Strawberry Cupcakes From Scratch…Almost

This Dear Casa
by This Dear Casa
18 cupcakes
50 min

Have you ever been berry picking? We went for the first time and had so much fun! Keep reading to see one of the recipes we baked with our fresh picked strawberries.

Summer is my favorite season! The weather, the long days, the fruits, the desserts! After picking a strawberry picking playdate, we had a huge stash. I gave some away, we ate some plain, and we baked a couple desserts.

I had some vanilla store bought frosting leftover that I needed to use so I made strawberry cupcakes to go with it. Now you see where the “almost” homemade from the title comes into play 😉

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Gather ingredients and supplies.

Combine dry ingredients in a large bowl.

Combine wet ingredients in a smaller bowl.

Combine wet and dry ingredients and fold in strawberries.

I also added the strawberry reduction at this point.

Frost and decorate as you like.

To get the store bought frosting a bit more fluffy, I used a hand mixer. I don’t own any piping tools, so my frosting application is nothing to write home about haaaaa. For a summery feel, I used bits of strawberry plant to decorate.

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Strawberry Cupcakes From Scratch…Almost
Recipe details
  • 18  cupcakes
  • Prep time: 20 Minutes Cook time: 30 Minutes Total time: 50 min
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  • 1 ⅔ cup all-purpose flour 213g

  • 1 cup granulated sugar 205g

  • 1 1/2 tsp baking powder

  • ¼ tsp baking soda

  • ¾ cup butter unsalted, room temperature or melted, 176g

  • ¼ cup whole milk warm, 60ml

  • ¼ cup strawberry reduction strained, warm 46g

  • ½ cup Greek yogurt 120mL

  • 1 tbsp vanilla extract 15mL

  • 3 egg whites

  • 3/4 cup fresh strawberries 70g, chopped and patted dry

  • 1 tbsp lemon zest
For the strawberry reduction
Add a cup of cut up strawberries, a tablespoon of lemon juice and a tablespoon of sugar together in a small pot.

Smash the berries a bit and simmer for a while to reduce.

Strain the mixture and cool before using. Set aside.
For the batter
Preheat oven to 350F. I actually turn on the oven a bit later; either I am really slow or our oven warms fast.

Add cupcake papers to your muffin tin.

Wash, dry, hull and chop the strawberries into small pieces.

Combine the sugar, flour, baking powder, and baking soda into a large bowl then whisk to combine and set aside.

In another smaller bowl, whisk together the milk, egg whites, yogurt, butter, strawberry reduction, vanilla, and lemon zest.

Combine wet and dry mixtures. Whisk until just combined. If the batter is a bit lumpy, it’s okay!

Fold in fresh strawberry chunks then transfer batter to cupcake papers, filling each about 3/4 the way up.

Bake for about 30 minutes or a toothpick comes out clean. (I baked on convection setting, which took about 20 minutes)
  • After chopping strawberries, I blot them on a paper towel and sprinkle on a tiny bit of salt to further draw out moisture. I also do this with cucumbers before adding to dishes like tzatiki sauce.
  • The strawberry reduction would be great over ice cream!
  • Depending on how you fill the cupcake liners, your yield may be 12 to 18 cupcakes.
This Dear Casa
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