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Easy Strawberry Cupcakes with Strawberry Frosting

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The sweetest Strawberry Cupcakes with Strawberry Frosting! Truly the perfect little cakes to celebrate the warmer weather. Light and fluffy strawberry cupcakes made with strawberry purée to give these cupcakes a subtle flavor, as well as a soft natural pink hue. Then, after baking, each cupcake is topped with the creamiest strawberry buttercream frosting! Every little cake is moist, oh-so tender, and full of strawberry flavor. There is honestly no better cupcake to make for all of your spring/summer baking needs! Simply delicious.

front shot of strawberry cupcakes with white flowers and strawberries around with two empty glasses behind.

About The Recipe

It’s strawberry cupcake day here on Bakers Table today! It’s been steady getting warmer and today the sun is shining. It almost feels like summer!

I know it sounds a little cheesy, but with the weather finally clearing after all of the rain last week, I feel like these light pink cupcakes just makes everyone feel a little bit happier and closer to summer.

They’re just so cute and so easy to make!

About this time every year, we always share a strawberry recipe. Just something about early spring has us craving sweet summer strawberries!

Though, this time last year, we shared a strawberry sheet cake that you all loved. So, we knew we just had to do something similar, but equally delicious.

Of course, we knew immediately knew we had to make some cupcakes. Though, we wanted something a little easier than our original strawberry cake recipe. Instead of using shortening, we used vegetable oil!

It not only makes for a more moist and tender cake, but it also makes mixing up this cake SUPER easy.

seven strawberry cupcakes on marble surface with one cupcake on upside down white plate, with fresh strawberries and white flowers around.

No mixers are needed for making the cupcake batter! All you need in two bowls, a whisk, and a muffin pan.

Of course, you’ll need a mixer for the frosting, but this recipe is just so much fun to make and oh-so easy. Plus, they are so naturally cute that these cupcakes are guaranteed to be a hit all spring and summer!

Reasons You Will Love These Strawberry Cupcakes

  • Full of strawberry flavor!
  • Moist, tender, and oh-so cute without any effort.
  • Can be made in-advance.
  • The perfect spring/summer treat!
  • Has no artificial colors or flavors.
  • Truly a crowd pleaser.
front shot of strawberry cupcakes with bite missing and more cupcakes behind.

Equipment Needed

Ingredients

Full ingredient amounts and instructions can be found in the recipe card at the bottom of the post.

For The Cupcakes:

  • All-Purpose Flour – No cake flour needed for this recipe! All-purpose flour gives these cupcakes the perfect structure.
  • Granulated Sugar – Adds the perfect amount of sweetness.
  • Baking Powder – Leavening is essential in baking! This is what gives these cupcakes their light and airy texture.
  • Baking Soda – We added a little bit of baking to ensure the perfect texture, as strawberries are an acidic ingredient.
  • Salt – Cuts some of the sweetness, while also enhancing the flavor of the strawberry.
  • Puréed Frozen Sweetened Strawberries – This is what gives the cupcakes their subtle flavor, while also giving the cupcakes a subtle pink hue.
  • Large Eggs – Remember to set your eggs out ahead of time to allow them to come to room temperature.
  • Whole Milk – Milk adds extra protein and fat to give these cupcakes the perfect structure.
  • Vegetable Oil – Keeps the cupcakes moist and tender!
  • Vanilla Extract – Adds a sweet undertone to these cupcakes.
salt, flour, baking soda, sugar, strawberry puree, vanilla, eggs, oil, baking powder, and milk on marble surface.

For The Frosting:

  • Salted Butter – Be sure to use room temperature butter to make the frosting!
  • Powdered Sugar – For a smooth buttercream, use sifted powdered sugar.
  • Strawberry Powder – Not only does the strawberry powder add flavor, but it also naturally dyes the frosting the cutest color of pink!
  • Heavy Cream – Loosens the frosting, while keeping it light and fluffy.
  • Vanilla Extract – A splash of vanilla gives this frosting a sweet undertone.
powdered sugar, strawberry powder, butter, cream, and vanilla on marble surface.

How To Make Strawberry Cupcakes

Step 1: Prepare batter

In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.

In a medium bowl whisk together strawberries, eggs, milk, oil, and vanilla.

Pour over dry ingredients. Stir only until mixed.

Step 2: Bake

Use a 3 Tablespoon scoop to portion cupcakes. Bake for 25 minutes, or until done.

Step 3: Make frosting

With an electric mixer, beat butter, powdered sugar, and strawberries until smooth, about 1-2 minutes.

Add cream and vanilla. Beat until light and fluffy, about 1-2 minutes.

Step 4: Frost cupcakes

Pipe frosting on cooled cupcakes.

three strawberry cupcakes with piped strawberry frosting on top on marble surface.

How To Achieve The Perfect Buttercream

There are are a few things you can do to make sure you get the creamiest, silkiest buttercream every single time!

The first is making sure your butter is room temperature. This is super important! Another is sifting your powdered sugar. Lumps of powdered sugar = lumpy buttercream!

Lastly, if you feel your buttercream is too thick, you can add a splash (1/2 – 1 Tablespoon) of heavy cream. This will help loosen it a little.

Decorating Ideas

These strawberry cupcakes are super cute on their own, but if you want to make them extra special, here are a few easy and cute ways to decorate these cupcakes.

  • Sprinkles of any kind add a sweet crunch, but also a cute decoration!
  • Use edible flowers on top to give these cupcakes a cute seasonal element.
  • Finish with sliced strawberries.
  • Pipe shapes or patterns onto each cupcake.
seven strawberry cupcakes with fresh strawberries and white flowers around, with a basket of strawberries behind.

How To Store

If you have cupcakes leftover, the best way is to definitely refrigerate them! If placed in a lidded and airtight container, the cupcakes should last up to a week.

You can also freeze these cupcakes in a freezer safe container or zip-top bag for up to 1 month!

Looking for more recipes like this? Here are a few you may like: Blueberry White Chocolate Scones, Orange Cranberry Scones, Strawberries and Cream Scones, Maple Pecan Scones

Substitutions

  • This recipe can be made vegan by using plant-based milk and your favorite vegan egg substitute (we like to use aquafaba!). For the frosting, use your favorite vegan butter and plant-based milk or vegan heavy cream.
  • To make this recipe gluten-free, you can use your favorite 1:1 gluten-free all-purpose flour.
close up front shot of strawberry cupcake on upside downw hite plate with more strawberries ebhind.

Expert Tips

  • 1 ½ cups frozen sweetened strawberries = one 10 oz container.
  • Check your baking powder and baking soda to make sure they are still in-date.
  • Remember to preheat your oven!
  • Be careful to not over-mix the batter.
  • We recommend using a large cookie scoop to ensure that each cupcake is equal in size and not over-filled or under-filled!
  • If you’re unsure the cupcakes are baked, you can use a cake tester or tooth pick. If it comes clean, the cupcake is baked through!
  • Let the cupcakes cool COMPLETELY before frosting them.

When you make these Cherry Almond Scones with Vanilla Icing, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.

front shot of strawberry cupcakes with white flowers and strawberries around with two empty glasses behind.
5 from 1 vote

Easy Strawberry Cupcakes with Strawberry Frosting

Light, fluffy, and oh so delicious Strawberry Cupcakes! These sweet little cakes are full of strawberry flavor, made in only two bowls, and ready in less than an hour. The perfect treat to bake all spring and summer long!
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 14

Ingredients
 

Cupcakes

  • cups all purpose flour*
  • ¾ cup granulated sugar
  • teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • cups frozen sweetened strawberries, thawed and puréed
  • 2 large eggs, room temperature
  • 1 large egg yolk, room temperature
  • ½ cup whole milk
  • cup vegetable oil
  • 1 teaspoon vanilla extract

Frosting

  • cups salted butter, room temperature
  • 4 cups powdered sugar, sifted
  • 1 cup strawberry powder
  • 6 Tablespoons heavy cream
  • 1 teaspoon vanilla extract

Instructions
 

Cupcakes

  • Heat oven to 350℉.
  • Line cupcake tins with paper liners, or spray with baking spray. Set aside.
  • In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.
  • In a medium bowl whisk together strawberries, eggs, milk, oil, and vanilla.
  • Pour over dry ingredients.
  • Stir only until mixed.
  • Use a 3 Tablespoon scoop to portion cupcakes.
  • Bake for 25 minutes, or until done.

Frosting

  • With an electric mixer, beat butter, powdered sugar, and strawberries until smooth, about 1-2 minutes.
  • Add cream and vanilla.
  • Beat until light and fluffy, about 1-2 minutes.
  • Pipe frosting on cooled cupcakes.

Notes + Tips!

*This recipe was written using an average of the dip and sweep method for measuring flour and the spoon and level method. If you are using a scale, you will need to add 3/4 oz or 22 g  to the measurement for each cup of flour.
Substitutions:
  • This recipe can be made vegan by using plant-based milk and your favorite vegan egg substitute (we like to use aquafaba!). For the frosting, use your favorite vegan butter and plant-based milk or vegan heavy cream.
  • To make this recipe gluten-free, you can use your favorite 1:1 gluten-free all-purpose flour.
Expert Tips:
  • 1 ½ cups frozen sweetened strawberries = one 10 oz container.
  • Check your baking powder and baking soda to make sure they are still in-date.
  • Remember to preheat your oven!
  • Be careful to not over-mix the batter.
  • We recommend using a large cookie scoop to ensure that each cupcake is equal in size and not over-filled or under-filled!
  • If you’re unsure the cupcakes are baked, you can use a cake tester or tooth pick. If it comes clean, the cupcake is baked through!
  • Let the cupcakes cool COMPLETELY before frosting them.

Nutrition

Serving: 1cupcake | Calories: 580kcal | Carbohydrates: 77g | Protein: 3g | Fat: 29g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 100mg | Sodium: 353mg | Potassium: 278mg | Fiber: 2g | Sugar: 61g | Vitamin A: 772IU | Vitamin C: 211mg | Calcium: 67mg | Iron: 5mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

When you make this recipe, remember to tag @bakerstble or hashtag it #BakersTable!

– Still Hungry? –

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