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Strawberry Cupcakes with pink strawberry frosting, each topped with slices of fresh strawberry, are beautifully arranged on a light surface.

Strawberry Cupcakes

I love making these Strawberry Cupcakes when I want a sweet dessert that's soft and full of strawberry flavor The soft vanilla cake has little pockets of fresh strawberry throughout, and the buttercream is naturally pink from berry puree with authentic fruit flavor in every bite. They're perfect for Mother's Day, Valentine's Day, birthday parties, baby showers, Easter brunch, and spring gatherings because they look fancy and disappear fast. They stay fresh at room temperature for 2 days or refrigerated for up to 5 days.
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Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Course: Dessert
Cuisine: American
Keyword: Strawberry Cupcakes
Servings: 12
Calories: 503kcal
Author: Mandy Applegate

Ingredients

For the cupcakes:

For the strawberry cream frosting:

  • ¼ cup fresh strawberries pureed
  • 1 cup unsalted butter softened
  • 4 cups powdered sugar sifted
US Customary - Metric

Instructions

  • Preheat the oven to 350°F (180°C). Line a standard muffin tin with cupcake liners.
  • In a medium bowl, whisk together the flour, baking powder, and salt.
    1 ½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon salt
  • In a large bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
    ½ cup unsalted butter, 1 cup granulated sugar, 2 large eggs, 1 teaspoon vanilla extract
  • Alternately add the dry ingredients and the milk, beginning and ending with the dry mixture. Gently fold in the chopped strawberries.
    ½ cup milk, 1 cup fresh strawberries
  • Divide the batter evenly among the cupcake liners. Bake for 20 to 22 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely before frosting.
  • Beat the butter until creamy. Gradually add the powdered sugar and strawberry puree, mixing until smooth and fluffy. Adjust the amount of puree as needed for the desired consistency.
    ¼ cup fresh strawberries, 1 cup unsalted butter, 4 cups powdered sugar
  • Frost the cooled cupcakes and garnish with fresh strawberry slices if desired.

Video

Notes

Here are a few things I've learned from making these multiple times:
  • Use room-temperature ingredients: softened butter and room-temperature eggs blend more easily, creating a smoother batter with better rise.
  • Don't overmix after adding flour: Stir just until the dry ingredients are incorporated, or the cupcakes will turn out dense and tough.
  • Pat the strawberries dry: After chopping the berries, press them with a paper towel to remove excess moisture so they don't make the batter too wet.
  • Cool completely before frosting: Warm cupcakes will melt the buttercream and make it slide right off, so give them at least 30 minutes to cool.
  • Adjust the puree for consistency: If the frosting becomes too thin from the strawberry puree, add more powdered sugar, a tablespoon at a time, until it thickens.
  • Flash-freeze for clean storage: Freeze frosted cupcakes uncovered on a baking sheet for 1 hour, then transfer them to containers so the frosting doesn't stick or smudge.

Nutrition

Calories: 503kcal | Carbohydrates: 70g | Protein: 3g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 151mg | Potassium: 74mg | Fiber: 1g | Sugar: 57g | Vitamin A: 767IU | Vitamin C: 9mg | Calcium: 48mg | Iron: 1mg
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