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strawberry cupcakes
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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

Ingredients

Cupcakes:

  • 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

Frosting:

  • 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

Instructions

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

Cupcakes:

  • 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.

Video

Notes

  • 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.

Nutrition

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