These Strawberry Cupcakes are made completely from scratch with fresh strawberries and topped with a creamy strawberry buttercream. Soft, fluffy, naturally pink, and perfect for birthdays, showers, or spring baking.
Strawberry Cupcakes with Fresh Strawberries and Strawberry Frosting
These Strawberry Cupcakes are soft, fluffy, and packed with real strawberries from both fresh berries and freeze-dried strawberries. Made completely from scratch, they have a tender crumb, a naturally pink hue, and a creamy strawberry buttercream frosting that tastes like summer in cupcake form.
If you’re looking for homemade strawberry cupcakes that actually taste like strawberries, not artificial flavoring, this is the recipe you’ll come back to again and again. The frosting pipes beautifully and holds its shape well for parties and events. Perfect for birthdays, spring gatherings, Valentine’s Day, or anytime fresh strawberries are in season.
Why You’ll Love These Strawberry Cupcakes
- Perfect for celebrations - Pretty, flavorful, and crowd-pleasing
- Real strawberry flavor - Fresh strawberry puree in the batter and freeze-dried strawberries in the frosting
- Light and fluffy texture - Cake flour and whipped egg whites keep these cupcakes soft and tender
- Naturally pink - No food coloring needed
- Made from scratch - Simple ingredients, bakery-style results
Tips & Variations for the Best Strawberry Cupcakes
- Use ripe strawberries for the best flavor and natural sweetness.
- Don’t overmix the batter. Mix just until combined to keep cupcakes tender.
- Fold egg whites gently with a spoon instead of mixer to preserve air and lightness.
- Cool completely before frosting to prevent melting.
- Use cake flour for a softer crumb (it really makes a difference here).
- Strawberry Lemon Cupcakes: Add 1-2 teaspoons lemon zest to the batter.
- Chocolate-Dipped Strawberry Cupcakes: Fill cupcakes with chocolate ganache before frosting.
- Strawberry Cream Cheese Frosting: Replace half the butter with cream cheese for a tangy twist.
- Mini Cupcakes: Reduce baking time to 10-14 minutes.
More Cupcake Recipes You'll Love
- Chocolate Chip Cupcakes - Soft, fluffy vanilla cupcakes loaded with melty chocolate chips and topped with classic buttercream. A timeless crowd favorite for any occasion.
- Berries and Cream Cupcakes - Light vanilla cupcakes topped with a whipped cream-style frosting and fresh berries for a fresh, summery dessert that’s not too sweet.
- Tres Leches Cupcakes - Moist vanilla cupcakes soaked in a rich three-milk mixture and finished with fluffy whipped topping. All the flavor of classic tres leches in cupcake form.
- Lemon Blackberry Cupcakes - Bright lemon cupcakes swirled with blackberry flavor and topped with tangy frosting.
- Ginger Brown Sugar Cupcakes - Cozy, warmly spiced cupcakes made with brown sugar and ginger for a rich, comforting spiced dessert.
Strawberry Cupcakes Video
Strawberry Cupcakes
These Strawberry Cupcakes are made completely from scratch with fresh strawberries and topped with a creamy strawberry buttercream. Soft, fluffy, naturally pink, and perfect for birthdays, showers, or spring baking.
Print
Pin
Rate
Servings: 16 cupcakes
Calories: 549kcal
Ingredients
- 1 pound strawberries washed and destemmed
- ⅓ cup milk
- 2⅓ cups cake flour
- 2½ teaspoons baking powder
- ¼ teaspoon salt
- ¾ cup unsalted butter room temperature
- 1½ cups granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 egg whites
Strawberry Frosting
- 1½ cup freeze-dried strawberries
- 1 cup unsalted butter room temperature
- 4 cups powdered sugar (1 pound)
- 3 tablespoons heavy cream
- 1 teaspoon vanilla extract
- Salt to taste
Instructions
- Place about half of the strawberries in a food processor or blender. Pulse until strawberries are a chunky puree. You will need 1 cup of puree for this recipe.
- In a small mixing bowl, mix 1 cup of puree with milk. Whisk to combine. Set aside.
- Finely chop remaining strawberries. Set aside.
- Preheat oven to 350°F. Line a standard muffin pan with cupcake liners.
- To a medium mixing bowl, add flour, baking powder, and salt. Whisk to combine. Set aside.
- In a large mixing bowl, add butter and sugar. Cream until light and fluffy with an electric hand mixer or stand mixer.
- Add egg and vanilla and beat again until combined.
- Add the dry ingredients in three additions alternating with the puree and milk mixture, beginning and ending with the dry ingredients, and mixing each addition just until incorporated. Mix until JUST combined.
- In a separate clean large mixing bowl, beat the 2 egg whites on high speed until soft peaks form, about 2-3 minutes.
- Fold egg whites and chopped strawberries into the cake batter.
- Spoon batter into cupcake liners, filling halfway.
- Bake at 350°F for 20-24 minutes, until a toothpick inserted in the center comes out clean.
- Allow to cool in the pan for 5 minutes, then transfer to a rack to cool completely.
- Make the frosting. Using a blender or food processor, process the freeze-dried strawberries into a powdery crumb. You should have around ½ cup. Set aside.
- To a large mixing bowl, add butter and about half of the powdered sugar. Beat until combined.
- Add the remaining powdered sugar, reserved strawberry powder, vanilla, and cream. Mix on low until combined.
- Increase mixer speed to high and beat for 3 to 4 minutes, until smooth and creamy.
- Add salt to taste if desired.
- Frost cupcakes as desired.
Notes
- Cake flour substitute: If you don’t have cake flour, use 2 cups all-purpose flour plus ¼ cup cornstarch as a substitute.
- Egg whites: Make sure your bowl and beaters are completely clean and free of oil or grease so the egg whites whip properly.
- Frosting consistency: If the frosting is too thin, add ¼ cup (30g) powdered sugar. If it’s too thick, add 1 tablespoon heavy cream at a time until smooth and spreadable.
- Room temperature: Store frosted cupcakes in an airtight container for up to 1 day.
- Refrigerator: Keep for up to 4 days; bring to room temperature before serving.
- Freezer: Unfrosted cupcakes freeze well for up to 2 months.
Nutrition
Serving: 1cupcake with frosting | Calories: 549kcal | Carbohydrates: 85g | Protein: 4g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 54mg | Potassium: 448mg | Fiber: 3g | Sugar: 65g | Vitamin A: 685IU | Vitamin C: 288mg | Calcium: 55mg | Iron: 5mg
Did you make this recipe?I love seeing your creations. Snap a quick photo and mention @TheGraciousWife or tag #thegraciouswife on Instagram! Leave a STAR rating below!
Never Miss a Thing!
Join our newsletter to get new recipes, tips, tricks, and tutorials every week!
Leave a Reply