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Lots of fresh strawberries get packed into this from-scratch Fresh Strawberry Cupcakes Recipe with luscious strawberry cream cheese frosting.
Strawberries are in season! They’re juicy, plump, and on sale (my favorite part!). Today I’m showing you how to use fresh, in-season strawberries to make this Fresh Strawberry Cupcakes Recipe.
One of the reasons why I love strawberry season is because it’s the beginning of a long string of in-season summer fruit! Plus they’re pretty darn delicious. In my #StrawberrySeason blog series, I’ve shown you How to Make Strawberries Last Longer, How to Make Strawberry Syrup, and I shared my favorite Strawberry Lemonade recipe with you! This Strawberry Cupcakes Recipe just might be my favorite strawberry recipe to date. I just love cupcakes. I mean who can actually resist them?!
Cook’s Note – Fresh Strawberry Cupcakes Recipe:
- When making the frosting, if the purée is not reduced to the correct amount it will make frosting runny.
- If you don’t serve these cupcakes right away, cover and chill them in the refrigerator. Remove from the fridge 20-30 minutes before serving.
- These cupcakes will keep, covered and chilled, for up to 3 days.
- These cupcakes use fresh strawberries and no artificial stuff. That’s why they end up being a pale pink. If you’d like a brighter colored cupcake, add a couple of drops of red food coloring to the cupcake batter and frosting.
Disclosure: This post includes affiliate links.
Cook’s Equipment:
- Wilton Recipe Right Nonstick 12-Cup Regular Muffin Pan
- Wilton 300 Count Rainbow Bright Standard Baking Cups
- Norpro Stainless Steel Scoop, 50mm (3-Tablespoon)
- Wilton 418-1704 Icing Tip Set, X-Large (I used the 1M tip in this set)
- Wilton Featherweight 16 Inch Decorating Bag
More Strawberry Recipes -Strawberries for Every Course!
I don’t know about you, but this time of year I can’t get enough strawberries! I love m=packing them into literally every single meal and course. Besides this Strawberry Cupcakes recipe, here are some of my favorites:
- Breakfast: Strawberries and Cream Cheese Blintzes and Strawberry Stuffed French Toast – both delicious strawberry options for the most important meal of the day!
- Appetizer: Strawberry Goat Cheese Bruschetta – strawberries and goat cheese are a match made in heaven!
- Drink: Easy Strawberry Lemonade and Strawberry Smoothie – your choice of 2 delicious strawberry drinks!
- Salad: Strawberry Spinach Salad– you’ll love the poppy seed dressing on it!
- Main Dish: Strawberry Pizza with Bacon and Balsamic – this pizza is a flavor explosion in your mouth!
- Dessert: Homemade Strawberry Shortcake and Strawberry Shortcake Roll Up Cake Recipe– whether you’re in the mood for a classic dessert or a beautiful show-stopper of a dessert, I’ve got you covered!
4.85 from 13 votes
Fresh Strawberry Cupcakes Recipe
Author Jillian
Prep Time 45 minutes minutes
Cook Time 18 minutes minutes
Total Time 1 hour hour 3 minutes minutes
22 cupcakes
Fresh Strawberry Cupcakes Recipe – fresh, in-season strawberries get packed into from-scratch cupcakes and strawberry cream cheese frosting. #StrawberrySeason
Ingredients
FOR THE STRAWBERRY CUPCAKES:
- 2 ¼ cup all-purpose flour
- ¼ cup cornstarch
- 2 ½ teaspoons baking powder
- ¼ teaspoon salt
- 8 Tablespoons unsalted butter at room temperature
- 1 ¾ cups granulated sugar
- 2 large eggs at room temperature
- 1 Tablespoon pure vanilla extract
- 1 ¼ cups whole milk at room temperature
- 1 ½ cups chopped fresh strawberries pureed
FOR THE STRAWBERRY CREAM CHEESE FROSTING:
- 1 cup chopped fresh strawberries pureed
- 1 cup unsalted butter softened
- 8 ounces cream cheese softened
- 1 Tablespoon pure vanilla extract
- 4½ cups confectioner’s sugar sifted
GARNISH:
- Sliced strawberries for garnish optional
Instructions
FOR THE STRAWBERRY CUPCAKES:
Adjust oven racks to the middle positions. Preheat oven to 350 degrees F. Line muffin tins with paper liners; set aside.
In a medium bowl add flour, cornstarch, baking powder, and salt. Use a whisk to mix until combined; set aside.
In the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl with a handheld mixer), cream the butter and sugar together on medium speed for 2-4 minutes, or until light, fluffy, and pale in color. Add the eggs and vanilla, and pulse until just combined.
Add one third of the dry ingredients, give a few pulses to mix until combined and no lumps remain. Do the same with 1/3 of the milk. Scrape down the sides of the bowl and repeat, alternating between the dry ingredients and milk. Once everything is combined, add the pureed strawberries and fold into the batter until combined and no streaks remain.
Scoop batter into prepared muffin tins using a 3-tablespoon scoop, filling the muffin cups two-thirds full. Bake for 16-18 minutes, or until a toothpick comes out clean. Rotate muffin tins halfway through baking.
Cool the cupcakes in the muffin tins for 10 minutes, then remove them from the tins to a wire rack to cool completely before frosting.
FOR THE STRAWBERRY CREAM CHEESE FROSTING:
Add the pureed strawberries to a small saucepan over medium-low heat. Simmer, stirring occasionally until reduced to about 3 tablespoons. This will take about 10 - 14 minutes. Pour mixture into a small bowl and chill until cool, about 15-20 minutes.
Once the pureed strawberries are cool, beat the butter and cream cheese on medium speed until creamy and blended. This will take about 2 minutes. Add the vanilla and pureed strawberries and beat on medium speed until combined, about 30 seconds. Add the confectioner’s sugar and pulse until combined, increase speed to medium and beat until light and creamy, about 2 minutes.
TO FINISH:
Transfer frosting to a piping bag fitted with a decorating tip (I used Wilton’s 1M tip). Pipe onto cupcakes. Finish with sliced strawberries (optional), and serve immediately or cover and chill until ready to serve.
Notes
SOURCE: Cupcakes adapted from The Cupcake Diaries: Recipes and Memories from the Sisters of Georgetown Cupcake. The frosting recipe is a Food, Folks and Fun original!
Nutrition
Serving: 1cupcake | Calories: 380kcal | Carbohydrates: 54g | Protein: 3g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 65mg | Sodium: 76mg | Potassium: 127mg | Fiber: 1g | Sugar: 42g | Vitamin A: 575IU | Vitamin C: 9.7mg | Calcium: 57mg | Iron: 0.8mg
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This post first appeared on Food Folks and Fun on May 27, 2015. I have since updated some of the content.
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Leave a Reply
This is more of a question than a comment. I’ve been trying to find an easy, from-scratch strawberry cupcake recipe for a while, and this one looks great! I need to make a lot though, and want to appropriately adjust the recipe. I can’t seem to find the yield for this recipe anywhere. When you make them, how many do you usually get? So excited to try them but don’t want to get stuck having to do the entire recipe again because I didn’t make enough the first time round.
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Hi Mollie, for some reason my recipe plugin in’t showing the yield. In any event this recipe will make about 20 cupcakes. Enjoy!
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When possible I love making recipes from scratch. These cupcakes had a nice strawberry flavor that wasn’t fake tasting.
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Perfect cupcakes for the season! Delicious recipe!
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I love that there’s no food dye in these cupcakes!
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This is so great, I love strawberries and cupcakes. Would probably make this soon!
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Strawberries are definitely my favourite summer fruit! I even have them growing in the garden! Now I’m excited to try these cupcakes they look beautiful!
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Your cupcakes look absolutely beautiful, Jillian! I love how you spoke about the ingredients too…these look perfect and I know my daughter would love them because she loves anything with strawberries.
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These look so delicious! They look like the perfect summer snack.
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The perfect sweet treat for the summer! My whole family ate these up!
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These cupcakes look amazing! They are also perfect for a friends birthday party. Glad I noticed this on Pinterest. I can’t wait to make them.
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so yummy, just the right amount of sweetness.
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So easy to make and delicious!
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Jillian Wade | Food Folks and Fun is a participant of the Amazon Services LLC Associates Program. As an Amazon Associate I earn from qualifying purchases. This costs you nothing, but it helps keep this blog running on butter…lots of butter!
