Fresh Strawberry Cupcakes

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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 sallysbakingaddiction.com

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.

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.

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

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. 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 sallysbakingaddiction.com

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.

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

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.

These fluffy, fruity Strawberry Shortcake Cupcakes are made completely from scratch. And yet are so simple!

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 sallysbakingaddiction.com

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.

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

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.

Ingredients:

Cupcakes

  • 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) milk1
  • 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 jam2

Directions:

  1. Preheat oven to 350F degrees. Line a 12-count muffin pan with cupcake liners. Set aside.
  2. 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.
  3. Slowly mix dry ingredients into the wet ingredients until no lumps remain. Fold in the strawberry puree. Batter will be thick.
  4. 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.
  5. 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.
  6. 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.
  7. Make ahead tip: Prepare cupcakes and whipped cream 1 day in advance. Keep cupcakes covered tightly at room temperature and the frosting covered tightly in the refrigerator. Unfrosted cupcakes can be frozen up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before frosting and serving.

Recipe Notes:

  1. 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 of 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.

Layer cake: It's possible! You can double the recipe for these strawberry cupcakes and bake in two 9×2 inch round cake pans. Fill them halfway full. You will have a little leftover batter which you can use for a couple extra cupcakes.

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© 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. Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.

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 sallysbakingaddiction.com

Brown Sugar Butterscotch Cupcakes

Brown Sugar Butterscotch Cupcakes

 

See more cupcake recipes.

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Reviews

  1. Made these for my sister’s bridal shower and they were a huge hit! Ran out of vanilla extract and ended up using almond extract in the frosting instead… let me tell ya… it was a very happy and delicious accident! Thanks for all of the amazing recipes, Sally!

  2. Ran out of strawberries and vanilla extract, so became a mixed berry cupcake with almond extract and the whipped cream. Still amazing! Great base. It was so good, months later, my toddler is turning 2 and just asked for the strawberry cake for her special day! Making it the way shown in the recipe this time and covering the entire thing with rainbow sprinkles! Thanks for the recipe! It’s a keeper!

Questions

  1. Why my cake doesn’t have pores like it should be? It’s just like to moist. All the outside part were fine, but the inside is so soggy, and the top part were cracking. Already tried to put it 10“longer in the oven n reduce the heat also. I’m so desperate. This is my third trial of the day. 2 months before, I tried this recipe once and it was all perfect and no crack on top.

    The outside weather is now around 40 degree celcius

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