Strawberry Cupcakes

Strawberry cupcake topped with strawberry frosting and a fresh strawberry, surrounded by more fresh strawberries and cupcakes on a pastel striped background.

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.

Course Dessert

Cuisine American

Keyword Strawberry Cupcakes

Prep Time 30

Cook Time 20

Cooling Time 30

Total Time 1 20

Servings cupcakes

Calories 549kcal

Author Michelle

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.

Video

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