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!
Ingredients
Cupcakes
- 1½ cups all purpose flour*
- ¾ cup granulated sugar
- 1¾ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1½ cups frozen sweetened strawberries thawed and puréed
- 2 large eggs room temperature
- 1 large egg yolk room temperature
- ½ cup whole milk
- ⅓ cup vegetable oil
- 1 teaspoon vanilla extract
Frosting
- 1½ 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
*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.
- 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: 1cupcakeCalories: 580kcalCarbohydrates: 77gProtein: 3gFat: 29gSaturated Fat: 15gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 100mgSodium: 353mgPotassium: 278mgFiber: 2gSugar: 61gVitamin A: 772IUVitamin C: 211mgCalcium: 67mgIron: 5mg
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.