February 18, 2009

The Best Strawberry Cupcakes

Posted by Susan at 9:30 AM
I love anything strawberry, ask my closest friends what my favorite food is and sadly they would all say a Dunkin Donuts Strawberry Frosted Donut!!

Since I started baking a couple of years ago I've been on the hunt for the best starwberry cake/ cupcake recipe. Most recipes out there start with a box mix, but I prefer to bake from scratch. I was on the hunt for a moist, fresh delicous strawberry cupcake, and I finally found it.


This is the recipe I used to make the cupcakes for my sister's baby shower, they went over so well, that I am making it my go to strawberry cake recipe.

Strawberry Cupcakes (makes 18 cupcakes):
1/2 cup butter
1 cup sugar
3 egg whites
2 teaspoon strawberry extract
1 cups pureed fresh strawberries
1/4 cup sour cream
1 1/2 cups cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt

Strawberry Cream Cheese Frosting:
1/4 cup butter-softened
1 8oz package cream cheese-softened
2 teaspoon strawberry extract
6 cups confectioners' sugar (sifted)
Pink Food Coloring

Directions :

  • Preheat oven to 350 degrees
  • In a large mixing bowl,beat sugar and butter at medium speed with an electric mixer until fluffy. Add egg whites one at a time,beating well after each addition.
  • Stir in strawberry extract,pureed strawberries,and sour cream.
  • In a medium mixing bowl,sift together flour,baking powder,soda,and salt.
  • Gradually add to butter mixture,beating until combined.
  • Pour batter evenly into prepared cupcake pans.
  • Bake for 15-20minutes or until a wooden toothpick inserted in the center comes out clean.
  • Let cool in pans for 10 minutes then remove onto wire rack.
  • Cool completely before frosting

Frosting:


  • In a large bowl,beat butter and cream cheese with an electric mixer at medium speed until smooth.
  • Add strawberry extract beating until combined.
  • Add food coloring until desired color is reached
  • Gradually beat in confectioners' sugar until smooth.

40 comments on "The Best Strawberry Cupcakes"

Sandie on February 18, 2009 at 4:48 PM said...

Bookmarked! Who could resist the ultimate pink, strawberry cupcake?!

tammybarkey on February 18, 2009 at 4:54 PM said...

What are the lovely pink balls decorating the top of the cupcake? What a beautiful looking dessert!

Lori on February 18, 2009 at 5:18 PM said...

It looks so delicate and sweet. I wish I could find pink dragees. I just found pearl ones the other day.

A very pretty little cupcake. My daughters would just love these. Ah, yup, me too.

Susan on February 18, 2009 at 6:38 PM said...

Thanks Ladies - The pink balls are pink dragees.
Lori - I purchased the dragees from here, http://www.candylandcrafts.com/dragees.htm, they come in pink, yellow and blue and in different sizes.

creativecarryout on February 18, 2009 at 7:41 PM said...

So pretty and perfect for a baby shower.
Michelle
http://oneordinaryday.wordpress.com/

Natalie on February 21, 2009 at 4:03 PM said...

Hi! I just tried out this recipe, and I'm wondering if your actual cupcakes were a purple-ish color? I realized that I couldn't see the actual color of the cake in your picture. Mine are a bit more purple than pink, I'm thinking about adding some food coloring next time. Your thoughts?

Susan on February 21, 2009 at 9:24 PM said...

Hi Natalie - My cupcakes turned out a purplish/pink , the pink icing covered it. Did you like the taste?

amanda - stwbry on April 12, 2009 at 11:13 PM said...

these are 'simply the BEST'! thanks for sharing the recipe!! :]

Lenora on June 28, 2009 at 12:07 AM said...

I made these yesterday for my sister's wedding shower. They were so yummy and moist, I got a lot of compliments. I made them with fresh Oregon Hood strawberries. I couldn't find any strawberry extract at two nearby stores and didn't have time to hunt some down, so I just used 1 tsp. vanilla extract. Also, I needed to stretch the batter to make 18 and couldn't fill the cupcake liners enough to make a nice domed top, so I'd suggest counting on 15-16 nice sized cupcakes. The taste is just wonderful and this is a keeper recipe. Thanks so much!

dlores on December 1, 2009 at 6:04 AM said...

I buy all the best extracts that cannot be found at your regular supermarket from www.spicesetc.com

Their strawberry extract is the best!

OvenDelights on March 29, 2010 at 9:50 PM said...

Just got done making this recipe. They were very yummy! Not sure if I added the correct amount of strwaberry puree, my cupcake turned out more purple toned than pink. I pureed the strawberry's then measured 1 cup. Did I do this correctly? Really liked the flavor of this cupcake, so homemade and not artificial.

Kelley's penmarks on April 4, 2010 at 12:58 PM said...

If you'd like to get rid of the slightly lavender hue, add one tiny drop of yellow coloring. I learned in color theory that red and white seldom make pink as we know it unless it is a very warm red. Most of what we think of as pink is red and white and a smidgeon of yellow.

Marketta said...

I have made these cupcakes a few times since finding this recipe and they are absolutely AMAZING! I have even made a birthday cake out of the recipe by just adding twice the amount of the ingredients! Very yummy!

Victoria said...

I made these cupcakes with a friend tonight and they were absolutely wonderful. They're very fluffy and moist. I, also, used vanilla extract since I didn't have strawberry but they still turned out fantastic. I will absolutely be saving this recipe. Thank you!

Monica on August 21, 2010 at 2:57 PM said...

I had been looking for a strawberry cupcake from scratch recipe and found this one. I was a little afraid to try since I had tried a different one and had failed. I visited my parents this past week and decided to try it, the cupcakes turned out amazing. Thanks for the recipe.

M Morrow on September 24, 2010 at 12:07 PM said...

I just made these and I followed the recipe exactly and used fresh ingredients. They didn't rise and took a long time to cook and then when I tried one, they seem rubbery and stuck to the paper. I did the same thing that OvenDelights did on measuring the strawberry puree. The dough was runny so I am thinking there is not enough flour or too much liquid.

Anonymous said...

Hi, do you know what the measurement would be for a 9x12x2 cake? Also, on what temp would it be baked and how long. I have made this numerous times using the cupcake molds, would love to have it as a cake too! Thanks!

Anonymous said...

Once I had frosted the cupcakes, everyone liked them and even wanted to know the recipe, so they were a big success!

Melissa said...

Can you use regular flour instead of cake flour?? I tried a strawberry recipe from Martha Stewart/ Sprinkles cupcakes but wasn't crazy about it. I thought it was to bland. I will try this one next... just wondering if I can use regular flour with the same results?

Anonymous said...

If you were to substitute with regular flour, you will need 1 1/2 cups of flour minus 3 tablespoons. Hoped I helped!
And you can use vanilla instead of strawberry extract! But I would use less vanilla though because it can be a little strong!

Laurie said...

I just made these and they turned out very yummy. The cupcakes were a little denser than a regular cupcake, but still moist and yummy. I also added a little bit of that strawberry syrup (the kind you use in milk) instead of extract (I couldn't find it) and the real strawberry puree and it tasted great, very strawberry but not fake tasting. I added this also to the frosting with the strawberry puree and it was amazing. I will use this recipe again!

Diamond on February 25, 2011 at 10:55 PM said...

wait- is it really 6 cups of confectionar sugar or am i misreading something?

MichelleT on April 10, 2011 at 9:53 PM said...

I made these last week, they were simply divine! Thank you for the recipe. It will be a part of my permanent rotation.

Anonymous said...

I think there are better strawberry recipes out there. They were not a big hit with my family.

Anonymous said...

just made these as mini cupcakes for Easter last weekend and they were a hit. I added some pureed fresh strawberries to the frosting and topped them with strawberry slices. So amazing... and pretty. wish i could post my pic to share.

Anonymous said...

Has anyone tried using agave instead of sugar? I'm thinking about trying it but would like to know what affect it will have on them.

Anonymous said...

can I make ahead and freeze the unfrosted cupcakes for a party in two weeks?

GOD*DOES*MIRACLES on May 31, 2011 at 12:24 PM said...

my daughter made these last night she is 12. She is making another batch today! They are sooo fluffy and taste so natural! I love this recipe, thank you for sharing :)

MerryBerry on May 31, 2011 at 4:41 PM said...

These cupcakes are so great. I did not expect much because I was disapointed before when I tried fool-proof promising recipes but this one is a keeper. I love the taste and texture. It is still moist after 3 days in refrigirator. Thank you for sharing! :)

meg said...

I made a couple changes, but this recipe is phenomenal!! I did 1.5 times the recipe to make 24 decent-sized cupcakes. This required a little guesswork on the eggs but it had a good density with two whole large eggs and one small egg white. I used 2 cups all-purpose flour (sifted). I replaced the sour cream with buttermilk, since that's what I had in my fridge. Finally, I added a tsp extra strawberry flavor (4 tssp total for my larger batch) and 1 tsp lemon extract. The lemon really brought out the strawberry flavor without being too citrus-y. In fact, before I told people I had added it, no one even noticed the lemon. I tried the yellow food coloring suggestion but it turned kind of brown, so next time I'll just stick with red. All in all, I got rave reviews - great keeper recipe!

Anonymous said...

Hi, your recipe is yummylicious, i just tried a moment ago, baked at 175 degrees with fan for about 15 minutes. So moist, soft and sweetness is just perfect, and I used the McKormick strawberry extract. I yield 13 pcs 3/4 filled cupcakes using 50X39 mm cups. I just omitted the salt, I'm not a fan of salt in my baking goodies anyway I like the sweetness of cakes and pastries the way they are hehehhe...

Thank you for the recipe. 1 to 10...Score: 10!

Hannah* on October 3, 2011 at 12:46 PM said...

I would love to make these for breast cancer awareness month. I really want the cupcake itself to be pink. Can I put a drop of pink food coloring into the cake?

Anonymous said...

This recipe is great! I cannot bake to save my life and my batch turned out delicious! I had wished they were a tad sweeter prior to the frosting, but with the frosting everything tied together beautifully!

Anonymous said...

Does this recipe work with a strawberry buttercream frosting instead?

Anonymous said...

what are pureed strawberries?

Anonymous said...

This cupcake was so very good. awsome just plain. I used greek strawberry yogurt instead of sour cream ... way good thanks

Anonymous said...

Just made these! My first homemade cupcakes ever and they came out perfect. Super yummy! I made the recipe as written aside from the strawberry extract (I couldn't find any) so I used 1 tsp vanilla to sub. I ended up with 24 cupcakes, some were just below the liner and others a bit above so I guess I need to work on my equal scooping. I may need to make another batch because I don't think all of these will make it to the birthday part tomorrow. Thanks for the yummy, easy recipe!

Tracy T

ashish maurya on October 3, 2013 at 4:29 AM said...
This comment has been removed by the author.
khushi yadav on December 23, 2013 at 1:31 AM said...

We sell original retro traditional sweets , Retro Sweets , Pick n Mix , Creamola Foam , Jars , Liquorice , Boxes, Hampers of Sweets and Novelty Sweets.

Anonymous said...

I want to make these for my daughters birthday. I'd like to make them a week ahead of time. would it be okay to store them in the refrigerator for that time frame?

 

Simply Sweet Bake Shop Copyright 2009 Sweet Cupcake Designed by Ipiet Templates | Thanks to Blogger Templates | Image by Tadpole's Notez