Homemade Strawberry Cupcakes Recipe

When it comes to baking, there’s nothing quite like making a homemade strawberry cupcake recipe. With a light and fluffy texture, these sweet confections are truly a delight. From the moment you start to mix together the ingredients, the aroma of freshly-baked strawberry cupcakes drifts through your home. You can almost hear them calling out to you.

Strawberry Cupcakes Recipe

Craving something sweet? Why not try making these delicious homemade strawberry cupcakes? No mix is needed for this - just use a simple step-by-step recipe to whip up a batch using fresh berries! A perfect summertime treat!

With just a few simple ingredients, you can make these mouth-watering cupcakes in no time at all. And they’re perfect for any occasion – from birthday parties to the bake sale at your local school.

The best part is that you can customize them however you want. Add frosting, sprinkles, or even chocolate chips. They’ll be sure to impress your friends and family members – and they’ll be begging for the recipe.

Want something a bit easier to make with the same tasty strawberry flavor? Check out our strawberry cake mix cookies! Such an easy treat that will still wow any crowd.

Ingredients

For strawberry puree

• 1 cup granulated sugar (200g)
• ½ cup water (120ml)
• 8 medium strawberries

For strawberry cake

• 3 cups all-purpose flour, scooped and leveled (360g)
• 1 ½ teaspoons baking powder (8g)
• 1 teaspoon baking soda (6g)
• ½ teaspoon salt (3g)
• ½ cup unsalted butter, room temperature (113g)
• 1 ½ cups granulated sugar (300g)
• 1 teaspoon vanilla extract (5ml)
• 1 teaspoon lemon juice (5ml)
• 1 ½ teaspoon strawberry extract (7.5ml)
• 2 large eggs
• ¾ cup whole milk, room temperature (180ml)
• Zest of 1 lemon
• ¼ cup strawberry puree (60ml)
• ½ teaspoon pink food color (2.5g)

For strawberry buttercream

• 1 cup unsalted butter, room temperature (227g)
• 1 pound powdered sugar (454g)
• ¼ cup strawberry puree (60ml)
• 2 tablespoons heavy cream (30ml)

Handy Kitchen Tools

• Mixing bowls
• Measuring cups and spoons
• Cupcake pan
• Hand mixer
• Piping bags

How to Make Homemade Strawberry Cupcakes

Begin by making a strawberry puree. This will be used in both the cupcake batter as well as the buttercream. You can skip this and use just extract, but the puree adds texture and flavor that is better.

Combine the sugar, strawberries, and water in a saucepan and bring them to a boil. Once boiling, reduce to medium-low heat and let simmer for 15 minutes. Occasionally stir the mixture, and once cooked, mash the strawberries then set this aside to cool.

Preheat the oven to 350°F/180°C and then line the cupcake pans with paper liners and set it aside. This easily makes 18 medium-sized cupcakes, but you can make slightly smaller ones and have 24 cupcakes if desired.

In a large bowl, cream together the butter and sugar for 4 to 5 minutes, until they are light and fluffy.

To the butter, add the eggs, strawberry extract, and vanilla extract. Continue beating the mixture, scraping down the sides of the bowl to make sure everything is incorporated, until nice and smooth.

Whisk together the flour, baking powder, baking soda, and salt. Then begin adding it and the milk, alternating a little of each at a time, until all have been mixed into the batter.

Next, add the strawberry puree, lemon zest, and food coloring, stirring just until combined.

Scoop into the prepared muffin cup liners to ¾ full. Then bake the cupcakes for 18 to 20 minutes. A toothpick in the center should come out clean.

Set the cupcakes aside to cool before attempting to frost them with the buttercream.

How to Make Strawberry Buttercream

Beat the room-temperature butter until it is creamy, then add the powdered sugar. Next, beat in the strawberry puree 1 to 2 tablespoons at a time. Then, add in the heavy cream. If the mixture seems too thin, add additional powdered sugar in ½ cup increments. Beat for 5 minutes, until light and fluffy. Pipe onto the cooled cupcakes before serving.

Frequently Asked Questions

More Cupcake Recipes

If you want to add cupcakes to your dessert roster, below are a few more ideas that are delicious and super easy to prepare. Bookmark these, print out the recipes, or pin them to Pinterest to make soon.

• Copycat Magnolia Baker Cupcakes
• Lemon Meringue Pie Cupcakes with Lemon Curd Filling
• Easter Bunny Cupcakes with Icing Tutorial

Continue to Content

📖 Recipe

Yield: 18

Homemade Strawberry Cupcakes Recipe

Print

Satisfy your sweet tooth with these homemade strawberry cupcakes. Filled with fresh strawberry puree and topped with a creamy frosting, they're a delicious and indulgent treat.

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Ingredients

For strawberry puree

• 1 cup granulated sugar (200g)
• ½ cup water (120ml)
• 8 medium strawberries

For strawberry cupcake batter

• 3 cups all-purpose flour, scooped and leveled (360g)
• 1 ½ teaspoons baking powder (8g)
• 1 teaspoon baking soda (6g)
• ½ teaspoon salt (3g)
• ½ cup unsalted butter, room temperature (113g)
• 1 ½ cups granulated sugar (300g)
• 1 teaspoon vanilla extract (5ml)
• 1 teaspoon lemon juice (5ml)
• 1 ½ teaspoon strawberry extract (7.5ml)
• Zest of 1 lemon
• 2 large eggs
• ¼ cup strawberry puree (60ml)
• ¾ cup whole milk, room temperature (180ml)
• ½ teaspoon pink food color (2.5g)

For strawberry buttercream

• 1 cup unsalted butter, room temperature (227g)
• 1 pound powdered sugar (454g)
• ¼ cup strawberry puree (60ml)
• 2 tablespoons heavy cream (30ml)

Instructions

How to Make Homemade Strawberry Cupcakes

1. In a medium saucepan, combine the sugar, strawberries, and water for the puree. Bring this mixture to a boil, then let it simmer for 15 minutes, stirring regularly. After 15 minutes, smash the berries, then set the mixture aside to cool.
2. Preheat the oven to 350°F/180°C and then line the cupcake pans with paper liners and set it aside.
3. In a large bowl, cream together the butter and sugar for 4 to 5 minutes, until they are light and fluffy.
4. To the butter, add the eggs, strawberry extract, and vanilla extract.
5. Beat the mixture until incorporated, scraping down the sides of the bowl as needed.
6. Now, in a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
7. Alternate adding the dry ingredients and the milk, until all have been incorporated.
8. Next, add the strawberry puree, lemon zest, and food coloring, stirring just until combined.
9. Scoop into the prepared muffin cup liners to ¾ full.
10. Bake for 18 to 20 minutes, or until a toothpick in the center comes out clean.
11. Allow the cupcakes to cool completely before icing.

How to Make Strawberry Buttercream

1. In a large bowl, beat the room-temperature butter until it is smooth and creamy. To the butter, add the powdered sugar and mix until combined.
2. Now, add the strawberry puree 2 tablespoons at a time until incorporated.
3. Add the heavy cream to the mixture, and beat on high for 5 minutes. If the icing is too thin and won't hold a stiff peak, you can incorporate additional powdered sugar in ½ cup increments until at a desired texture.

Notes

Strawberry extract and/or strawberry emulsion are added for extra flavor. You may adjust this amount to your own preferences or skip and use just the puree for flavor.

Recommended Products

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Nutrition Information:

Yield:

18

Serving Size:

1
Amount Per Serving: Calories: 451Total Fat: 17gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 64mgSodium: 186mgCarbohydrates: 73gFiber: 1gSugar: 56gProtein: 4g