Strawberry Cupcakes: A Fresh and Flavorful Treat
Tangy cream cheese frosting crowns fresh berry morsels for a luscious springtime treat.
Strawberry Cupcakes: A seasonal delight for every occasion
Few desserts capture the essence of spring like strawberry cupcakes. These velvety, berry-studded treats are not just visually charming—they’re packed with fresh strawberry flavor and topped with an irresistible swirl of strawberry cream cheese frosting. Whether you’re baking for a birthday, picnic, shower, or simply elevating an afternoon snack, this strawberry cupcake recipe delivers tender cake, juicy fruit, and luscious frosting in every bite.
Why You’ll Love These Strawberry Cupcakes
- Real strawberries in the batter impart true fruit flavor.
- Tangy cream cheese frosting with strawberry preserves enhances the sweetness and provides a creamy finish.
- Perfectly moist texture thanks to buttermilk and cake flour.
- Festive color—naturally from strawberries, and optionally boosted with food coloring for an extra pop.
- Easy to make, suitable for bakers of all experience levels.
Ingredients You’ll Need
For the Strawberry Cupcakes
- 1 1/2 cups chopped fresh strawberries
- 1 3/4 cups granulated sugar, divided
- 1 tablespoon lemon juice
- 3 cups cake flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup unsalted butter, at room temperature
- 1 teaspoon lemon zest
- 3 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1–2 drops red or pink food coloring (optional)
- 1/2 cup whole buttermilk, at room temperature
- Fresh strawberries, for garnish
For the Strawberry Cream Cheese Frosting
- 1 (8-oz.) package cream cheese, cubed and softened
- 1/2 cup unsalted butter, cubed and softened
- 5 cups powdered sugar
- 1/4 cup strawberry preserves
- 1 teaspoon vanilla extract
- 1–2 drops red or pink food coloring (optional)
Pro Tip: Substitute for Cake Flour
If you don’t have cake flour, make your own by sifting 2 3/4 cups of all-purpose flour with 1/4 cup of cornstarch. This homemade blend will help achieve the soft, tender crumb essential for perfect cupcakes.
Step-By-Step Instructions
- Preheat and Prepare: Heat your oven to 350°F. Line two 12-cup muffin tins with paper liners for 24 cupcakes.
- Macerate the Berries: In a bowl, combine 3/4 cup chopped strawberries with 1/4 cup sugar and lemon juice. Mash gently with a fork or potato masher until almost smooth, but still textured. Fold in the remaining chopped berries.
- Mix Dry Ingredients: In a separate bowl, whisk together cake flour, baking powder, baking soda, and kosher salt.
- Cream Butter, Sugar, and Zest: Using a stand mixer (with paddle attachment) or a hand mixer, beat butter, lemon zest, and the remaining 1 1/2 cups sugar on medium until light and fluffy, about 3–4 minutes. Scrape the bowl as needed.
- Add Eggs: Beat in eggs, one at a time, ensuring each is fully incorporated before adding the next.
- Add Flavor: Mix in vanilla extract, the macerated strawberry mixture, and food coloring (if using) until combined.
- Incorporate Flour and Buttermilk: With the mixer on low, add the flour mixture in three additions, alternating with two additions of buttermilk. Begin and end with the dry ingredients. Scrape bowl as needed; do not overmix.
- Portion Batter: Using a scoop or measuring cup, evenly fill each cupcake liner (about 1/3 cup of batter each).
- Bake: Bake for 20–22 minutes, or until cupcake tops are golden and a toothpick inserted in the center comes out clean.
- Cool: Let cupcakes rest for 5 minutes in the pans, then transfer to a wire rack to cool completely (at least 1 hour).
- Prepare Frosting: In a stand mixer, beat cream cheese until smooth. Add butter and beat until fully blended. Reduce speed to low and gradually add powdered sugar. Add strawberry preserves, vanilla, and food coloring, then beat at medium-high for about 1 minute until fluffy.
- Frost and Garnish: Spread or pipe strawberry cream cheese frosting onto completely cooled cupcakes. Top each with a halved fresh strawberry for a beautiful finish.
Essential Tips for Success
- Room Temperature Ingredients: Ensure butter, eggs, buttermilk, and cream cheese are at room temperature. This guarantees smooth batter and frosting, and even baking.
- Avoid Overmixing: Mix the batter just until the ingredients are combined to avoid dense cupcakes.
- Complete Cooling: Never frost warm cupcakes or the frosting will melt. Allow them to cool fully on a wire rack.
- Strawberry Consistency: For stronger berry flavor and pink color, add a touch of strawberry extract or more preserves to the frosting if desired.
- Customization: For a more intense pink hue, use an extra drop of food coloring—but the natural color from berries is lovely on its own.
Serving Suggestions and Storage
- Occasions: These cupcakes are ideal for birthdays, showers, Easter brunch, picnics, and festive gatherings.
- Pairings: Enjoy with a fresh lemonade, sweet tea, or even a glass of sparkling wine for an elevated treat.
- Storage: Frosted cupcakes can be stored in an airtight container in the refrigerator for up to three days. Allow to come to room temperature before serving for best texture and flavor.
- Make-ahead: Cupcakes (without frosting) can be baked a day ahead and stored at room temperature, tightly covered. Prepare frosting and assemble before serving.
Table: Strawberry Cupcake Variations
| Variation | Main Difference | Flavor Profile |
|---|---|---|
| Classic (Recipe Above) | Fresh berries in cake & strawberry cream cheese frosting | Bright, fruity, tangy-sweet |
| Buttercream Frosting | Replace cream cheese with all butter & add strawberry puree | Extra creamy, slightly less tangy |
| Filled Cupcakes | Add a spoonful of strawberry jam in the center before baking | Jammy burst inside, extra moist |
| Gluten-Free | Use a 1:1 gluten-free flour blend in place of cake flour | Delicate, suitable for GF diets |
| Chocolate Strawberry | Add mini chocolate chips or frost with chocolate ganache | Chocolatey and fruity |
What others are reading
Frequently Asked Questions
Can I use frozen strawberries instead of fresh?
Yes, you can use frozen strawberries, but thaw them fully first and pat dry to reduce excess moisture. Dice before mashing as with fresh berries.
How do I make the cupcakes more pink in color?
Adding a drop or two of red or pink food coloring boosts the rosy hue, but the natural berries provide color on their own. For totally natural color, gently increase the amount of strawberries or strawberry preserves.
Can I prepare the frosting in advance?
Absolutely! The cream cheese frosting can be made up to three days ahead and stored in an airtight container in the refrigerator. Before using, let it soften at room temperature and give it a quick whip for fluffiness.
Why are my cupcakes dense or dry?
Dense cupcakes often result from overmixing the batter or using cold ingredients. Dry cupcakes may occur if they’re overbaked. Be sure to check for doneness around the 20-minute mark and remove from oven as soon as a toothpick comes out clean.
What’s the best way to frost cupcakes for a bakery finish?
Use a piping bag with a star or round tip to swirl the frosting high and evenly. A small offset spatula or butter knife also works well for a rustic touch. Top with a halved or whole strawberry for a charming finish.
Strawberry Cupcake Recipe At-a-Glance
- Yield: 24 cupcakes
- Prep Time: 30 minutes
- Cook Time: 20–22 minutes
- Total Time: About 1 hour plus cooling
- Flavor: Lively strawberry, vanilla, hint of lemon
Tips for Customizing Strawberry Cupcakes
- For a citrus twist, fold in extra lemon zest or a bit of orange zest with the batter.
- Swap strawberry preserves for raspberry or mixed berry in the frosting for a flavor variation.
- Use heart-shaped or flower-shaped cupcake liners for special occasions like Mother’s Day or Valentine’s Day.
- Decorate with edible flowers or sprinkles for extra color and fun.
How to Store and Serve Perfect Strawberry Cupcakes
Cupcakes are best served the day they’re frosted, but leftovers will keep beautifully.
- Short-term: Keep frosted cupcakes in an airtight container in the refrigerator for up to 3 days. Let them sit at room temperature for 20–30 minutes before serving for best flavor and texture.
- Freezing: You can freeze unfrosted cupcakes for up to 2 months. Wrap individually in plastic and store in a zip-top freezer bag. Defrost at room temperature before frosting.
- Frosting only: Rewhip the frosting if it stiffens in storage so it spreads smoothly.
More Strawberry Dessert Inspiration
- Strawberry Shortcake
- Strawberry Icebox Cake
- Fresh Strawberry Pie
- Strawberry Bars and Blondies
- Chocolate-Covered Strawberries for a simple, elegant finish
Baker’s Notes
- Let strawberries come to room temperature before mashing for more flavor extraction.
- Sift powdered sugar for lump-free frosting.
- Keep cupcakes covered to prevent them from drying out.
- Don’t rush cooling time—warm cupcakes lead to runny frosting.
Conclusion
Strawberry cupcakes are the essence of homemade charm—soft, fruity, and just sweet enough to celebrate any season, especially spring and summer. With their tender crumb, tangy pink frosting, and juicy berries in every bite, these cupcakes are a surefire way to brighten the day. Enjoy baking, frosting, and most importantly—sharing them with the ones you love!
References
- https://fruitydesserts.com/pioneer-woman-strawberry-cupcakes/
- https://www.thepioneerwoman.com/food-cooking/recipes/a43401044/strawberry-cupcakes-recipe/
- https://www.youtube.com/watch?v=bR1NEQhYBdw
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g39178962/mothers-day-cupcakes/
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g38634693/strawberry-desserts/
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