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    Home » Fruity

    Fresh Strawberry Cupcakes

    May 10, 2021 by Ginger Snap 5 Comments

    *This post may contain affiliate links. See my full disclosure policy.
    Jump to Recipe Print Recipe

    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.

    homemade strawberry cupcakes with fresh berries and strawberry frosting

    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!

    Looking for more strawberry recipes? Then check out these: mini strawberry pies, strawberry rice krispie treats, and strawberry banana cake.

    fresh strawberry cupcakes with chunks of berries in the vanilla cupcake

    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.

    one dozen strawberry cupcakes with pink swirled buttercream

    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.

    Ingredients Needed

    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.
    Ingredients needed: powdered sugar, strawberries, baking powder and soda, salt, milk, sugar, oil, butter, vanilla extract, eggs, and flour

    Instructions

    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 1/3 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.

    how to make fresh strawberry cupcakes

    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 2/3 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.

    cupcakes ready to bake in 350 degree oven for 20 minutes
    reduced strawberry puree for buttercream

    Storing Tips

    Keep any leftovers in an airtight container in the refrigerator for up to 5 days.

    Frequently Asked Questions

    Can I Use Frozen Strawberries?

    I have not tested using frozen berries, so I'm not sure how they would turn out. I highly recommend using fresh strawberries.

    Can These Be Made Ahead Of Time?

    Yes they can. Simply make the cupcakes the night before and then make the frosting the day of. Decorate and serve!

    the best strawberry cupcakes

    If you made this recipe, please leave a comment and star rating below. I love hearing from you! Also, please tag me on Instagram and check out my Pinterest for even more recipe ideas.

    It brings me so much joy to see you make my recipes. 🙂

    Happy Baking!

    More Cupcake Recipes

    • Chocolate Covered Strawberry Cupcakes
    • Carrot Cake Cupcakes with Cream Cheese Frosting
    • Raspberry Coconut Cupcakes
    • A half dozen of strawberry cupcakes with fresh whipped cream.
      Strawberries and Cream Cupcakes

    Fresh Strawberry Cupcakes

    Karissa Parrish (Ginger Snap)
    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.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 20 minutes mins
    Cooling Time 10 minutes mins
    Total Time 50 minutes mins
    Course Dessert
    Cuisine American
    Servings 12 cupcakes

    Equipment

    • 12-count muffin pan
    • Mixing Bowls
    • Electric Stand Mixer

    Ingredients:
      

    Strawberry Cupcakes

    • 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

    Strawberry Buttercream

    • 1 cup unsalted butter, room temperature (2 sticks)
    • 3 cups powdered sugar
    • 1 teaspoon vanilla extract
    • 3 tablespoons strawberry reduction

    Instructions:
     

    • Preheat the oven to 350 degrees and line a 12-count muffin pan with cupcake liners.

    Strawberry Cupcakes

    • 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.

    Strawberry Buttercream

    • 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.

    Notes:

    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.
    Keyword fresh strawberries, strawberry buttercream, strawberry cupcake recipe, strawberry cupcakes
    Tried this recipe?Let us know how it was!
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    Reader Interactions

    Comments

    1. Mubin Ansari

      May 13, 2020 at 6:27 am

      Wow , mouthwatering recipe ,should definitely try this quarantine. Do you have YouTube channel for same ?
      http://www.mubinsmanual.com

      Reply
      • Ginger Snap

        May 13, 2020 at 3:43 pm

        Thank you so much!
        No, I do not have a Youtube channel, but I am on Facebook, Instagram, and Pinterest. 🙂

        Reply
    2. Carrie

      May 23, 2020 at 4:51 am

      Hi Ginger Snap! These cupcakes look AMAZING 😍 I was wondering if you have any suggestions for making this into a cake. Would it work to double the recipe and bake in two 8 in. cake pans do you think? Thanks so much, looking forward to your next recipe!!

      Reply
      • Ginger Snap

        May 24, 2020 at 8:14 pm

        No need to double the cake batter! Just pour the contents into two 8-inch cake pans and you'll be all set! I would say, though, to double the frosting recipe, that way you'll have plenty to frost the entire cake. 🙂 I hope it turns out great for you!!

        Reply

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    ABOUT KARISSA

    Hey, I'm Karissa, and I am the recipe developer, food photographer, and lover of all things desserts here at Ginger Snap's Baking Affairs. I love to create easy desserts that every home baker can make in their own kitchens!

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