This recipe for Strawberry Cupcakes is easy and simple. You’ll get the moistest, fresh, soft strawberry cupcakes you’ve ever tried. They have a beautiful pink strawberry frosting that holds their form for days. The recipe for strawberry cupcakes gets you so much strawberry flavour in every bite. You can use fresh or frozen strawberries.

Ingredients:

Cupcakes

• 200 g frozen or fresh strawberries or strawberry puree
• 220 g flour
• 2 tsps baking powder
• 40 ml oil
• 90 g butter room temp
• 200 g regular white sugar
• 20 g vanilla sugar
• 50 g sour cream room temp
• 3 eggs room temp

Strawberry frosting

• 120 g butter room temp
• 540 g icing sugar
• 180 g frozen or fresh strawberries or strawberry puree

The recipe for strawberry cupcakes was on my list for a long time. I found out I don’t have a simple strawberry cupcakes recipe on my blog a few months ago. No idea how it’s even possible. I mean, look at them!

can I use frozen strawberries in a recipe for strawberry cupcakes?

Yes, you can. I personally used frozen strawberries for a strawberry puree. However, here’s a thing – I used frozen cherries in this recipe as well.

Not every time you crave soft and fluffy strawberry cupcakes, strawberries are in season. We can live with that. There is nothing that can beat the smell of fresh juicy and sweet strawberries. I mean, almost nothing.

In this recipe for strawberry cupcakes, I used frozen strawberries mixed with frozen cherries. The cherries just made the taste and smell of strawberries more intense. Really! I recommend it.

How to make the best strawberry cupcakes?

When it comes to cupcakes that the main character is the fruit – I’m trying to find the most complimenting ingredients. Not only those who suit well for the taste of the fruit, but can also help with the consistency.

My tips:

• oil and butter – I like mixing the two for a fluffy and moist consistency. You get a perfect result for shiny and moist cupcakes.
• sour cream – if you like smooth and soft cupcakes, sour cream is your best friend. The cupcakes get very creamy thanks to it!
• strawberry puree– you can just cook fresh/frozen strawberries in a pan and press them down when they’re soft to make a strawberry puree. Or you can get a fresh one from your local supermarket.
• strawberry frosting – I ended up with an extra strawberry frosting, but feel free to use less strawberry puree – then you can use less icing sugar as well.
• room temperature ingredients!!
• to make sure the cupcakes are fully baked – use a toothpick, if the batter still sticks to it, bake for a few more minutes.
• bake at 210C for the shape of a mushroom for 5 minutes

hOW TO MAKE STRAWBERRY CUPCAKES:

Preheat the oven to 210°C. Prepare a muffin tin and paper cups.

Add a little bit of butter to the deep pan and add fresh strawberries / frozen strawberries. Cook them until they are very soft and press them down until they have a consistency of puree. Don’t do this if you’re already using a strawberry puree.

In a bowl whisk butter with sugars until fluffy. It can take 4 minutes or even more. Then add oil with sour cream and whisk again until it gets creamy.

Add strawberry puree and mix well. Add eggs and whisk until well combined.

Add flour and baking powder and whisk until the flour disappears. Do not over-mix!

Fill the paper cup until it’s full and bake for 5 minutes. Then decrease the temperature to 180°C and bake for 8-12 minutes (I baked mine for 10 minutes). Take the cupcakes out of the oven and let them rest in the muffin tin for another 10 minutes. Then take them out of the baking tin. Let cool completely.

Strawberry frosting

Do the same with strawberries to get a strawberry puree.

In a bowl whisk butter, icing sugar, and strawberry puree until it has a consistency of frosting. Add more icing sugar if needed.

Try more of my desserts:

If you decide to make this recipe for Strawberry Cupcakes, please tag me or send me a message on Instagram or Pinterest.  Thank you so much.  ❤️