absolutely! Use a mini muffin tin and reduce baking time to 12-15 minutes. This recipe will make about 24 mini cupcakes.

How do I know when they're perfectly baked?

The tops should spring back when lightly touched, and a toothpick inserted in the center should come out clean or with just a few moist crumbs clinging to it.

Can I use this recipe for a layer cake?

Yes! Divide the batter between two greased 9-inch round pans and bake for 25-30 minutes, checking for doneness with a toothpick.

What's the best way to get smooth strawberry puree?

Blend ripe strawberries in a food processor until completely smooth, then strain through a fine-mesh sieve if you want to remove any remaining small pieces or seeds.

Strawberry Cupcakes Recipe: Moist and Fluffy Homemade Treats

Description

Strawberry Cupcakes are soft, sweet treats bursting with fresh strawberry flavor and topped with creamy frosting everyone will love.

Ingredients

Scale

For the Cupcakes:

1⅔ cups all-purpose flour
1 cup granulated sugar
¼ cup light brown sugar, packed
1½ teaspoons baking powder
½ teaspoon salt
⅓ cup unsalted butter, melted
1 large egg, room temperature
¾ cup whole milk
½ cup fresh strawberry puree (from about 6 large strawberries)
1 teaspoon vanilla extract
2 drops red food coloring (optional)

For the Strawberry Buttercream:

½ cup unsalted butter, softened
3 cups powdered sugar
¼ cup fresh strawberry puree
2 tablespoons heavy cream
1 teaspoon vanilla extract
Pinch of salt

Substitution Options:

Gluten-free: Replace all-purpose flour with a 1:1 gluten-free baking flour
Dairy-free: Substitute plant-based milk and vegan butter
Vegan: Use flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg)

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Instructions

Prepare the Strawberry Purée
Hull and chop 6 large strawberries, then blend until smooth (about ¾ cup). Strain if you want it extra smooth, or leave small bits for texture.

Preheat and Prep
Preheat oven to 350°F (175°C) and line a 12-cup muffin tin. Let the egg and milk sit at room temperature for about 30 minutes for smoother mixing.

Mix Dry Ingredients
In a large bowl, whisk together flour, both sugars, baking powder, and salt until evenly combined.

Mix Wet Ingredients
In a separate bowl, whisk melted butter, egg, milk, ½ cup strawberry purée, vanilla, and food coloring (if using) until smooth and pink.

Make the Batter
Add wet ingredients to dry and gently fold just until combined. Stop mixing as soon as the flour disappears to keep cupcakes tender.

Bake
Divide batter evenly into muffin cups, filling about ⅔ full. Bake 18–20 minutes, until tops spring back and a toothpick comes out clean or with a few moist crumbs.

Make the Buttercream
Beat butter until fluffy, about 3 minutes. Gradually add powdered sugar, then mix in remaining ¼ cup strawberry purée, cream, vanilla, and salt. Beat until smooth and pipeable, adding more cream if needed.

Prep Time: 25m
cooling time: 30m
Cook Time: 18m
Category: Dessert
Cuisine: American

Nutrition

Calories: 280 calories