Easy Strawberry Cupcakes with Strawberry Frosting

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

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!

Course: Desserts

Cuisine: American

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings: cupcakes

Calories: 580kcal

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℉/177℃.
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

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. To make this recipe dairy-free, you can use your favorite non-dairy butter and unsweetened plant-based milk.

Expert Tips:

Room temperature is about 70℉/21℃.
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 not to 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