Fresh Strawberry Cupcakes are the perfect spring and summer dessert—light, fluffy vanilla cupcakes loaded with juicy strawberries and finished with a silky, vibrant pink strawberry buttercream. Made with real fruit in both the batter and frosting, these cupcakes deliver a naturally sweet, fruity flavor without artificial extracts. Whether you’re baking for Mother’s Day, birthdays, baby showers, or brunch gatherings, these gorgeous cupcakes always impress.

Why You’ll Love This Recipe

You’ll love this recipe because it uses real strawberries in every layer—finely chopped berries folded into the batter and a double-strawberry buttercream made with puree and freeze-dried fruit. The texture is light yet moist, the color is naturally pretty, and the flavor is bright, fresh, and summery. The recipe is beginner-friendly, reliable, and easily adaptable for any occasion.

Fresh Strawberry Cupcakes with Strawberry Buttercream

Fresh strawberry cupcakes are one of the most beloved desserts for spring and summer because they’re made with real, juicy strawberries that naturally sweeten and brighten each bite. Unlike artificial strawberry desserts, these cupcakes feature the genuine flavor of freshly chopped berries baked directly into a soft vanilla batter.

The cupcake base is delicate and fluffy, thanks to a combination of butter, eggs, and egg whites. Using egg whites ensures a lighter texture, allowing the strawberry flavor to shine through without making the cupcake dense. Whole milk adds richness, while the strawberries contribute moisture and natural sweetness.

Beating the butter and sugar until light and fluffy is essential for creating a tender crumb. This process incorporates air into the batter, giving the cupcakes lift and soft structure. A simple mixture of flour, baking powder, and salt ensures the cupcakes bake up evenly with a perfect dome.

Folding in finely chopped strawberries adds small bursts of fruit throughout the cupcake. The berries soften as they bake, releasing flavor without making the batter soggy. This technique keeps the cupcakes moist but still structurally sound for frosting.

The strawberry buttercream is where the real magic happens. It uses a blend of butter, powdered sugar, strawberry puree, and finely ground freeze-dried strawberries. Freeze-dried strawberry powder intensifies the color and flavor, giving you a bold, real-strawberry frosting without adding excess liquid.

Fresh strawberry puree adds natural aroma and a beautiful pink hue. Combined with strawberry jam and vanilla, the buttercream becomes smooth, creamy, and bursting with fruit flavor. It spreads perfectly and pipes beautifully for a stunning presentation.

These cupcakes are ideal for themed parties, afternoon gatherings, and festive occasions. Their vibrant color and fruity flavor make them perfect for spring holidays, picnics, bridal showers, and any celebration that calls for a bright, cheerful dessert.

Strawberries pair wonderfully with vanilla, making this recipe a crowd-pleaser even among those who typically prefer chocolate. The cupcakes are not overly sweet, and the fruity frosting provides the perfect complement.

With simple ingredients and easy mixing steps, this recipe is beginner-friendly yet produces bakery-quality cupcakes. The frosting is forgiving and can be adjusted to your desired consistency with a touch of powdered sugar or puree.

Whether you’re baking for a crowd or just treating yourself, these fresh strawberry cupcakes with strawberry buttercream are guaranteed to become a seasonal favorite.

Servings & Time

Servings: 12 cupcakes
Prep Time: 25 minutes
Cook Time: 18–20 minutes
Cooling Time: 30 minutes
Total Time: ~1 hour 15 minutes

Ingredients

Cupcakes

• 1 1/2 cups all-purpose flour

• 1 teaspoon baking powder

• 1/4 teaspoon salt

• 1/2 cup unsalted butter, at room temperature

• 1 cup granulated sugar

• 1 egg

• 2 egg whites

• 2 teaspoons pure vanilla extract

• 1/4 cup whole milk

• 1 cup finely chopped fresh strawberries

Strawberry Buttercream

• 12 tablespoons unsalted butter, softened

• 3 cups powdered sugar (more if needed)

• 1/2 cup freeze-dried strawberries (optional but recommended)

• 3 tablespoons fresh strawberry puree

• 1/4 teaspoon pure vanilla extract

• 1 tablespoon strawberry jam

• Fresh strawberries for garnish (optional)

Instructions

For the Cupcakes

1. Preheat oven to 350°F and line a 12-cup muffin pan with paper liners.

2. Whisk flour, baking powder, and salt in a bowl; set aside.

3. Beat butter in a stand mixer until light and fluffy (1–2 minutes).

4. Gradually add sugar and beat until combined.

5. Reduce mixer to low and add egg, egg whites, and vanilla.

6. Add half the flour mixture and mix just until combined.

7. Add milk and mix briefly.

8. Add remaining flour mixture and mix until just combined.

9. Fold in chopped strawberries gently with a spatula.

10. Divide batter evenly into the muffin cups.

11. Bake 18–20 minutes, or until a toothpick comes out clean.

12. Cool in the pan for 10 minutes.

13. Transfer cupcakes to a wire rack to cool completely.

For the Strawberry Buttercream

14. Process freeze-dried strawberries into powder and sift out seeds.

15. Beat butter until smooth and creamy.

16. Add powdered sugar gradually, beating until incorporated.

17. Add strawberry powder, vanilla, jam, and 2 tablespoons puree or milk.

18. Beat until smooth, fluffy, and fully combined.

19. Adjust consistency with more powdered sugar or puree as needed.

20. Frost cooled cupcakes and garnish with fresh strawberries if desired.

Tips

Ingredient Substitutions

• Use heavy cream instead of milk to thin the frosting.

• Frozen strawberries can be used for puree (thaw first).

• Replace whole milk with buttermilk for extra tenderness.

Make-Ahead & Storage

• Store frosted cupcakes in the fridge up to 3 days.

• Unfrosted cupcakes freeze well for up to 2 months.

• Strawberry buttercream keeps in the fridge for 1 week.

Serving Variations

• Add diced strawberries on top for extra freshness.

• Swirl frosting with vanilla buttercream for a two-tone look.

• Fill cupcakes with strawberry jam for a surprise center.

Avoid Common Mistakes

• Don’t overmix once flour is added—this makes cupcakes dense.

• Ensure strawberries are finely chopped to avoid soggy pockets.

• Let cupcakes cool fully before frosting to prevent melting.