Cupcakes

Strawberry Cupcakes with Strawberry Cream Cheese Frosting

4.77 from 34 votes
Bursting with strawberry flavor from puree in BOTH the cake and the frosting, my Strawberry Cupcakes recipe with Strawberry Cream Cheese Frosting is your new favorite sweet treat.
A lovely amount of strawberry cupcakes.

Hi Bold Bakers!

You know when you’re strolling through your local grocery market’s bakery section, and you spot those incredibly bright, almost-artificial looking but adorable cupcakes for sale? They sure are cute, but their innocent look hides what you know will be a saccharine sweet flavor. 

Well, you can have both a cute pink cupcake and one that tastes incredible! 

My Homemade Strawberry Cupcakes with Strawberry Cream Cheese frosting aren’t just gorgeous, they’re everything you could want in a strawberry cake.

Seriously! These cupcakes are bursting with strawberry flavor, thanks to a strawberry puree in both the cake mix and the cream cheese frosting. If you like strawberry cheesecake, you’ll LOVE this frosting. It adds the perfect balance of tangy and sweet. 

The hardest part of this recipe is trying to pick the perfect sprinkles! 

What Are Strawberry Cupcakes?

My strawberry cupcakes are a typical cake recipe, made with sour cream for extra moisture, and strawberry puree to get that perfect strawberry flavor. 

Cream cheese frosting shouldn’t remind you of your morning bagel. This strawberry cream cheese frosting from scratch uses butter, cream cheese, and plenty of powdered sugar to ensure that you’ll get a creamy, spreadable frosting that is both tangy and sweet. To make it strawberry-flavored, I add strawberry puree and a teaspoon of strawberry extract (but that is optional). 

A strawberry cupcake topped with strawberry cream cheese frosting, and heart sprinkles.

What You Need To Make Strawberry Cupcakes

  • Measuring cups and spoons
  • 12-cup cupcake pan
  • Paper cupcake liners
  • Mixing bowls
  • Blender or food processor

How To Make Strawberry Cupcakes

Ready to learn how to make the perfect dessert for Valentine’s Day, the end of summer, or, really, any occasion when you want a sweet, strawberry treat? (And don’t forget to get the full recipe with measurements, on the page down below.)

  1. To make the strawberry puree, in a blender or food processor, blend the strawberries until pureed and smooth. Use as-is or pass through a sieve to remove the seeds then use.
  2. In a bowl, whisk together cake flour, salt, baking powder, and baking soda. 
  3. In a separate measuring jug, combine your strawberry puree and sour cream until well blended. 
  4. In another large bowl or the bowl of a stand mixer, blend sugar, butter, and oil for one minute. Add egg and yolks one at a time and mix for another minute.
  5. Blend in the vanilla extract and food coloring.
  6. Add in the dry ingredients in three additions, alternating with the puree mixture. Blend until just combined.
  7. Divide the batter evenly into a 12-cupcake pan lined with paper liners. 
  8. Bake in a preheated 350°F (180°C) oven for 20-25 minutes. You can check for doneness by inserting a thin knife into the center of a cupcake. They’re done when it comes out clean.
  9. Allow the cupcakes to cool in the pan for 10 minutes before removing them. Allow cooling completely before frosting.

And, of course, here is how you make the strawberry cream cheese frosting:

  1. Either in the microwave or on the stove, bring the strawberry puree to a boil and reduce half of it to 1/4 cup. Allow it to cool completely before continuing. 
  2. Cream the butter and powdered sugar until well combined.
  3. Add in the cream cheese and blend until it is incorporated and fluffy.
  4. Now, mix in the cooled strawberry puree and strawberry extract (if you are using). If you want a deep, pink color, add in a drop of food coloring.
  5. Pipe or spread the frosting onto cooled cupcakes and decorate with sprinkles. 

A close up of my strawberry cupcake recipe.

Gemma’s Pro Chef Tips For Making Strawberry Cupcakes With Strawberry Cream Cheese Frosting

  • Make sure all of your cupcake ingredients are at room temperature for the best rise! 
  • No cake flour? Make your own Homemade Cake Flour!
  • No sour cream? Make your own Homemade Sour Cream!
  • The butter and cream cheese needs to be softened to make the best frosting, but still cool to the touch.
  • For a more intense strawberry flavor, blend a cup or two of freeze-dried strawberries and add it to your frosting.
  • These cupcakes freeze lovely, so you are able to make them in advance!

How To Store Them

These cupcakes can be stored in an airtight container in the refrigerator for up to 2 days. However, they are perfect for freezing! Once baked, they can be frozen for up to a month. If frozen, defrost on your counter at room temperature for 2 hours. 

The inside of my strawberry cupcakes to show texture and consistency.

Make More Cupcakes!

And don’t forget to buy my Bigger Bolder Baking Cookbook!

Full (and printable) recipe below!

Strawberry Cupcakes Recipe with Strawberry Cream Cheese Frosting

4.77 from 34 votes
Bursting with strawberry flavor from puree in BOTH the cake and the frosting, my Strawberry Cupcakes recipe with Strawberry Cream Cheese Frosting is your new favorite sweet treat.
Author: Gemma Stafford
Servings: 12 cupcakes
Prep Time 20 mins
Cook Time 30 mins
Bursting with strawberry flavor from puree in BOTH the cake and the frosting, my Strawberry Cupcakes recipe with Strawberry Cream Cheese Frosting is your new favorite sweet treat.
Author: Gemma Stafford
Servings: 12 cupcakes

Ingredients

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*
  • ¼ cup (2oz/57g) sour cream, room temperature
  • 1 cup (8oz/225g) sugar
  • 2 tablespoons (1oz/28g) butter, room temperature
  • 1/3 cup (2 1/2 floz/71ml) neutral-flavored oil
  • 1 large egg, room temperature
  • 2 large egg yolks, room temperature
  • 1 tablespoon vanilla extract
  • 1-2 drops red gel food coloring

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, cold
  • ½ cup (4floz/115ml) strawberry puree*
  • 1 teaspoon strawberry extract, optional
  • 1 drop red gel food coloring

Instructions

How to Make Strawberry Cupcakes

  • Preheat the oven to 350°F (180°C) and line a 12-cup cupcake pan with paper liners.
  • In a bowl, whisk together cake flour, salt, baking powder, and baking soda, and set aside.
  • In a measuring jug, combine strawberry puree and sour cream until well blended and set aside.
  • In a large bowl (or the bowl of a stand mixer) blend sugar, butter, and oil for one minute.
  • Add egg and yolks one at a time and blend for another minute.
  • Blend in vanilla and food coloring.
  • Add the dry ingredients in three additions, alternating with the puree mixture. Blend until just combined and uniform, scraping down the sides of the bowl once or twice.
  • Divide batter evenly among the 12 cupcake liners and bake for 20-25 minutes, or until a thin knife inserted into the center comes out clean.
  • Let cool in the pan for 10 minutes before removing from the pan. Cool completely before frosting.

How to Make Strawberry Cream Cheese Frosting

  • In the microwave or on the stove, bring the strawberry puree to a boil and reduce in half, to ¼ cup (2floz/57ml). Let cool completely before proceeding. (Note: If you are doing this in the microwave, use a large bowl.)
  • Cream butter and powdered sugar until well combined.
  • Add cream cheese and blend until incorporated and fluffy.
  • Mix in the cooled strawberry puree and strawberry extract. If a deeper pink color is desired, add in a drop of food coloring.
  • Once the cupcakes are cool, pipe or spread the frosting onto the cupcakes and decorate with sprinkles. Store in an airtight container in the refrigerator for up to two days or freeze for up to a month. If frozen, defrost on your counter at room temperature for two hours.

Recipe Notes

Strawberry puree: In a blender or food processor, blend the strawberries until pureed and smooth. Use as is or pass through a sieve to remove the seeds then use.  

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Erica
Erica
1 day ago

What would the baking time be if I made this into a cake?

Stephanie Hay
Stephanie Hay
14 days ago

Can I substitute vanilla extract for strawberry extract?

Cheryl Carroll
Cheryl Carroll
1 month ago

HiGemma, I’m a cake decorator & one of the problems I have with strawberry icing is it’s not stiff enough to hold the shape when decorating. This goes for cream cheese icing as well. I’ve added more powdered sugar but the icing becomes too sweet. I’ve thought about trying freeze dried strawberry powder but not sure. Any suggestions?

deepabrbht
3 months ago

Hi gemma, you are a life saver. I have many of your cakes. I want to know an ideal egg yolk replacement for this. I tried with silken toffu but as i replaced as per full egg measurement i messed it. Can u pls suggest egg yolk replacement and whites?

Alankrita
Alankrita
4 months ago

hi, can I substitute the strawberry for mango in this recipe? (it’s mango season here in India, and I wanted to make a mango cupcake)

Lori
Lori
6 months ago

Hi Gemma! I made these with a few changes: I used 1/2 the amount of sugar in the batter, 1/2 the amount of sugar and 1/2 the amount of cream cheese for the icing and fresh raspberries instead of strawberries – these were amazingly delicious and moist and I still had plenty of icing!
For the oil, I used virgin light tasting olive oil.
I also followed your instructions for cake flour using corn starch – so simple.
I will definitely make the these again! Thanks!

Kim
Kim
6 months ago

Hi Gemma! I’m thinking what would be the best substitute for sour cream?Should I skip on using it, will it really affect the moistness of my cupcake? Lastly, when you meant neutral flavored oil, does that mean vegetable oil?or canola?or either of them will work? Thank you!

Lavanya N
Lavanya N
7 months ago

How to substitute eggs in this recipe?

Sunanda Rajdev
Sunanda Rajdev
8 months ago

Hi Gemma, this is an amazingly soft strawberry cup cake. It came out very good but only the cupcake top got flat once I took it out 🙁 . I did use buttermilk to substitute eggs , may be that’s the reason ?
Thanks
Sunu

Aarti
Aarti
9 months ago

Hey…cud u pls share ur homemade sprinkle recpie… can’t find on ur web page …thanks

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!