Spring is finally here and the air feels light. Fresh strawberries are back in season at the market. You need a treat that tastes like pure sunshine. These strawberry swirl cupcakes are exactly what your kitchen needs right now.
They are fluffy, sweet, and bursting with real fruit. Your family will love the bright, natural flavor. These are perfect for a sunny afternoon treat. Let’s get baking together!
Why This Recipe Is a Winner
You will love the real fruit taste in every bite. Most recipes use artificial extracts or jellies. This one uses a homemade strawberry reduction. It makes the flavor deep and delicious. These are perfect for a spring garden party.
They look fancy but are very simple to make. You get a beautiful red swirl in every cake. It is a total crowd-pleaser for kids and adults. These cupcakes stay moist and tender for days. Your friends will think you bought them at a boutique bakery.
Simple Method
Making these is a very rewarding process. You start by simmering fresh berries on the stove. This creates a thick, sweet fruit syrup. Then you mix a simple vanilla batter. Swirling the fruit in is the best part. Even if you are a beginner, you can do this!
Ingredients You’ll Need
These treats use simple pantry staples and fresh fruit.
- 16 ounces fresh strawberries, hulled and pureed
- 1 tablespoon granulated sugar
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.25 teaspoon baking soda
- 0.25 teaspoon salt
- 0.5 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 1 large egg, room temperature
- 0.25 cup sour cream
- 0.5 cup whole milk
- 1.5 teaspoons vanilla extract
- 1 cup unsalted butter, softened (for frosting)
- 3.5 cups powdered sugar, sifted
- 1 pinch salt
Step-by-Step
- In a small saucepan, combine strawberry puree and 1 tablespoon sugar over medium heat. Simmer for 15-20 minutes until reduced to approximately 0.33 cup. Allow to cool completely.
- Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius) and line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream 0.5 cup butter and 1 cup sugar together until light and fluffy.
- Beat in the egg, vanilla extract, and sour cream until well combined.
- Gradually add dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Drop 1 teaspoon of the cooled strawberry reduction onto each cupcake and use a toothpick to swirl it into the batter. Reserve remaining reduction for frosting.
- Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Transfer to a wire rack to cool completely.
- For the frosting, beat 1 cup softened butter until creamy. Gradually add powdered sugar, 3 tablespoons of the strawberry reduction, and a pinch of salt.
- Beat the frosting on high speed for 2 minutes until light and airy. Pipe onto cooled cupcakes.
Best Ways to Enjoy It
Serve these on a pretty white platter to show them off. They look lovely at a Mother’s Day brunch. Pair them with a cold glass of milk. Or enjoy one with your favorite afternoon tea. Set the table and enjoy a sweet moment with your family.
Keep It Fresh
Keep these in an airtight container at room temperature. They stay fresh for up to three days. You can also store them in the fridge. Just bring them to room temperature before serving. This keeps the buttercream soft and creamy. You can make the fruit reduction a day early!
Tips for Best Results
- Use the ripest red strawberries you can find.
- Don’t skip cooling the reduction before adding to batter.
- Avoid overmixing the batter so they stay fluffy.
- Measure your flour with a spoon and level it off.
- For a special touch, top with a fresh strawberry slice.
- Make sure your butter is truly at room temperature.
- Sift your powdered sugar for the smoothest frosting ever.
Ways to Switch It Up
- Try using raspberries for a slightly tarter flavor.
- Swap vanilla extract for almond extract in the cake.
- Use a gluten-free flour blend for a sensitive tummy.
Common Questions
Can I use frozen strawberries?
Yes, you can use frozen berries for the reduction. Just thaw them and drain any extra water first. The flavor will still be bright and sweet.
How do I know when they are done?
Insert a toothpick into the center of a cupcake. It should come out clean or with dry crumbs. Do not overbake them or they might get dry.
Can I make the frosting ahead of time?
You can make the frosting two days early. Keep it in the fridge in a sealed bowl. Give it a quick whip before you start piping.
I hope these strawberry swirl cupcakes bring joy to your kitchen. They are a sweet way to celebrate the return of spring. Give them a try and enjoy every bite!
— Lidia
Fresh Strawberry Swirl Cupcakes with Strawberry Buttercream
Ingredients
- 16 ounces fresh strawberries, hulled and pureed
- 1 tablespoon granulated sugar
- 1.5 cups all -purpose flour
- 1 teaspoon baking powder
- 0.25 teaspoon baking soda
- 0.25 teaspoon sal t
- 0.5 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 1 large egg , room temperature
- 0.25 cup sour cream
- 0.5 cup whole milk
- 1.5 teaspoons vanilla extract
- 1 cup unsalted butter, softened (for frosting)
- 3.5 cups powdered sugar, sifted
- 1 pinch sal t
Instructions
- In a small saucepan, combine strawberry puree and 1 tablespoon sugar over medium heat. Simmer for 15-20 minutes until reduced to approximately 0.33 cup. Allow to cool completely.
- Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius) and line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream 0.5 cup butter and 1 cup sugar together until light and fluffy.
- Beat in the egg, vanilla extract, and sour cream until well combined.
- Gradually add dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Drop 1 teaspoon of the cooled strawberry reduction onto each cupcake and use a toothpick to swirl it into the batter. Reserve remaining reduction for frosting.
- Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Transfer to a wire rack to cool completely.
- For the frosting, beat 1 cup softened butter until creamy. Gradually add powdered sugar, 3 tablespoons of the strawberry reduction, and a pinch of salt.
- Beat the frosting on high speed for 2 minutes until light and airy. Pipe onto cooled cupcakes.
