Easy Strawberry Cupcakes With Fresh Strawberries

Strawberry cupcakes recipe

​The Spruce 

Prep: 30 mins
Cook: 22 mins
Cool Time: 30 mins
Total: 82 mins
Servings: 12 servings
Yield: 12 cupcakes
Nutrition Facts (per serving)
424 Calories
18g Fat
63g Carbs
3g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 12
Amount per serving
Calories 424
% Daily Value*
Total Fat 18g 24%
Saturated Fat 11g 57%
Cholesterol 77mg 26%
Sodium 238mg 10%
Total Carbohydrate 63g 23%
Dietary Fiber 1g 3%
Total Sugars 50g
Protein 3g
Vitamin C 13mg 64%
Calcium 46mg 4%
Iron 1mg 6%
Potassium 77mg 2%
*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.


Click Play to See These Strawberry Cupcakes Come Together

"These cupcakes are a delicious and flavorful variation on the standard vanilla. Once you create your strawberry puree, you use it as the liquid portion of the cake, translating your vanilla cake into a farm-fresh strawberry delight. Make sure the strawberries are completely dry before folding into the frosting." —Tracy Wilk

Strawberry Cupcakes Tester Image
A Note From Our Recipe Tester


For Strawberry Cupcakes

For Strawberry Cupcake Frosting

  • 1/2 cup butter, softened

  • 3 1/2 cups powdered sugar

  • 1 teaspoon vanilla

  • 3 teaspoons milk

  • 1/2 cup fresh strawberries, chopped

Steps to Make It

Make the Strawberry Cupcakes

  1. Gather the ingredients.

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

    Line a muffin tin
    The Spruce 
  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
    ​The Spruce 
  4. Mix strawberry puree with milk and vanilla. Set aside.

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

    Flour, baking powder, and salt mixed in bowl
    ​The Spruce
  6. In a large bowl, cream butter for 1 minute.

    Butter creamed in large bowl
    ​The Spruce 
  7. Add sugar, beating well.

    Sugar beat in butter in bowl
    ​The Spruce
  8. Beat in eggs.

    Eggs beaten in
    ​The Spruce
  9. Alternately add half the strawberry mixture, then half the flour mixture, into the wet mixture, mixing until blended.

    Strawberry mixture
    ​The Spruce
  10. Use an ice cream scoop to fill muffin tins.

    Mix in muffin tins
    ​The Spruce 
  11. Bake 20 to 22 minutes.

    Baked cupcakes in tin
    ​The Spruce
  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
    ​The Spruce
  2. Beat butter and sugar with an electric mixer until smooth and fluffy.

    Beat butter and sugar in bowl
    ​The Spruce
  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
    ​The Spruce
  4. Stir in chopped strawberries.

    Chopped strawberries added and stirred in
    ​The Spruce
  5. Frost completely cooled strawberry cupcakes with fresh strawberry icing.

    Cupcakes frosted completely
    ​The Spruce
  6. Serve and enjoy!