Strawberry Cupcakes are like a sweet little bite of summertime happiness! Soft, fluffy cake infused with fresh strawberries, topped with a creamy, pink frosting that’s just bursting with the taste of ripe berries. They’re light and perfect for anyone who loves a fruity twist in their treats.
I love making these cupcakes when fresh strawberries are in season because the flavor is so much brighter and more natural. Sometimes I like to fold in a few chopped strawberries right into the frosting—it makes each bite a tiny surprise of juicy fruit that’s just lovely. It’s an easy way to add extra freshness and color.
These cupcakes are a real crowd-pleaser at parties, but I often find myself just making a batch for no reason at all, enjoying one or two with a cup of tea in the afternoon. They’re simple, cheerful, and always bring a smile to my face. If you want to add a little extra something, a sprinkle of chopped nuts or a little chocolate drizzle on top makes them even more special.
Key Ingredients & Substitutions
Fresh Strawberries: These bring natural sweetness and moisture. If fresh aren’t available, frozen strawberries work but thaw and drain well to avoid watery batter and frosting.
Butter: Unsalted butter helps control salt levels and adds creaminess. You can substitute with margarine or a plant-based butter for dairy-free options.
Flour: All-purpose flour provides the right structure. For gluten-free, try a 1:1 gluten-free baking flour blend (may affect texture slightly).
Milk: Whole milk adds richness, but you can use any milk type like almond or oat milk for a dairy-free choice.
Powdered Sugar: Essential for smooth, sweet frosting. If unavailable, blend granulated sugar until fine, but texture may differ.
How Do You Fold Strawberries Into the Batter Without Overmixing?
Adding strawberries gently helps keep your cupcakes tender and avoids breaking down fruit too much.
- After mixing flour and milk into batter, stop as soon as combined.
- Use a spatula to fold in chopped strawberries with gentle, slow strokes.
- Don’t stir vigorously; this keeps strawberries intact and avoids tough cupcakes.
- This gentle folding also prevents the batter from becoming dense.
Equipment You’ll Need
- Mixing bowls – I recommend a medium-sized and a large one for mixing the dry ingredients and batter; they make prep easier.
- Electric hand mixer or stand mixer – helps beat the butter and sugar until fluffy, making the process quicker.
- Whisk – useful for gently folding in the strawberries without breaking them down too much.
- Cupcake pan with liners – prevents sticking and makes baking and cleanup simple.
- Cooling rack – keeps your cupcakes cool evenly and prevents sogginess.
Flavor Variations & Add-Ins
- Use lemon zest and juice in the frosting for a fresh, citrusy kick that enhances the strawberries’ flavor.
- Mix in chopped white or dark chocolate chips into the batter for a sweet surprise in every bite.
- Add a splash of almond extract instead of vanilla for a nutty depth.
- Top each cupcake with a small drizzle of strawberry syrup or jam for extra fruity flavor and shine.
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 cup fresh strawberries, finely chopped
For the Strawberry Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup fresh strawberries, pureed and strained
- 1 tsp vanilla extract
- Pinch of salt
For Decoration:
- Whole strawberries, washed and tops trimmed, for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and around 20 minutes to bake. After baking, plan for about 30 minutes to cool the cupcakes completely before frosting them. So, in total, you’ll need roughly 1 hour to make these strawberry cupcakes from start to finish.
Step-by-Step Instructions:
1. Prepare the Cupcake Batter:
Start by preheating your oven to 350°F (175°C) and lining a cupcake pan with liners. In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, cream the softened butter and sugar until the mixture is light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
2. Combine Wet and Dry Ingredients:
Now, alternately add the flour mixture and milk to the butter mixture, beginning and ending with the flour. Mix just until everything is combined—don’t overmix. Gently fold in the finely chopped fresh strawberries to keep them intact.
3. Bake and Cool:
Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool in the pan for 5 minutes before moving them to a wire rack to cool completely.
4. Make the Strawberry Frosting:
While the cupcakes are cooling, beat the softened butter until creamy. Gradually add the powdered sugar, beating until fluffy and smooth. Mix in the pureed fresh strawberries, vanilla extract, and a pinch of salt. Continue beating until the frosting is spreadable and smooth.
5. Frost and Decorate:
Once the cupcakes are completely cool, spread or pipe the strawberry frosting on top of each one. Finally, garnish with a fresh whole strawberry for a lovely touch. Serve and enjoy your delicious strawberry cupcakes!
Can I Use Frozen Strawberries for the Cupcakes and Frosting?
Yes, you can use frozen strawberries, but make sure to thaw them completely and drain any excess liquid before chopping or pureeing. This helps prevent the batter and frosting from becoming too watery.
How Should I Store Strawberry Cupcakes?
Store the cupcakes in an airtight container in the refrigerator, especially since they have fresh fruit in the frosting. They will keep well for 2-3 days. Bring them to room temperature before serving for the best flavor and texture.
Can I Make the Frosting Ahead of Time?
Absolutely! You can prepare the strawberry frosting a day ahead and keep it covered in the fridge. Before frosting, let it sit at room temperature and beat it again briefly to restore its smooth, spreadable consistency.
What Can I Use Instead of Whole Milk?
If you prefer a dairy-free option, you can substitute whole milk with almond milk, oat milk, or any other plant-based milk without affecting the taste too much. Just use the same amount as the recipe calls for.
