Fresh Strawberry Cupcakes Recipe

There is something about fresh strawberries that instantly makes dessert feel a little brighter. These fresh strawberry cupcakes are soft, sweet, and topped with a fluffy strawberry frosting that gives them a pretty homemade touch without making the recipe feel complicated.

I love strawberry desserts because they work for so many occasions. These cupcakes are perfect for spring parties, summer cookouts, birthdays, baby showers, Valentine’s Day, or anytime you want something fruity and a little special. If you enjoy baking with strawberries, you may also love this strawberry bread recipe or this sweet and creamy strawberry cheesecake dip.

Why You’ll Love These Strawberry Cupcakes

These cupcakes have a soft, tender crumb thanks to the buttermilk and oil in the batter. The sliced strawberries on top add a fresh burst of flavor, while the strawberry frosting gives each cupcake a pretty pink finish.

They are also a fun option when you want something homemade but still simple enough for an everyday baker. You do not need fancy ingredients or complicated decorating skills to make them look sweet and inviting.

Fresh Strawberry Cupcakes for Parties and Special Occasions

Strawberry cupcakes are one of those desserts that can feel casual or dressed up depending on how you serve them. Add a simple swirl of frosting and a strawberry slice on top for a pretty party dessert, or dust them with a little cinnamon sugar if you prefer something more understated.

They are especially nice for warm-weather gatherings because strawberries feel fresh, colorful, and seasonal. According to Fresh From Florida, strawberries should not be washed until you are ready to use them, which helps keep them fresher before baking.

Tips for Making Strawberry Cupcakes

For the best texture, avoid overmixing the cupcake batter. Once the dry ingredients are added to the wet ingredients, stir just until everything comes together. Overmixing can make cupcakes dense instead of soft and light.

You can use strawberry essence for a stronger strawberry flavor, but vanilla extract works if that is what you already have on hand. If you are using a regular cupcake pan instead of a non-stick pan, cupcake liners will make the cupcakes easier to remove and serve.

How to Store Strawberry Cupcakes

Because these cupcakes are topped with strawberry frosting, I would store leftovers in an airtight container in the refrigerator. Let them sit at room temperature for a few minutes before serving so the frosting has time to soften slightly.

For food safety, FoodSafety.gov recommends keeping many refrigerated leftovers for about 3 to 4 days. These cupcakes are best enjoyed fresh, but refrigerated leftovers should still be delicious for the next few days.

Irresistable Strawberry Cupcakes

Savita Chefdehome

These homemade strawberry cupcakes are soft, sweet, and full of fresh strawberry flavor. Made with buttermilk, sliced strawberries, and fluffy strawberry frosting, they are a pretty dessert for summer parties, birthdays, Valentine’s Day, or anytime you want a fruity cupcake treat.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Course Dessert

Cuisine American

Servings 15

Calories 310 kcal

Ingredients

  

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Cupcakes

• 1 ¼ cup all-purpose flour
• ½ cup Wheat Flour or use all all-purpose flour
• 2 eggs at room temperature
• ½ cup buttermilk
• ½ cup canola oil
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ cup sugar
• ½ tsp strawberry essence
• 6-8 strawberries sliced

Frosting

• ½ cup butter softened
• 2 cup Sugar
• ½ cup strawberries pureed
• 2 tbsp milk

Cinnamon-Sugar Dusting (Optional)

• Combine 1 tbsp fine sugar with 1 tsp cinnamon powder and dust over the cupcakes.

Instructions

 

Cupcakes

• Preheat oven to 350 degrees F.
• Mix all dry ingredients in a bowl and set aside.
• Take all wet ingredients in another wide bowl and whisk to combine evenly.
• Add dry ingredients to wet ingredients in 3 batches and combine with a gentle stroke after each addition until just combined. Do not overmix.
• Scoop the batter evenly into cupcake molds. Top each cupcake with a slice of strawberry.
• Bake for 12 -14 minutes at 350 °F or until cupcakes are done and springy to touch.
• Let them cool in a pan for a few minutes, then remove to a cooling rack to cool completely.

Frosting

• In a large bowl or jar of stand mixer, beat soft butter until creamy.
• Add confectioners’ sugar, strawberries puree, and milk and continue beating until nice and fluffy.
• Transfer the frosting into a piping bag and frost the cupcakes.
• Top each cupcake with a slice of strawberry for garnish.

Notes

I used a non-stick cupcake pan, however, if using a regular pan, always use cupcake liners. If you can’t find strawberry essence, you can also use vanilla extract instead.

Nutrition

Calories: 310 kcal | Carbohydrates: 45 g | Protein: 2 g | Fat: 14 g | Saturated Fat: 5 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 6 g | Trans Fat: 0.3 g | Cholesterol: 18 mg | Sodium: 135 mg | Potassium: 68 mg | Fiber: 1 g | Sugar: 34 g | Vitamin A: 207 IU | Vitamin C: 6 mg | Calcium: 35 mg | Iron: 1 mg

Nutrition information has been calculated using an autogenerating online calculation and is intended for informational purposes. For accurate nutritional information, you should calculate the nutritional information with the actual ingredients used.

Keyword Cupcakes

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Love strawberry desserts? Save this fresh strawberry cupcakes recipe for your next birthday party, summer gathering, baby shower, Valentine’s Day treat, or weekend baking project. These soft strawberry cupcakes with pink strawberry frosting are just as pretty as they are sweet.

More Cupcake Recipes to Try

If cupcakes are always a hit in your house, you may also enjoy these Patriotic American Flag Cupcakes for summer holidays or these Root Beer Float Cupcakes for a fun twist on a classic treat.

You can also keep this recipe in mind for Valentine’s Day, spring brunches, birthdays, or any celebration that could use a pretty pink dessert.