This post may contain affiliate links, view our disclosure.

Fresh Strawberry Cupcakes with Fresh Strawberry Frosting

The other day my hubby came home from work in the mood for strawberry cake…

Mike: You know what you haven’t made in a really long time?

Me: No, what?

Mike: Strawberry cake. I’m really dying for it…

Me: Ok, do you want me to make it tonight?

Mike: No, I guess tomorrow is fine, there’s no hurry.

The next day…

Me: Do you want me to make your strawberry cake today?

Mike: No…I’m not really in the mood for it anymore. Some other time maybe…just surprise me.

(And people say women are fickle, lol!)

I surprised him the next day with these cupcakes.

StrawberriesA Note: These cupcakes were my third attempt at making fresh strawberry cake. The first time the strawberries sank to the bottom, the second time the cake was way too moist (doesn’t sound like a problem, I know, but it was! Maybe soggy is a better description, lol). Third time really was a charm. They turned out so delicious that Mike took them to work to share; they were gone in two minutes flat and he even had a couple people tell him they were the best cupcakes they’d ever had. (Aww, thanks, guys!) The only thing I wish was that their color was just a touch more pink. I didn’t use any food coloring, they got their slightly pink color from the strawberries; if you want, you could always add a couple drops of red.

Fresh Strawberry Cupcakes with Fresh Strawberry Frosting 2

Fresh Strawberry Cupcakes with Fresh Strawberry Frosting
Prep time: 
Cook time: 
Total time: 
Yield: 24 to 28 cupcakes
Fresh Strawberry Cupcakes:
  • 2½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ⅛ teaspoon baking soda
  • 9 oz hulled fresh strawberries, coarsely chopped (about 2 cups chopped strawberries, lightly packed)
  • ½ cup (1 stick) unsalted butter, at room temperature
  • 1½ cups sugar
  • 2 large eggs
  • ¼ cup milk (any kind)
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon strawberry extract (if available)
Fresh Strawberry Frosting:
  • 2 oz hulled fresh strawberries, coarsely chopped (about ⅓ cup chopped strawberries, lightly packed)
  • ½ cup (1 stick) unsalted butter, at room temperature
  • 1 teaspoon pure vanilla bean paste (or pure vanilla extract)
  • ½ teaspoon strawberry extract (if available)
  • ⅛ teaspoon coarse sea salt
  • 1¼ lbs powdered (confectioner’s) sugar
  • 1-3 teaspoons milk (any kind)
  1. For the cupcakes, preheat oven to 350F and line cupcake tins with paper liners.
  2. Whisk together the flour, baking powder, salt, and baking soda in a medium bowl and set aside. Puree the strawberries in a blender or food processor (you will get about 1¼ cups of strawberry liquid); set aside.
  3. Cream together the butter and sugar, then cream in the eggs. Mix in the milk, vanilla extract, strawberry extract, and pureed strawberries. Use a wooden spoon to stir the dry ingredients into the wet ingredients all at once, stirring just enough to combine and being careful not to over-mix.
  4. Pour the batter into the prepared cupcake wells (filling each about ½ to ⅔ of the way full) and bake until a toothpick inserted inside comes out clean, about 20 to 24 minutes. Cool completely before frosting with Fresh Strawberry Frosting.
  5. For the frosting, puree the strawberries in a blender or food processor (you will get about 6 tablespoons of strawberry liquid). Use a handheld electric mixer to beat together the strawberry puree, butter, vanilla bean paste, strawberry extract, and sea salt. Gradually beat in the sugar until it’s all incorporated, adding 1 teaspoon of milk at a time as necessary (you may not need all the milk).
  6. Frost the cupcakes once they're cooled.

Fresh Strawberry Cupcakes with Fresh Strawberry Frosting 3

Faith, author of An Edible Mosaic.
About Faith

I’m the writer, recipe developer, photographer, and food stylist behind this blog. I love finding the human connection through something we all do every day: eat! Food is a common ground that we can all relate to, and our tables tell a story. It’s my goal to inspire you to get in the kitchen, try something new, and find a favorite you didn’t know you had.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  


  1. These cupcakes are so lovely, I adore strawberries. I’m delighted with them! I’ve featured this recipes on my blog! I hope you don’t mind! If you don’t agree with that please contact me and I will remove it. All the best.

  2. These are so cute:) I love small things. This recipe sounds awesome. I will make it right away:)))))

  3. These are just beautiful…glad the third was the charm :) Too bad I am allergic to strawberries, always so summer :)

  4. These look so pretty and summery – not surprised they went so quickly! Must have been the perfect surprise.

  5. Wow, these look like the perfect light, summery dessert! I’m glad you kept trying… I have to try them myself!

  6. I made fresh strawberry cupcakes last yr with choco frosting.Your frosting recipe sounds so much better with double strawberry flavors. Love it. I like the color of thst salt!

  7. oooh, strawberry extract! what fun i could have with that! these look like lovely little treats, faith–i love the hue of your frosting. :)

  8. I’m always excited to see cakes that incorporate fresh fruit as I have not had much success with this. My tries have always resulted in the over-moistness you described. I’m so glad you worked out the kinks on this one-it looks perfect and I hope to try it.

  9. These are soooooooo yummy looking! I’ve made some similar cupcakes before :) And the firs time they were really soggy too but I loveeed the butter cream hehe I’ve never seen strawberry extract! Where do you get them? NICE :D

    1. Daisy, I would look for strawberry extract at a cook’s or baker’s supply store (or maybe a local bakery in your area would know where to source it). If you can’t find it locally, you could buy it online. Cook’s has a nice pure strawberry extract, and J.R. Watkins has a decent imitation strawberry extract. Hope that helps! :)

  10. I don’t know if I’ve ever had real strawberry cake but this looks delicious! I could live off of strawberries! :)

  11. Faith – strawberry cupcakes are my favorite. My favorite bakery in Philadelphia (Brown Betty) makes them to die for. I have to make these! So glad you already used the salt!!! :)

  12. Puree is the way to go indeed so they do not sink or sog. This is always an issue with fresh pieces of fruit. And your icing looks less ‘guilt inducing’ than most. Very nice cupcakes.

  13. Beautiful! That pastel pink swirl of frosting is the stuff that little girls’ dreams are made of. The hue is simply perfect in my eyes. :)

  14. Divine! Those must be wonderful.



  15. Typical man that first conversation!!! My husband would enjoy these, if it is the day he feels like strawberries LOL Diane

  16. You can’t beat these for the perfect summer treat, Faith. And they’re so pretty, too. I’ll make them in mini form and take them to a meeting!

Similar Posts