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    Home - Cupcakes

    Published: Feb 10, 2020 · Modified: Oct 5, 2021 by Amanda Powell · This post may contain affiliate links.

    Strawberry Cupcakes

    Jump to Recipe Print Recipe

    Fluffy, yet moist strawberry cupcakes made with real strawberries and packed with real strawberry flavor! Naturally pink and all-around gorgeous. 

    strawberry cupcakes in a row on marble tray

    How to Pack in Real Strawberry Flavor

    I really struggled with how to get the most strawberry flavor in these cupcakes. I didn't want any artificial flavor because it always has a bad aftertaste, in my opinion. 

    A mix of strawberry puree and freeze-dried strawberries were the key after a lot of research and experimentation. 

    Usually, I like to reduce flavors into syrups or flavor concentrates to add a punch of flavor. The issue here is I didn't want to add more sugar to the cupcakes, so creating a strawberry syrup wouldn't work.

    A flavor concentrate might work, so I started there. By reducing strawberries, we take out the excess moisture and leave just the flavor behind. It gives a really nice subtle strawberry flavor, but not enough to hold up against flavored frosting. 

    A few tablespoons of freeze-dried strawberries doesn't affect the end texture, but takes the flavor over the edge and really makes it shine brighter. 

    So for the best strawberry flavor, you need concentrated strawberry puree + powdered freeze-dried strawberries. 

    close up strawberry cupcake with nutella frosting and chocolate heart

    What Frosting to Use with Strawberry Cupcakes

    The possibilities are pretty endless here. Anything that pairs well with strawberries would work. Here are a few of my favorites:

    • Lemon Frosting
    • Vanilla Frosting
    • Chocolate Frosting
    • Nutella Frosting
    • Strawberry Frosting
    • Cream Cheese Frosting

    For these cupcakes, I used a mix of Nutella and strawberry frosting. My swirling was not very good here as I overestimated the power of the Nutella which blended too much with the strawberry. You can definitely taste both in the frosting. 

    How to Decorate Strawberry Cupcakes

    Creativity is key. You can do just about anything to decorate your cupcakes. Dip fresh strawberries in white or regular chocolate. Add sprinkles or candies. Marshmallows, pretzels, and even potato chips would be fun [email protected]  Even the way you frost your cupcakes can be done in so many different ways. I've always been a fan of simple decorations, but you push your creativity in any and all directions. There are no wrong answers! 

    cupcake without wrapper

    How to Store Your Cupcakes

    The best part about these strawberry cupcakes is how fluffy and moist they are. We don't want to ruin that by allowing them to dry out. The wrapper and frosting do a lot to protect them, but to ensure they are at their best, you want to keep them in an airtight container. 

    You can place your airtight container at room temperature for up to three days. They will stay fresh in the refrigerator for up to a week, just allow it to come to room temperature before consuming. You can also freeze the cupcakes for up to a month. Thaw in the refrigerator overnight, then bring to room temperature. 

    Looking for More Cupcakes?

    You will find a lot of great recipes in our archives. I really recommend trying my snickers cupcakes or my pavlova cupcakes. You might also enjoy my cookies and cream cupcakes or my blueberry lemon cupcakes. These blackberry lime cupcakes are a reader favorite. Strawberry rose cupcakes are perfect for a special occasion. If you want something smaller batch, these chocolate cupcakes with Nutella and raspberry are perfect. 

    cupcake with bite missing

    cupcake with bite missing

    Strawberry Cupcakes

    Amanda Powell
    Fluffy and moist strawberry cupcakes
    Print Recipe Pin Recipe
    Prep Time 30 mins
    Cook Time 40 mins
    Total Time 1 hr 10 mins
    Course cupcakes
    Cuisine American
    Servings 14 cupcakes
    Calories 404 kcal

    Ingredients
      

    Strawberry Cupcakes

    • 1 ½ cups sliced strawberries
    • ⅓ cup freeze-dried strawberries
    • 1 ½ cups cake flour*
    • 1 ½ teaspoons baking powder
    • ¼ teaspoon baking soda
    • 1 teaspoon salt
    • ½ cup unsalted butter room temperature
    • 1 cup granulated sugar
    • 2 large eggs room temperature
    • 2 teaspoons vanilla extract
    • ½ cup buttermilk room temperature
    • ¼ cup sour cream room temperature

    Strawberry Nutella Frosting

    • ⅓ cup freeze-dried strawberries
    • ½ cup unsalted butter room temperature
    • 3 ½ cups powdered sugar
    • ⅛ teaspoon salt
    • 2 - 3 tablespoons heavy cream
    • ⅓ cup Nutella

    Instructions
     

    • Add the strawberries to a small saucepan. Heat on medium-low and mash the strawberries as you cook. Continue to cook the strawberries until it is cooked down to about ¼ cup. Allow to cool completely.
    • Preheat the oven to 350 degrees F. Link baking sheets with cupcake liners - remember this recipe makes 14 cupcakes.
    • Add the freeze-dried strawberries to a food processor or blender and process until it is a fine powder.
    • Add the flour, baking powder, baking soda salt, and strawberry powder together and stir well. Set aside.
    • Add the butter, cooled strawberry puree and sugar together. Beat well until well-combined.
    • Add the eggs and vanilla to the butter mixture and beat well for about 4 minutes.
    • Mix together the buttermilk and sour cream in a small bowl.
    • Add ⅓ of the flour mixture to the butter mixture and stir until just combined. Add in half the buttermilk mixture and stir until just combined. Add half the remaining flour, then the remaining buttermilk and stir until just combined. Add the remaining flour and mix until just combined.
    • Fill the cupcake liners ⅔ full, then bake the cupcakes for 16 - 18 minutes, or until a toothpick comes out clean.
    • Allow to cool, and while they are cooling, make the frosting.
    • Process the freeze-dried strawberries until they are a powder set aside.
    • Beat the butter until smooth. Add the powdered sugar one cup at a time, the mixture may seem crumbly, this is normal. Beat int he salt, and a tablespoon of heavy cream.
    • Separate half the frosting mixture.
    • In one half, mix in the freeze-dried strawberries. Add more heavy cream as needed.
    • In the other half, add the Nutella, and heavy cream as needed.
    • Fill a piping bag with the strawberry frosting and Nutella frosting.
    • Pipe onto the cooled cupcakes.

    Notes

    To quickly cool the strawberry puree I spread it thinly on a plate and put it in the freezer.
    You can make cake flour by Replacing 1 tablespoon of flour with one tablespoon of cornstarch per cup of flour needed. Make sure you sift the flour and cornstarch.
    If you forget to take out your butter, you can use this post to learn how to soften butter quickly.

    Nutrition

    Serving: 1gCalories: 404kcalCarbohydrates: 60gProtein: 3gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 5gCholesterol: 68mgSodium: 278mgFiber: 1gSugar: 46g
    Keyword buttercream, cupcakes, frosting, nutella, strawberry, valentine's day
    Tried this recipe?Tag me on Instagram! @acookienameddesire #acookienameddesire

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    About Amanda Powell

    Baker, photographer, and sometimes world traveler behind A Cookie Named Desire. Obsessed with helping people live life sweetly with delicious food to share with the special people in your life and creating lasting memories.

    Reader Interactions

    Comments

    1. wilhelmina says

      February 12, 2020 at 9:04 pm

      These are delicious! I was so excited to try this recipe because of the natural flavoring and they're fabulous!

      Reply
    2. Suzy says

      February 12, 2020 at 8:16 pm

      These are excellent! Love how you added the freeze dried strawberries for more flavor!

      Reply

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    Hi, I'm Amanda! I am the baker and photographer behind A Cookie Named Desire. I'm a world traveler (sometimes) with a major weakness for cookies and cheese. While I'm mostly self-taught, I recently received a degree in Food Science!

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