Strawberry Cupcakes are light, fluffy treats bursting with fresh strawberry flavor in every bite. The soft pink sponge is speckled with tiny pieces of real strawberries, and each cupcake is topped with a creamy, sweet strawberry frosting that feels like a little bite of summer. These cupcakes are bright, cheerful, and perfect for any occasion that calls for a bit of sweetness.
I love making these cupcakes when fresh strawberries are in season because the flavor just shines through. Sometimes I like to add a few strawberry slices on top for extra color and a juicy surprise. They always bring a smile to everyone’s face, especially kids, who seem to love that sweet strawberry flavor combined with the fluffy cake and creamy frosting.
These cupcakes are great for a family gathering or a picnic, and they’re also wonderful just to keep around in case you want a quick treat. I find they taste even better when you enjoy them with a cold glass of milk or a cup of tea. Whenever I bake these, the whole kitchen smells amazing and feels cozy, making it hard not to grab one right away!
Key Ingredients & Substitutions
Fresh Strawberries: Using fresh strawberries in both the batter and frosting gives this cupcake a bright, real fruit flavor. If fresh aren’t available, you can use frozen, but thaw and drain well to avoid extra moisture.
Butter: Unsalted butter is best to control salt in the recipe. Make sure it’s softened—not melted—for proper creaming with sugar, which helps create a light texture.
Milk: Whole milk helps keep the cupcakes moist and tender. You can swap with any plant-based milk like almond or oat, but flavor and texture may change slightly.
Powdered Sugar: Essential for a smooth and creamy frosting. Make sure to sift it to avoid lumps in the frosting.
Pink Food Coloring: This is optional and only for visual appeal. If you prefer natural color, skip it or use a small amount of strawberry puree for a pale pink tint.
How Do You Get Light, Fluffy Cupcakes with Fresh Strawberries?
Adding fresh strawberries can sometimes make cupcakes dense if not handled right. Here’s how to keep them light:
- Chop Strawberries Finely: Small pieces distribute the moisture evenly.
- Gently Fold In: Add the strawberries at the very end and fold gently to avoid deflating the batter.
- Don’t Overmix: Mix just until combined when adding dry ingredients and liquid for a tender crumb.
- Measure Butter & Sugar Softly: Cream the butter and sugar until light and fluffy, about 3-4 mins, to add air into the batter.
Equipment You’ll Need
- 12-cup muffin pan with cupcake liners – I find it makes baking easier and cleaner.
- Electric mixer or hand whisk – for creaming butter and sugar to get a light texture.
- Mixing bowls – one for dry ingredients, one for wet, so everything stays organized.
- Rubber spatula – helps gently fold in strawberries without losing air in the batter.
- Cooling rack – lets cupcakes cool evenly and prevents sogginess.
- Piping bag or butter knife – to spread or pipe the frosting smoothly.
Flavor Variations & Add-Ins
- Chocolate chips – fold in some mini chips with the strawberries for a chocolate-strawberry combo.
- Vanilla or almond extract – swap for vanilla to intensify fruity flavor or add a nutty touch.
- Swap strawberries for other berries like blueberries or raspberries – they add a different color and tartness.
- Mix in chopped pecans or walnuts – for some crunch and extra nuttiness.
Strawberry Cupcakes Recipe
Ingredients You’ll Need:
For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1/2 cup whole milk
- 1/2 cup fresh strawberries, finely chopped (plus extra for topping)
- A few drops of pink food coloring (optional)
For the Strawberry Frosting:
- 1 cup unsalted butter, softened
- 3-4 cups powdered sugar, sifted
- 1/4 cup fresh strawberries, pureed (strained to remove seeds)
- 1 tsp vanilla extract
- Pinch of salt
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, 18-22 minutes to bake, and an additional 20 minutes to cool and frost. Plan for around 45-60 minutes total from start to finish, including frosting and decorating.
Step-by-Step Instructions:
1. Preheat and Prepare:
Set your oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners so the cupcakes don’t stick.
2. Mix Dry Ingredients:
In a medium bowl, sift together the flour, baking powder, and salt. This keeps the mixture light and free of lumps. Set this aside for later.
3. Cream Butter and Sugar:
In a large bowl, beat the softened butter and granulated sugar with an electric mixer for about 3-4 minutes until the mix is light and fluffy. This step adds air and helps your cupcakes be soft.
4. Add Eggs and Vanilla:
Add the eggs one at a time, beating well after each to fully combine. Then stir in the vanilla extract for a lovely aroma and flavor.
5. Combine Wet and Dry Ingredients:
Alternate adding the dry ingredients and whole milk to the butter mixture, starting and ending with dry ingredients. Mix gently until just combined. Over-mixing can make cupcakes tough.
6. Fold in Strawberries and Color:
Gently fold in the finely chopped fresh strawberries. If you want your cupcakes a pretty pink color, add a few drops of pink food coloring now and mix evenly.
7. Bake the Cupcakes:
Divide the batter evenly into cupcake liners, filling each about two-thirds full. Bake in your preheated oven for 18-22 minutes. A toothpick inserted in the center should come out clean when done. Let them cool for 5 minutes in the pan, then transfer to a wire rack to cool completely before frosting.
8. Make the Strawberry Frosting:
Beat the softened butter in a large bowl until creamy. Slowly add powdered sugar, one cup at a time, mixing well after each addition. Then add the pureed strawberries, vanilla extract, and a pinch of salt. Beat on high speed for 3-5 minutes until light and fluffy. Adjust powdered sugar to get the frosting consistency you like.
9. Frost the Cupcakes:
Once your cupcakes are completely cool, use a piping bag or a knife to spread the strawberry frosting on top in pretty swirls.
10. Garnish and Serve:
Top each cupcake with a fresh strawberry half to make them look as good as they taste. Serve right away or refrigerate and bring to room temperature before eating for best flavor.
Can I Use Frozen Strawberries Instead of Fresh?
Yes! Just be sure to thaw and drain them well to remove excess moisture before chopping or pureeing. This helps prevent your cupcakes and frosting from becoming too wet.
How Should I Store These Cupcakes?
Store frosted cupcakes in an airtight container in the fridge for up to 3 days. Before serving, bring them to room temperature for the best flavor and texture.
Can I Make the Frosting Ahead of Time?
Absolutely! You can prepare the strawberry frosting a day in advance. Keep it covered in the fridge, and give it a quick re-whip with a mixer before using.
What Can I Substitute for Whole Milk?
You can use any milk you have on hand, such as 2% or plant-based alternatives like almond or oat milk. Just keep in mind this may slightly change the texture and flavor.
