My strawberry cupcakes are right up there with some of my best strawberry recipes. If you’re looking for more delicious cupcakes, try these confetti cupcakes and my favorite vanilla cupcakes.
What Kind of Strawberries Should I Use?
Fresh. My first choice for these cupcakes is always fresh berries. They come into season in the summer and I always pick them up from my local farm stall. Rinse the strawberries well, pat them dry, and remove the stems before you chop them. Frozen. You can make these cupcakes with frozen strawberries. You’ll want to thaw them completely and drain off any excess moisture so that it doesn’t leak into the cupcake batter. Freeze-dried. Chopped-up freeze-dried strawberries also work great in this recipe. The chopped berries will rehydrate in the batter, and you can blend them into a powder to add to the frosting.
Sift the dry ingredients. Start by sifting the flour and leavening through a fine-mesh sieve (or sifter). Sifting is important as it gets rid of any lumps that might find their way into the batter. Mix the wet ingredients. Next, cream together the butter, sugar, and vanilla. Gradually add the eggs and egg white, mixing in between.
Combine. Alternate adding the dry ingredients to the batter along with the milk until everything is combined. Finally, fold in the strawberries. Bake. Transfer the cupcake batter to a lined muffin tin, and bake at 350ºF for 20-25 minutes. Let the cupcakes cool completely outside of the pan before you frost them.
Prepare the meringue. Dissolve the sugar in egg whites over a double boiler. Afterward, whisk the egg whites until they form fluffy, stiff peaks. Next, beat in the butter, one tablespoon at a time.
Finish the frosting. Once the butter’s mixed in, add the pureed strawberries. Keep stirring until the frosting is smooth, then you’re ready to get piping!
If you’d prefer a frosting without meringue, you can frost these cupcakes with a variation of my classic vanilla buttercream made with strawberry puree. Simply fold in the puree right at the end as you do in this recipe. I also have a roasted strawberry buttercream that would taste great here.
Why You’ll Love This Strawberry Cupcakes RecipeWhat You’ll NeedWhat Kind of Strawberries Should I Use?How to Make Strawberry CupcakesThe Best Strawberry FrostingCan I Use Another Frosting?Helpful TipsHow to StoreMore Strawberry RecipesGet the RecipePIN For Later
The softest cupcakes. This recipe makes the softest vanilla cupcakes ever, choc full of juicy strawberry chunks. A handful of ingredients make all the difference in their unbeatable fluffy, moist texture. I’ll walk you through them below! Made with fresh strawberries. These cupcakes are brimming with real strawberries from the inside out, right down to the creamy strawberry Swiss meringue buttercream. They’re the perfect summer dessert to make when berries are ripe for the picking. Easier than you think. Yes, it’s possible to make bakery-worthy cupcakes at home. You don’t need to be a pro to do it, either. These strawberry cupcakes will blow you away with how easy they are to make from scratch.
Flour – The vanilla cake base for these strawberry cupcakes uses a combination of all-purpose flour and cake flour. Cake flour is the key to an extra soft crumb in recipes for vanilla cake. If you don’t have cake flour, you can use only all-purpose, or you can make a homemade cake flour substitute. Leavening – Baking powder and salt. Make sure you’re using baking powder and not baking soda, which isn’t the same thing. Butter – You’ll need room-temperature butter for the cupcakes as well as the buttercream frosting. I like to use unsalted butter in baking, but salted works, too. Just skip any added salt in that case. Sugar – Regular granulated sugar works best here. Eggs – You’ll need whole eggs plus one egg white. Adding an egg white is the secret to making bakery-style vanilla cupcakes. Milk – This can be whole milk, 2% milk, or 1%. Strawberries – I fill my batter with fresh strawberries when they’re in season. You don’t have to be too precious about how you chop the berries, coarsely chopped is fine. See below for more options.
For the Frosting
Strawberries – Like the cupcake batter, you want the strawberries for your frosting rinsed, hulled, and chopped. This time you’ll blend them into a puree. Egg Whites – The key ingredient for the meringue in Swiss meringue buttercream. Sugar – You’ll use granulated sugar since it’s going to be dissolved into the egg whites. Butter – Cut your room-temperature butter into cubes about one tablespoon in size.
The short step-by-step below will get you off on the right foot. Check out my tips further on, and scroll to the recipe card for printable recipe instructions.
Puree the strawberries. Before you begin, blend the strawberries into a puree using your blender or food processor.
More Strawberry Recipes
Strawberry Brownies Strawberry Pound Cake Fresh Strawberry Bread Strawberry Lemon Icebox Pie
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1 1/3 cups all-purpose flour 1/4 cup cake flour 1/2 Tablespoon baking powder 1/2 teaspoon salt 1 stick of butter, at room temperature 1 1/8 cup sugar 1 teaspoon vanilla 2 whole eggs + 1 egg white 1/2 cup milk 1 cup finely chopped strawberries
For the Frosting
1 1/2 cups fresh strawberries, rinsed, hulled, and coarsely chopped 4 egg whites 1 1/2 cups sugar 3 sticks of butter, at room temperature and cut into Tablespoon-sized cubes
For the Swiss Meringue Buttercream
