Strawberry Cupcakes (With Fresh Strawberries)

By Stephanie Gallagher

Updated 10/29/18

Strawberry cupcakes
CactuSoup/Getty Images
  • Total: 42 mins
  • Prep: 20 mins
  • Cook: 22 mins
  • Yield: 18 servings
Nutritional Guidelines (per serving)
288 Calories
14g Fat
40g Carbs
3g Protein
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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.

Ingredients

  • 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.

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

  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.

  4. Mix strawberry puree with milk and vanilla. Set aside.

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

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

  7. Add sugar, beating well.

  8. Beat in eggs.

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

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

  11. Bake 20 to 22 minutes.

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

Make Strawberry Frosting

  1. Gather the ingredients.

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

  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.

  4. Stir in chopped strawberries.

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

  6. Serve and enjoy!