Fresh, juicy strawberries and a luscious vanilla buttercream frosting combine to make this easy, moist strawberry cupcake recipe. If you love Sprinkles’ strawberry cupcakes or strawberry banana bread, you’ll love this delicious cupcake recipe bursting with strawberry flavor!
When I was a kid, my favorite snack was strawberries. In the summer, my mom used to fix me up a bowl of fresh strawberries, juicy as all can be, and I’d go find a good spot to lie back and daydream. Though the summer strawberries were already sweet and juicy, I loved adding a little powdered sugar to the bowl and dipping the strawberries in it.
This strawberry cupcake recipe reminds me a little bit of those days. The homemade cupcake base is fluffy, moist, and not super sweet, but I’ve topped with a luscious, sweet vanilla buttercream. Since this recipe was adapted from Averie Cooks’ Strawberry Banana Bread recipe, you could also forget the frosting altogether and serve them for breakfast! Who doesn’t love strawberry banana bread muffins? Exactly.
These strawberry cupcakes are almost just as easy to make as that summer snack. They require a few more ingredients than strawberries and powdered sugar, but they’re easy enough that even if you’re new to baking, you can make these! They’re great for summer while the berries are at the peak of their flavor but they’re still going to be yummy if you make them for a holiday like Valentine’s Day! Or… add a few blueberries on top of the frosting and enjoy these strawberry cupcakes for July 4th!
How Do You Make a Strawberry Cupcake?
It’s easy! And, these cupcakes call for oil instead of butter, so you can skip the creaming step. Preheat your oven to 350°F and line two muffin tins with 18 cupcake liners. I like to use white here so you can see the pretty cake after it’s been baked. While your oven is heating up, dice your strawberries and mash your bananas. If you have kids, this is a great time to get them involved! They can have fun smashing and mashing the bananas while you slice the strawberries! Then, combine your egg, brown sugar, canola oil, sugar, sour cream, and vanilla extract in a mixing bowl and set it aside.
If you don’t have a mixer, that’s OK! I just love my 30-year-old KitchenAid so I use it even when I probably don’t have to.
In a separate bowl, combine flour, baking powder, baking soda, and salt. And, in one more bowl, toss sliced strawberries with 1/4 cup flour. (Another fun step for the kids!) Coating the berries in flour will help the strawberries from sinking to the bottom of your cupcake! It’s a tip I learned from Averie in this recipe and one that I’m going to use from now on when it comes to juicy, heavy fruit!
Now you’re ready to combine everything! Add the flour mixture to the oil mixture and stir with a spoon (or on low if you’re using a mixer) until combined. Then add the banana and strawberries. Once everything is mixed together, fill your cupcake liners 2/3 to 3/4 full and bake for 12-15 minutes or until the cupcakes bounce back with you touch them. Let cool for five minutes on a cooling rack, then remove and let cool completely before adding the vanilla buttercream frosting.
I make the simplest frosting. And, to be honest, I kind of wing it every time. So writing it down was kind of a challenge!
For my Vanilla Buttercream Frosting, I combine room temperature butter with 2 cups of powdered sugar and let the mixer run on high until it starts to look like pebbles. Then, I turn the speed down and add one teaspoon of vanilla. Then, I add one tablespoon of milk at a time, until it begins to look like frosting. Finally, I add one more cup of powdered sugar, 1/2 cup at a time, letting it fully mix in before I add the next. And, finally, I turn the mixer up all the way and let it mix on high for one minute. I think this helps create super fluffy frosting! If you find the mixture is too dry, add a little more milk. Too wet? Add a little more powdered sugar. Then top the cupcakes and enjoy!
Strawberry Cupcakes with Vanilla Buttercream Frosting
These homemade strawberry cupcakes made from scratch are soft, fluffy, moist and totally delicious!
- 2 cups strawberries coarsely chopped
- 1 1/2 cup flour divided
- 1 cup mashed banana
- 1/3 cup vegetable oil
- 1 large egg
- 1/2 cup brown sugar
- 1/4 cup sugar
- 1/4 cup sour cream
- 2 tsp. vanilla extract
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. kosher salt
- 1-2 drops red food coloring optional
Vanilla Buttercream Frosting
- 3 cups powdered sugar divided
- 1/2 cup butter room temperature
- 1 tsp. vanilla extract
- 2-3 Tbsp. milk divided
Preheat oven to 350°F. Line two muffin tins with 18 cupcake liners.
Toss chopped strawberries with 1/4 cup flour in small bowl.
Whisk oil, egg, brown sugar, sugar, sour cream, and vanilla extract together in large bowl.
In a separate bowl, stir together 1 1/4 cups flour, baking powder, baking soda, and salt.
Add flour mixture to oil mixture. Stir until combined or mix on low speed. Add banana. Add strawberries.
Add food coloring if desired.
Bake for approximately 15 minutes or until cupcakes bounce back when pressed. Let cool completely on cooling rack before frosting.
Vanilla Buttercream Frosting
Add butter to mixer fitted with paddle attachment. Add 2 cups powdered sugar. Cover bowl.
Turn mixer on medium and mix until consistency resembles pebbles.
Add vanilla extract and 2 Tbsp. milk. Turn speed to high.
- Reduce speed and add 1/2 cup powdered sugar. Alternate between powdered sugar and milk until desired consistency is achieved.
Turn mixer on high for 60 seconds. Frost cupcakes.
Adapted from Averie Cooks' Strawberry Banana Bread