Potato Flake Sourdough Strawberry Cupcakes is the perfect recipe for strawberry season, but delicious any time of the year! Made with a potato flake starter and bursting with fresh strawberry flavor, these cupcakes are topped with a flavorful strawberry buttercream frosting for a dessert that is sure to please. Whether you’re baking for a special occasion or just to enjoy the season’s best berries, this recipe is a fresh take on traditional cupcake baking.
Why You’ll Love These Cupcakes
- Fermented Flavor: The potato flake starter adds a depth of flavor and tender texture.
- Fresh Strawberry Goodness: With real strawberries in the batter and frosting, each bite is fruity and vibrant.
- Perfect for Spring & Summer: A great recipe to showcase seasonal produce. (don’t be fooled though, this recipe is good for any time of the year!
- Make-Ahead Friendly: The batter ferments overnight, making it easy to prep in stages.
- Easier Digestibility: Using a potato flake starter ferments the batter, making the grains easier to digest!
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Tools You’ll Need
- Large mixing bowl
- Electric hand mixer or stand mixer
- Measuring cups and spoons or digital scale
- Silicone spatula
- Muffin tin
- Parchment cupcake liners
- Medium saucepan
- Wire cooling rack
- 1/4 cup cookie scoop
- Piping bag and tip (can also use a plastic zip bag or just spread with a knife)
Ingredients
For the Cupcakes:
- 2 cups all-purpose flour (300 grams)
- 1/4 cup unsalted butter, softened
- 1/4 cup coconut oil (soft, not fully melted)
- 1 cup granulated sugar (225 grams)
- 2 large eggs
- 1/2 cup potato flake starter (active starter or discard starter)
- 1/4 cup plain yogurt
After Fermentation:
- 2 tsp baking soda
- 1/2 tsp salt
- 1 tsp baking powder
- 1 tsp vanilla extract
- 3/4 cup diced strawberries (cut into 1/4-inch pieces)
- 1/4 cup reduced strawberry puree (see below)
- Natural red food coloring (optional)
For the Strawberry Puree:
- 400 grams frozen or fresh strawberries (about 2 cups)
- 2 tbsp sugar
For the Strawberry Buttercream Frosting:
- 1 cup salted butter, softened
- 1/4 cup reduced strawberry puree
- 1 tsp vanilla extract
- 3 1/2 cups powdered sugar (425 grams)
- 4 drops natural red food coloring (optional)
Instructions
Prepare the Cupcake Batter (Day Before or Morning Of)
Cream the Butter and Sugar: In a large bowl, use an electric hand mixer (or a stand mixer fitted with the whisk attachment) to beat the softened butter, softened coconut oil, and granulated sugar together on medium-high speed until light and fluffy, about 3–4 minutes.
Note:I used softened coconut oil, not melted. To achieve softened coconut oil, only melt slightly in the microwave. You could also use all butter and omit the coconut oil, if desired. The purpose of the coconut oil is to help the cupcakes remain soft and tender even after sitting on the counter or in the fridge.
Add the Eggs: Add eggs one at a time, beating on high speed after each addition until fully combined. The mixture will become light and fluffy.
Mix in Yogurt and Starter: Add plain yogurt and the potato flake sourdough starter. Mix on low speed just until everything is blended.
Note: Avoid using cold yogurt and starter. If the yogurt and starter are cold, it could cause the coconut oil to solidify, causing a grainy looking texture. If this happens, it will likely reincorporate after fermentation, but it’s just easier to avoid.
Cover and Ferment: Cover the bowl with plastic wrap and allow to ferment at room temperature for 8–10 hours or overnight.
Make the Strawberry Puree
After making the batter, it is a good time to go ahead and make the strawberry puree. Doing it at this stage will allow it too cool in the fridge and be ready for the next step after fermentation.
Note: If you have a stainless steel saucepan, use it for this step, so that you do not have to take the puree out of the sauce pan to blend it with the immersion blender.
In a medium saucepan, combine 400 grams of strawberries with 2 tablespoons of sugar. Cook over medium-low heat until soft and juicy, about 8–10 minutes.
Use an immersion or regular blender to puree the mixture until smooth.
Return to the pan and reduce over medium-low heat until thickened to about 1/2 cup. Stir frequently to avoid burning. Let cool completely in the fridge until ready for the next step.
Add Remaining Ingredients
After fermentation, finish adding the rest of the ingredients.
Preheat Oven: Set your oven temperature to 350°F (175°C). Line a muffin tin with parchment cupcake liners.
Prepare strawberries: Wash, hull and diced strawberries. You will need 3/4 cup of strawberries ready to add to the batter.
Finish the Batter: To the fermented mixture, add 1/4 cup of strawberry puree (reserving the rest for the frosting), baking soda, baking powder, vanilla, salt, and food coloring if using. Mix gently to combine.
Note: It’s recommended to sift the baking soda and baking powder to avoid clumps.
Fold in Strawberries: Use a spatula to fold in the 3/4 cup diced strawberries.
Bake the Cupcakes
Fill Liners: Scoop a heaping 1/4 cup of batter into each liner, filling about 3/4 full. You should get about 18 cupcakes. (If you add more diced strawberries, you will get more cupcakes.)
Bake: Bake for 18–22 minutes or until the tops are golden brown and a toothpick comes out clean.
Cool Completely: Let cool in the tin for 5 minutes, then transfer to a wire rack to cool fully before adding the frosting.
Make the Frosting
While the cupcakes cool, prepare the frosting.
In a stand mixer with a whisk attachment, beat softened butter and 1/4 cup of cooled strawberry puree on medium-high speed until fluffy.
Add vanilla, food coloring (if using) and powdered sugar, starting with 1 cup, adding 1 cup at a time to avoid it from shooting out when mixing. Start on low speed, then increase to medium-high and beat until smooth.
Assemble and Decorate
Pipe or spread frosting on each cooled cupcake.
Top with halved or whole strawberries for garnish.
Store in an airtight container in the fridge. Let come to room temperature before serving.
Top Tips for Potato Flake Sourdough Strawberry Cupcakes
- Let cupcakes cool fully before frosting.
- Natural food coloring is optional but gives a pretty pink hue to the frosting.
- Freeze unfrosted cupcakes for longer storage.
- If you freeze the frosting, whip the thawed frosting again until fluffy.
FAQs
Can I use sourdough discard instead of a fed starter?Yes! This is a great way to use up extra starter—just make sure it’s active and bubbly for best results.
Can I use Greek yogurt or sour cream instead of plain yogurt?Yes, both will add a rich texture. Use what you have on hand. If the batter seems too thick from the thicker yogurt or sour cream, add a splash of milk to thin it out.
Can I bake this as a cake?Absolutely. Double the frosting recipe and bake the batter in two 8-inch pans. Bake time will increase—use a toothpick to check for doneness.
How should I store these cupcakes?Keep them in an airtight container in the fridge. Bring to room temp before serving for the best texture.
Can I freeze them?Yes! Freeze unfrosted cupcakes in a sealed bag. Thaw at room temp and frost when ready to serve. You can also freeze the frosting, but it will have the best texture if you whip it again after thawing.
Using Fresh or Frozen Strawberries
One of the best things about these Potato Flake Sourdough Strawberry Cupcakes is that you can make the puree with either fresh or frozen strawberries. Depending on the time of year, availability, and your freezer stash, both options can yield delicious results.
Here are a few tips to make sure you get the best texture and flavor—no matter which you use.
Personally, I prefer using strawberries for the puree because, not only do I always have them on hand, but they are picked and frozen at their peak, resulting in a great flavor. This is a great way to use up a stash of frozen strawberries that have been in your freezer for awhile and need to be used up.
Although frozen is perfect for the puree, I suggest using fresh strawberries to dice and fold into the batter. If you use frozen, they are likely going to be mushy and add too much moisture to the batter.
Potato Flake Sourdough Recipes with Strawberries:
- Potato Flake Sourdough Strawberry Shortcakes
- Potato Flake Sourdough Strawberry Cinnamon Rolls
- Potato Flake Sourdough Cereal Bars
What Is Potato Flake Sourdough?
Are you new to Potato flake sourdough? I share so many recipes here that use this type of starter. It is a unique type of sourdough starter made with instant potato flakes, sugar, and warm water—quite different from traditional flour-and-water sourdough. It’s known for being sweet, mild, and incredibly easy to maintain.
Unlike traditional sourdough, which can be finicky and take weeks to develop, a potato flake starter becomes active and ready to bake with in 5-6 days. The natural sugars from the potato flakes feed the yeast, giving the starter a slightly sweet aroma and a lively rise that’s perfect for everything from soft sandwich loaves to tender cupcake batters.
Because of its sweet and less tangy flavor, potato flake sourdough is especially great for enriched baked goods like rolls, muffins, sweet breads—and these strawberry cupcakes. It’s also a great way to add a gentle fermented flavor to your favorite recipes without overpowering the other ingredients.
If you’re looking for a friendly, low-maintenance starter that’s perfect for both new and experienced bakers, the potato flake sourdough starter is a great option to try. And once you have one going, it’s easy to share with a friend so you can spread the joy around!
Pin for later and share with a friend:
These Potato Flake Sourdough Strawberry Cupcakes are a great recipe to showcase fresh strawberries and your potato flake starter in perfect simple dessert. With their moist crumb, tangy-sweet flavor, and dreamy buttercream topping, they’re bound to become one of your favorite recipes during strawberry season!
If you give this recipe a try, I would greatly appreciate if you came back and gave it a 5-star review! It helps me out so much!
I also love seeing all of the delicious creations you make! Share your photo over on instagram or facebook and give me a tag @littletennesseehome
Potato Flake Sourdough Strawberry Cupcakes
Equipment
- Large mixing bowl
- Electric hand mixer or stand mixer
- Measuring cups and spoons or digital scale
- Silicone spatula
- Muffin tin with cupcake liners
- Medium saucepan
- Wire Cooling Rack
- Piping bag and tip (can also use a plastic zip bag or just spread with a knife)
- 1/4 cup scooper
Ingredients
For the Cupcakes:
- 2 cups all-purpose flour 300 grams
- 1/4 cup unsalted butter softened
- 1/4 cup coconut oil soft, not fully melted
- 1 cup granulated sugar 225 grams
- 2 large eggs
- 1/2 cup potato flake starter active starter or discard starter
- 1/4 cup plain yogurt
After Fermentation:
- 2 tsp baking soda
- 1/2 tsp salt
- 1 tsp baking powder
- 1 tsp vanilla extract
- 3/4 cup diced strawberries cut into 1/4-inch pieces
- 1/4 cup reduced strawberry puree see below
- Natural red food coloring optional
For the Strawberry Puree:
- 400 grams frozen or fresh strawberries
- 2 tbsp sugar
For the Strawberry Buttercream Frosting:
- 1 cup salted butter softened
- 1/4 cup reduced strawberry puree
- 1 tsp vanilla extract
- 3 1/2 cups powdered sugar 425 grams
- 4 drops natural red food coloring optional
Instructions
- Cream the Butter and Sugar: In a large bowl, use an electric hand mixer (or a stand mixer fitted with the whisk attachment) to beat the softened butter, softened coconut oil, and granulated sugar together on medium-high speed until light and fluffy, about 3–4 minutes.
- Note:I used softened coconut oil, not melted. To achieve softened coconut oil, only melt slightly in the microwave. You could also use all butter and omit the coconut oil, if desired. The purpose of the coconut oil is to help the cupcakes remain soft and tender even after sitting on the counter or in the fridge.
- Add the Eggs: Add eggs one at a time, beating on high speed after each addition until fully combined. The mixture will become light and fluffy.
- Mix in Yogurt and Starter: Add plain yogurt and the potato flake sourdough starter. Mix on low speed just until everything is blended.
- Note: Avoid using cold yogurt and starter. If the yogurt and starter are cold, it could cause the coconut oil to solidify, causing a grainy looking texture. If this happens, it will likely reincorporate after fermentation, but it’s just easier to avoid.
- Cover and Ferment: Cover the bowl with plastic wrap and allow to ferment at room temperature for 8–10 hours or overnight.
- After making the batter, it is a good time to go ahead and make the strawberry puree. Doing it at this stage will allow it too cool in the fridge and be ready for the next step after fermentation.
- Note: If you have a stainless steel saucepan, use it for this step, so that you do not have to take the puree out of the sauce pan to blend it with the immersion blender.
- In a medium saucepan, combine 400 grams of strawberries with 2 tablespoons of sugar. Cook over medium-low heat until soft and juicy, about 8–10 minutes.
- Use an immersion or regular blender to puree the mixture until smooth.
- Return to the pan and reduce over medium-low heat until thickened to about 1/2 cup. Stir frequently to avoid burning. Let cool completely in the fridge until ready for the next step.
- After fermentation, finish adding the rest of the ingredients.
- Preheat Oven: Set your oven temperature to 350°F (175°C). Line a muffin tin with parchment cupcake liners.
- Prepare strawberries: Wash, hull and diced strawberries. You will need 3/4 cup of strawberries ready to add to the batter.
- Finish the Batter: To the fermented mixture, add 1/4 cup of strawberry puree (reserving the rest for the frosting), baking soda, baking powder, vanilla, salt, and food coloring if using. Mix gently to combine.
- Note: It’s recommended to sift the baking soda and baking powder to avoid clumps.
- Fold in Strawberries: Use a spatula to fold in the 3/4 cup diced strawberries.
- Fill Liners: Scoop a heaping 1/4 cup of batter into each liner, filling about 3/4 full. You should get about 18 cupcakes. (If you add more diced strawberries, you will get more cupcakes.)
- Bake: Bake for 18–22 minutes or until the tops are golden brown and a toothpick comes out clean.
- Cool Completely: Let cool in the tin for 5 minutes, then transfer to a wire rack to cool fully before adding the frosting.
- While the cupcakes cool, prepare the frosting.
- In a stand mixer with a whisk attachment, beat softened butter and 1/4 cup of cooled strawberry puree on medium-high speed until fluffy.
- Add vanilla, food coloring (if using) and powdered sugar, starting with 1 cup, adding 1 cup at a time to avoid it from shooting out when mixing. Start on low speed, then increase to medium-high and beat until smooth.
- Pipe or spread frosting on each cooled cupcake. Top with halved or whole strawberries for garnish.
- Store in an airtight container in the fridge. Let come to room temperature before serving.
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