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!

cupcakes on a white surface

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!

cupcakes on a wire rack

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:

  1. Preheat oven to 350F. Line a 12-count muffin pan with cupcakes liners. Set aside.
  2. Pulse the strawberries in a food processor or blender until puréed. Set aside.
  3. In a medium bowl, add flour, baking powder, salt, and strawberry jello powder. Whisk to combine and then set aside.
  4. 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.
  5. 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:

  1. Add the freeze-dried strawberries to a food processor or blender and blend until the strawberries become a fine powder. Set aside.
  2. 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.
  3. Transfer the buttercream to a piping bag and pipe onto cooled cupcakes. Top with a strawberry slice, if desired.

cupcakes on a white surface

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.

cupcakes on a white surface

Looking for More Cupcake Recipes? I’ve Got You Covered!

cupcakes on a white surface
5 from 4 ratings

Strawberry Cupcakes

Yield: 12
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
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!

Ingredients
 

Cupcakes

  • ¾ cup fresh strawberries, (chopped)
  • cups all-purpose flour
  • 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)
  • 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.
Serving: 1cupcake, Calories: 457kcal, Carbohydrates: 66g, Protein: 3g, Fat: 20g, Saturated Fat: 12g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 82mg, Sodium: 75mg, Potassium: 240mg, Fiber: 2g, Sugar: 51g, Vitamin A: 644IU, Vitamin C: 126mg, Calcium: 45mg, Iron: 3mg
Cuisine: American
Course: Dessert
Author: Gayle
Did you make this recipe?Let me know! Mention @pumpkin_n_spice on Instagram or tag #pumpkin_n_spice.