Fresh Strawberry Cupcakes.

These fresh strawberry cupcakes are made purely from scratch with real strawberries. Fluffy, moist, and exploding with strawberry flavor! Top them with homemade strawberry whipped cream.

Fresh Strawberry Cupcakes made from scratch. Fluffy, sweet, and exploding with strawberry flavor! Recipe at

Today we’re celebrating our 1 year engagement anniversary. It’s nothing huge to celebrate but it’s undoubtedly a special day for us. Exactly one year ago today, this was happening.

We were in Deep Creek Lake, MD – visiting the snowy Swallow Falls – and he got down on one knee. I had no make-up on, wearing my glasses, shivering, and wearing snow pants. Totally unromantic, yet the best day of my life so far.

In less than 8 months, I’ll be marrying my peanut butter-loving, handyman, huge-hearted soulmate. I’m a little sappy today, forgive me.

Fresh Strawberry Cupcakes made from scratch. Fluffy, sweet, and exploding with strawberry flavor! Recipe at

Let’s take a break from all this whole wheat business and concentrate on something a little sweeter. Lip-smackin, sunshine sweet strawberry cupcakes made 100% from scratch. With real strawberries. And real whipped cream.

I’m going to be honest with you…

For the past year, I’ve been trying to make a strawberry cupcake from scratch. I even had it originally listed on my Table of Contents for my cookbook. I switched it out with another cupcake at the last minute because I truthfully could not bake a perfectly sweet, fruity, and non-artificial tasting homemade strawberry cupcake. Disaster after disaster after disaster. I felt completely defeated.

But you know what? I couldn’t get this strawberry cupcake ordeal out of my mind. I mulled over ways to perfect this recipe and gave it one more shot this weekend. Call me determined, call me cupcake-crazy, call me whatever. But… I finally conquered it. :)

Fresh Strawberry Cupcakes made from scratch. Fluffy, sweet, and exploding with strawberry flavor! Recipe at

This fresh strawberry cupcake recipe has been hiding under my nose the whole time.

After trying about 196 ways to bake a strawberry cupcake, I turned to my tried-and-true vanilla cupcake recipe. The same cupcake recipe I use as a base for these, these, this, these, these, and these. If it ain’t broke – don’t fix it. If you have a solid vanilla cupcake recipe in your repertoire, your options are endless.

To make the strawberry version, I simply added fresh strawberry puree, strawberry yogurt, a little more flour to make up for the added liquid, strawberry whipped cream, and here it is. Fresh strawberry cupcakes in all their beauty.

No doubt about it, you’re going to love these cupcakes.

Fresh Strawberry Cupcakes made from scratch. Fluffy, sweet, and exploding with strawberry flavor! Recipe at

You’re going to start with fresh strawberries. About 4-5 large strawberries and process them into a chunky puree. You’ll have about 1/3 cup puree. Add this with the rest of the ingredients, mixed by hand. No mixer is required to make the cupcake batter. In fact, it’s rare when you need a mixer for my cupcake recipes. (Besides the frosting, of course.)

Divide the batter between 12 cupcake liners, filled about 3/4 of the way full. You may get 13 cupcakes, if you don’t taste the batter like I did…

Taste testing, aka quality control.

Fresh Strawberry Cupcakes made from scratch. Fluffy, sweet, and exploding with strawberry flavor! Recipe at

At this point, you could fill the cupcakes with a homemade strawberry filling like I did with my Strawberry Shortcake Cupcakes. I didn’t take the extra step and fill today’s cupcakes, but let me know if you try it. The cupcakes were plenty “strawberry-y” without filling. Is that a word? It is today.

Homemade Strawberry Whipped Cream

The homemade strawberry whipped cream comes next. Light and creamy on top of the fruity cupcakes – perfection.

Have you ever made homemade whipped cream before? It’s so simple. Take some heavy cream and… whip it. Whip it up with some sugar and 100% fruit strawberry jam. It will take about 4 minutes of high-speed whipping until the whipped cream forms stiff peaks.

Instead of jam, you could make the whipped cream with 1/3 cup of  this homemade strawberry filling.

Frost the cupcakes however you’d like. Nothing fancy, no piping tips – just pile it on top. Finish with fresh strawberry slices. The sprinkles are optional, but what else do you expect from me?

Fresh Strawberry Cupcakes made from scratch. Fluffy, sweet, and exploding with strawberry flavor! Recipe at

Fresh Strawberry Cupcakes made from scratch. Fluffy, sweet, and exploding with strawberry flavor! Recipe at

I am beyond excited to conquer the strawberry cupcake! And trust me on this, fresh strawberry cupcakes taste incredibly better than artificial strawberry cupcakes from a box.

And hey, guess what? If you want the strawberry cupcakes to be bright pink, just add a few drops of red food coloring until the batter reaches your pink shade of choice.

Kevin and I will be enjoying a couple of these cupcakes tonight after our fancy home-cooked dinner. And by fancy, I mean… not chinese takeout or a salad or pizza or sandwiches. Celebrating 1 whole year of our engagement! Time flies.

(PS: lace wedding dress, wedding hairpiece, “something blue” heels, and bridesmaid dresses have all been bought. Next? Hawaii honeymoon planning.)

Fresh Strawberry Cupcakes made from scratch. Fluffy, sweet, and exploding with strawberry flavor! Recipe at

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Fresh Strawberry Cupcakes

These fresh strawberry cupcakes are made purely from scratch with real strawberries. Fluffy, moist, and exploding with strawberry flavor! Top them with homemade strawberry whipped cream.

Yield: 12 cupcakes

Prep Time: 20 minutes

Total Time: 45 minutes, plus cooling



  • 4-5 large strawberries
  • 1 and 2/3 cup + 1 Tablespoon (218g) all-purpose flour (careful not to overmeasure)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (200g) granulated sugar
  • 1/2 cup (115g) unsalted butter, melted
  • 1 large egg
  • 1/4 cup (62g) strawberry yogurt (Greek or regular yogurt)
  • 3/4 cup (180ml) milk* 
  • 1 teaspoon vanilla extract

Strawberry Whipped Cream

  • 1 and 1/2 cups (360ml) heavy whipping cream
  • 3 Tablespoons (43g) granulated sugar
  • 1 and 1/2 teaspoons vanilla extract
  • 1/3 cup (110g) strawberry jam*


Preheat oven to 350F degrees. Line a 12-count muffin pan with cupcake liners. Set aside.

Make the cupcakes: Slice strawberries and place in a food processor or blender. Pulse until strawberries are a chunky puree. You should have about 1/3 cup. In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside. In a large microwave-safe bowl, melt butter in the microwave. Stir in sugar - mixture will be gritty. Stir in egg, yogurt, milk, and vanilla extract until combined.

Slowly mix dry ingredients into the wet ingredients until no lumps remain. Fold in the strawberry puree. Batter will be thick.

Divide batter among 12 cupcake liners and bake for 20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.

Make the strawberry whipped cream: In a large bowl, whip the cream, sugar, and vanilla extract together on high speed until stiff peaks begin to form, about 4-5 full minutes.  Add the strawberry jam and continue to beat for another 30 seconds. Add more strawberry jam if you'd like a stronger flavor or if you'd like a pinker color. Please note the whipped cream will be thinner the more jam you add.

Frost the cupcakes with the strawberry whipped cream. Cover and store cupcakes in the refrigerator for up to 3 days. Whipped cream may be made 1 day in advance and stored in the refrigerator. Serve cupcakes chilled.

*Recipe tested with unsweetened almond milk and skim milk. Use any milk, dairy or non, that you prefer. 

*Feel free to fill the cupcakes with this strawberry filling and/or use 1/3 cup that homemade strawberry filling instead of the jam in the whipped cream. The jam I used was 100% natural strawberry preserves from the farmer's market, though any strawberry jam would be fine.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.


Like I said above, if you have a perfected basic vanilla cake/cupcake recipe – the options are endless! Here are a few more recipes I’ve created using my base recipe:

Cookies ‘n Cream Cupcakes

Cookies n Cream Cupcakes with Milk Chocolate Frosting


Snickerdoodle Cupcakes

Snickerdoodle Cupcakes with Cinnamon Swirl Frosting


Homemade Funfetti Cake

Easy Homemade Funfetti Cake. Get the recipe at


Brown Sugar Butterscotch Cupcakes

Brown Sugar Butterscotch Cupcakes


Very Vanilla Cupcakes

Very Vanilla Cupcakes



See more cupcake recipes.





193 Responses to “Fresh Strawberry Cupcakes.”

  1. #
    Chung-Ah | Damn Deliciousposted January 30, 2014 at 1:27 am

    Gorgeous! Jason is going to be thrilled when I surprise him with this on Valentine’s Day!


  2. #
    Karmanposted January 30, 2014 at 5:26 pm

    Hi Sally–thanks for this lovely recipe! I’m going to try using it for some baby shower (it’s a girl!) cupcakes. However, the buttercream I’m using is quite sweet so I’m thinking I don’t need the cake to be super sweet. Do you think reducing the sugar will compromise the cake texture/structure? Is this cake not too sweet to begin with? Thanks!


    • Sallyreplied on January 30th, 2014 at 5:48 pm

      Hey Karman! I assume you’re not referring to this whipped cream, right? You can definitely reduce the sugar to 3/4 cup. That will be no problem!


      • Karmanreplied on February 2nd, 2014 at 1:36 pm

        Thanks Sally! Doubled the recipe (to make 24 cupcakes) and reduced the sugar to about 1.75 cups vs 2 cups and they were a huge hit! The strawberry flavor was subtle but noticeable for sure. I think I pureed the strawberries a bit too much, next time I’ll keep them chunkier! Thanks!!

  3. #
    Sineadposted January 30, 2014 at 5:58 pm

    My kind of cupcake! These look absolutely amazing, just so fresh and colourful :-)


  4. #
    Tisaposted February 2, 2014 at 2:57 pm

    I just made these cupcakes along with the frosting. My family loved them! Thank you for sharing this scrumptious recipe!!! These will become a regular dessert in my home:).


  5. #
    Cakes Vizag Onlineposted February 2, 2014 at 3:02 pm

    This is one of the best strawberry cupcakes. I like to try …


  6. #
    graceposted February 2, 2014 at 7:41 pm

    Wow! It looks Great! I’m just thinking how about you making Red velvet cupcakes the next batch :D


  7. #
    Nutmeg Nannyposted February 4, 2014 at 3:28 pm

    Beautiful! I love strawberry cake :) and the strawberry whipped cream sounds heavenly as well!


  8. #
    Andreaposted February 9, 2014 at 5:37 pm

    Happy one-year engagement anniversary, Sally! This cupcakes look so pretty and taste even better, I just tried them today and fell in love they are my new favorites BEST CUPCAKES EVEEEEER, and the sprinkles are definitely a bonus! Awesome.


    • Sallyreplied on February 9th, 2014 at 5:41 pm

      Thank you very much. And I’m glad these were a hit!


  9. #
    Kelsyposted February 10, 2014 at 5:41 pm

    I just wanted to say, these are PERFECT. I used frozen strawberries that I thawed lightly and pureed. I omitted the additional tablespoon of flour and I’m pretty certain these are the best strawberry cupcakes I’ve ever come across!

    Definitely pinning this on Pinterest for future use!


    • Sallyreplied on February 10th, 2014 at 5:49 pm

      Thanks Kelsy! I loved reading this comment. Happy you love them!


  10. #
    Annaposted February 10, 2014 at 11:41 pm

    Ohh Sally.. these are amazing. I went strawberry picking Sunday and then made these delicious cupcakes with them. Threw in some extra strawberry bits and put a big glob oh umbrella in the middle of each. Made strawberry butter cream out of puree and drizzled each one with nutella. It is serious heaven, you should try it! Thanks for the recipe :)


    • Sallyreplied on February 11th, 2014 at 8:13 am

      The addition of Nutella – brilliant!! Must try it. Thanks Anna!


  11. #
    Soumyaposted February 11, 2014 at 4:20 pm

    Hi Sally,

    These turned out so yummy!! And pink freckles have never looked so better! I have a question though. The heavy whipping cream that you have mentioned for frosting, is it the same as heavy cream that comes in a carton or is it whipping cream that comes in a can with nozzle?
    Keep posting the yummy recipes!! :)



    • Sallyreplied on February 11th, 2014 at 7:13 pm

      Heavy liquid cream in a carton – you’ll whip it to make your own whipped cream (like what comes in a can with a nozzle) – only the homemade kind tastes better and fresh!


  12. #
    Shannonposted February 13, 2014 at 12:22 pm

    A friend sent me this recipe when I asked her for a “yummy cupcake recipe.” I made these and everyone LOVED them! The cupcakes were the perfect amount of sweetness (not too sweet), and looked so festive! Thank you! (I”m so glad she sent me this particular recipe because now I’ve found this website and I’m pretty sure my world and my waistline will be changing!)


  13. #
    Shabnamposted February 13, 2014 at 3:25 pm

    Hi Sally I want to do this cupcake but can I use light whipped cream for the icing with the strawberries I don’t know much about the icing part. I am having 2 full pkg of whipped light cream so thought of doing something for my kids who loves strawberries. Can u suggest any recipe of yours to do with this cream


  14. #
    Brittneyposted February 13, 2014 at 7:26 pm

    Hi Sally. I was wanting to bake these and send them to loved ones. Is the frosting okay for travel or does it need to stay refridgerated?


    • Sallyreplied on February 13th, 2014 at 10:34 pm

      Unfortunately no – the frosting is whipped cream, which must be refrigerated at all times.


  15. #
    Cherylposted February 16, 2014 at 3:19 am

    Hi Sally,

    I don’t have strawberry yogurt, but I do have plain Greek yogurt. Would adding more strawberries alter the texture of the cake? Thank you for your wonderful recipes! Aloha!


    • Sallyreplied on February 16th, 2014 at 8:26 am

      You could add a few more (maybe 3 more) pureed strawberries. It would be just fine.


  16. #
    Emily Quinnposted February 19, 2014 at 6:25 pm

    Can you replace the all purpose flour and use cake flour instead?


    • Sallyreplied on February 19th, 2014 at 8:31 pm

      Definitely! Enjoy, Emily.


      • Emily Quinnreplied on February 20th, 2014 at 4:59 pm

        Should I still use the same amount that the recipe states if I use cake flour?

        • Sallyreplied on February 20th, 2014 at 6:54 pm


  17. #
    Rosettaposted February 21, 2014 at 11:16 am

    I think I finally found a perfect strawberry cupcake recipe. I love the fact that you incorporate yogurt in the dough. Your blog looks amazing: pictures, recipes etc!


  18. #
    nancyposted February 22, 2014 at 8:29 pm

    Omg I loved these cupcakes !!!!


  19. #
    BethKCposted February 26, 2014 at 10:10 am

    I made these and they are amazing!!! I put this frosting on top of themOMG to die for!!!


  20. #
    Lorenzoposted February 26, 2014 at 8:49 pm

    Man these were fantastic! I made these for a cupcake contest in my baking class, they were easy to make, and all around delicious! The class definitely loved these a lot. I am for sure making these again! Great recipe!


  21. #
    Janet F.posted March 1, 2014 at 9:18 pm

    We are baking these tonight. My son’s 2nd birthday gathering is tomorrow so I will report back and tell how they turn out. I’m sure they’ll be great!


  22. #
    Janet F.posted March 5, 2014 at 11:43 am

    Well, these were a hit! My husband even loved them and he’s not usually into cupcakes and such. I thought the cupcake itself was super moist and bursting with strawberry flavor and the whipped cream frosting was creamy and had just the right amount of strawberry flavor.


    • Sallyreplied on March 5th, 2014 at 3:11 pm

      Wonderful, Janet! Happy you both loved them!


  23. #
    Amandaposted March 7, 2014 at 5:39 pm

    What changes should I make for a 9×13 cake using this recipe? I don’t really have all that much baking experience, so I would appreciate some help with this!


    • Sallyreplied on March 7th, 2014 at 5:57 pm

      Hey Amanda! That would be easy. Simply double this recipe. Then, fill the 9×13 pan halfway with batter. You’ll have some leftover batter, so you can use that to make a couple cupcakes on the side. I am unsure of the baking time, but it would exceed 35++ minutes at 350. Enjoy!


  24. #
    Melissaposted March 8, 2014 at 11:49 pm

    I made your strawberry cupcakes and whipped cream for my daughter for her 6th birthday and they were delicious!! I will be making these again. I look forward to trying your other recipes.


  25. #
    Kateposted March 14, 2014 at 9:59 pm

    Just made these cupcakes for a friends birthday. They are amazing, and I found the perfect use for my extra strawberry whipped cream! I piled it high on top of chocolate ice cream! Delicious! Thanks for the great recipe!


  26. #
    celesteposted March 21, 2014 at 10:48 am

    is it ok if i use a hand mixer for the batter?


    • Sallyreplied on March 21st, 2014 at 2:53 pm

      You can, yes. But mixing by hand dirties less dishes. Try not to overmix with your mixer.


  27. #
    Rebeccaposted March 21, 2014 at 10:23 pm

    These cupcakes are moist, dense, and delicious. Just the right amount of strawberry taste. I don’t like whipped cream so I used the basic butter cream recipe from your site and it was perfect.


  28. #
    Anastasiaposted March 23, 2014 at 8:11 pm

    These were amazing! Perfect texture and moistness (is that a word? …it is now.) and are basically delicious. Thanks for the recipe, looking forward to trying your recipe for the butterscotch cupcakes too! Your blog is great :)


  29. #
    Natalieposted March 23, 2014 at 8:46 pm

    Are these sweet? What would you change in the recipe? My family enjoys not-overly-sweet desserts but the strawberries sound amazing. Last time I used a high rated recipe on the internet, everyone was complaning about how sweet it was. I never used this website before and would appreciate some help here…


    • Sallyreplied on March 23rd, 2014 at 10:36 pm

      Yes they are sweet, like most strawberry cupcake recipes. Feel free to reduce the sugar to your liking, keeping in mind the resulting texture may change as well.


  30. #
    Alyssaposted March 26, 2014 at 11:50 pm

    Ive made many of your recipes before but I decided to make these for Valentines day and they were by far the biggest success. Ive made them FIVE times since then as they’ve been non-stop requested by my family. I doubled the recipe last time for a dinner party and it made 32 fairly large cupcakes… not one was left over and even the extra whipped cream got eaten with pancakes in the morning. I swear by your recipes. Thank you!


    • Sallyreplied on March 27th, 2014 at 10:41 am

      5 times since Vday? Impressive, Alyssa – more than I have! So happy you love my recipes. Thank you so much!


  31. #
    Gabyposted April 8, 2014 at 4:21 pm

    Could I use this exact recipe and directions for a cake?


    • Sallyreplied on April 8th, 2014 at 4:54 pm

      Yep – a 9-inch cake. The bake time will be around 30-35 minutes, give or take.


      • Gabyreplied on April 8th, 2014 at 5:26 pm

        Thank you so much

  32. #
    Lindseyposted April 11, 2014 at 5:05 am

    Do you know how to make the frosting smoother and fluffier?


    • Lindseyreplied on April 11th, 2014 at 5:06 am

      Because apparently I’m trying to frost it and its spiky and uneven


  33. #
    Emilyposted April 23, 2014 at 11:54 am

    Could these be frosted with a more typical cream cheese frosting instead of a whipped cream frosting? Would those flavors work?


  34. #
    Allysonposted April 25, 2014 at 5:57 pm

    How could I substitute the flour with whole wheat flour?


    • Sallyreplied on April 26th, 2014 at 6:41 am

      I fear the cupcakes will be quite heavy and dense using only whole wheat flour. Usually, I test about 20% whole wheat and 80% all-purpose and test until I find the right balance of just enough WW vs all-purpose without sacrificing taste.


  35. #
    Aurelposted April 29, 2014 at 6:26 am

    Hi sally! Thursday I’ll be making either this cupcake or your strawberry shortcake cupcake. Im telling ya i have no idea which one to choose? So for u which one do u prefer? Or maybe which one is more popular for the other readers? Thank you! Love your recipes :)


    • Sallyreplied on April 29th, 2014 at 8:24 am

      Hi Aurel – both are quite popular. It just depends if you want a strawberry flavored cupcake or a vanilla cupcake with strawberry inside. Enjoy!


  36. #
    Janeposted April 29, 2014 at 10:46 pm

    Hi Sally!
    I’ve always thought that room temp butter is better for baking cake, rather than melting the butter completely. But I see in your cupcake recipes that you say to melt the butter. So I was just curious, why do you choose to melt over just softening/ using room temp butter? Do you notice a significant difference in texture/ rise between the two variations? Perhaps I was wrong all along!


    • Sallyreplied on April 30th, 2014 at 5:04 am

      I simply developed this recipe so I wouldn’t have to use a mixer. I also feel these cupcakes taste more buttery and moist than moist from the melted butter option. Great question, Jane.


  37. #
    Joposted May 2, 2014 at 9:29 am

    Hi Sally, I have made these cupcakes previously and they were a big hot with the family, I therefore want to make them again for my daughters party and wondered how far in advance I could make the sponge? And how you would store them?


    • Sallyreplied on May 2nd, 2014 at 9:54 am

      I would make the cupcakes only 1 day in advance. I find they aren’t as soft and fluffy beyond that. Happy you enjoy them!


  38. #
    kaylaposted May 5, 2014 at 11:22 am

    Hi Sally! I’m planning to make these for mothers day. And I want to make them in advance. How long (how many days) are the cupcakes good for before I frost them? Do you recommend I do it early or not?


    • Sallyreplied on May 5th, 2014 at 3:01 pm

      Hi Kayla. I wouldn’t go more than 1 day in advance – the cupcakes aren’t as soft longer than that.


  39. #
    Jessica @ Sprinkle Some Sugarposted May 6, 2014 at 12:02 am

    Love how fresh these cupcakes look! Love strawberry anything so I’m sure these are awesome. The strawberry whipped cream frosting looks heavenly as well! :)


  40. #
    nancyposted May 8, 2014 at 3:18 am

    These are the best cupcakes ever! They are very moist too! Thank you for sharing!!these taste very good with cream cheese icing as well.


  41. #
    Melissa powersposted May 9, 2014 at 10:58 am

    This recipe looks great! Do you think it would work for two 9 in cake pans?


    • Sallyreplied on May 9th, 2014 at 4:07 pm

      This recipe will fit into 1 9-inch cake pan. About 30-35 minutes bake time.


  42. #
    Elizabethposted May 9, 2014 at 6:30 pm

    My birthday is in 2 weeks and I just told my husband I wanted to find a great strawberry cake or cupcake recipe! You read my mind! And yes, I will be baking my own cake, but that’s half the fun :)


  43. #
    Lacy Janeposted May 11, 2014 at 11:40 am

    OH my glob. This recipe is truly fabulous! I am a vegetarian and all the other recipes I found called for gelatin mix which definitely is not vegetarian friendly. But when I found this recipe it was perfect timing, it was just in time for Mother’s Day. I am 17 years old and I have only been baking for about a couple years now (baking is my new favorite thing ever <3) and these were easy to make. I used the recipe to make 7 cupcakes and a medium sized cake in a brownie pan. They are cooling right now and I can't wait to decorate them and refrigerate them. So exciting. Thank you very much for your recipe and I will make sure to try your other ones. :)


  44. #
    Savannahposted May 13, 2014 at 5:07 pm

    Hi Sally,
    I am a huge lover of your blog. I am wanting to make some
    Cupcakes for a friend, and strawberry lemonade is what I was thinking. I am looking to make your strawberry cupcakes that I love, and was wondering if I should just use a sweet fresh lemonade frosting. Our yogurt shop has strawberry lemonade in stock coincidentally and was hoping you’d have some tips or suggestions I incorporate that into the frosting.



  45. #
    Clarissaposted May 14, 2014 at 3:47 pm

    Hi Sally,

    Can I use drinkable yogurt instead of the regular one?



    • Sallyreplied on May 14th, 2014 at 5:22 pm

      I’m sure that would be fine.


  46. #
    Lyndsposted May 18, 2014 at 10:45 pm

    HI Sally,

    I tried baking the strawberry cupcakes yesterday, it baked wonderfully on the top, however, inside it was very densed, ended up like a muffin instead of a cupcake. Was wondering if the recipe uses too much liquid ingredients?Did i do something wrong? Looking forward to your reply :) Thanks.


  47. #
    Destinyposted June 4, 2014 at 1:25 pm

    Hey Sally! Awesome recipe. Would it make a difference if I omitted the strawberry yogurt?


    • Sallyreplied on June 4th, 2014 at 3:54 pm

      Yes. Do not omit – though you may use regular plain yogurt or even sour cream instead.


  48. #
    aliceposted June 16, 2014 at 6:33 pm

    summertime=fresh strawberries. just made and frosted these babies… absolutely, ridiculously delicious. only problem was that they stuck to the liners so i had to peel and lick every crumb off to get the full serving in my belly.
    worth the struggle, i promise.


  49. #
    Khadija Rposted June 19, 2014 at 10:37 am

    Hi Sally,
    thanks for the amazing recipes. This is the first cake which turned out perfect. My husband loves strawberries and we we went to pick strawberries last weekend , so I used fresh strawberries. I made a 9-inch cake, baked for 30 mins, though I think I should have checked after 25. Anyways, It was a bit brown but not burnt. I filled it with strawberry jam and used the whipped cream recipe as the icing!!! Again, awesome recipe ever! You rock. Thanks again!!!!!


  50. #
    Bethposted June 28, 2014 at 3:44 pm

    Hello Sally,
    These cupcakes look amazing and I cannot wait to try them. I’m making them for my daughter’s second birthday party tomorrow. Question… I think I over-pureed the strawberries and I have 2/3 cup instead of 1/3, is this ok, or should I start over?


    • Sallyreplied on June 29th, 2014 at 7:40 am

      Hey Beth! Just add 1/3 cup of the puree if you can – sorry I was not at my computer last night to see this comment.


  51. #
    Susanposted June 30, 2014 at 4:03 pm

    Oh Yeah!! These are beautifully refreshing and so light!! My nine year old granddaughter declared these the BEST cupcakes she has EVER had in her life..haha! You really have to try will not be disappointed. I was trying to find something for my neice’s baby shower and though these will not hold up on a summer day (!)…these are definitely going in my regular summer rotation!. Thank you so much for sharing this beautiful recipe!


  52. #
    Chrissyposted July 1, 2014 at 12:27 pm

    These cupcakes were amazing! I want to make that whip topping and just eat it by itself. Thinking of adding some mini chocolate chips to the cupcakes to give that hint of chocolate. Thanks for the great recipes, you always break them down perfectly.


  53. #
    Scott Arendposted July 4, 2014 at 7:07 pm

    I just discovered your blog, Sally – thanks for this great recipe! I loved it so much, I shared it on my own blog (and gave you credit, of course). Here’s the link


    • Sallyreplied on July 5th, 2014 at 3:14 pm

      Thanks Scott! I’ll check it out.


  54. #
    Lauraposted July 10, 2014 at 3:16 pm

    Hi Sally! I have an abundance of fresh fruit at home right now, so these look perfect!
    Would it be possible to use buttermilk in place of the normal milk?


    • Sallyreplied on July 10th, 2014 at 5:27 pm

      Definitely. Enjoy!


  55. #
    Fabiposted July 21, 2014 at 2:02 am

    Just made some of the lemon cupcakes with raspberry frosting yesterday and they were SO delicious! These strawberry cupcakes are next. Sooooo happy I found your blog!


  56. #
    Monikaposted July 22, 2014 at 10:09 am

    Sally! or anyone who might know –
    I want to make this in the giant Wilton Cupcake Pan. Do you know about how much I would have to make? If I double the recipe would that be enough ? I am making some regular size cupcakes of this too.
    Thank you!


    • Sallyreplied on July 22nd, 2014 at 2:28 pm

      I’m unsure, sorry Monika. I don’t have that pan.


  57. #
    Amberposted July 24, 2014 at 9:33 am

    My youngest son asked for a strawberry cake for his birthday, so I used this recipe. I doubled the recipe to make a 9×13 cake. Everyone loved it!! Thank you for sharing this!


  58. #
    Audreyposted August 1, 2014 at 10:35 am

    Hi Sally, I love your recipes! But for this cupcakes, they need strawberries. And in my country, it’s difficult to find strawberries at this season. Is there anything I can replace it with?


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