Let's Chat About Strawberry Cupcakes (and How My Kitchen Ended Up Sticky... Again)
Alright, friend, let me tell you about the time my niece tried to help me make these strawberry cupcakes with strawberry buttercream and we somehow managed to get pink frosting in her hair, the dog's fur, and, mysteriously, the inside of my shoe. No idea how that happened. Anyway, this recipe just makes me happy every time, because it tastes like summer and, honestly, even when it gets a little messy, it's worth it. If you've got a bowl, a bit of patience (and maybe an apron), you're halfway there. Plus, if you sneak a little frosting for yourself, I won't tell. I do it too.
Why on Earth You'll Want to Make These
I make this when strawberries are on sale or, okay, when I just want to pretend it’s not pouring rain outside. My family goes crazy for these – my brother always takes at least three at a time (he claims it’s quality control). And if you’ve ever been frustrated by cupcakes that taste sort of... bland? Not these! The real strawberries do all the heavy lifting here. Once, I tried using frozen strawberries and, well, it was a bit soupy, but the flavor was still spot-on (just don’t skip draining them). Honestly, I think these taste even better the next day – if you can make them last that long, you’re a stronger person than I am.
What You'll Need: Ingredients (and Lazy Day Substitutions)
- 1 and ⅔ cups (210g) all-purpose flour (sometimes I use cake flour for a lighter crumb, but regular works fine – my gran swears by Gold Medal, but I just use what’s on hand)
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt (I honestly just eyeball it half the time)
- ½ cup (115g) unsalted butter, softened (though I’ve used salted and just skip the extra salt; it’s fine)
- 1 cup (200g) granulated sugar
- 2 large eggs, room temp if you can remember, but I’ve forgotten and survived
- ⅓ cup (80g) sour cream (Greek yogurt works in a pinch – I’ve even tried plain old yogurt and it was okay)
- ¼ cup (60ml) milk (any kind, really – I used oat milk once and nobody noticed)
- 1 teaspoon vanilla extract (I splash a bit more, because, why not?)
- 1 cup (about 150g) fresh strawberries, chopped small, plus extra for topping if you like
For the Strawberry Buttercream:
- ½ cup (115g) unsalted butter, room temp again
- 2 cups (240g) powdered sugar (sometimes I go up to 2.5 cups if I want it stiffer for piping roses and all that – but, uh, I usually don’t bother)
- ¼ cup (60g) strawberry puree (just blitz a handful of berries, or use a good strawberry jam if you can’t be fussed – I won’t judge!)
- 1 teaspoon lemon juice (optional, but it brightens things up, promise)
- A pinch of salt
How I Actually Make Them (Step by Step, with Occasional Chaos)
- Preheat your oven to 350°F (175°C). Line a muffin tin with 12 cute cupcake liners – or just spray if you forgot to buy them. No biggie.
- Whisk flour, baking powder, baking soda, and salt in a bowl. Not too vigorously – flour clouds are sneaky.
- In another bowl, beat butter and sugar together until it’s pale and fluffy (I use an old hand mixer from a yard sale; if yours makes weird noises, just carry on). Add eggs one at a time, mixing after each. Don’t stress if it looks a bit curdled, it sorts itself out.
- Stir in sour cream, milk, and vanilla. This is where you might sigh and realize you forgot the milk; I’ve definitely done that. Add it now, it’s fine.
- Add dry ingredients into the wet in two parts, mixing gently – overmixing makes them tough. Fold in chopped strawberries (and this is where I usually sneak a little taste of the batter, just to check...)
- Spoon batter into liners, about ⅔ full. It’s not an exact science. Bake for 18–22 minutes, until a toothpick comes out clean. Sometimes mine take a bit longer – blame my oven, it’s older than me.
- Let cool in the tin for a few minutes, then move to a wire rack. Or a plate, honestly, if you’re impatient.
- For the buttercream: Beat butter until it’s creamy. Gradually add powdered sugar (unless you like powdered sugar clouds everywhere – your call). Pour in strawberry puree (or jam) and lemon juice, beat until fluffy. If it’s too soft, add more sugar. If it’s stiff, add a dribble of milk. Taste – that’s required.
- Frost cooled cupcakes. Pile it on! (Or use a knife, or a spoon, or your kid’s Lego brick if you’re desperate – kidding. Sort of.)
Notes: What I Learned the Hard Way
- If your berries are really juicy, toss them in a spoonful of flour first, or you’ll get soggy bottoms (been there; not fun).
- I sometimes skip the lemon juice in the frosting, but then it’s a bit flat – so now I always add it.
- If you’re out of butter, the frosting does not work with coconut oil. Trust me, I’ve tried.
Variations from My Mad Scientist Phase
- Chocolate chips instead of berries? Surprisingly good, though it’s not exactly strawberry anymore.
- I once tried a balsamic drizzle on top – sounded fancy, tasted... odd. Wouldn’t recommend unless you really like vinegar.
- Swap half the strawberries in the batter for raspberries for a bit of zing. Actually works pretty well!
Equipment (But Don't Stress If You Don't Have Everything)
- Muffin tin (but honestly, you can use a regular cake pan and just call it strawberry cake. No shame.)
- Hand mixer or stand mixer – but a sturdy wooden spoon and some elbow grease will do in a pinch
- Large and medium bowls, measuring cups/spoons (or guess, I won’t tell)
- Wire rack for cooling if you have it – otherwise, just cool on a clean dish towel
How I (Sometimes) Store Them
Technically, you can keep these in an airtight container at room temp for a day, or in the fridge for up to three days. But, honestly, in my house they never last past the second day. If you do refrigerate, let them come to room temp before eating again. The frosting firms up a lot – unless you like it cold and fudgy, which is also great!
How We Serve Them in My Family
I love these with a cup of tea (or, if it’s Saturday, a sneaky iced coffee). My cousin tops hers with extra sliced berries and a sprinkle of sugar. Oh, and for birthdays, we stick a candle right in the middle – tradition, even if it’s nobody’s birthday.
Pro Tips Learned the Hard Way
- Don’t rush cooling before frosting. I once tried to frost while warm and ended up with a pink puddle. Cute, but not what you want.
- If you want really pink frosting without loads of berries, a drop of food coloring helps. But, actually, I find it works better if you just use really ripe strawberries.
- Clean as you go. I always forget, and then regret during the post-cupcake haze.
FAQ (Real Questions from Friends... and My Mom)
- Can I use frozen strawberries?
- Yep! Just thaw and drain them really well. Otherwise, you’ll get swampy cupcakes. Not ideal.
- Do I need to puree the strawberries for the frosting?
- You can! But if you’re lazy like me, just mash them with a fork – a few lumps are fine. If you want it silky, blend away.
- Can I make these gluten free?
- Probably, with a 1:1 gluten-free flour blend. I haven’t tried it myself, so if you do, let me know how it goes!
- Why do my cupcakes sometimes sink?
- Usually too much liquid or overmixing. Or your oven might run hot. Mine does – it’s a right old character.
- Where do you get your cute cupcake liners?
- I usually grab mine from King Arthur Baking or, when I remember, Etsy. There are so many fun patterns.
- Is there a way to make these vegan?
- Sure, swap dairy for plant milks and use a vegan butter. Eggs are trickier – maybe try a flax egg? I haven’t done it, but I’ve seen some folks on Minimalist Baker do it successfully.
And if you need more baking fun, check out Sally's Baking Addiction – I get lots of ideas (and comfort) from her recipes when I get stuck.
So there you have it; my not-quite-perfect, always-fun strawberry cupcakes with strawberry buttercream. If you end up with pink fingerprints everywhere, just call it art. Let me know how yours turn out!
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- ½ cup fresh strawberries, finely chopped
- ½ cup whole milk
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- ½ cup unsalted butter, softened (for buttercream)
- 2 cups powdered sugar (for buttercream)
- ¼ cup strawberry puree (for buttercream)
Instructions
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1Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
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2In a large bowl, cream together ½ cup butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in vanilla extract.
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3In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with milk. Fold in the chopped strawberries.
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4Divide the batter evenly among the cupcake liners. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool completely.
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5For the buttercream, beat ½ cup butter until creamy. Gradually add powdered sugar and strawberry puree, beating until smooth and fluffy.
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6Frost the cooled cupcakes with strawberry buttercream and garnish with fresh strawberry slices if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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