Baked by an Introvert

Strawberry Cupcakes

Jen Sobjack

These fresh strawberry cupcakes are incredibly tender and moist. Each bite is filled with pieces of chopped strawberries. The cupcakes are topped with a fresh strawberry buttercream making them full of flavor. They're the perfect treat for spring and summer!

Make a vanilla cupcake batter and fold in chopped strawberries.


Fill each muffin cup ⅔ of the way full. Bake for 14-18 minutes or until a toothpick inserted into the center comes out with a few moist crumbs attached. Take care to not over-bake.


Add the strawberries to a food processor or blender and process until smooth. 


Add strawberry puree to a small saucepan. Cook over medium-high heat, stirring occasionally until the puree has reduced to 2-3 tablespoons, about 10 minutes.


Mix cooled strawberry reduction into vanilla buttercream.


Frost the cooled cupcakes and top with sliced strawberries.


Baking and Dessert Recipes

Jen Sobjack