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Strawberry Cupcakes on serving plate
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5 from 2 votes

Strawberry Cupcakes

These Strawberry Cupcakes contain lots of fresh strawberries and are so easy to make. What you need? 12 ingredients and less than 30 minutes of hands-on preparation time.
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Course: Dessert
Cuisine: American
Keyword: How to make Strawberry Cupcakes, Strawberry Cupcakes, Strawberry Cupcakes Recipe
Servings: 18 - 20 cupcakes
Calories: 277kcal


homemade strawberry sauce

  • 2 cups chopped strawberries (300g)
  • 2 tablespoon granulated white sugar (25g)
  • 1 tablespoon lemon juice (15ml)

strawberry cupcakes

  • 1 ¼ cups all-purpose flour, spooned and leveled (150g)
  • 2 teaspoon baking powder
  • ½ teaspoon salt
  • ¼ cup unsalted butter (56g)
  • ¼ cup oil (60ml)
  • ¾ cup granulated white sugar (150g)
  • 1 large egg
  • ½ cup homemade strawberry sauce (120ml)
  • 1 vanilla bean (or 1 teaspoon vanilla extract)
  • ½ cup buttermilk (120ml)
  • ½ cup chopped strawberries (75g)

strawberry frosting

  • 1 cup unsalted butter, room temperature (226g)
  • 2 cups powdered sugar, sifted (240g)
  • 2 vanilla beans (or 1 teaspoon vanilla extract)
  • ½ cup homemade strawberry sauce (120ml)


homemade strawberry sauce

  • Blend strawberries with an immersion blender until smooth. Place a heavy-bottomed pot over medium-high heat and set a fine mesh strainer on top. Pour strawberries through the strainer into the saucepan. Press fruit and liquid through the strainer and discard solids. 
  • Add sugar and lemon juice and bring to a boil for about 5-10 minutes until it has thickened up and reduced by half. You need 1 cup of strawberry sauce in total. Transfer to two bowls equally (2x ½ cup) and let cool to room temperature. It will thicken as it cools.

strawberry cupcakes

  • Preheat oven to 350°F / 175°C. Line two 12-cup muffin pans with about 18-20 cupcake liners. Set aside.
  • Stir flour, baking powder, and salt in a medium bowl to combine. Set aside. 
  • With a handheld or stand mixer fitted with a whisk or paddle attachment, beat butter, oil, and sugar on medium-high speed until creamy for about 2 minutes. 
  • Add egg, ½ cup of homemade strawberry sauce, and vanilla* and mix just until combined. 
  • Alternately add dry ingredients and buttermilk to the batter and mix on low speed just until combined. Begin and end with dry ingredients. Fold in chopped strawberries. 
  • Spoon batter into the liners and fill max. ⅔ - ¾ full that your cupcakes don't sink or spill over the sides. Bake for about 17-20 minutes or until a toothpick centered in the middle comes out clean. Let cool to room temperature before frosting.

strawberry frosting

  • In a large mixing bowl using a handheld or stand mixer fitted with a whisk or paddle attachment, mix butter until creamy. 
  • Add powdered sugar and vanilla* and mix until combined. Stir in ½ cup of homemade strawberry sauce until fully combined. 
  • Pipe or spread frosting on top of cooled cupcakes. Store in an airtight container in the fridge up to 3 days. 



*First, cut off the straight end of the vanilla bean. Then place the tip of your sharp knife below the curled end and cut the vanilla bean through the middle of the bean lengthwise. Although you don't need to cut it all the way through, it's ok when you do so. Then open the vanilla bean and scrape out the flavorful seeds with the back of your knife. Just use the seeds.
  • Use room temperature butter for the cupcakes as well for the frosting. Room temperature butter incorporates better with the other ingredients than cold one.
  • Don't fill your cupcake liners more than ¾ full to avoid spilling over or sinking cupcakes.
  • Measure the flour correctly. Use a kitchen scale or spoon and level the flour in the measuring cup.
Substitute buttermilk for milk 1:1. Then remove ½ tablespoon of milk and add ½ tablespoon of white vinegar or lemon juice.
Do you want to make your Strawberry Cupcakes gluten-free? No problem. Substitute all-purpose flour for Bob’s Red Mill gluten-free flour 1:1.
Also making them eggless is possible. Just substitute eggs for flax eggs 1:1.


Calories: 277kcal | Carbohydrates: 31g | Protein: 1g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 46mg | Sodium: 79mg | Potassium: 112mg | Sugar: 24g | Vitamin A: 420IU | Vitamin C: 12mg | Calcium: 42mg | Iron: 0.6mg