High Altitude Fresh Strawberry Cupcakes

These high altitude strawberry cupcakes are completely made from scratch, with a soft, moist and fluffy texture. They’re made with fresh strawberries in both the cake and the buttercream for the best, most natural strawberry flavor.

You might also love these high altitude recipes for strawberry spoon cake, strawberry rosé cupcakes, and iced strawberry bundt cake.

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Why You’ll Love This Recipe

Made with Fresh Strawberries. Many strawberry cake and strawberry cupcake recipes rely on boxed cake mixes, strawberry gelatin, or freeze dried strawberries to add a stronger strawberry flavor. But today’s recipe (adapted from my popular from scratch strawberry layer cake recipe) is made without cake mix and without gelatin. I used only fresh strawberries, which are reduced down to concentrate their flavor in both the cake and the frosting.

High Altitude Tested. I develop all the recipes on my site for Denver’s altitude of 5,280 feet. If you’re at a lower or higher elevation, please see my FAQs for guidance on adjusting recipes for your altitude.

See the recipe card at the end of the post for the full ingredients list and instructions.

Ingredients

Fresh Strawberry Reduction

• Strawberries. You can use either fresh or frozen strawberries for the reduction. By simmering the strawberries, you’ll be cooking off some of the water for a more concentrated strawberry flavor in your cake. Note that you will not be adding any sugar to the strawberry reduction.
• Food Coloring. This is optional, but just a small drop or two of red gel food coloring will really enhance the color of both your cake and buttercream. I added the food coloring directly to the strawberry reduction.

Strawberry Cupcakes

• Whole Milk. Adds moisture and fat for a tender, flavorful cake crumb.
• Lemon Juice. The acidity in the lemon juice enhances the flavor of the strawberries and also makes the cake more tender.
• Strawberry Reduction. The strawberry reduction gives the cake its strawberry flavor.
• Egg + Egg White. Gives the cake strength and structure.
• Vegetable Oil. Makes the cake moist, light and fluffy.
• Vanilla Extract. Flavor.
• Cake Flour. Flour gives a cake structure, and the lower protein content of cake flour makes a softer, fluffier cake than if you used all-purpose flour.
• Sugar. Granulated sugar adds sweetness and moisture.
• Baking Powder. Leavening agent to help the cake rise.
• Salt. Enhances flavor and balances sweetness.

Strawberry Buttercream

• Butter. Makes a rich, buttery, fluffy buttercream. I use unsalted butter, but if you use salted, just leave out the extra salt.
• Strawberry Reduction. Gives the buttercream its strawberry flavor and a natural pale pink color.
• Vanilla Extract. Flavor.
• Powdered Sugar. Sweetens and thickens the buttercream.
• Meringue Powder. Adds stability and improves the texture.
• Salt. Balances the sweetness.

See the recipe card at the end of the post for the full ingredients list and instructions.

Instructions

Strawberry Reduction

• Wash and hull the strawberries, then use a small food processor to puree the strawberries.
• Scrape the pureed strawberries into a small saucepan, and stir in the food coloring, if using. Over medium low heat, simmer the strawberries, stirring frequently to keep them from sticking to the bottom of the pan, until reduced to 1/2 cup. This may take up to 30 minutes.
• Once reduced, transfer the strawberry reduction to a container, cool to room temperature, then refrigerate until needed. You can make the reduction up to 2 days in advance. You’ll be using the strawberry reduction in both the cupcakes and the buttercream.

Cupcakes

• Preheat the oven to 350 F, and position a rack in the center of the oven. Line a standard sized muffin pan with 15 paper liners. These cupcakes are a little sticky, so lightly spray the paper liners with non-stick baking spray.
• In a bowl, sift together the flour, sugar, baking powder and salt.
• Add the milk, lemon juice, strawberry reduction (1/4 cup), oil, egg, egg white, and vanilla, and whisk just until smooth.
• Divide the batter between the paper liners, filling them no more than 2/3 – 3/4 full.
• Bake the cupcakes for about 18 minutes, until the tops spring back when gently touched.
• Cool the cupcakes in the pan for 2 minutes, then use a spoon to gently lift them out of the pan and onto a cooling rack. Cool completely before frosting.

Buttercream

• In the bowl of your stand mixer fitted with the whisk attachment, beat the softened butter on medium speed for 1 minute until smooth.
• Separately, combine the powdered sugar, meringue powder and salt. With the mixer on low, add the dry ingredients by spoonfuls, mixing just to combine.
• Add the vanilla and the strawberry reduction. Whip the buttercream on medium speed (#6 on a Kitchen Aid mixer) for about 4-5 minutes, scraping the bowl occasionally, until very light and fluffy. Turn the speed down to Stir, and mix for 1 minute.
• Scoop the buttercream into a piping bag fitted with tip 1M. Pipe the buttercream onto the cooled cupcakes, and decorate with sprinkles.

Recipe Variation: Add Strawberry Filling

Before I updated today’s strawberry cupcakes to use fresh strawberries in the cake batter, my original recipe started with a vanilla cupcake, filled with strawberry compote, and frosted with strawberry buttercream. This option is also really delicious, and for the strawberry filling, you can use a good quality strawberry jam, or make your own.

Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common questions with cake making, so that you can be successful in your own baking! I also suggest reading these comprehensive posts on making Perfect American Buttercream, How to Stack, Fill, Crumb Coat and Frost Layer Cakes and How to Use Piping Bags.

Frequently Asked Questions

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