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Strawberry Cupcakes Recipe

Strawberry Cupcakes Recipe

These light and fluffy strawberry cupcakes are made with real strawberries and topped with silky pink buttercream frosting. Each bite delivers the perfect balance of fresh fruit flavor and sweet vanilla cake. Made from scratch in under an hour, these pretty pink cupcakes are perfect for any special occasion or whenever you're craving a fruity treat.
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Course: Dessert, Main Course
Cuisine: American
Keyword: Strawberry Cupcakes Recipe
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 24 cupcakes
Calories: 285kcal
Cost: $18.8

Equipment

  • 2 standard 12-cup muffin tins
  • Cupcake liners
  • Stand mixer or hand mixer
  • Food processor
  • Mixing bowls
  • Measuring cups and spoons
  • Piping bags and tips (for decorating)
  • Wire cooling rack

Ingredients

the Cupcakes

  • 2¾ cups all-purpose flour
  • 1¾ cups granulated sugar
  • 2½ teaspoon baking powder
  • ½ teaspoon salt
  • ¾ cup unsalted butter softened
  • 4 large eggs room temperature
  • 1 cup whole milk
  • 2 teaspoon vanilla extract
  • 1½ cups fresh strawberries pureed
  • Pink food coloring optional

the Strawberry Buttercream

  • 1 cup unsalted butter softened
  • 4 cups powdered sugar
  • ½ cup strawberry puree reduced
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

Prepare Strawberry Puree

  • Blend fresh strawberries until smooth
  • For frosting: Reduce ½ cup puree by half over medium heat (15 min)
  • Cool completely before using

Make Cupcakes

  • Preheat oven to 350°F (175°C)
  • Line muffin tins with cupcake liners
  • Whisk dry ingredients: flour, baking powder, salt
  • Cream butter and sugar (3-4 minutes)
  • Add eggs one at a time, then vanilla
  • Alternate adding dry ingredients and milk
  • Fold in fresh strawberry puree
  • Fill liners ⅔ full
  • Bake 18-20 minutes
  • Cool completely

Make Buttercream

  • Beat butter until creamy
  • Gradually add powdered sugar
  • Mix in reduced strawberry puree and vanilla
  • Beat until fluffy (3-4 minutes)
  • Pipe onto cooled cupcakes

Notes

  • Use room temperature ingredients
  • Don't overmix batter
  • Cool completely before frosting
  • Add more powdered sugar if frosting is too soft

Nutrition

Calories: 285kcal | Carbohydrates: 42g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 55mg | Sodium: 95mg | Potassium: 35mg | Fiber: 0.5g | Sugar: 32g