If you’ve ever dreamed of a dessert that captures the very essence of summer in each bite, these Real Strawberry Cupcakes are your answer. Tender, fluffy, and bursting with juicy strawberry flavor, these cupcakes are made with real fruit for pure, natural sweetness in both the cake and the luscious pink frosting. They’re simple enough for a weeknight treat but stunning enough for celebrations, and they never fail to make everyone smile. Once you sink your teeth into one, you’ll understand why Real Strawberry Cupcakes deserve a spot in every home baker’s recipe box!
Ingredients You’ll Need
Every ingredient in these Real Strawberry Cupcakes is carefully chosen to highlight the fresh, vibrant taste of strawberries. Each component plays a starring role, from creating a tender crumb to ensuring the frosting is light and dreamy. Here’s what you’ll need and why:
- All-purpose flour: Gives the cupcakes structure while keeping them light and fluffy.
- Baking powder: Ensures the cupcakes rise beautifully and stay soft.
- Salt: Just a pinch brings out all the sweet, fruity flavors.
- Unsalted butter (softened): Adds richness and creates a tender crumb in both cupcake and frosting.
- Granulated sugar: Sweetens the batter and helps achieve that perfect golden top.
- Large eggs: Bind everything together and add moisture.
- Vanilla extract: Rounds out the strawberry flavor with a warm, aromatic note.
- Whole milk: Lends moisture so your cupcakes are never dry or crumbly.
- Fresh strawberries (mashed): The secret to naturally sweet, fruity cupcakes—don’t skip this!
- Finely chopped strawberries (optional): For pockets of juicy fruit in every bite—totally worth it if you have extra berries.
- Powdered sugar: Brings the frosting together and makes it smooth and creamy.
- Fresh strawberry puree: Delivers real color and flavor to the frosting, no fake stuff here!
- Pinch of salt (for frosting): Enhances the berry brightness and balances sweetness.
How to Make Real Strawberry Cupcakes
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F (175°C) and lining a 12-cup muffin pan with cupcake liners. This simple step ensures your Real Strawberry Cupcakes bake up evenly and are easy to remove from the pan—no sticking, no crumbling, just perfect cupcakes every time.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Whisking not only distributes the leavening evenly but also aerates the flour for a lighter cupcake. This base will give your cupcakes the ideal texture—soft but sturdy enough to hold that dreamy frosting.
Step 3: Cream the Butter and Sugar
In a large bowl, beat the softened butter with the granulated sugar until the mixture is light and fluffy. This step is key for making the cupcakes rise and creating a delicate crumb. Don’t rush it—give the butter and sugar a good 2–3 minutes with your mixer for the best result.
Step 4: Add Eggs and Vanilla
Add the eggs one at a time, beating well after each addition, then pour in the vanilla extract. The eggs provide structure and richness, while the vanilla brings a gentle warmth that pairs beautifully with the strawberries.
Step 5: Combine Wet and Dry Ingredients
With your mixer on low, gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the flour mixture. Mixing just until combined prevents the cupcakes from becoming dense—remember, tender is the goal!
Step 6: Add Strawberries
Fold in the mashed strawberries gently, and if you adore extra bursts of fruit, sprinkle in those finely chopped strawberries now. This is where your Real Strawberry Cupcakes get all their juicy, summery flavor and lovely pink hue.
Step 7: Fill and Bake
Spoon the batter evenly into your prepared liners, filling each about two-thirds full. Slide the pan into the oven and bake for 18–22 minutes. You’ll know they’re ready when a toothpick inserted in the center comes out clean—or when your kitchen smells like strawberry paradise!
Step 8: Cool Completely
Let the cupcakes cool in the pan for a few minutes, then transfer them to a wire rack to cool completely. This prevents soggy bottoms and ensures the frosting won’t melt off when you top them.
Step 9: Make the Strawberry Frosting
While the cupcakes cool, beat the softened butter until creamy. Gradually add powdered sugar, then blend in the fresh strawberry puree, vanilla, and a pinch of salt. Keep mixing until the frosting is pale pink, smooth, and irresistibly fluffy. If you want a more intense strawberry flavor, add a few drops of strawberry extract.
Step 10: Frost and Enjoy!
Once the cupcakes are cool, pipe or spread the strawberry frosting on top. Whether you go for a rustic swirl or use a piping bag for bakery-worthy flair, these Real Strawberry Cupcakes are guaranteed to delight.
How to Serve Real Strawberry Cupcakes
Garnishes
For a finishing touch, try topping each cupcake with a fresh strawberry slice, a sprinkle of freeze-dried strawberries, or even a dusting of powdered sugar. These simple garnishes not only make your Real Strawberry Cupcakes look extra tempting but also add that little pop of flavor and color everyone loves.
Side Dishes
Real Strawberry Cupcakes are fabulous on their own, but if you’re creating a dessert spread, pair them with a scoop of vanilla ice cream, a glass of lemonade, or a platter of mixed berries. These light sides accentuate the fruity flavors and make every bite feel like a summer celebration.
Creative Ways to Present
Hosting a party? Arrange your cupcakes on a tiered stand for a show-stopping centerpiece. Or, for a fun twist, serve each cupcake in a mason jar layered with extra strawberries and whipped cream. However you present them, Real Strawberry Cupcakes always steal the spotlight!
Make Ahead and Storage
Storing Leftovers
If you have leftovers (which is rare in my house!), store your Real Strawberry Cupcakes in an airtight container at room temperature for up to two days. If your kitchen is warm, pop them in the fridge to keep the frosting fresh and perky.
Freezing
You can freeze the cupcakes (unfrosted) for up to three months. Just wrap each cupcake tightly in plastic wrap and stash them in a freezer-safe bag. Thaw at room temperature and frost before serving for a fresh-from-the-oven taste.
Reheating
While these cupcakes are best enjoyed at room temperature, if you prefer them slightly warm, microwave an unfrosted cupcake for about 10 seconds. This brings back that just-baked softness—add the frosting after reheating for the ultimate treat.
FAQs
Can I use frozen strawberries instead of fresh?
Yes, you can! Thaw the strawberries completely, then drain any excess liquid before mashing or pureeing. This ensures your Real Strawberry Cupcakes won’t turn out soggy but will still be packed with delicious berry flavor.
How can I make the cupcakes more intensely pink?
For a deeper pink hue, use extra strawberry puree or add a tiny drop of natural food coloring. The real fruit gives a lovely blush, but a bit of color boost is fun for parties or themed events.
Can I make these gluten-free?
Absolutely! Substitute your favorite 1:1 gluten-free flour blend for the all-purpose flour. Check your baking powder and other ingredients to be sure they’re gluten-free as well, and enjoy your Real Strawberry Cupcakes without worry.
What’s the best way to mash strawberries?
Simply use a fork or potato masher to mash ripe strawberries until juicy but still a bit chunky. This gives the cupcakes texture and ensures little bursts of real strawberry flavor in every bite.
How do I get the frosting to hold its shape?
Make sure your butter is soft but not melted, and beat the frosting until fluffy. If your frosting seems too soft, add a bit more powdered sugar, or chill it in the fridge for a few minutes before piping onto your Real Strawberry Cupcakes.
Final Thoughts
I can’t wait for you to try these Real Strawberry Cupcakes! They’re as fun to make as they are to eat, and every bite is a burst of pure, fruity joy. Grab some fresh strawberries and let’s bake up a batch—your kitchen is about to smell amazing!
Print
Real Strawberry Cupcakes Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these Real Strawberry Cupcakes, bursting with fresh strawberry flavor in every bite. Moist, tender cupcakes made with mashed strawberries and a luscious strawberry-infused buttercream frosting make these treats perfect for any occasion. Simple to bake and irresistibly delicious, these cupcakes bring the freshness of summer fruit right to your kitchen.
Ingredients
Cupcakes
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1 cup fresh strawberries, mashed
- 1/2 cup finely chopped strawberries (optional)
Frosting
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1/4 cup fresh strawberry puree
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Prepare the Oven and Dry Ingredients: Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to ensure they’re well combined.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until the mixture becomes light and fluffy. This step is key for a tender texture.
- Add Eggs and Vanilla: Add the eggs one at a time to the butter-sugar mixture, beating well after each addition to incorporate air. Then stir in the vanilla extract for depth of flavor.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the whole milk—start and end with the flour mixture. Mix just until combined to avoid overmixing which can toughen the cupcakes.
- Fold in Strawberries: Gently fold in the mashed strawberries along with the finely chopped strawberries if using, distributing the strawberry pieces evenly without deflating the batter.
- Fill and Bake: Spoon the batter into the prepared cupcake liners, filling each about two-thirds full to allow room for rising. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Remove the cupcakes from the oven and transfer to a wire rack to cool completely before frosting.
- Make the Frosting: Beat the softened butter until creamy. Gradually add the powdered sugar, mixing well after each addition. Add in the fresh strawberry puree, vanilla extract, and a pinch of salt. Continue beating until the frosting is smooth and fluffy.
- Frost the Cupcakes: Once the cupcakes are fully cooled, pipe or spread the strawberry frosting generously on top. Serve and enjoy your fresh, fruity cupcakes!
Notes
- Use ripe, fresh strawberries for the best vibrant flavor and natural sweetness.
- You can freeze the strawberry puree ahead of time to save time on baking day.
- For a more intense strawberry flavor in the frosting, consider adding a few drops of strawberry extract.
- Ensure cupcakes are completely cool before frosting to prevent melting.
- These cupcakes can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 20g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
