Strawberry Cupcakes (With Fresh Strawberries)

Strawberry cupcakes recipe

​The Spruce 

  • Total: 42 mins
  • Prep: 20 mins
  • Cook: 22 mins
  • Yield: 18 servings
Nutritional Guidelines (per serving)
288 Calories
14g Fat
40g Carbs
3g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 18 servings
Amount per serving
Calories 288
% Daily Value*
Total Fat 14g 18%
Saturated Fat 8g 39%
Cholesterol 81mg 27%
Sodium 129mg 6%
Total Carbohydrate 40g 14%
Dietary Fiber 1g 3%
Protein 3g
Calcium 45mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These homemade strawberry cupcakes are made with fresh strawberries and no cake mix or jello. The result? Moist and tender delicacies that are bursting with fresh strawberry flavor. But what really makes these cupcakes stand out is their icing: a basic white frosting dotted with fresh strawberries.


  • For Strawberry Cupcakes
  • 2/3 to 1 cup fresh strawberries (washed and hulled)
  • 1/4 cup whole milk
  • 1 teaspoon vanilla
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 10 tablespoons butter (softened to room temperature)
  • 1 cup sugar
  • 2 large eggs
  • For Strawberry Cupcake Frosting
  • 1/2 cup butter (softened)
  • 3 1/2 cups powdered sugar
  • 1 teaspoon vanilla
  • 2 3 teaspoons milk
  • 1/2 cup fresh strawberries (chopped)

Steps to Make It

Note: while there are multiple steps to this recipe, this cupcake dessert is broken down into workable categories to help you better plan for preparation and baking.

Make the Strawberry Cupcakes

  1. Gather the ingredients.

    Ingredients for strawberry cupcakes
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  2. Preheat oven to 350 F. Line a muffin tin with paper liners or grease.

    Line a muffin tin
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  3. Place strawberries in a blender or food processor and purée until smooth. You will need enough strawberries to yield 1/2 cup strawberry puree.

    Place strawberries in a blender
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  4. Mix strawberry puree with milk and vanilla. Set aside.

    Mix with milk
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  5. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

    Mix flour
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  6. In a large bowl, cream butter for 1 minute.

    Large bowl
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  7. Add sugar, beating well.

    Add sugar
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  8. Beat in eggs.

    Beat eggs
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  9. Alternately add half the strawberry mixture, then half the flour mixture, into the wet mixture, mixing until blended.

    Add strawberries
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  10. Use an ice cream scoop to fill muffin tins.

    Put in muffin tins
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  11. Bake 20 to 22 minutes.

    Bake cupcakes
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  12. Cool strawberry cupcakes 10 minutes in muffin tins, then transfer to wire racks to finish cooling.

Make Strawberry Frosting

  1. Gather the ingredients.

    Ingredients for frosting
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  2. Beat butter and sugar with an electric mixer until smooth and fluffy.

    Beat butter
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  3. Add vanilla and 1 teaspoon of milk. If frosting is too thick, beat in another teaspoon or two of milk until icing reaches desired consistency.

    Add vanilla
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  4. Stir in chopped strawberries.

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  5. Frost completely cooled strawberry cupcakes with fresh strawberry icing.

    Frost completely
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  6. Serve and enjoy!