Strawberry Cupcakes

These pink Strawberry Cupcakes are the picture-perfect treat for Valentine's Day, Mother's Day, or any special occasion. Both the tender cake mix and the creamy strawberry buttercream frosting are made with real strawberries for that fresh fruit flavor. Serve them with a sliced strawberry on top for three layers of berry goodness!

If you've only ever had strawberry cupcakes from the boxed mixes, get ready for a treat! These homemade cupcakes taste like they came from a bakery and look the part, too. Fortunately, they're super easy to make! The strawberry cakes are made following the two-bowl method, so you just alternate mixing the wet and dry ingredients together until they're fully incorporated. This is the key to a really moist, flavorful cake with a sweet strawberry flavor. 

Why You'll Love These Strawberry Cupcakes

• Real strawberry flavor. The first step of this recipe is to cook down some chopped strawberries with sugar to make a rich, fruity compote. This is then mixed directly into the cake batter and the frosting for a concentrated strawberry flavor. So good!
• Bite-sized perfection. These fresh strawberry cupcakes are easy to eat with your hands, so they're ideal for parties, brunches, and potlucks. They're way less messy than slicing a cake and travel wonderfully!
• Easy to decorate. Once your cupcakes are baked, pipe on a swirl of frosting, then place a halved strawberry on top. They always look stunning!

Ingredient Notes

To make this delicious Strawberry Cupcakes, you will need the following ingredients (full measurements in recipe card below):

• strawberry compote - made from scratch using just strawberries and sugar. Start by rinsing the fresh berries, removing the green leaves and stems, and slicing them into quarters. It is cooked down with sugar to sweeten the mixture and thicken the compote.
• all purpose flour - scoop and level the flour or weigh it out to get the precise amount.
• baking powder - to lift the cake batter.
• kosher salt - for flavor.
• butter - you will need melted unsalted butter for the cake batter. You will also need softened butter for the thickest and fluffiest buttercream icing.
• white sugar - for sweetness.
• large eggs - it's best to let these come to room temperature first.
• vanilla extract - for a delicious flavor in the cake and frosting.
• full-fat sour cream - sour cream adds moisture to keep your cupcakes nice and tender. 
• pink food colouring - this is entirely optional in the batter, but I like to add a few drops to bump up the pink colour. You’ll want to add food dye in the frosting though.
• confectioners' sugar - to sweeten the buttercream. This is often called powdered sugar instead.
• small strawberries - to add on top as a garnish. Choose the prettiest berries, then rinse and slice in half for decoration.

Baking Tools and Equipment

You will also need the following baking tools and equipment:

• measuring cups and spoons (or a kitchen scale)
• cupcake pan and cupcake liners
• medium and large mixing bowl
• hand mixer (or stand mixer)
• medium cookie scoo
• sifter
• piping bag and large star piping tip (Wilton 1M tip)

How to Make the Best Strawberry Cupcakes

First, make the strawberry compote.

1. Combine ingredients. In a large skillet, toss together the strawberries and sugar. Allow it to sit for 2-3 minutes to allow some juices to come out.
2. Cook. Place the skillet onto the stove over medium heat and cook for 3-4 minutes, or until strawberries are soft. Use a potato masher (or a fork) to mash up the strawberries fully. Continue to cook, stirring often to prevent burning, until the liquid cooks out of the strawberries, and the strawberries resemble a thick paste.
3. Cool and divide. Remove from heat and allow to cool to room temperature. When ready to use, the strawberry compote should equal 1 and ⅓ cups total. Divide the compote in half: ⅔ cup for the cupcake batter and ⅔ cup for the frosting.

Next, make the strawberry cupcakes.

1. Combine dry ingredients. In a medium mixing bowl, add the flour, baking powder, and salt. Whisk well to combine and set aside.

2. Combine wet ingredients. In a separate large mixing bowl, add the melted butter and white sugar. Beat together using an electric hand mixer, for 1-2 minutes. Next, add in the eggs and vanilla, then beat well with mixer for 2-3 minutes, or until well combined and volumized.

3. Add some of the dry ingredients to wet. Add ⅓ of the dry mixture into the batter, then beat to combine.

4. Alternate adding dry and wet ingredients to the batter. Add ½ of the sour cream and half of the divided strawberry compote (about ⅓ cup), then beat again to combine. Continue alternating adding and beating the dry mixture and sour cream and strawberry compote, finishing with the dry mixture.

5. Fill pan. Prepare a cupcake pan with 12 cupcake liners. Use a medium cookie scoop or spoons to scoop the batter into the prepared cupcake pan, filling each about ⅔ full.
6. Bake. Place the cupcakes into a 350°F preheated oven for 18 minutes, or until an inserted toothpick comes out clean. Allow the cupcakes to fully cool before frosting.

Finally, make the strawberry buttercream frosting.

1. Beat butter and sugar. Add the butter into a large mixing bowl or stand mixer, then beat on high for 3-5 minutes, or until the butter looks fluffy and pale. Sift the confectioners’ sugar into the butter, then beat on low until combined.
2. Add remaining ingredients. Add in the vanilla, food colouring, and remaining strawberry compote. Beat for another 1-2 minutes, or until fluffy and well combined.

3. Pipe onto cupcakes. Place the frosting into a large piping bag fitted with a large closed star piping tip (Wilton 1M tip). Frost one layer of frosting onto each cupcake, then top with sliced-in-half strawberry.

How to Serve

These Strawberry Cupcakes are the perfect treat to celebrate any occasion — especially when strawberries are fresh in season. If serving as part of a bigger dessert spread this season, try including some of these popular desserts:

• Classic Blueberry Pie with Lattice Top
• Easy Peach Cobbler
• Chocolate Layer Cake
• Funnel Cake
• Lemon Meringue Pie
• S'mores Bars

For more recipes, see our 40 Best Summer Desserts.

Storing and Freezing Instructions

How to Store

Once baked and frosted, the cupcakes should be stored without the strawberry decoration in an airtight container at room temperature for about 3 days. For longer storage, refrigerate for 5-7 days.

How to Freeze

To freeze the extra strawberry cupcakes, it's best to remove the strawberry decoration. I prefer to freeze the cooled cupcakes and frosting separately, but you can also freeze the decorated cupcakes. Just choose an airtight, freezer-safe container and freeze for up to 3 months. Thaw in the fridge before serving (or decorating). 

FAQ

More Strawberry Dessert Recipes

• 25 Best Strawberry Recipes
• Strawberry Shortcake
• Chocolate Covered Strawberries
• Strawberry Galette
• Strawberry Cobbler
• Fresh Strawberry Pie

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