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 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 You Need
To make this recipe you’ll need:
- Flour
- Strawberries
- Coconut oil or butter
- Maple syrup or honey
- Vanilla extract
- Eggs
- Salt
- Cream cheese, butter, strawberry jam, and powdered sugar for the frosting
TIP: You can use a gluten-free cup for cup flour if needed in this recipe.
Step-by-Step Instructions
Here’s a look at the process involved in making these cupcakes. (Scroll down for the full recipe.)
- Add the berries to a food processor or blender.
- Grind to make a puree. (It’s okay if there are small pieces of berries and if it’s not totally smooth.)
- Measure out the amount you need.
- Add the puree to a bowl with the rest of the ingredients.
- Portion out into a muffin tin lined with paper cupcake liners.
- 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.
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!
Strawberry Cupcakes with Fresh Berries
Ingredients
Cupcakes
- 12 oz fresh strawberries
- 1/2 cup unsalted butter (or coconut oil)
- 1/3 cup maple syrup
- 1 teaspoon pure vanilla extract
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 eggs (lightly beaten)
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).
Equipment
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
Tasted great while they were still warm
Does the sugar per cupcake include the frosting?
Yes
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
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!
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!
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.
Hi! Can these be made egg free?
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!
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!
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
Hi! To use frozen strawberries, just let them thaw and then proceed with the recipe. Enjoy!
If I made this into a sheet cake, what size and time would you recommend?
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.
Did anyone happen to do this?
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)?
Yay! For minis, I think the baking time would be about 16-18 minutes (with everything else the same). Enjoy!
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?
Yes, though there will be some seeds in the texture and it may be less sweet.
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!
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.
These were a hit!!! Not that I had any doubts with one of your recipes. Lately, I always include “yummy toddler food” in my search anytime I google a recipe for the kiddos!
I’m so glad to hear that!
Hi! I see you mentioned gluten free flour substitute but I don’t understand exactly what you mean. What’s the substitution ratio?
You’d use the same amount of gluten-free flour blend as the flour called for in the recipe.
Love love love! Thank you
I loved this recipe so much that I doubled it and turned it into a Bundt cake for my son’s birthday! I made the buttercream frosting then piled the center of the Bundt high with fresh berries – both the toddlers and adults enjoyed it! Baked at 325F for 50 minutes. The maple syrup and fresh berries makes for a really clean, fresh flavor. I used this same recipe to make mini cupcakes for class and it was also a hit! It’s definitely a keeper – I plan to make this again!
I’m so glad to hear that!
Do you think this would work in a 9×5 loaf pan? If so, any idea on cooking time? I want to make a rectangle cake to turn into a fire truck. Thank you!
Hi- I don’t know if the middle would cook through. I am more confident that my Strawberry Muffin recipe would work better for that if you want to look at that one. (Or my Vanilla Cupcake recipe.) I hope that helps and sounds cute!
I almost never really have baked goods and I could’ve eaten the whole tray of these muffins. It is so moist and delicious!!! To boost the strawberry flavor, I added TJ freeze dried strawberries and topped with Kite Hill strawberry cream cheese because I didn’t want to make frosting. Highly recommend this recipe.
So glad to hear that!
I cannot wait to make these! I have made a bunch of your other recipes and they are ALWAYS fantastic. Two questions:
-Can you use whole wheat flour in these?
-Is there any sweetener substitute that can be used for the powdered sugar in the frosting? We try to stick to sweeteners like maple syrup and honey and stay away from white sugar.
Thank you so much for your fantastic site. You have been a godsend my my toddler’s eating habits.
Hi- If you want to use whole wheat flour, I’d just check for doneness a minute or two earlier than I say as they may bake a little faster. You can omit the powdered sugar and use a little honey. Should be a very similar consistency. Enjoy
I use dates powder as an alternative to sugar.
These didn’t work for me. They rose up but then sank down so they were flat, not domed. And, they stuck to the cupcake liners. Just seemed too damp. I tried making a small batch with cooking oil instead of coconut oil and they were a little better, but not much.
There is a reference to cake flour in the comments. Do you recommend using cake flour?
I haven’t made this version with cake flour and it may not cook through properly (it may be too wet for cake flour)
What would the cook time be on a 9 muffin tin? Looking to make this a first birthday smash “cake” for the birthday girl! Thank you!
I haven’t made them that way so I can’t say for sure, but I would guess 24-ish minutes for slightly larger cupcakes. I hope she enjoys it!
Would frozen strawberries work?
Sure
I have made these a bunch of times and they are consistently moist and yummy. Both adults and kids rave! I make the recipe exactly as is and they are great 🙂
I doubled this recipe and baked it in three 6″ cake pans for a six layer cake with whipped cream and diced strawberries between the cake layers and on top. It was very tall and quite a hit!
I noticed at the last minute that the doubling button only doubled the ingredient list, not the directions, so if you double or triple, be sure that you’re doubling or tripling the amount of strawberry puree accordingly—if the single recipe is one cup, then the double is two and triple is three. Thanks for the great recipe!
I made these, exactly like the recipe and it turned out amazing! A family member who “doesn’t eat dairy or eggs” or a lot of treats had 3 of these in one sitting lol!
Any suggestions for substituting the eggs? My daughter is allergic to them. Would love to try your recipe for her first birthday cake!
Hi- I would try either using 1 full teaspoon baking soda and adding 1/2 cup milk OR using a store bought egg replacer like the one from Bobs Red Mill. I haven’t tested this recipe with those options, but I think both are decent options to try. Enjoy the big birthday!
Really yummy and not too sweet! I made them for my toddler to take to daycare for his birthday and I felt good knowing that they wouldn’t make the kids bounce off the walls, but that they would definitely be enjoyed. The frosting reminds me of the cream cheese and jelly sandwiches I used to eat as a kid.
Hi, i would like to bake in 3 – 6 inch pan, should i double it?
Yes I think so (or you could make thinner cakes if you left it as is). I haven’t done it that way so I can’t say for sure. Let me know if you try it!
This sounds yummy. The recipe list calls for baking soda and baking powder, however the instructions only say powder. Please clarify if the soda is also needed!? Thank you!!
It’s fixed, apologies and yes, you need both!
It says “ To make these ahead, store the cupcakes, uncooled and without frosting, in an airtight container at room temperature for up to 24 hours. Frost right before serving.”. So don’t cool them down before putting them in a container??
Apologies, that’s fixed. (Not sure what happened there!)
I want to make a two layer 8 inch cake. I am guessing I need double the recipe. Correct?
Thanks!!
Yes, that would give you the right amount as far as I can tell!
Hi Amy!
In the 3rd step of the recipe you say to “warm in 15 second increments in the microwave, stopping to stir, until the coconut oil is melted. Let cool slightly.” but coconut oil is not mentioned in the ingredients. Did you mean to say butter here? Or using coconut oil OR butter in the ingredient list?
Looking forward to making these!
Thanks!
Oh, I’m sorry, I fixed that!
Do you think you could you use raspberries instead of strawberry in this recipe? My son loves raspberries and I would like to make these for his first birthday .
I haven’t made them with raspberries so I can’t say for sure. The recipe will work, the only thing may be that sometimes raspberry puree is more bitter than strawberry puree, so you might want to taste it and add a little extra sweetener if the puree has any bitter flavor at all. Here’s an easy Raspberry Puree that will work though: https://www.yummytoddlerfood.com/fresh-raspberry-puree/
Really light cupcake with great strawberry flavour!
I was wondering if you could make these with blueberries? I am looking for a blue cupcake instead of a pink one. Thanks!
I haven’t but I think if you did it with blueberries it might turn them more of a dull purple? I’m not totally sure but please let me know if you try it!
Hi there! I am wondering if this could be made with frozen strawberries?
I haven’t tried it so I can’t say for sure. If you do, thaw them, drain off the liquid, and then proceed with the recipe.
Have you tried making these cupcakes as a cake? I would like to do a strawberry smash cake for my daughters first birthday. Would this recipe be able to convert to 4in or 6in cake pans?
That’s a great idea! You could definitely bake the batter in small cake pans. I’d recommend the 6 inch (4 inch is really tiny) and I would guess that the baking time may be closer to 18-20 minutes since it will be thinner but you’d need to check it with a cake tester (insert it into the center starting at 16 or 18 minutes and look for it to come out cleanly). If you have a little time I can try it out for you—let me know!
Thank you so much for your response! If I wanted to do a 2 layer 6 inch cake, should I double the recipe?
I am going to try it in a week or so but I would love to hear your results if you try it before then!
I don’t think you’d need to double it!
I made these yesterday and the flavor is delicious, but the color is very different than your photos. They almost look like chocolate cupcakes. They’re not burnt at all, just brown throughout the whole cake. Any idea what would cause this? Thanks!
Hmmm, sometimes a difference in the material of a baking pan can cause the baked good to be a different color. But otherwise I’m not sure!
Maple strawberry cupcakes sound delicious! and this recipe doesn’t add pink food coloring, which is good! I may make it for graduation day. I might even just drizzle more maple syrup on top of the frosting. I love maple syrup for its sweetness and its nutritional benefits.
When you say cake flour do you also mean self raising? Thanks
Cake flour should be what it’s called on the label- it has less protein than regular flour so it tends to create a more delicate baked good. It’s usually sold in a box. (You could also try this method: http://www.thekitchn.com/the-easy-way-to-make-cake-flour-substitute-baking-tips-from-the-kitchn-44521)
Any subs for the brown rice syrup?
You could use additional maple syrup or honey.