Can I use fresh strawberries instead of frozen?

Absolutely. Just use an equal amount by weight, hull and roughly chop them before cooking. The method for softening and extracting juice is exactly the same.

What if I don’t have a stand mixer?

No problem! A hand mixer works just fine for both batter and frosting—just be sure to beat the butter and sugar together thoroughly for that signature light texture.

Can the cupcakes be made in advance?

Yes! Bake the cupcakes up to two days ahead and store them (unfrosted) in an airtight container. Make and add the frosting the day you plan to serve for the freshest, most luscious results.

Is it possible to make this recipe gluten-free?

Yes, use a high-quality gluten-free flour blend in place of all-purpose flour. Keep in mind that baking times might shift by a minute or two, so check for doneness with a toothpick.

Fresh Strawberry Cupcakes Recipe

Name: Fresh Strawberry Cupcakes Recipe
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Cuisine: American
Ingredients: 10 ounces frozen whole strawberries (about 2 cups); 1/4 cup whole milk; 6 large egg whites; 2 teaspoons vanilla extract; 2 1/4 cups (9 ounces) cake flour; 1 3/4 cups (12 1/4 ounces) granulated sugar; 1 tablespoon baking powder; 3/4 teaspoon salt; 12 tablespoons (1 1/2 sticks) unsalted butter, cut into 12 pieces, room temperature; 10 tablespoons unsalted butter, softened; 2 cups confectioners’ sugar; 6 ounces cream cheese, cut into 6 pieces and softened; Reserved strawberry solids from cupcake preparation; Pinch of salt

Gorgeous, berry-packed Fresh Strawberry Cupcakes are the ultimate treat for days when you want something sweet, lively, and totally irresistible—without fussing in the kitchen for hours. Imagine tender, pillowy cupcakes bursting with real strawberry flavor and topped with a creamy, pink-speckled strawberry frosting that’s as simple to make as it is spectacular to eat. This recipe relies on easy-to-find ingredients (yes, even frozen strawberries!) and a straightforward mixing method, making it absolutely perfect for busy weeknights, birthdays, or whenever your sweet tooth strikes.

Why You’ll Love This Recipe

Incredible Fresh Strawberry Flavor: Unlike cupcakes that only hint at strawberries, these are loaded with real fruit—both in the cupcake and the frosting. Nothing artificial needed!
Simple and Fast: Don’t let the bakery-worthy results fool you—these cupcakes come together quickly, and most of the work happens in your stand mixer. No complicated techniques, promise.
Perfect Texture: The cakes are moist, light, and fluffy, while the frosting is creamy and full of fruity flavor. Each bite delivers a mix of soft crumb and luscious topping.
Crowd-Pleaser: Whether you’re making them for a family treat or a potluck, these cupcakes always disappear fast. Kids and adults are both fans.
Flexible for Your Pantry: The use of frozen strawberries means you don’t have to wait for berry season—you can capture that ripe fruit taste year-round.

Ingredients You’ll Need

All you’ll need for these cupcakes is a handful of kitchen staples that work together to create something extraordinary:

Frozen Whole Strawberries: They give a huge punch of real strawberry flavor, for both the cupcake and its dreamy frosting. No need to thaw before starting—convenience at its best!
Egg Whites: These keep the cakes light, airy, and beautifully pale, which lets the strawberry color shine through.
Milk: Swirled with concentrated strawberry juice to make every crumb taste fruity and lush.
Vanilla Extract: Just a hint intensifies the natural sweetness of the berries.
All-Purpose Flour, Sugar, Baking Powder, Salt: The essential dry mix for structure, sweetness, lift, and balance.
Unsalted Butter: For rich moisture and flavor in both the cakes AND frosting. Let it soften for easy blending.
Cream Cheese: Used in the frosting for tang and body. Don’t skip this—it transforms the topping from good to incredible.
Powdered Sugar: Sweetens and smooths out the frosting so it’s perfect for piping or spreading.
Reserved Strawberry Solids: The soft, jammy bits of strawberry left after juicing. Stir them into the frosting for color, texture, and a bolder strawberry zing.

Tip: Make sure your butter and cream cheese are softened to room temperature for the fluffiest frosting.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Want to mix things up or accommodate what you’ve got on hand? Here are some fun ideas:

Lemon Twist: Add a bit of grated lemon zest to the batter or frosting for a bright, citrusy note.
Double Berry: Swap half the strawberries for raspberries or blueberries for a mixed-berry delight.
Chocolate Chip Fun: Gently fold in mini chocolate chips to the batter for a crowd-friendly combination.
Gluten-Free: Replace the all-purpose flour with your favorite gluten-free blend—just watch the baking time, as it may vary.
Dairy-Free: Use plant-based butter and a creamy vegan cheese substitute for frosting, plus almond or oat milk in the cake.

These cupcakes are endlessly adaptable—don’t be afraid to experiment!

How to Make Fresh Strawberry Cupcakes

Step 1: Prep Strawberries

Spread the frozen strawberries in a large bowl, cover, and microwave until they’re soft and have released their juices—about 5 minutes. Next, set a fine-mesh strainer over a small saucepan, pour in the strawberries, and press with a spoon to squeeze out every drop of juice (aim for at least 3/4 cup). Reserve the thick strawberry solids for the frosting.

Step 2: Reduce the Juice

Bring the fresh strawberry juice to a boil over medium-high heat. Let it bubble and reduce, stirring occasionally, until it’s thick, syrupy, and measures roughly 1/4 cup—this intensifies the flavor.

Step 3: Mix Wet Ingredients

Whisk the reduced strawberry syrup together with milk, egg whites, and vanilla extract in a bowl until everything is happily blended.

Step 4: Combine Dry Ingredients and Butter

In your stand mixer, add the flour, sugar, baking powder, and salt. Mix on low just enough to combine. With the mixer still going, add softened unsalted butter, one piece at a time, until the mixture is sandy with tiny bits of butter.

Step 5: Make the Batter

Pour in half the strawberry-milk mixture and beat until the batter turns light and fluffy—don’t rush this, as it’s the secret to ultra-soft cupcakes. Scrape down the bowl, then add the rest of the wet mix and beat until just combined. Finish with a final stir by hand to make sure nothing’s stuck at the bottom.

Step 6: Bake

Divide the batter evenly among cupcake liners. Bake in a 350°F oven for 15-19 minutes, or until the tops spring back lightly and a toothpick emerges clean. Cool for 5 minutes in the pan, then transfer cupcakes to a wire rack to cool completely.

Step 7: Make the Strawberry Frosting

In the stand mixer, beat together softened butter and powdered sugar on low until blended, then crank up the speed until pale and fluffy. Beat in pieces of cream cheese, then swirl in the reserved strawberry solids and a pinch of salt. Beat until smooth and beautifully pink.

Step 8: Frost and Serve

Once your cupcakes are fully cool, pipe or generously spread the strawberry frosting on top. Admire, serve, devour!

Pro Tips for Making the Recipe

Don’t Rush Reducing the Juice: Really let the strawberry juice cook down to a syrup for the fullest flavor and that gorgeous natural pink.
Cool Completely Before Frosting: If the cupcakes are even a little warm, the frosting can melt and slide right off. Patience pays off here!
Fluffy Frosting Secret: Start with room-temperature butter and cream cheese for the silkiest texture.
Getting the Most Berry Flavor: Always add those reserved strawberry solids to your frosting. They bring so much fruit taste and natural color—you’ll never look back.

How to Serve

These cupcakes don’t need much—just a swirl of strawberry frosting and maybe a whole fresh strawberry on top for flair. They shine on a pretty platter for dessert, tuck neatly into lunchboxes for a sweet surprise, or make a fabulous centerpiece at spring or summer gatherings. Pair with a glass of cold milk or a cup of black tea, or go all out with strawberry lemonade for a berry-themed treat.

Make Ahead and Storage

Storing Leftovers

Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days. The cakes will stay moist and the frosting firm, making them great to enjoy after dinner or as the world’s best afternoon snack.

Freezing

Unfrosted cupcakes freeze perfectly—wrap them tightly and freeze for up to 2 months. Let them thaw at room temperature, then frost just before serving. While you technically can freeze frosted cupcakes, the fresh cheese and berry frosting is always best fresh.

Reheating

If your frosted cupcakes have been in the fridge, let them sit at room temp for 15-20 minutes before serving to bring back their fluffy texture and creamy, soft frosting.

FAQs

Can I use fresh strawberries instead of frozen?

Absolutely. Just use an equal amount by weight, hull and roughly chop them before cooking. The method for softening and extracting juice is exactly the same.
What if I don’t have a stand mixer?

No problem! A hand mixer works just fine for both batter and frosting—just be sure to beat the butter and sugar together thoroughly for that signature light texture.
Can the cupcakes be made in advance?

Yes! Bake the cupcakes up to two days ahead and store them (unfrosted) in an airtight container. Make and add the frosting the day you plan to serve for the freshest, most luscious results.
Is it possible to make this recipe gluten-free?

Yes, use a high-quality gluten-free flour blend in place of all-purpose flour. Keep in mind that baking times might shift by a minute or two, so check for doneness with a toothpick.

Final Thoughts

If you’re craving a dessert that looks as pretty as it tastes and comes together without stress, these Fresh Strawberry Cupcakes are bound to be a new favorite. They’re vibrant, incredibly tasty, and simple enough for any day of the week. Don’t be surprised if they become your go-to recipe for celebrations big and small—there’s just something about real strawberry flavor that keeps everyone coming back for more. Give these a try and share the sweetness!