Strawberry Cupcakes

These homemade strawberry cupcakes were tested over several days to get the flavor and texture just right. I experimented with strawberry purée (too mild), a reduction sauce (more flavor, totally worth the extra step), and freeze-dried strawberries (a game changer). 

The winning combo? Using both the reduction and freeze-dried powder for bold, concentrated strawberry flavor. Paired with a tangy strawberry cream cheese frosting, these cupcakes are the real deal—tested, trusted, and ready for your kitchen.

These strawberry cupcakes weren’t thrown together in one afternoon—I spent several days testing and refining the recipe to make sure they taste as incredible as they look. My goal was bold, unmistakable strawberry flavor in every bite, and I wasn’t willing to settle for anything less.

I started with strawberry purée, thinking it would add a fresh, fruity flavor—but in the baked cupcake, the flavor just didn’t come through. 

Next, I tried a homemade strawberry reduction sauce. It takes a little extra time, but it concentrates the berry flavor beautifully and was a major step in the right direction. 

To take it even further, I added freeze-dried strawberries, blended into a fine powder. That’s what really pushed the strawberry flavor over the top. 

In the end, the best results came from using both the strawberry reduction and the freeze-dried strawberries—layered together, they deliver a bold, natural berry taste that’s light-years beyond anything from a box.

I also adjusted the moisture carefully—tweaking the oil and sour cream to avoid that too-wet, gummy texture you sometimes get with fruit-based cakes. These cupcakes bake up soft, fluffy, and perfectly flat, ready for a swirl of strawberry cream cheese frosting made with—you guessed it—more freeze-dried strawberries. It’s tangy, vibrant, and the perfect finishing touch.

When you make these, you’re getting a cupcake that’s been tested, refined, and proven. I did the hard work so you can bake with confidence—and serve up cupcakes that actually taste like strawberries.

Key Ingredients & Why They’re Important:

My strawberry cupcakes recipe uses simple ingredients to create beautiful cupcakes with real strawberry flavor. Get the full recipe with measurements and instructions in the recipe card below. Here is a summary of the key ingredients and what they’re used for:

• Strawberry Reduction – Made from simmering down fresh strawberries, this concentrated sauce delivers deep, natural strawberry flavor that purée alone can’t match. It’s an extra step—but absolutely worth it for bold berry flavor.
• Freeze-Dried Strawberries – Blended into a fine powder and added to both the batter and frosting, this ingredient amplifies the strawberry flavor and gives a gorgeous natural pink color without food dye. It’s one of the key ingredients that brings these cupcakes to life.
• All-Purpose Flour + Cornstarch – This combo mimics cake flour, giving the cupcakes a soft, tender crumb with just the right structure to hold that dreamy swirl of frosting.
• Sour Cream + Oil – After testing several moisture levels, I found this balance creates fluffy, moist cupcakes that don’t turn gummy. The sour cream adds richness while oil locks in that soft texture.
• Strawberry Cream Cheese Frosting – This frosting gets its flavor and color from freeze-dried strawberries, not extract or coloring. It’s smooth, pipeable, and full of tangy, berry-forward flavor—perfect for topping off these bakery-style cupcakes.

How to Make Homemade Strawberry Cupcakes

My easy steps walk you through this strawberry cupcake recipe, so you can have success even as a novice baker. 

For the Strawberry Reduction Sauce

1. Prep strawberries: Wash and hull 1 pound (16 oz) of fresh strawberries.

2. Puree strawberries: Blend or puree the strawberries until smooth—you should have about 2 cups of strawberry puree.
3. Cook strawberries: Pour the puree into a medium saucepan. Set over medium-low heat.
4. Simmer puree: Simmer the mixture, stirring occasionally, for 25–30 minutes. The puree should gently bubble and reduce in volume.

5. Reduce puree: Continue cooking until the mixture has thickened and reduced to about 1 ⅓ cups. It will coat the back of a spoon.
6. Cool: Cool the reduction to room temperature before using. For this recipe, you’ll need ⅔ cup (163g) of the reduced sauce. 

For the Strawberry Cupcakes

1. Prep oven and muffin pan: This recipe yields 24 cupcakes. Preheat the oven to 350ºF (180°C). Line a muffin pan with liners and set aside. 

2. Make strawberry powder: Add freeze-dried strawberries to a high-speed blender or food processor. Blend or pulse until the strawberries break down into a fine powder.

3. Combine dry ingredients: In a small mixing bowl combine the flour, cornstarch, baking powder, baking soda, salt, and strawberry powder. 

4. Cream butter, sugar, and oil: In a large mixing bowl combine the butter, sugar, and vegetable oil, beat using an electric mixer, 1-2 minutes until fluffy.

5. Mix in remaining wet ingredients: Add in the egg whites, sour cream, and milk. Beat with the electric mixer.
6. Mix in strawberry reduction: Add in ⅔ cup strawberry reduction sauce, mix to combine. 

7. Combine wet and dry ingredients: Gradually add the flour mixture to the wet ingredients, mixing just until the flour is incorporated.
8. Bake and cool: Fill the muffin liners halfway. Bake for 15-19 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Let the cupcakes cool completely before frosting.

For the Strawberry Cream Cheese Frosting

1. Make strawberry powder: Add freeze-dried strawberries to a high-speed blender or food processor. Blend or pulse until the strawberries break down into a fine powder.
2. Whip butter and cream cheese: Place the softened cream cheese and unsalted butter in a mixing bowl. Use an electric mixer on medium speed and beat together for 1-2 minutes, until whipped and fluffy.
3. Mix in remaining ingredients: Add in the vanilla extract, salt, and 4 cups of powdered sugar, beat again on low for 1-2 minutes, scraping down the sides of the bowl, until everything is incorporated.
4. Adjust as needed: Taste the frosting and if you prefer it more sweet, add in 1 more cup of powdered sugar.
5. Mix in strawberry powder: Add in the freeze dried strawberry powder, beat on medium speed until fully incorporated.

6. Pipe onto cupcakes: Fit a piping bag with a piping tip, I used an Ateco 809. Fill the bag about 3/4 full with frosting. Pipe the frosting onto the cupcakes. Add a smear of strawberry reduction to each cupcake if desired. 

Tips for the Best Strawberry Cupcakes

For perfect strawberry cupcakes, follow these tips:

• Measure flour correctly: Spoon the flour into your measuring cup, then level it off with a butter knife. Avoid scooping directly from the bag or packing it down, as this adds too much flour and can lead to dry cupcakes. You can read more about accurate flour measuring below.
• Use eggs at room temperature: This helps them mix more smoothly into the batter for better texture.
• Don’t overfill your liners: Fill each cupcake liner only halfway to prevent overflow during baking—trust the process!
• Frost like a pro: Planning to pipe your frosting? A large piping bag and tip—like the Ateco 809 used here—works great. No piping bag? A large zip-top bag makes a handy substitute!

Substitutions & Variations

• Gluten-Free Strawberry Cupcakes: To make a gluten-free version, simply use King Arthur’s Gluten Free Measure for Measure Flour as a direct substitute for regular flour.
• More Frosting: If you’re a frosting fan, try hollowing out the center of each cupcake and filling it with extra frosting for a sweet surprise!

Storing Cupcakes

To keep strawberry cupcakes fresh and moist, store them in an airtight container at room temperature. They’ll stay good for 2 to 3 days.

Can You Freeze Strawberry Cupcakes?

Both frosted and unfrosted cupcakes can be frozen. Start by placing them on a baking sheet and freezing uncovered until the frosting is set. Then, individually wrap each cupcake in plastic wrap and store them in a freezer-safe container or ziploc bag. They’ll keep for up to three months. When you’re ready to eat them, let the cupcakes thaw at room temperature.

More Strawberry Desserts

• Strawberry Brownies
• Homemade Strawberry Muffins
• Strawberry Cake
• Strawberry Scones