If you’re searching for a sweet treat that bursts with authentic berry flavor and tender cake crumb, Real Strawberry Cupcakes are your new dessert obsession. These cupcakes are everything a strawberry lover could wish for: each bite is speckled with sun-ripened fruit and topped with a luscious, velvety pink strawberry frosting. With their vibrant color and genuinely fruity taste, these Real Strawberry Cupcakes are a guaranteed showstopper for any occasion—especially when you want to impress but don’t want to fuss with complicated steps or artificial flavorings.

Real Strawberry Cupcakes Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Real Strawberry Cupcakes lies in their straightforward list of ingredients—each one plays a crucial role in creating that cloud-soft texture and bright strawberry flavor. You’ll find classic baking staples mingling with fresh strawberries, resulting in cupcakes that are simple yet spectacular.

All-purpose flour: Provides a sturdy but light foundation for the cupcakes, ensuring a perfect crumb.
Baking powder: Adds lift and lightness for cupcakes that rise beautifully.
Baking soda: Balances acidity from the strawberries and sour cream, contributing to the soft texture.
Salt: Enhances and deepens the flavor of berries and butter.
Unsalted butter (softened): Brings richness and keeps the cupcakes luxuriously moist.
Granulated sugar: Sweetens every bite and helps achieve a delicate crumb.
Large eggs: Provide structure and help emulsify the batter for consistency.
Sour cream: Adds a gentle tang while making the cupcakes ultra-soft.
Whole milk: Loosens the batter for even mixing and a tender bite.
Pure vanilla extract: Enhances the strawberries’ natural flavor for a round, delicious finish.
Fresh strawberries (finely diced): The star ingredient, giving bursts of juiciness and gorgeous berry flecks.
Strawberry puree (from fresh strawberries): Infuses even more fresh, real strawberry essence throughout the cupcakes and frosting.
Red or pink food coloring (optional): Just a drop or two boosts the cupcakes’ rosy color for extra wow factor.
Powdered sugar: Yields a smooth, spoonable strawberry frosting—no grainy texture here.
Vanilla extract (for frosting): Rounds out the flavor for a bakery-quality finish.
Heavy cream or milk (for frosting): Softens and fluffs up the frosting until it’s perfectly spreadable.

How to Make Real Strawberry Cupcakes

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners so your Real Strawberry Cupcakes release easily and look extra pretty when they’re done.

Step 2: Mix the Dry Ingredients

Grab a medium mixing bowl and whisk together the flour, baking powder, baking soda, and salt. This simple step ensures the leaveners are evenly distributed and prevents any clumps in your final batter.

Step 3: Cream Butter and Sugar

In a large bowl, beat your softened butter with the granulated sugar until the mixture becomes pale, fluffy, and almost doubled in size. This isn’t just for texture—it’s what gives your cupcakes that irresistible soft crumb.

Step 4: Add Eggs, Dairy, and Vanilla

Mix in the eggs one at a time, beating well after each addition for a smooth batter. Then blend in the sour cream, milk, and vanilla extract. The sour cream keeps your Real Strawberry Cupcakes moist, while vanilla provides a warm, inviting aroma.

Step 5: Bring on the Strawberries

Gently fold in the diced strawberries and strawberry puree. If you want that extra pop of pink, add a drop or two of food coloring—but honestly, the natural fruit color is stunning on its own.

Step 6: Combine Wet and Dry Mixtures

Add the dry ingredient mixture to your wet bowl in two parts, mixing until *just* combined. Over-mixing can lead to dense cupcakes, so a light hand is key for that delicate, fluffy texture.

Step 7: Fill and Bake

Divide the batter evenly among your cupcake liners, filling each about two-thirds full. Slide them into the oven and bake for 18 to 22 minutes, or until a toothpick poked into the center comes out clean. Let the cupcakes cool in the pan for a few minutes, then transfer to a wire rack to cool completely.

Step 8: Make and Spread the Strawberry Frosting

For the frosting, beat the butter until smooth, then gradually add the powdered sugar. Mix in the strawberry puree, vanilla, and just enough cream or milk to reach your desired consistency. Frost the cooled cupcakes generously, and marvel at those beautiful pink peaks!

How to Serve Real Strawberry Cupcakes

Garnishes

Give your Real Strawberry Cupcakes a dreamy finishing touch with fresh strawberry slices, a sprinkle of freeze-dried strawberries, or even colorful sprinkles. A small mint leaf adds a refreshingly pretty green pop, perfect for garden parties or brunches.

Side Dishes

Real Strawberry Cupcakes pair beautifully with tangy lemon curd, a bowl of mixed berry salad, or a delicate hot tea. For a summer celebration, serve alongside a scoop of vanilla or strawberry ice cream for a dreamy dessert plate.

Creative Ways to Present

Arrange cupcakes on a tiered stand for a festive centerpiece, or cluster them together on a pretty pastel platter. For parties, try mini Real Strawberry Cupcakes baked in mini muffin tins or stack cupcakes in a “cupcake bouquet” for a unique edible gift.

Make Ahead and Storage

Storing Leftovers

Store any leftover Real Strawberry Cupcakes in an airtight container at room temperature for up to 2 days. If your kitchen is especially warm or humid, consider refrigerating to preserve their freshness and that wonderfully creamy frosting.

Freezing

To freeze, place unfrosted cupcakes in a single layer in an airtight container or tightly wrapped in plastic wrap. Thaw at room temperature before frosting. You can also freeze the strawberry frosting separately; just re-whip it after thawing for best texture.

Reheating

If you’d like to refresh your cupcakes, warm them (unfrosted) for a few seconds in the microwave to restore their softness—just be sure not to overdo it! Frost after reheating for the best flavor and appearance.

FAQs

Can I use frozen strawberries for this recipe?

Yes, you can use frozen strawberries, but be sure to thaw and thoroughly pat them dry before dicing or pureeing. Excess moisture can make the cupcakes soggy, so drying the berries is a must.

How do I make strawberry puree?

Simply blend fresh (or thawed) strawberries in a food processor or blender until smooth. If you want a seedless puree, you can press it through a fine mesh sieve using a spoon.

Can I make these cupcakes vegan or gluten-free?

Absolutely! You can substitute your favorite gluten-free flour blend and use plant-based dairy and egg alternatives. Keep in mind that texture may vary, so check for doneness with a toothpick.

Is the food coloring necessary?

Not at all! The food coloring is purely optional. Fresh strawberries will lend a natural blush to your Real Strawberry Cupcakes, but a tiny drop of coloring intensifies the effect if you want a brighter pink.

Can I make mini Real Strawberry Cupcakes with this recipe?

Yes! Divide the batter among mini muffin tins and reduce the baking time to about 11–14 minutes. Keep an eye on them, and use a toothpick to check for doneness.

Final Thoughts

It’s hard to resist the charm of Real Strawberry Cupcakes—each batch brings a burst of sunshine and fruity sweetness to your kitchen. Whether you’re baking for friends, family, or just to treat yourself, these cupcakes shine with big, real berry flavor and a delightful pink swirl of frosting. Give them a try and see just how quickly they disappear!

Real Strawberry Cupcakes Recipe

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4.5 from 26 reviews

Author: admin
Total Time: 40 minutes
Yield: 12 cupcakes 1x
Diet: Vegetarian

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Description

Indulge in the delightful taste of real strawberry cupcakes with this easy-to-follow recipe. These moist and flavorful cupcakes are bursting with fresh strawberry goodness and topped with a luscious strawberry frosting.

Ingredients

Scale

Cupcake:

1 2/3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter (softened)
1 cup granulated sugar
2 large eggs
1/3 cup sour cream
1/4 cup whole milk
2 teaspoons pure vanilla extract
1 1/4 cups fresh strawberries (finely diced)
1/4 cup strawberry puree (from fresh strawberries)
1–2 drops red or pink food coloring (optional)

Frosting:

1/2 cup unsalted butter (softened)
4 cups powdered sugar
1/4 cup strawberry puree
1 teaspoon vanilla extract
1–2 tablespoons heavy cream or milk

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
Prepare dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Mix wet ingredients: In a large mixing bowl, cream the butter and sugar, then add eggs, sour cream, milk, and vanilla extract. Stir in diced strawberries and strawberry puree.
Combine wet and dry: Add dry ingredients to the wet mixture in two additions, mixing just until combined. Add food coloring if desired.
Bake: Divide batter into cupcake liners and bake for 18–22 minutes. Let cool before frosting.
Make frosting: Beat butter, add powdered sugar gradually, mix in strawberry puree, vanilla extract, and cream until spreadable.
Frost cupcakes: Frost cooled cupcakes and serve.

Notes

Use ripe, sweet strawberries for the best flavor.
Pat diced strawberries dry to prevent excess moisture.
Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American