These Fresh Strawberry Cupcakes have super yummy fruit flavor, are a great option for a first birthday or toddler birthday, and are the prettiest pale shade of pink!

strawberry-cupcake-on-mini-cake-stand

Strawberry Cupcakes

I first made these cupcakes when my oldest daughter turned three and we shared them with a few friends. My girl was obsessed with pink then, so these pale pink cupcakes were made with that love in mind. But I also was happy to offer her a festive birthday treat that had real berries inside!

I use fresh strawberries to make a puree that delivers a big burst of fresh berry flavor in these. It’s a lovely cupcake recipe for kids to make in the spring when berries are plentiful—or simply if you have a kiddo who likes strawberries or the color pink.

The cupcakes are lightly sweetened with maple syrup, making them a nice option for a first birthday.

ingredients-in-strawberry-cupcakes

Ingredients You Need

To make this recipe you’ll need:

TIP: You can use a gluten-free cup for cup flour if needed in this recipe.

how-to-make-strawberry-cupcakes-step-by-step

Step-by-Step Instructions

Here’s a look at the process involved in making these cupcakes. (Scroll down for the full recipe.)

  1. Add the berries to a food processor or blender.
  2. Grind to make a puree. (It’s okay if there are small pieces of berries and if it’s not totally smooth.)
  3. Measure out the amount you need.
  4. Add the puree to a bowl with the rest of the ingredients.
  5. Portion out into a muffin tin lined with paper cupcake liners.
  6. Bake and let cool! Frost.

TIP: I use a cream cheese frosting in this recipe, but you can use a favorite buttercream too if you prefer!

What makes these cupcakes moist?

The cup of fresh strawberry puree makes these cupcakes both moist and flavorful.

How do you thicken strawberry frosting?

This frosting is made with a base of cream cheese and butter, so you don’t need much help to thicken it. I use a little powdered sugar to make sure it tastes just sweet enough!

How can I store these cupcakes?

Store the frosted cupcakes in an airtight container in the fridge for up to 2 days. To make these ahead, store the cupcakes, once cooled and without frosting, in an airtight container at room temperature for up to 24 hours. Frost right before serving.

strawberry cupcakes being unwrapped

Tips for Making the Best Fresh Strawberry Cupcakes

  • You can make the puree up to 3 days ahead. (This makes this recipe really easy!)
  • Let the cupcakes cool for a few minutes in the pan, then transfer to a wire rack or tilt in the pan to allow air underneath to more quickly cool them down and prevent them from over-baking.
  • Let the cupcakes cool before adding the icing.
  • To make these ahead, store the cupcakes, fully cooled and without frosting, in an airtight container at room temperature for up to 24 hours. Frost right before serving.
  • Store any leftover frosted cupcakes in an airtight container in the fridge for up to 2 days.
  • You may also like Banana Cupcakes, Healthy Vanilla Cupcakes, and Easy Chocolate Cupcakes.

I’d love to hear what you think if you make this recipe so please comment below to share!

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strawberry-cupcake-on-mini-cake-stand

Strawberry Cupcakes with Fresh Berries

This recipe was updated in February 2021 to increase the amount of cupcakes from 9 to 12. You can make the strawberry puree up to 3 days ahead of time to make this easier.
4.99 from 50 votes
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Cuisine American
Course Dessert
Calories 268kcal
Servings 12 cupcakes

Ingredients

Cupcakes

Frosting

  • 8 oz cream cheese (softened at room temperature)
  • 4 tablespoons butter (softened at room temperature)
  • 1/4 cup powdered sugar
  • 2-3 tablespoons seedless strawberry jam or preserves

Instructions

To make the cupcakes:

  • Preheat the oven to 350 degrees F. Line a muffin tin with paper liners.
  • Wash the berries and remove the stems. Puree in a food processor or blender. You should have about 1 cup.
  • Combine the butter (or oil) and maple syrup in a glass, heat-proof measuring cup. Warm in 15 second increments in the microwave, stopping to stir, until the butter (or oil) is melted. Let cool slightly.
  • Stir in the vanilla, eggs, and strawberry puree.
  • Stir together the flour, baking powder, baking soda, and salt in a medium bowl.
  • Stir in the puree mixture.
  • Fill the prepared liners with the batter to about ¾ full. Bake for 20-22 minutes or until a cake tester inserted into the centers comes out clean. Let cool for 2-3 minutes in the pan, then remove and let cool completely on a wire rack.

To make the frosting:

  • Use an electric hand-held mixer to beat the cream cheese, butter, jam, and powdered sugar in a large bowl. Taste and add more jam if necessary. Spoon into a quart-size zip top bag and store in the fridge until ready to frost.
  • When ready to serve, snip off a corner of the bag and pipe frosting onto each cupcake (or spread on with a butter knife). 

Notes

  • To make these ahead, store the cupcakes, fully cooled and without frosting, in an airtight container at room temperature for up to 24 hours. Frost right before serving.
  • Store any leftover frosted cupcakes in an airtight container in the fridge for up to 2 days.
  • You can make the puree up to 3 days ahead. (This makes this recipe really easy!)
  • Dairy-free: Use melted coconut oil instead of butter.
  • Gluten-free: Use cup-for-cup gluten-free flour instead of all-purpose.
  • You can use whole wheat pastry flour instead of all-purpose.
  • You can use honey instead of maple syrup.
  • Let the cupcakes cool before adding the icing.
  • To make the lightest color cupcakes possible (if that matters to you!), use honey and all-purpose flour.

Nutrition

Serving: 1cupcake, Calories: 268kcal, Carbohydrates: 22g, Protein: 4g, Fat: 19g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 78mg, Sodium: 236mg, Potassium: 118mg, Fiber: 1g, Sugar: 10g, Vitamin A: 650IU, Vitamin C: 17mg, Calcium: 62mg, Iron: 1mg
Tried this recipe?Rate in the comments and tag @yummytoddlerfood on IG!

 

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Comments

  1. Hi.
    I just made a trail half batch for my daughter’s birthday and they turned out more like a muffin consistency than a cupcake.
    They rose when in the oven but got totally flat when cooled down.
    Any tips on how to make them more fluffy and cake like consistency? And did yours get flat too?
    Thank you!!!!
    PS: the taste is amazing

    1. Hi- the tops of these are fairly flat. You might try beating the eggs a little more to get additional air in the batter though. I hope it’s a wonderful birthday!

  2. Hi! Do you think reducing the strawberry purée would give it a stronger strawberry flavor or a pink or color? I’m assuming I would just have to add more strawberries to get the same amount if reduced, but just wondering what you thought. 🙂 thanks!

    1. Yes, you could double the amount and then reduce it by half? I am not sure it would make them a vibrant pink, but the flavor should be a little stronger.

  3. How would you compare the taste and texture of the cupcakes to your strawberry sheet cake? Do they come out pink? I am looking to bake a strawberry cake in a loaf pan that will then be used to make a hidden design cake. Thank you!

    1. I would use the sheet cake recipe if you want to bake it in a loaf, though it’s not super pink like a boxed mix. Hope that helps!

  4. Hi Amy!
    I LOVE your website!
    I was wondering if frozen strawberries can be substituted in this recipe and how to alter it for them?
    Thanks!
    Anna Houck

    1. I haven’t made this recipe that way so I can’t say for sure but let me know what size you’re hoping to use and I can try to guess.

  5. 5 stars
    These are my daughters favorite cupcakes — we’ve eaten them for ALL of our birthdays this past year 😉 I wanted to make some for her upcoming birthday at school, but the teacher asked that they be mini cupcakes as they’re less messy. Any tips for cooking time, etc for mini cupcakes (vs full sized)?

  6. Hi, I made these once before and we all loved them! I don’t have any strawberries, and wondered if this could be done with raspberries instead?

      1. Could I make this into a mini cake for a smash cake? 4 inch round. Wondering what the potential bake time would be. Thank you!

      2. Yes, though you’ll have enough for a few layers. Depending on how much batter you use, I would guess you’d want about 1 cup in each, the baking time would likely be about 14-16 minutes. Set it for the lower end of the time and check the center with a cake tester.

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