One Bowl Strawberry Cupcakes
Soft, moist, and fluffy strawberry cupcakes made in one bowl with fresh strawberries, strawberry puree, or strawberry extract. Perfect for birthdays, parties, or Teachers' Day celebrations.
Equipment
- 12-cup muffin pan, cupcake liners, large mixing bowl, hand or stand mixer, silicone spatula, measuring cups and spoons, blender or food processor (optional), saucepan (optional), cooling rack.
Ingredients
- Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda optional if using acidic dairy
- ¼ teaspoon salt
- Wet Ingredients
- ½ cup unsalted butter softened or ⅜–½ cup vegetable oil
- ¾ –1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream or Greek yogurt
- 2 –4 tablespoons milk adjust as needed
- Strawberry Flavor
- Choose one:
- 1 cup finely chopped fresh strawberries
- ½ cup reduced strawberry puree
- ½ –¾ teaspoon strawberry extract
- Optional Frosting
- Strawberry buttercream
- Cream cheese frosting
- Vanilla buttercream
- Whipped cream
- Optional Garnish
- Fresh strawberry slices
- Freeze-dried strawberry powder
- Pink sprinkles
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
- Mix butter (or oil), sugar, eggs, vanilla, and sour cream until smooth.
- Add flour, baking powder, baking soda, and salt.
- Fold in chopped strawberries, strawberry puree, or strawberry extract.
- Fill cupcake liners about ⅔ full.
- Bake for 15–20 minutes, or until a toothpick comes out clean.
- Cool for 10–15 minutes before frosting.
- Decorate and serve.
Notes
- Toss chopped strawberries with 1 teaspoon flour to prevent sinking.Use room-temperature ingredients for the best texture. Use reduced strawberry puree for a richer strawberry flavor. Start with ½ teaspoon strawberry extract and adjust if needed. Avoid overbaking to keep the cupcakes moist.
- If using fresh strawberries, reduce other liquids by about 2 tablespoons.
- Reduced strawberry puree provides stronger flavor without making the batter too wet.
- Do not overmix the batter to keep cupcakes light and fluffy.
- Allow cupcakes to cool completely before frosting.
Storage
- Store unfrosted cupcakes in an airtight container at room temperature for 2 days.
- Refrigerate frosted cupcakes for up to 5 days.
- Freeze unfrosted cupcakes for up to 2 months.
Nutrition (Approximate per cupcake)
- Calories: 240 kcal
- Carbohydrates: 34 g
- Protein: 3 g
- Fat: 10 g
- Saturated Fat: 4 g
- Sugar: 20 g
- Fiber: 1 g
- Sodium: 180 mg
