Strawberry cupcakes made with fresh strawberry puree and chopped strawberries in a vanilla butter batter. Naturally pretty, moist, and full of real berry flavour.
These babies are so delicious, and so pretty.. Half a cup of strawberry puree goes into the batter along with chopped fresh strawberries, and the result is a cake that smells and tastes like a strawberry field in May. Butter, sugar, eggs, flour, baking powder, milk, vanilla, vegetable oil, and real strawberries. Boom.
The chopped strawberries sink slightly during baking and leave pockets of fruit throughout the cupcake. The puree tints the batter and adds moisture. When you bite into one, the strawberry flavour is in every layer, not just on top.
Tips for Making Strawberry Cupcakes
Make the strawberry puree from fresh berries
Blend fresh strawberries until smooth. Half a cup of puree. Do not add sugar to the puree. The batter has enough.
If the puree is very liquid, strain it lightly. Too much liquid makes the cupcakes dense and prevents them from rising properly.
Do not overmix after adding the flour
Alternate dry ingredients and milk, beginning and ending with dry. Mix until just combined after each addition.
Fold in the chopped strawberries and puree at the end by hand with a spatula. Overmixing develops gluten and makes the cupcakes tough rather than tender.
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Spring Strawberry Cupcakes
Total Time: 42 minutes
Yield: Makes 20–24 cupcakes 1x
Description
Soft, sweet strawberry cupcakes made from scratch with fresh berries in the batter and buttercream, offering a delightful burst of strawberry flavor.
Ingredients
Units
Scale
Instructions
- Preheat your oven to 350°F (175°C) and line cupcake pans with liners.
- Cream the butter and sugar together in a large bowl until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients.
- Stir in the vanilla extract, strawberry puree, and vegetable oil until just combined.
- Fold in the chopped fresh strawberries.
- Fill the cupcake liners about 2/3 full with the batter.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
Notes
For best results, use fresh, ripe strawberries for the puree. Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. You can substitute frozen strawberries if fresh are not available; just thaw and drain excess liquid before pureeing.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 20
- Sodium: 150
- Fat: 12
- Carbohydrates: 35
- Fiber: 1
- Protein: 3
- Cholesterol: 40
Frequently Asked Questions
Can I use frozen strawberries?
Yes. Thaw them and drain the excess liquid before pureeing. Frozen strawberries release more water, so strain the puree more aggressively.
How many cupcakes does this make?
About 24 standard cupcakes. Fill the liners two-thirds full. Overfilled liners bake over the edges and make mushroom tops.
What frosting goes best?
Strawberry cream cheese frosting or vanilla buttercream. A simple whipped cream with a few mashed strawberries also works. The cupcakes are sweet, so a tangy frosting balances them.