Why You’ll Love This Recipe

Strawberry Cupcakes are soft, fluffy, and bursting with real strawberry flavor in every bite. Topped with a luscious strawberry buttercream, these pretty pink treats are perfect for birthdays, showers, or anytime you want a fruity twist on classic cupcakes. Easy to make and full of sweet charm, they’re a guaranteed crowd-pleaser.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the cupcakes:
all-purpose flour
baking powder
salt
unsalted butter
granulated sugar
eggs
vanilla extract
milk
fresh strawberries (puréed)

For the strawberry buttercream:
unsalted butter
powdered sugar
strawberry purée or freeze-dried strawberry powder
vanilla extract
milk or cream (as needed)

directions

Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.

In a bowl, whisk together flour, baking powder, and salt.

In a large mixing bowl, cream softened butter and sugar until light and fluffy.

Add eggs one at a time, then mix in vanilla extract and strawberry purée.

Alternate adding the dry ingredients and milk to the wet mixture, mixing just until combined.

Scoop batter into cupcake liners, filling each about ⅔ full.

Bake for 18–22 minutes or until a toothpick comes out clean. Let cool completely on a wire rack.

For the frosting, beat butter until creamy. Gradually add powdered sugar, then mix in strawberry purée or powder and vanilla extract.

Add milk or cream a spoonful at a time until desired texture is reached.

Frost the cooled cupcakes and garnish with fresh strawberries if desired.

Servings and timing

This recipe makes 12 cupcakes.
Preparation time: 20 minutes
Baking time: 20 minutes
Cooling and frosting time: 30 minutes
Total time: 1 hour 10 minutes

Variations

Use freeze-dried strawberries in both batter and frosting for extra concentrated flavor.

Fill cupcakes with strawberry jam for a surprise center.

Add lemon zest to the batter for a fruity twist.

Top with chocolate ganache for a chocolate-strawberry combo.

Make mini cupcakes for bite-sized party treats.

storage/reheating

Store frosted cupcakes in an airtight container in the fridge for up to 4 days.
Bring to room temperature before serving.
Unfrosted cupcakes can be frozen for up to 2 months.

FAQs

Can I use strawberry jam instead of purée?

Yes, just make sure it’s smooth and not overly sweetened.

Can I use frozen strawberries?

Yes, thaw and purée them before using, and drain excess liquid if needed.

Why are my cupcakes dense?

Be sure not to overmix the batter and use room temperature ingredients.

Can I make these gluten-free?

Yes, use a 1:1 gluten-free flour substitute.

Is the frosting very sweet?

It’s rich and sweet, but you can balance it with a pinch of salt or lemon juice.

Can I use a boxed cake mix?

Yes, start with vanilla or white cake mix and add strawberry purée for flavor and color.

What kind of milk should I use?

Whole milk works best, but any milk will do.

How do I pipe the frosting neatly?

Use a piping bag with a star or round tip for a bakery-style look.

Can I make these a day ahead?

Yes, they store well and taste even better after resting overnight.

Can I dye the cupcakes pink?

Yes, add a drop or two of pink or red food coloring if desired.

Conclusion

Strawberry Cupcakes are a sweet, simple, and stunning dessert that highlights the best of fresh strawberries in both the cake and the frosting. Whether for a party, picnic, or just because, these cupcakes bring bright flavor and cheerful color to any occasion. One bite, and you’ll be hooked.