Triple Strawberry Cupcakes (with Fresh Strawberries!)
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These strawberry cupcakes are summer in cupcake form! Think soft vanilla cupcakes filled with bursts of fresh strawberry pieces in every bite, topped with a silky strawberry buttercream, then finished off with a yummy swirl of strawberry puree. Absolutely heavenly!
Pretty much as soon as spring and summer arrive I am more than ready for summer desserts. It also happens to be when lots of bbqs, baby showers, and bridal shower gatherings happen, which is when I love baking something fresh and summery that can feed a crowd!
My go-to’s for crowds are usually my strawberry rice krispie treats or for something a little more elevated, raspberry cupcakes or these strawberry cupcakes!
After countless test batches, I was able to achieve a light and fluffy vanilla cupcake that is full of fresh strawberry chunks – but without being too moist to the point of being almost wet because of the strawberries. You’re going to love them!
Ingredient Notes
- Butter: While I often use a combination of oil and butter, these cupcakes get enough moisture from the strawberries. During my recipe testing process I found that using all butter added just the right amount of flavor without making the cupcakes too moist. You can use dairy free or regular dairy butter!
- Milk: I’ve testing this recipe with both regular milk and dairy free milk. Both work great!
- Strawberries: I do love using freeze dried strawberries for added flavor when making frosting, but this recipe uses only fresh in order to keep it simple and light!
How to make these Cupcakes
Beat the wet ingredients together.
Alternate adding dry ingredients and milk!
Stir in the strawberries.
Bake!
While the cupcakes bake, prepare the buttercream and the puree!
Recipe Developer Tips
- My number one tip for desserts that turn out perfectly is always to use metric measurements and measure with a kitchen scale!
- To elevate these cupcakes even more, you can fill each one with a little bit of strawberry cake filling.
- Make sure to chop the strawberries fairly small so that they will be evenly distributed through each cupcake.
More Strawberry Recipes You’ll Love
If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!
Baking FAQ
These are the topics I’m asked about most frequently:
You can get these answers and more in my frequently asked questions post!
Triple Strawberry Cupcakes (with Fresh Strawberries!)
Ingredients
Strawberry Cupcakes
- ½ cup (105 g) butter, softened, (regular or dairy free)
- 2 eggs
- 2 teaspoon vanilla extract
- ⅔ cup (133 g) granulated sugar
- 2 cup + 2 Tablespoon (266 g) all-purpose flour
- 2 Tablespoons (12 g) cornstarch
- 1½ teaspoon baking powder
- ¼ teaspoon salt
- ⅔ cup (167 ml) milk of choice, (regular or dairy free)
- 1¼ cup fresh strawberries, diced small
Strawberry Buttercream
- 1 cup fresh strawberries, pureed, (seperated)
- 1½ cup (315 g) butter, softened, (regular or dairy free)
- ½ teaspoon vanilla extract
- 3-3½ cups (360 g) powdered sugar (icing sugar)
Instructions
- Preheat the oven to 350°F and line two cupcake tins with liners. This recipe makes 15 cupcakes. Set aside.
- Using a hand mixer or stand mixer with the paddle attachment, beat the butter, eggs, vanilla extract, and sugar together.
- Add flour, cornstarch, salt, and baking powder to a separate bowl and whisk together.
- Alternate slowly adding in the milk and the dry ingredients. Mix until combined.
- Stir in the finely diced strawberries.
- Add the cupcake batter to the cupcake tin, filling each cavity ⅔ full. Bake for 13-17 minutes, or until a toothpick inserted in the middle of the cakes comes out clean.
- Let the cupcakes cool in the pan for 10-15 minutes. While they cool, make the buttercream.
Strawberry Buttercream
- Add the strawberries to a blender until pureed. Measure out ¼ cup of puree then set the remainding puree aside.
- In the bowl of a standing mixer or handheld mixer, beat butter, ¼ cup strawberry puree, and vanilla extract together.
- Add in the icing sugar, ¼ cup at a time until desired consistency is reached. If the buttercream is too thin, add in more powdered sugar ⅛ cup at a time.
- Once the cupcakes have cooled completely, add frost each one then use a small spoon to drizzle or swirl the leftover strawberry puree over each one.
Equipment
Notes
The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.
Photography by: Kelly at Bake & Bacon