Strawberry Cupcakes are a sweet little treat bursting with fresh, fruity flavor and topped with fluffy, creamy frosting. These cupcakes have a soft, moist texture that melts in your mouth, filled with the bright taste of strawberries that make every bite feel like a sunny day. The vibrant color and gentle strawberry scent make them as lovely to look at as they are to eat.
I love making these cupcakes for gatherings because they’re such a cheerful dessert that kids and adults both go crazy over. One of my favorite things is mixing in real strawberry pieces right into the batter; it gives each cupcake little pops of juicy sweetness you won’t want to miss. Plus, the frosting is just the right balance of creamy and sweet, making each bite smooth and delightful.
Whenever I bake these, I like to chill them before serving—it helps the frosting set up perfectly and the flavors come together beautifully. They’re great for birthdays, spring picnics, or any time you want to put a smile on someone’s face with a tasty, homemade treat. These strawberry cupcakes always bring a bit of joy and a fresh burst of summertime, no matter the season.
Key Ingredients & Substitutions
Fresh strawberries: They add natural sweetness and moisture. If you can’t find fresh, frozen thawed strawberries work too. Just drain excess liquid to keep batter from getting too wet.
Butter: Unsalted butter lets you control salt in the recipe. Make sure it’s softened, not melted, for creamy texture in cupcakes and frosting.
Milk: Whole milk helps keep cupcakes moist. You can substitute with any milk you like, including plant-based milks like almond or oat.
Powdered sugar: This is key for smooth frosting. I recommend sifting it to avoid lumps and get a silky finish.
How Do I Fold in Strawberries Without Overmixing?
When you add the chopped strawberries, it’s important to be gentle. Overmixing can break down the fruit and make the batter too wet, affecting cupcake texture.
- Use a spatula or large spoon, not a mixer.
- Fold by scooping from the bottom and gently folding over the strawberries.
- Stop as soon as the strawberries are evenly distributed.
- This keeps the batter light and cupcakes fluffy.
Equipment You’ll Need
- 12-cup muffin tin and cupcake liners – I recommend this to make baking and cleanup easier, and liners keep cupcakes from sticking.
- Electric mixer – makes creaming butter and sugar quick and smooth, saving you effort.
- Mixing bowls – one for dry ingredients and one for wet, so everything mixes smoothly.
- Spatula or rubber scraper – perfect for folding in strawberries and mixing without overworking the batter.
- Cooling rack – keeps cupcakes from getting soggy after baking, helping them cool evenly.
- Piping bag with star tip – makes frosting look pretty and help pipe it neatly on top.
Flavor Variations & Add-Ins
- Mix in blended strawberries or strawberry jam instead of pureed strawberries for a stronger fruit flavor in frosting or batter.
- Swap vanilla extract for almond or lemon extract to add a different twist.
- Add chopped white chocolate or mini chocolate chips into the batter for extra sweetness and texture.
- Garnish with sliced strawberries or a drizzle of chocolate on top for a fancy finish.
Strawberry Cupcakes
Ingredients You’ll Need:
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 tsp pure vanilla extract
- ½ cup whole milk
- ½ cup finely chopped fresh strawberries
For the Strawberry Frosting:
- 1 cup unsalted butter, softened
- 3-4 cups powdered sugar, sifted
- ½ cup fresh strawberries, pureed
- 1 tsp vanilla extract
- A pinch of salt
For Garnish:
- Fresh whole strawberries, halved or whole for topping
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, 18-22 minutes to bake, and another 20-30 minutes to cool and frost. All in all, plan for roughly 1 hour from start to finish, giving you enough time to enjoy baking and decorating your delicious strawberry cupcakes.
Step-by-Step Instructions:
1. Prepare Your Oven and Pan:
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners to keep your cupcakes from sticking and make cleanup easier.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, and salt. This ensures even distribution of the baking powder and salt for perfect cupcakes.
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 usually takes about 3 to 4 minutes. It helps make your cupcakes tender and airy.
4. Add Eggs and Vanilla:
Beat in the eggs one at a time, making sure each is fully blended before adding the next. Then mix in the vanilla extract. This adds richness and flavor.
5. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to your wet mixture, alternating with the milk. Start and finish with the flour mixture. Mix just until everything is combined—overmixing can make cupcakes tough.
6. Fold in Strawberries:
Gently fold the finely chopped strawberries into the batter using a spatula. Be gentle to keep the batter light and to prevent the strawberries from breaking down too much.
7. Fill Cupcake Liners and Bake:
Divide the batter evenly into 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.
8. Cool the Cupcakes:
Let the cupcakes cool in the pan for about 5 minutes. Then transfer them to a wire rack to cool completely before frosting. This helps the frosting stick better and prevents it from melting.
9. Make the Strawberry Frosting:
In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, one cup at a time, beating on low speed until fully mixed.
10. Add Strawberry Puree and Vanilla:
Beat in the fresh strawberry puree, vanilla extract, and a pinch of salt. Increase your mixer speed to medium-high and beat everything until the frosting is fluffy and smooth. If it’s too thin, add more powdered sugar; if too thick, add a little milk.
11. Decorate the Cupcakes:
Using a piping bag fitted with a star tip, pipe the strawberry frosting generously over each cooled cupcake.
12. Garnish and Serve:
Top each cupcake with a fresh strawberry half or whole strawberry for a pretty, fresh finish. Then enjoy your delicious strawberry cupcakes!
Can I Use Frozen Strawberries Instead of Fresh?
Yes, you can use frozen strawberries, but be sure to thaw them completely and drain any excess liquid before chopping or pureeing. This prevents the batter or frosting from becoming too watery.
How Should I Store Leftover Cupcakes?
Store leftover cupcakes in an airtight container at room temperature for up to 2 days or in the fridge for up to 4 days. If refrigerated, allow them to come to room temperature before serving for the best texture.
Can I Make the Frosting Ahead of Time?
Absolutely! You can prepare the strawberry frosting up to 2 days in advance. Keep it covered tightly in the fridge, then bring it to room temperature and re-whip briefly before piping.
What Can I Substitute for Whole Milk?
You can use any milk you have on hand, like 2% or skim milk, or even non-dairy options such as almond, oat, or soy milk. Just use the same amount called for in the recipe.