Strawberry Cupcakes with Strawberry Cream Cheese Frosting Recipe

These strawberry cupcakes are a burst of fruity delight, perfect for any occasion or a sweet afternoon treat. The tender, moist crumb is infused with fresh strawberry flavor, while the strawberry cream cheese frosting adds a luscious, tangy finish.

In just 20 minutes of prep, you’ll have these beauties ready to bake, filling your kitchen with a warm, inviting aroma.

With a 30-minute bake time, these cupcakes come together effortlessly, offering a balance of soft texture and vibrant taste. The frosting, creamy and slightly tart, complements the sweetness of the cake beautifully.

Every bite is a harmonious blend of fruity freshness and indulgent richness, making these cupcakes impossible to resist. Perfect for sharing or savoring solo, they’re a dessert that feels as special as it tastes.

Ingredients for Strawberry Cupcakes with Strawberry Cream Cheese Frosting

• For the Strawberry Cupcakes:
• 1 cup plus 6 tablespoons (7oz/200g) cake flour
• ½ teaspoon salt
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• ½ cup (4oz/115g) strawberry puree* (homemade or store-bought)
• ¼ cup (2oz/57g) sour cream, room temperature (plain yogurt can be substituted)
• 1 cup (8oz/225g) sugar
• 2 tablespoons (1oz/28g) butter, room temperature
• 1/3 cup (2 1/2 floz/71ml) neutral-flavored oil (e.g., vegetable or canola oil)
• 1 large egg, room temperature
• 2 large egg yolks, room temperature
• 1 tablespoon vanilla extract
• 1-2 drops red gel food coloring (optional, for vibrant color)
• For the Strawberry Cream Cheese Frosting:
• ½ cup (4oz/115g) butter, softened but still cool
• 5 cups (1 lb 4 oz/575g) powdered sugar, sifted
• 2 cups (16oz/454g) cream cheese, softened
• ½ cup (4floz/115ml) strawberry puree* (reduced to ¼ cup after boiling)
• 1 teaspoon strawberry extract (optional, for extra flavor)
• 1 drop red gel food coloring (optional, for deeper pink hue)

Step-by-Step Instructions

1. Preheat the oven: Set your oven to 350°F (180°C) and line a 12-cup cupcake pan with paper liners.
2. Mix dry ingredients: In a bowl, whisk together cake flour, salt, baking powder, and baking soda. Set aside.
3. Combine wet ingredients: In a measuring jug, mix strawberry puree and sour cream until well blended. Set aside.
4. Blend sugar, butter, and oil: In a large bowl (or stand mixer), blend sugar, butter, and oil for 1 minute.
5. Add eggs: Add the egg and yolks one at a time, blending for another minute after each addition.
6. Mix in vanilla and coloring: Blend in vanilla extract and red gel food coloring (if using).
7. Combine wet and dry ingredients: Add the dry ingredients in three additions, alternating with the puree mixture. Blend until just combined, scraping down the sides of the bowl as needed.
8. Fill cupcake liners: Divide the batter evenly among the 12 cupcake liners.
9. Bake: Bake for 20-25 minutes, or until a thin knife inserted into the center comes out clean.
10. Cool: Let the cupcakes cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
11. Prepare frosting: In the microwave or on the stove, boil the strawberry puree until reduced to ¼ cup (2floz/57ml). Let it cool completely.
12. Cream butter and sugar: In a bowl, cream butter and powdered sugar until well combined.
13. Add cream cheese: Blend in cream cheese until fluffy and incorporated.
14. Mix in puree and extract: Add the cooled strawberry puree and strawberry extract (if using). Add a drop of food coloring if desired.
15. Frost cupcakes: Once the cupcakes are completely cool, pipe or spread the frosting onto them. Decorate with sprinkles if desired.
16. Store: Keep the cupcakes in an airtight container in the refrigerator for up to 2 days or freeze for up to a month. If frozen, thaw at room temperature for 2 hours before serving.

Storage and Reheating Tips for Perfect Cupcakes

To keep your Strawberry Cupcakes fresh, store them in an airtight container in the refrigerator for up to two days. If you need to freeze them, wrap each cupcake individually in plastic wrap and place them in a freezer-safe bag for up to one month. When ready to enjoy, let them defrost at room temperature for about two hours.

Recipe Variations to Spice Things Up

For a fun twist, try adding a handful of mini chocolate chips to the batter before baking. If strawberries aren’t your favorite, swap the strawberry puree for raspberry or blueberry puree. You can also turn these into mini cupcakes by reducing the baking time to 12estonishinglytto minutes.

Time-Saving Tips for Busy Bakers

To save time, prepare the strawberry puree in advance and store it in the fridge for up to three days. You can also use store-bought puree if you’re in a pinch. For the frosting, consider using a piping bag with a large star tip to quickly and beautifully frost the cupcakes.

Equipment Guidance for Best Results

Using a stand mixer or a hand mixer will make blending the cupcake batter and frosting much easier. A digital kitchen scale is also helpful for precise measurements, especially for ingredients like flour and sugar. Don’t forget a cupcake pan with liners for even baking and easy cleanup.

Common Questions Answered

Can I use all-purpose flour instead of cake flour? Yes, but note that cake flour gives a lighter texture. Can I skip the food coloring? Absolutely! The cupcakes will still taste delicious without it. What if I don’t have strawberry extract? You can omit it; the puree provides enough flavor.