These fresh strawberry cupcakes are fluffy vanilla cupcakes that are bursting with fresh strawberry flavor. They're topped with a strawberry frosting that also includes natural strawberry flavor.
This recipe was originally published in May of 2020, but was updated on March 25, 2023 with newer content.
These strawberry cupcakes are very soft, moist, and have chunks of strawberries baked into them.
I make a simple fresh strawberry puree that is folded into the cupcake batter and is also used in the buttercream. You definitley need to make these during strawberry season!
Why You'll Love These Cupcakes
- Fresh strawberries are used in every part.
- There are no artificial flavors.
- They're beyond soft and fluffy.
- Each bite is filled with fresh fruit.
- They'd be perfect for both Spring and Summer!
The best time to buy strawberries are when they're in season. You can find fresh strawberries at your local grocery stores or even a farmers market.
Expert Baking Tips
- Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
- Best Strawberries: The redder your berries are, the more sweet, juicy, and flavorful they will be, which is exactly what we're looking for! Try to avoid using underripe strawberries for this recipe.
- Room Temperature Ingredients: If an ingredient calls to be at room temperature before baking, do it. This helps to ensure the best quality in both flavor and texture.
- Assemble: Make sure the unfrosted cupcakes are completely cooled before frosting. If not, the frosting will start to melt off.
Here are some notes on the ingredients we'll be using. For the full ingredients list, look at the recipe card below.
- All-Purpose Flour: Make sure you spoon and level the flour when measuring (see note above under “Expert Baking Tips”).
- Leavening Agents: A combination of both baking soda and baking powder are used.
- Strawberries: In total, you'll need about one pound of strawberries for this recipe. The redder the berries are, the better!
- Milk: I used 2 %. You could also use whole milk.
- Butter: Use unsalted butter.
- Oil: I used vegetable oil but you can also use canola.
Here are the step by step instructions on how to make this strawberry cupcake recipe.
Step 1: Dry ingredients. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Step 2: Puree the strawberries. In a blender or food processor, puree the strawberries. Measure out ⅓ cup and place into a small bowl. Then mix in the milk and vanilla extract.
Step 3: Cream together the butter and sugar. In the bowl of an electric stand mixer using the paddle attachment, cream together the butter and sugar on medium-high speed until light and fluffy.
Step 4: Wet ingredients. Add the eggs, one at a time. Then mix in the vegetable oil.
Step 5: Combine the ingredients. Add half of the flour mixture, mixing on low speed just until incorporated. Then mix in the strawberry milk mixture, followed by the rest of the flour. Mix just until combined.
Step 6: Bake. FIll the cupcake liners ⅔ of the way full and bake for 18-22 minutes. Let the cupcakes cool for 10 minutes in the pan before transferring them over to a wire rack.
Step 7: Strawberry reduction. In a small saucepan over medium heat, cook down the rest of the strawberry puree until you have a thick jam-like consistency. Cool completely.
Step 8: Make the frosting. In a large bowl of an electric mixer, cream the butter on medium-high speed until smooth. Add the powdered sugar and vanilla extract and mix on low speed.
Add the reduced strawberry puree and beat on high speed until creamy.
Step 9: Assemble. Place the frosting in a piping bag and use your favorite piping tip. I used the Wilton 1M.
Keep any leftovers in an airtight container in the refrigerator for up to 5 days.
Frequently Asked Questions
I have not tested using frozen berries, so I'm not sure how they would turn out. I highly recommend using fresh strawberries.
Yes they can. Simply make the cupcakes the night before and then make the frosting the day of. Decorate and serve!
It brings me so much joy to see you make my recipes. 🙂
More Cupcake Recipes
Fresh Strawberry Cupcakes
- 12-count muffin pan
- Mixing Bowls
- Electric Stand Mixer
- 1 ⅔ cups all-purpose flour
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ⅓ cup fresh strawberry puree (10 medium-sized strawberries)
- ¼ cup milk, room temperature
- ½ teaspoon vanilla extract
- ½ cup unsalted butter, room temperature (1 stick)
- 1 cup sugar
- 2 large eggs, room temperature
- ¼ cup vegetable oil (or canola)
- ¾ cup diced fresh strawberries
- 1 cup unsalted butter, room temperature (2 sticks)
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 3 tablespoons strawberry reduction
- Preheat the oven to 350 degrees and line a 12-count muffin pan with cupcake liners.
- In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Puree 10 strawberries in a blender or food processor for about 5 seconds (just until you have small strawberry bits). Measure out ⅓ cup of the puree and place in a small bowl. Reserve the remaining puree for the frosting later. Mix in the milk and vanilla extract into the small bowl with the strawberry puree. Set aside.
- In an electric stand mixer using the paddle attachment, cream together the butter and sugar on med-high speed until fully combined and fluffy (about 2-3 minutes). Scrape down the sides of the bowl as needed. Then add the eggs, one at a time, mixing well after each one. Then mix in the vegetable oil.
- Add about half of the flour mixture, mixing on low speed just until incorporated. Then mix in the strawberry puree, followed by the rest of the flour. Be careful not to overmix! Remove the bowl from the stand mixer and gently fold in the diced strawberries.
- FIll each cupcake liner ⅔ of the way full (about 2 ½ tablespoons of batter) and bake for 18-22 minutes or until a toothpick comes out clean from the center of the cupcake. Let the cupcakes cool for 10 minutes in the pan before transferring them over to a wire rack to cool completely.
- In a small saucepan, take the rest of your strawberry puree from step 2 and heat over medium heat on the stove. This process will take about 10 minutes for the puree to reduce (thick consistency, almost jam-like). Be sure to stir occasionally.
- Transfer the strawberry puree into a small heat-safe bowl and place into the refrigerator to cool completely.
- In an electric stand mixer using the paddle attachment, beat the butter on high speed until creamy (1-2 minutes). Add the powdered sugar and vanilla extract and mix on low speed until combined (about 30 seconds). Then add 3 tablespoons of the strawberry puree and beat on high speed until smooth and creamy (1-2 minutes).
- Frost the cupcakes. I placed the frosting in a piping bag and used the Wilton 1M piping tip. Keep any leftovers in an airtight container in the refrigerator for up to 5 days.