Strawberry Cupcakes
Strawberry Cupcakes are soft, fluffy, and topped with the most delicious strawberry buttercream. Loaded with fresh strawberries, this easy treat is perfect for spring and summer!
Fresh Strawberry Cupcakes
Strawberry recipes are a favorite around here, especially when the weather gets warmer.
I love to make this fresh strawberry sauce and often add the fresh berries to yogurt or on top of some waffles, pancakes, or ice cream. There are just so many uses for this fruit.
From this easy strawberry crisp, strawberry shortcake puffs, strawberry poke cake, and strawberry cheesecake, it’s no secret that I practically hoard strawberries. It’s fresh, flavorful, and versatile. Whether you’re baking with this fruit or using it in a savory recipe, such as a strawberry reduction for meat or salads, it’s delicious all on its own.
I’m generally not a huge cupcake fan because of the overly sweet frosting, but with this strawberry cupcakes recipe, it’s definitely worth the taste (and not overpoweringly sweet).
The strawberry frosting is made with freeze-dried strawberries and the cupcake batter is made with fresh berries that make the tastiest fresh strawberry puree.
And if you’re wondering what gives the cupcakes that pretty, red coloring (besides from the pureed strawberries), it’s from strawberry powder. Or, more specifically, strawberry jello powder. It enhances the taste just a bit, which results in a delicious strawberry flavor, with no red food coloring used.
The cupcake itself is moist and fluffy, with a subtle fresh strawberry flavor. And the creamy strawberry buttercream frosting is light and fluffy, while bursting with flavor. Mmm mmm good!
This easy strawberry cupcakes recipe is perfect for Valentine’s Day, parties, or just about any time you need a strawberry fix. These pretty pink cupcakes are guaranteed to be the star of the show!
Ingredients in Strawberry Cupcakes:
For the cupcake batter:
- Fresh strawberries
- All-purpose flour
- Baking powder
- Salt
- Strawberry jello powder
- Unsalted butter
- Vegetable oil
- White sugar
- Eggs
- Vanilla
- Milk
For the strawberry frosting:
- Freeze-dried strawberries
- Unsalted butter
- Vanilla
- Powdered sugar
How to Make Homemade Strawberry Cupcakes:
CUPCAKES:
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Preheat oven to 350F. Line a 12-count muffin pan with cupcakes liners. Set aside.
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Pulse the strawberries in a food processor or blender until puréed. Set aside.
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In a medium bowl, add flour, baking powder, salt, and strawberry jello powder. Whisk to combine and then set aside.
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In a large bowl, beat softened butter, oil, and sugar until smooth and fluffy. Add the eggs, vanilla, and puréed strawberries and beat until combined Add the flour mixture to the wet mixture, alternating with milk, until fully combined.
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Fill each cupcake liner about ⅔ full and bake for 15-18 minutes, or until a toothpick inserted into center comes out mostly clean. Allow the cupcakes to cool completely before frosting.
BUTTERCREAM:
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Add the freeze-dried strawberries to a food processor or blender and blend until the strawberries become a fine powder. Set aside.
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In a large mixing bowl, beat butter and vanilla until smooth and creamy. Gradually add the powdered sugar until fully combined. Add the strawberry powder, 1 tablespoon at a time, until the desired color and flavor is reached.
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Transfer the buttercream to a piping bag and pipe onto cooled cupcakes. Top with a strawberry slice, if desired.
Should This Strawberry Cupcake Recipe be Refrigerated?
To help the cupcakes last longer, you can store them in an airtight container in the refrigerator for up to five days. If kept at room temperature, the cupcakes will last for up to three days.
What Makes Cupcakes Fluffy?
The best way to get those ultra-fluffy cupcakes is to beat the butter and sugar together until light and creamy. Although this may take several minutes, it helps to incorporate air into the cupcake batter, which results in that soft and fluffy texture.
How to Assemble the Cupcakes:
- When the cupcakes are completely cooled, you can prepare the frosting. I like to use a piping bag to transfer the frosting onto the cupcakes.
- However, you could also spoon the frosting into a large, resealable bag (such as ziploc) and then snip the corner and pipe on the cupcakes. Or, you could spread the frosting onto the cupcakes with a knife. Each way is delicious!
- I like to top each cup with a whole strawberry or sliced strawberries for an added touch.
Can I Use a Strawberry Cream Cheese Frosting Instead?
Absolutely! To make a cream cheese frosting, take an 8 ounce block of softened cream cheese and mix with 1/2 cup of confectioners’ sugar, and a few tablespoons of freeze-dried strawberries or strawberry puree.
Tips for Making Fluffy Strawberry Cupcakes:
- Be sure to fresh, ripe strawberries. If your strawberries are underripe, the batter won’t be as sweet.
- It helps to have all ingredients at room temperature for more even baking.
- If you don’t have freeze-dried strawberries on-hand, strawberry jam would be a good alternative.
Looking for More Cupcake Recipes? I’ve Got You Covered!
- Jelly Donut Cupcakes
- Hot Chocolate Cupcakes
- Red Velvet Peppermint Cupcakes
- Mini Chocolate Chip Cupcakes
- Chocolate Cupcakes with Peanut Butter Frosting
Strawberry Cupcakes
Ingredients
Cupcakes
- ¾ cup fresh strawberries, (chopped)
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- 3 tablespoons strawberry jello powder
- 4 tablespoons unsalted butter, (softened)
- ¼ cup vegetable oil, (OR melted coconut oil
- ¾ cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla bean paste OR vanilla extract
- ¼ cup milk, any kind, (I used 2%)
Strawberry Buttercream
- ½ cup freeze-dried strawberries
- 1 cup unsalted butter, (softened)
- 1½ teaspoon vanilla bean paste OR vanilla extract
- 3 cups powdered sugar
Instructions
Cupcakes:
- Preheat oven to 350°F. Line a 12-count muffin pan with paper liners. Set aside.
- Pulse the strawberries in a food processor or blender until puréed. Set aside.
- In a medium mixing bowl, add flour, baking powder, salt, and strawberry jello powder. Whisk to combine and then set aside.
- In a large mixing bowl, beat softened butter, oil, and sugar until smooth and fluffy. Add the eggs, vanilla, and puréed strawberries and beat until combined. Add the flour mixture to the wet mixture, alternating with milk, until fully combined, being careful not to overmix (as that will result in a dense texture).
- Fill each cupcake liner about ⅔ full and bake for 15-18 minutes, or until a toothpick inserted into center comes out mostly clean. Allow the cupcakes to cool completely before frosting.
Buttercream:
- Add the freeze-dried strawberries to a food processor or blender and blend until the strawberries become a fine powder. Set aside.
- In a large mixing bowl, beat butter and vanilla until smooth and creamy. Gradually add the powdered sugar until fully combined. Add the strawberry powder, 1 tablespoon at a time, until the desired color and flavor is reached.
- Transfer the buttercream to a piping bag and pipe onto cooled cupcakes. Top with a strawberry slice, if desired.
Notes
- Store cupcakes in an airtight container in the refrigerator for up to five days or at room temperature for up to three days.
- Cupcakes can be frozen in a freezer-safe container for up to three months.
- See my tips and tricks for making these Strawberry Cupcakes above the recipe box.
Great strawberry taste! So moist and for my family these were not over the top sweet as I was afraid they would be. The look so pretty and store well-both the cupcake and frosting without breaking down. I had everything on hand to bake as is the case with your pantry friendly recipes. Next time I will use a marshmallow fluff icing with crushed freeze dried strawberries and golden oreos for icing. Thank you for all your great recipes.
So happy you enjoyed, Cheryl!
These are so delicious! Best strawberry cupcake recipe I’ve found by far.
I’m so happy you enjoyed, Kris!
Great recipe! As with any new recipe I was nervous, but this was awesome!! I brought most of them in to work and by 7:50AM they were gone!! Very delicious!
I’m so happy to hear that, Shiloh! Thanks for sharing!
Can this be made into a cake ?
Hi Taylor! I’ve never tried that, so I have no idea if it would turn out or if you would need to adjust the amount of ingredients.
Can this be made with frozen strawberries? Where I live I can’t get fresh strawberries right now.
Hi Sara! I haven’t tried using frozen, so I’m not sure how that would turn out. If you do try them, I would make sure to thaw the strawberries completely and then pat very dry before using. Hope you enjoy!
I made these yesterday and they are good but very dense rather than light and airy. I did double the recipe but I don’t think that would have had anything to do with the density. Thoughts?
Hi Sue! It sounds like you overmixed the batter, which would make these cupcakes dense. If you make them again, try mixing until just combined. Hope you enjoy!
I thought that might be the case. I have a tendency to do that. Thank you.
My goodness, these were incredible!!
I made them Gluten-Free, using Bob’s Red Mill, and you would never know.
One of the most moist and flavorful cupcakes I’ve made! Also, the frosting was to die for. I doubled the recipe and ended up with close to 33 cupcakes and tons of frosting leftover (I also didn’t need nearly as much powdered sugar as it called for.) My niece specifically requested pink cupcakes, and her absolute favorite fruit is strawberry, so this was perfect. Saving this recipe forever!
I’m so happy you enjoyed, Jenna! And I’m glad they turned out well using gluten-free flour, thanks for sharing!
Good morning, I just have a question before I make these, I have all my ingredients and I bought the freeze dried strawberry powder since it is already a powder. Do I still measure a half a cup?
Hi Sandy! I haven’t made these using the pre-made strawberry powder, so I can’t say for sure, but I would use 1/4 cup of the powder since the strawberries are already pulverized. If it seems like it’s not enough when you make the frosting, you can always add more. Hope you enjoy!
Thank you they did turn out good taste delicious, made them for my next-door neighbor that I clean for, he had homemade strawberry cupcakes, and they looked old and mashed, so I threw them away lol, and they weren’t. They were just melted from being in his car, so that was the reason for making these and I think he will likethem. Thank you so much I’ll let you know what he says.
I’m glad they turned out well and I hope your neighbor enjoys!
If I purée the strawberry and not cook it down will that be too much liquid in the strawberry to keep them from being moist
Hi Theola! Did you read the recipe directions? You don’t cook the strawberries, you just purée them, which will not be too much liquid. Hope you enjoy!