This strawberry cupcake recipe is made of fresh or frozen strawberries, pureed and reduced for a burst of strawberry flavor. Moist and fluffy strawberry cupcakes with delicious strawberry whipped cream cream cheese frosting for a perfect treat!
Strawberry Cupcakes Ingredients
Strawberries- it’s strawberry season so I used fresh strawberries. Of course, you can use frozen strawberries to puree and cook to reduce the sauce for a burst of strawberry flavor.
Eggs– whipped until pale in color will provide leavening and structure to these cupcakes.
Lemon juice– to balance the flavor
Sugar– granulated or fine sugar
Canola oil– substitute with neutral oil such as vegetable oil or grapeseed oil.
Heavy cream– or full-fat milk for the best flavor and add moisture.
All-purpose flourÂ
Cornflour -for tender cake crumbs
Baking powder – for light and airy texture
How to Make Strawberry Cupcakes
Step 1. Make the Strawberry Reduction Sauce. Puree 225 g fresh or frozen strawberries. Transfer into a saucepan, add sugar and lemon juice. Simmer the strawberry sauce until thickened and reduced to 2/3 cup. Set aside and let it cool. You can make this ahead then refrigerate until ready to use.
Step 2. Preheat the oven to 350°F and prepare the 12-cup muffin pan with paper cupcake liners.
Step 3. Make the strawberry cake batter. In a medium-sized mixing bowl, beat together the eggs, lemon juice and sugar for 5 minutes on high speed or until light and pale in color. Add the oil and strawberry reduction sauce. Sift together all-purpose flour, cornflour, baking powder, and salt over the egg mixture. Mix until combined then add the heavy cream or full-fat milk. Mix until blended.
Step 4. Divide the cake batter evenly using a large ice cream scoop or 1/4 cup measuring cup. Fill each cup about 2/3 cup full. Add red icing coloring or chopped strawberries, if desired.
Step 5. Bake in preheated oven at 350°F for about 15 to 20 minutes. Depending on your oven, or until the inserted toothpick into the middle of a cupcake comes out clean.
Step 6. Cooling the cupcakes. Remove from the oven and let it cool in the muffin pan for 10 minutes then transfer on a cooling wire rack to cool completely. Spread or brush the top of the cupcakes with strawberry jam, if desired. 
Step 7. Make the strawberry whipped cream cream cheese frosting. In a bowl of a stand mixer with a whisk attachment, beat cold cream cheese and sugar. Scrape the bottom of the bowl then gradually add cold heavy cream. Then add the strawberry reduction sauce and red icing color. Beat until light and fluffy. Transfer into a piping bag with a decorative tip. 
Step 8. Decorate the strawberry cupcakes. Frost each cupcakes and garnish with strawberries. 
Storing
Refrigerate for up to 5 days in an airtight container. Freeze without frosting for up to 2 months in an airtight container.
More Strawberry Recipes
No-Bake Strawberry Swirl Cheesecake
Strawberry Pineapple Chiffon Cake
Strawberry Cupcakes
Watch How to Make It
Equipment
- Muffin pan 12-cup
- Paper cupcake liners
- Electric hand or stand mixer
- Mixing bowls
- Cooling wire rack
- Piping bag
- Nozzle tip 1m
Ingredients
Strawberry reduction sauce (reduced to 2/3 cup)
- 225 g Fresh or frozen strawberries Pureed
- 2 tbsp sugar
- 1 tsp lemon juice
Strawberry cake batter
- 3 eggs at room temperature
- 1 tsp lemon juice
- â…” cup granulated sugar
- ¼ cup canola oil
- ¼ cup heavy cream
- â…“ cup strawberry reduction sauce
- 100 g AP flour
- 25 g cornflour
- 1 tsp baking powder
- ¼ tsp salt
- Red icing color Optional
Strawberry whipped cream frosting with cream cheese.
- 75 g cream cheese
- ¼ cup sugar to taste
- 1¼ cup heavy cream
- ¼ cup strawberry reduction sauce
- ¼ tsp Red icing color
For garnish
- 4 Strawberries Quartered
- 2 tbsp Strawberry jam Optional- to brush on top of the cupcakes before frosting
Instructions
- Make the Strawberry Reduction Sauce. Puree 225 g fresh or frozen strawberries. Transfer into a saucepan, add sugar and lemon juice. Simmer the strawberry sauce until thickened and reduced to 2/3 cup. Set aside and let it cool. You can make this ahead the. Refrigerate until ready to use.
- Preheat the oven to 350°F and prepare the 12-cup muffin pan with paper cupcake liners.
- Make the strawberry cake batter. In a medium-sized mixing bowl, beat together the eggs, lemon juice, and sugar for 5 minutes on high speed or until light and pale in color. Add the oil and strawberry reduction sauce. Sift together all-purpose flour, cornflour, baking powder, and salt over the egg mixture. Mix until combined then add the heavy cream or full-fat milk. Mix until blended.
- Divide the cake batter evenly using a large ice cream scoop or 1/4 cup measuring cup. Fill each cup about 2/3 cup full. Add red icing coloring or chopped strawberries, if desired.
- Bake in preheated oven at 350°F for about 15 to 20 minutes. Depending on your oven, or until the inserted toothpick into the middle of a cupcake comes out clean.
- Cooling the cupcakes. Remove from the oven and let it cool in the muffin pan for 10 minutes then transfer on a cooling wire rack to cool completely. Spread or brush the top of the cupcakes with strawberry jam, if desired.
- Make the strawberry whipped cream cream cheese frosting. In a bowl of a stand mixer with a whisk attachment, beat cold cream cheese and sugar. Scrape the bottom of the bowl then gradually add cold heavy cream. Then add the strawberry reduction sauce and red icing color. Beat until light and fluffy. Transfer into a piping bag with a decorative tip.
- Decorate the strawberry cupcakes. Frost each cupcake and garnish with strawberries.
