Strawberry Cupcakes are sweet little cakes bursting with fresh strawberry flavor and topped with smooth, fluffy frosting. They’re soft, moist, and just the right amount of fruity, making them a perfect treat for any time you want something light and cheerful.
I love making these cupcakes in the spring when strawberries are at their best. It feels like bringing a bit of sunshine into the kitchen. One tip I’ve learned is to use fresh mashed strawberries in the batter for that natural color and flavor instead of artificial coloring. It makes the whole cupcake taste fresher and more vibrant.
My favorite way to enjoy these cupcakes is with a dollop of whipped cream or a simple cream cheese frosting. They’re perfect for birthdays, picnics, or just as a sweet surprise for someone special. Whenever I bake these, it’s hard not to sneak a few before they even get frosted—who can resist that strawberry smell filling the house?
Key Ingredients & Substitutions
Fresh Strawberries: These add natural sweetness and moisture. If fresh strawberries aren’t available, frozen (thawed) or strawberry jam can work, but fresh gives the best flavor.
Butter: I always use unsalted butter to control salt levels. For dairy-free, try vegan butter or coconut oil, but note texture may vary.
Flour: All-purpose flour creates a soft crumb. For gluten-free, a 1:1 gluten-free flour blend is a good substitute.
Milk: Whole milk makes cupcakes tender; you can swap it for almond, oat, or soy milk if you prefer a dairy-free option.
Powdered Sugar: Sifting it avoids clumps in the frosting and helps achieve a smooth texture.
How Do You Get the Strawberry Flavor to Shine Without Making the Batter Watery?
Adding fresh strawberries adds moisture, so handling them right is key to keep the batter balanced and soft.
- Chop finely or puree: Finely chopped strawberries distribute flavor without large wet chunks.
- Gently fold in: Mix the strawberries into the batter at the end to avoid overmixing and breaking down the structure.
- Watch batter consistency: If batter feels too wet, reduce milk slightly or add a tablespoon more flour to keep it firm enough for baking.
Equipment You’ll Need
- cupcake pan with paper liners – I like using these so the cupcakes come out clean and nice.
- Electric mixer – makes creaming butter and sugar easy and quick.
- Mixing bowls – for dry ingredients and wet batter. Sturdy ones are best.
- Rubber spatula – good for folding in strawberries and scraping batter out of bowls.
- Cooling rack – helps cupcakes cool evenly and stay moist.
- Piping bag with star tip – for neat, swirled frosting that’s fun to look at.
Flavor Variations & Add-Ins
- Swap strawberries for raspberries or blueberries for a different berry flavor.
- Add a teaspoon of lemon zest to the batter or frosting for a fresh, citrusy twist.
- Mix in mini chocolate chips or chopped white chocolate for a sweet surprise inside.
- Top with crushed graham crackers or shredded coconut for extra texture and flavor.
Strawberry Cupcakes Recipe
Ingredients You’ll Need:
For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup whole milk
- 1 cup fresh strawberries, chopped finely or pureed
For the Strawberry Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- 1/4 cup fresh strawberries, pureed and strained
- 1 teaspoon vanilla extract
- A pinch of salt
- Fresh strawberry halves, for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and about 20 minutes to bake. You’ll also need some extra time to cool the cupcakes before frosting them, so expect about 1 to 1.5 hours from start to finish.
Step-by-Step Instructions:
1. Preheat Oven and Prepare Pan:
Set your oven to 350°F (175°C). Line a cupcake pan with paper liners so the cupcakes won’t stick and are easy to remove.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, and salt. This helps make sure everything is evenly combined.
3. Cream Butter and Sugar:
In a large bowl, use an electric mixer to beat the softened butter and granulated sugar until the mixture is light and fluffy. This makes the cupcakes nice and tender.
4. Add Eggs and Vanilla:
Add the eggs, one at a time, mixing well after each one. Then stir in the vanilla extract for great flavor.
5. Combine with Dry Ingredients and Milk:
Slowly add the dry ingredient mix and milk to the butter mixture, alternating between them and starting and ending with the dry ingredients. Mix just until everything comes together—don’t overmix!
6. Add Strawberries:
Gently fold in your finely chopped or pureed fresh strawberries to keep the batter fluffy.
7. Fill Cupcake Liners and Bake:
Divide the batter evenly into the cupcake liners, filling each about two-thirds full. Bake for 18-22 minutes. Use a toothpick to check—if it comes out clean, they’re done!
8. Cool:
Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack so they cool completely before frosting.
9. Prepare Frosting:
Beat the softened butter until creamy. Slowly add powdered sugar, mixing well each time you add some. Then add vanilla extract, salt, and the strawberry puree. Beat until the frosting is smooth and fluffy.
10. Frost Cupcakes:
Fill a piping bag fitted with a star tip with the frosting. Pipe pretty swirls on each cupcake for a lovely finish.
11. Garnish:
Place a fresh strawberry half on top of each frosted cupcake for a beautiful, fresh touch.
12. Serve and Enjoy:
Enjoy your strawberry cupcakes right away or chill them until you’re ready to serve. If cold, let them warm to room temperature for the best taste!
Can I Use Frozen Strawberries Instead of Fresh?
Yes! Just make sure to thaw and drain them well to avoid adding extra moisture to the batter. Pat them dry with paper towels before folding in.
How Do I Store Strawberry Cupcakes?
Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Let them come to room temperature before serving for the best flavor and texture.
Can I Make the Frosting Ahead of Time?
Absolutely! Prepare the frosting up to 2 days in advance and keep it covered in the fridge. Before frosting, let it soften at room temperature and whip it again for fluffiness.
What Can I Use Instead of Butter in the Frosting?
You can substitute vegan butter or margarine for a dairy-free option. Keep in mind the taste and texture might be slightly different but still delicious!