Go Back
+ servings
strawberry cupcakes

Strawberry Cupcakes Recipe

Strawberry Cupcakes are fluffy and buttery, packed with juicy strawberries, and topped with the creamiest strawberry buttercream.
Course Dessert
Cuisine American
Keyword Strawberry Cupcakes Recipe
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings 12 cupcakes
Calories 618kcal
Author Catalina Castravet



  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter melted
  • 1 cup white granulated sugar
  • 1 tablespoon lemon zest
  • 2 teaspoons vanilla extract
  • 1 tablespoon lemon juice
  • 2 large eggs
  • 1/2 cup sour cream
  • 1/3 cup buttermilk
  • 1 1/2 cups chopped strawberries


  • 2 cups chopped strawberries
  • 1 1/4 cups unsalted butter room temperature
  • 6 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest
  • Pinch of salt
  • Strawberries for decorating


  • Preheat oven to 350 degrees.
  • Line a cupcake pan with cupcake liners and set it aside.


  • In a large bowl, whist together the flour, baking powder, baking soda, and salt. Set aside.
  • In a large bowl, with a hand mixer whisk the melted butter, sugar, vanilla extract, lemon juice, and lemon zest, until well combined.
  • Add the eggs and whisk together until well combined.
  • Add the sour cream and whisk together until well combined.
  • Add the buttermilk and whisk just until well combined.
  • Add the dry ingredients to the wet ingredients and whisk together just until combined, do not over mix.
  • Fold in the chopped strawberries with a spatula.
  • Fill the cupcake liners a little more than half full and bake for 18-20 minutes or until a toothpick inserted into the center comes out clean or with just a few crumbs attached.
  • Remove cupcakes from the oven and place them on a cooling rack to cool.

Strawberry Buttercream:

  • Add the fresh strawberries to a food processor and puree until smooth, you need 1 cup of strawberry puree.
  • Add the puree to a small saucepan and cook it over medium heat until it comes to a slow boil, stirring consistently, until it has thickened and reduced to about 8 tablespoons. This process will take about 10-15 minutes.
  • When the puree has thickened and reduced, transfer it to a measuring cup and allow it to fully cool before using it.
  • Add the butter to a large bowl and beat it until smooth.
  • Add half of the powdered sugar and mix until well combined, stop to scrape the sides and bottom of the bowl.
  • Add half of the strawberry reduction, and the vanilla extract, lemon zest, and salt whisk until well combined.
  • Add the remaining powdered sugar, beat until combined, and add the strawberry reduction as needed to get the right consistency.
  • Add frosting to a piping bag fitted with a star tip and pipe onto the cupcakes. Garnish with a fresh strawberry.
  • Chill for 1-2 hours before serving.
  • Serve at room temperature.



  • You can make the puree ahead, and use the leftovers for other desserts like mousse, cheesecake, curd, and more.
  • You can also use another citrus-like lime or orange instead of lemon.
  • While making the frosting, add the last half of the sugar a little at a time. Once it’s sweet enough for you, no need to add more.


Calories: 618kcal | Carbohydrates: 96g | Protein: 4g | Fat: 37g | Saturated Fat: 23g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 451mg | Potassium: 203mg | Fiber: 2g | Sugar: 78g | Vitamin A: 1192IU | Vitamin C: 26mg | Calcium: 84mg | Iron: 2mg