Go Back
Sweetheart Strawberry Cupcakes

Sweetheart Strawberry Cupcakes

5 from 4 votes
Craving a sweet, light dessert for any occasion? These Sweetheart Strawberry Cupcakes are just what you need! With a moist strawberry cake and creamy strawberry buttercream, they’re perfect for Valentine’s Day, birthdays, or anytime you want to treat someone special.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the Cupcakes:
  • 3 cups all-purpose flour
  • 2 tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp salt
  • 1 cup unsalted butter, room temperature
  • 1½ cups granulated sugar
  • 3 large eggs
  • 1 ibsp vanilla extract
  • ½ cup sour cream, room temperature
  • ½ cup whole milk, room temperature
  • 1 cup fresh strawberries, finely chopped
  • 1 drop soft pink food coloring (optional, but fun!)
For the Strawberry Buttercream:
  • 1½ cups unsalted butter, room temperature
  • ¼ tsp salt
  • 6 cups powdered sugar
  • 6 tbsp pureed fresh strawberries (about 6 large berries)
  • ½ tsp vanilla extract

Method
 

Cupcakes:
  1. Preheat the oven to 350°F (175°C). Line two muffin pans with cupcake liners.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large mixing bowl, beat the butter until light and fluffy (about 2-3 minutes). Gradually add the sugar, continuing to mix until smooth.
  4. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract to elevate the flavor.
  5. In a small cup, mix together the sour cream and milk. Add the dry ingredients in three parts, alternating with the sour cream and milk mixture. Start and finish with the dry ingredients. Gently mix until combined.
  6. Gently fold in the finely chopped fresh strawberries and, if desired, the pink food coloring to give the batter a fun pink tint.
  7. Scoop the batter into the prepared cupcake liners, filling each about ¾ of the way full (around ¼ cup of batter per liner).
  8. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a cooling rack to cool completely.
Strawberry Buttercream:
  1. While the cupcakes cool, prepare the buttercream. Beat the butter and salt in a large mixing bowl for about 5 minutes until light and fluffy.
  2. Gradually add the powdered sugar, mixing it in slowly to avoid a sugar cloud. Once incorporated, add the pureed strawberries and vanilla extract. Beat until smooth and creamy.
  3. Once the cupcakes are fully cooled, transfer the buttercream to a piping bag fitted with your favorite tip (I recommend a large star tip for beautiful swirls).
  4. Pipe the buttercream generously onto each cupcake in a swirl pattern.
  5. Garnish with fresh strawberries on top for the perfect finishing touch!

Notes

Alternatives to customize your Sweetheart Strawberry Cupcakes

For a Lighter Version:

  • Butter: Swap the unsalted butter for Greek yogurt or applesauce to reduce the fat content.
  • Sugar: Use a sugar substitute like Stevia or Erythritol to make the cupcakes lower in sugar.

For a Flavor Twist:

  • Add Lemon: Incorporate lemon zest into the batter for a zesty contrast to the strawberries.
  • Use Raspberries or Blueberries: Instead of strawberries, swap in raspberries or blueberries for a different fruity flavor.