Strawberry Cupcakes

Nothing says summer like fresh fluffy strawberry cupcakes— yellow fluffy cupcakes with juicy bite-sized strawberries, all topped with the most creamy strawberry buttercream frosting made from a real strawberry reduction.

 

These strawberry cupcakes are the perfect treat to celebrate the sweet, juicy berries of the season. They feature a light and fluffy yellow cake base, with fresh strawberries folded in for fruity bursts in every bite. Topped with a creamy, homemade strawberry buttercream frosting, they’re a refreshing and crowd-pleasing dessert for spring and summer.

This recipe is actually a delicious variation on my vanilla buttermilk cupcakes. The base is the same soft and tender cake you love, made with buttermilk for extra moisture and a delicate crumb. But to give it a fruity twist, I’ve folded in diced fresh strawberries—and the result is even better than I imagined.

In the past, I’ve made my strawberry frosting using freeze-dried strawberries, but this time, I went with a different approach. I simmered down fresh strawberries into a thick, flavorful reduction that gives the frosting an intense strawberry flavor and natural pink hue. The result? A silky-smooth frosting that’s packed with fresh berry flavor—no artificial flavoring needed.

Why You’ll Love These Strawberry Cupcakes

✔️ Real strawberries in every bite – No fake flavors here! These cupcakes are bursting with diced strawberries in both the batter and the frosting.
✔️ Moist, tender crumb – Thanks to cake flour and buttermilk, the texture is light and soft, like a bakery-style cupcake.
✔️ Silky strawberry frosting – The homemade strawberry reduction makes for an ultra-smooth, deeply flavored frosting that tastes like fresh berries.
✔️ Great make-ahead option – You can make the strawberry puree and even freeze the cupcakes in advance.
✔️ Perfect for strawberry season – A fun and easy way to bake with all those ripe, juicy strawberries.

Ingredients You’ll Need

For the Cupcakes:

• Cake flour – Cake flour has a lower protein content than all purpose flour so it results in a tender cupcake. If you don’t have any cake flour than you can make a homemade cake flour with all prupose flour and cornstarch. Corn starch is listed in the ingredients below as an optional ingredient if you don’t use cake flour.
• Baking powder
• Salt
• Unsalted butter – Make sure your butter is softened to room temperature. If you use salted butter then omit the added salt.
• Granulated sugar
• Eggs – Make sure your eggs at room temperature. If you add cold eggs to the softened butter mixture it can seize up the butter. Place your eggs in a bowl of warm water for 10 minutes. You can also read my full tutorial on how to bring eggs to room temperature.
• Vanilla extract
• Buttermilk – Do not use regular milk as it does not react the same with the ingredients. If you don’t have any, make your own homemade buttermilk. Make sure it’s room temperature.
• Fresh strawberries – You will use fresh, diced strawberries in the batter, and in the frosting. Make sure the strawberries are finely diced.
• Confectioners Sugar – Or powdered sugar. If you don’t have any make your own homemade powdered sugar.
• Heavy Cream

How to Make Strawberry Cupcakes

Step 1: Prep the Oven and Pan
Preheat your oven to 350°F (180°C) and line a cupcake tin with cupcake liners. Set aside.

Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the cake flour, baking powder, and salt. This will give your cupcakes a delicate crumb.

Step 3: Cream the Butter and Sugar
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 2–3 minutes. Scrape down the sides of the bowl as needed.

Step 4: Add the Eggs and Vanilla
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.

Step 5: Combine Wet and Dry
Add half the buttermilk and half the dry ingredients to the butter mixture and mix just until combined. Repeat with the remaining buttermilk and flour, mixing until a few flour streaks remain. Don’t overmix.

Step 6: Fold in the Strawberries
Gently fold in the diced strawberries using a spatula or wooden spoon, just until distributed.

Step 7: Fill and Bake
Scoop the batter into the cupcake liners, filling about ⅔ full. Bake for 18–20 minutes or until a toothpick comes out with a few moist crumbs. Let the cupcakes cool in the tin for 3–5 minutes, then transfer to a wire rack to cool completely.

How to Make Fresh Strawberry Frosting

Step 1: Make the Strawberry Reduction
In a small saucepan, cook the diced strawberries over medium-low heat, smashing them gently as they break down. Simmer until the mixture reduces to about 6 tablespoons—this will take about 15–20 minutes. Pour into a measuring cup and cool completely before using. (This can be made up to 2 days in advance and stored in the fridge.)

Step 2: Beat the Butter
In the stand mixer, beat the butter for 3–4 minutes on medium speed until pale and fluffy.

Step 3: Add the Sugar and Flavor
Gradually add the confectioners’ sugar, ½ cup at a time, and beat to incorporate.

Add the heavy cream, vanilla extract, salt, and 5 tablespoons of the cooled strawberry reduction.

Beat for another 3–4 minutes until smooth and airy. If needed, add the final tablespoon of strawberry reduction to thin out the consistency.

Step 4: Frost the Cupcakes
Once the cupcakes are completely cool, pipe the frosting onto each using a piping bag, or spread with a knife. Top with a halved strawberry for garnish, if desired.

Recipe Tips

• Weigh your flour for best accuracy. If using measuring cups, use the spoon and level method.
• Measure the strawberries after dicing, not before.
• Don’t overbake—the cupcakes are done when a toothpick comes out with a few moist crumbs, not totally clean.
• Halve the frosting recipe if you’re spreading it with a knife instead of piping.
• Make the strawberry reduction while the cupcakes bake to save time.
• Let both the cupcakes and the strawberry puree cool completely before frosting.

Storage Instructions

Frosted cupcakes should be stored in an airtight container in the fridge for 2–3 days. Because of the fresh fruit in the frosting, they won’t hold up well at room temperature for long.

Unfrosted cupcakes can be frozen in a freezer-safe container for up to 2 months. Thaw at room temperature before frosting. The frosting, however, does not freeze well—the fresh strawberries don’t thaw nicely.

Recipe FAQs

More Recipes To Try

If you are craving more strawberry desserts, then try my strawberry bars or strawberry swirl cheesecake.

You might also like my strawberry cheesecake cookies!