Cupcakes

Strawberry Cupcakes with Strawberry Cream Cheese Frosting

4.88 from 16 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

4.88 from 16 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.  

Submit your own photos of this recipe

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Kavi RKR

Mné Kidwell

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Amy
Amy
1 month ago

It seems like this could also be done in 2 8″ round pans correct?

Lblanch0918
2 months ago

Doubled the batter recipe and made as cake for my son’s birthday. It was a BIG hit! Delicious!! Frosting is SO good!

Carmen
Carmen
2 months ago

Hey Gemma..
Can I substitute the eggs and sour cream for yogurt?
And if yes, do u think the yogurt will be too much. Can u tell me how much to add?
Or should I just add 4 tablespoon for the egg and 1/4 cup for the sour cream?

Last edited 2 months ago by Carmen
Claire0511
2 months ago

Is it best to cook cakes and cup cakes on top and bottom heat in oven or bottom and fan or just fan ?

Mné Kidwell
2 months ago

Hallo Gemma.
I just want to tell you that these cupcakes are the best. The have a lovely texture and they tasted great. I did not have powdered sugar, cream cheese, so I made my own.

Kavi RKR
2 months ago

Hi Gemma , I made this recipe jaggery instead of sugar and while wheat flour instead of white flour – it worked well ! Batter was very thck but taste was amazing. Cake was very different,

Cheers Kavitha !

Denise
2 months ago

Hi Gemma
Could I use all purpose instead of cake flour

Sabeen Babar
Sabeen Babar
2 months ago

It seems a delicious recipe . I”ll try it bcoz strawberries are my favourites. Can u plz tell me in Ireland what cream cheese should be used for piping. I tried different types but it always comes very loose in the end that I could not pipe . Thanks

Mné Kidwell
2 months ago

They look so cute. The pictures are so attractive. There beautiful. I love the pink color of the cake.

Stuti M
Stuti M
2 months ago

They are in the fridge right now and look delicious!

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!

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