Delight your taste buds with Fresh Strawberry Cupcakes with Creamy Frosting—perfectly sweet, moist, and topped with luscious, smooth frosting every bite! These cupcakes combine the natural juiciness of ripe strawberries with a soft crumb and a velvety frosting that balances fruitiness and sweetness beautifully. Whether you’re baking for a special occasion or simply craving a fresh twist on a classic treat, this recipe brings a burst of freshness and indulgence right to your kitchen.

Why You’ll Love This Recipe

Freshness in Every Bite: Ripe strawberries add natural juiciness and a vibrant color that makes these cupcakes stand out.
Perfect Balance of Sweetness: The creamy frosting gently complements the strawberry flavor without overpowering it.
Moist and Tender Texture: The cupcake base stays soft and fluffy thanks to simple, quality ingredients.
Easy to Make: This recipe uses straightforward steps and accessible ingredients, perfect for both beginners and seasoned bakers.
Versatile for Any Occasion: Whether for birthdays, picnics, or afternoon tea, these cupcakes always impress.

Ingredients You’ll Need

Using simple, fresh, and essential ingredients brings out the best in this recipe. Each component has a role—fresh strawberries offer natural flavor and moisture, while the creamy frosting adds indulgence and smoothness.

Fresh Strawberries: The star ingredient, providing vibrant flavor and natural sweetness.
All-Purpose Flour: Gives structure and body to the cupcakes for a light, fluffy crumb.
Sugar: Balances tartness and adds sweetness to both the cupcakes and frosting.
Baking Powder: Ensures the cupcakes rise beautifully and remain light.
Eggs: Provide richness and help bind ingredients together.
Butter: Adds moisture, flavor, and a tender texture to the cupcake base.
Vanilla Extract: Enhances the sweetness and complements the strawberry flavor.
Milk: Keeps the batter smooth and adds moisture for softness.
Cream Cheese or Butter (for Frosting): Creates a luscious, creamy frosting that’s not too sweet.
Powdered Sugar: Sweetens and thickens the frosting for a perfect spread.

Variations for Fresh Strawberry Cupcakes with Creamy Frosting

Feel free to customize these cupcakes to match your taste buds or dietary preferences. This recipe adapts easily, whether you want to add different flavors, cater to allergies, or explore exciting new textures.

Vegan Version: Swap butter for coconut oil and use a flax egg for an allergy-friendly cupcake.
Chocolate Strawberry Twist: Add cocoa powder to the batter for a rich chocolate flavor paired with fresh strawberries.
Lemon Zest Upgrade: Mix in lemon zest to the batter or frosting for a refreshing citrus kick.
Gluten-Free Option: Use a gluten-free flour blend without losing that tender crumb texture.
Strawberry Swirl Frosting: Blend strawberry puree into the frosting for added color and fruitiness.

Irresistible Fresh Strawberry Cupcakes with Creamy Frosting

How to Make Fresh Strawberry Cupcakes with Creamy Frosting

Step 1: Prepare the Strawberries

Wash, hull, and finely chop the fresh strawberries to distribute their flavor evenly in the cupcake batter. Set some aside for garnish.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, sift together all-purpose flour, baking powder, and a pinch of salt to ensure an even, light texture.

Step 3: Cream Butter and Sugar

Using an electric mixer, cream softened butter and sugar until light and fluffy, creating the perfect base for your cupcakes.

Step 4: Add Eggs and Vanilla

Beat in eggs one at a time, followed by vanilla extract, to build richness and moisture in the batter.

Step 5: Combine Wet and Dry Ingredients

Alternate adding the flour mixture and milk to the creamed butter mixture, starting and ending with dry ingredients, mixing gently but thoroughly.

Step 6: Fold in Strawberries

Gently fold the chopped strawberries into the batter, ensuring they’re evenly spread without breaking them down too much.

Step 7: Bake the Cupcakes

Divide the batter into lined muffin tins and bake at 350°F (175°C) for 18-22 minutes, or until a toothpick comes out clean.

Step 8: Prepare the Creamy Frosting

Mix softened cream cheese (or butter for a lighter option) with powdered sugar and a touch of vanilla extract until smooth and fluffy.

Step 9: Frost and Garnish

Once cupcakes are completely cool, pipe or spread the creamy frosting on top and garnish with a fresh strawberry slice or sprinkle.

Pro Tips for Making Fresh Strawberry Cupcakes with Creamy Frosting

Use Fresh, Ripe Strawberries: The better the strawberry quality, the richer the flavor and color of your cupcakes.
Don’t Overmix the Batter: Stir just until combined to keep cupcakes tender and fluffy.
Cool Completely Before Frosting: Warm cupcakes will melt the frosting and make it runny.
Chill the Frosting: For piping sharp, elegant swirls, refrigerate the cream cheese frosting for 20 minutes before use.
Line Your Muffin Pan: Use cupcake liners to prevent sticking and simplify cleanup.

How to Serve Fresh Strawberry Cupcakes with Creamy Frosting

Garnishes

Top your cupcakes with thin slices of fresh strawberry, a light dusting of powdered sugar, or even edible flowers to amp up their visual appeal and freshness.

Side Dishes

Pair these fruity cupcakes with a light glass of sparkling lemonade, a fresh berry salad, or a scoop of vanilla ice cream to enhance the springtime vibe.

Creative Ways to Present

Serve the cupcakes on a tiered cake stand for parties, wrap each in clear cellophane with a ribbon for gifts, or enjoy them classically arranged on a rustic wooden board for a charming touch.

Make Ahead and Storage

Storing Leftovers

Keep leftover cupcakes in an airtight container in the refrigerator for up to 3 days to maintain freshness and flavor.

Freezing

Freeze unfrosted cupcakes in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months; thaw completely before frosting and serving.

Reheating

Warm refrigerated cupcakes at room temperature or briefly microwave for 10-15 seconds to bring back softness before frosting or serving.

FAQs

Can I use frozen strawberries instead of fresh?

Fresh strawberries work best for texture and moisture, but if using frozen, thaw completely and drain excess liquid to prevent soggy cupcakes.

Is it possible to make these cupcakes dairy-free?

Absolutely! Substitute butter with a plant-based alternative and use dairy-free cream cheese or frosting to keep the creamy texture without dairy.

How do I prevent the frosting from melting?

Make sure cupcakes have cooled completely before frosting and keep frosted cupcakes refrigerated until serving for the best results.

Can I double the recipe for a larger batch?

Yes! Just double all ingredients and bake in multiple pans, adjusting the baking time slightly if needed.

What’s the best way to transport these cupcakes?

Use a cupcake carrier or place them securely in a container with a flat lid to prevent the frosting from smudging during transport.

Final Thoughts

Bringing the juicy freshness of ripe strawberries together with a smooth and creamy frosting makes this recipe a true crowd-pleaser. If you’ve been searching for a delightful treat that’s as pretty as it is tasty, Fresh Strawberry Cupcakes with Creamy Frosting are your new go-to. Warm ovens and fresh berries await—go ahead and bake up some happiness today!

Fresh Strawberry Cupcakes with Creamy Frosting

Print Recipe

Fresh Strawberry Cupcakes with Creamy Frosting offer a perfect blend of naturally juicy ripe strawberries with a soft, moist cupcake base and a smooth, luscious frosting that balances fruitiness and sweetness. Ideal for any occasion, these cupcakes delight with their tender crumb, fresh strawberry flavor, and easy-to-make steps, bringing freshness and indulgence to your kitchen.

Author: Mary
Prep Time: 20 minutes
Cook Time: 18-22 minutes
Total Time: 40-45 minutes
Yield: 12 cupcakes 1x
Category: Desserts
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Cupcake Ingredients

1 cup fresh strawberries, washed, hulled, and finely chopped (plus extra for garnish)
1 1/4 cups all-purpose flour
3/4 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 large eggs
1/2 cup (1 stick) unsalted butter, softened
1 teaspoon vanilla extract
1/2 cup milk

Frosting Ingredients

8 oz cream cheese, softened (or butter for lighter option)
1 1/2 cups powdered sugar
1/2 teaspoon vanilla extract

Instructions

Prepare the Strawberries: Wash, hull, and finely chop the fresh strawberries to evenly distribute their flavor and moisture in the cupcake batter. Set aside some whole or sliced strawberries for garnish.
Mix the Dry Ingredients: In a large mixing bowl, sift together all-purpose flour, baking powder, and salt to ensure an even, light cupcake texture.
Cream Butter and Sugar: Using an electric mixer, cream the softened butter and sugar together until the mixture is light and fluffy, creating the perfect base for your cupcakes.
Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, then mix in the vanilla extract to build richness and moisture.
Combine Wet and Dry Ingredients: Alternately add the flour mixture and milk to the creamed butter and sugar mixture, beginning and ending with the dry ingredients. Mix gently but thoroughly to avoid overmixing.
Fold in Strawberries: Gently fold the chopped strawberries into the batter, ensuring they are evenly spread without crushing or breaking them down too much.
Bake the Cupcakes: Divide the batter evenly into lined muffin tins and bake in a preheated oven at 350°F (175°C) for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
Prepare the Creamy Frosting: In a mixing bowl, combine the softened cream cheese (or butter), powdered sugar, and vanilla extract. Beat until smooth, creamy, and fluffy.
Frost and Garnish: Once the cupcakes have completely cooled, pipe or spread the creamy frosting on top and garnish with fresh strawberry slices or a light sprinkle of powdered sugar.

Notes

Use fresh, ripe strawberries for the best flavor and vibrant color.
Do not overmix the batter; stir just until combined to keep cupcakes tender and fluffy.
Allow cupcakes to cool completely before frosting to prevent melting and runny frosting.
Chill the frosting for 20 minutes for sharper, elegant piping swirls.
Line muffin tins with cupcake liners to prevent sticking and for easier cleanup.

Nutrition

Serving Size: 1 cupcake
Calories: 280 kcal
Sugar: 24 g
Sodium: 120 mg
Fat: 14 g
Saturated Fat: 8 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 34 g
Fiber: 1 g
Protein: 3 g
Cholesterol: 55 mg

Keywords: strawberry cupcakes, creamy frosting, fresh strawberry dessert, homemade cupcakes, berry cupcakes, cream cheese frosting