Introduction

These strawberry cupcakes are a delightful treat full of fresh strawberry flavor. Topped with a creamy strawberry buttercream frosting, they’re perfect for any occasion that calls for a sweet and fruity dessert.

A close-up image of a cupcake held in a woman's hand. The cupcake has a dark brown base wrapped in a black liner. On top, there is one thick layer of light pink frosting with small red specks spread evenly, piped in a swirl pattern that looks like a rose, covering the whole top of the cupcake. The background shows a white marbled texture and blurred details. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/4 cup butter, softened
3/4 cup sugar
2 eggs
3/4 cup milk
1 1/2 cups flour
1 tsp. baking soda
1 tsp. baking powder
1/2 cup strawberry gelatin
1/2 cup crushed strawberries
1 tsp. vanilla
1/2 cup butter, softened (for frosting)
2 cups powdered sugar
1/4 cup crushed strawberries (for frosting)
1 tsp. vanilla (for frosting)

Instructions

Step 1: Preheat oven to 350 degrees Fahrenheit.
Step 2: In the bowl of a stand mixer, cream the 1/4 cup softened butter and sugar together for several minutes until light and fluffy.
Step 3: Beat in the eggs, one at a time, mixing until smooth after each addition.
Step 4: Slowly mix in the milk until well combined.
Step 5: Remove the bowl from the stand mixer and sift the flour, baking soda, baking powder, and strawberry gelatin directly on top of the wet mixture.
Step 6: Return the bowl to the mixer and mix until just combined, being careful not to overmix.
Step 7: Gently fold in the crushed strawberries and vanilla until evenly distributed.
Step 8: Line a cupcake pan with 18 cupcake liners. Fill each liner halfway with the batter using a cookie scoop or dipper.
Step 9: Bake the cupcakes for 15 minutes or until a toothpick inserted in the center comes out clean.
Step 10: Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Step 11: For the frosting, beat the 1/2 cup softened butter with a handheld electric mixer until creamy and smooth.
Step 12: Gradually add powdered sugar, crushed strawberries, and vanilla, beating until the frosting is smooth and fluffy.
Step 13: Transfer the frosting to a piping bag fitted with a swirl tip. Starting at the center, pipe a swirled rose on top of each cupcake.
Step 14: Serve and enjoy these sweet strawberry cupcakes!

Tips & Variations

For an extra burst of flavor, add a teaspoon of lemon zest to the batter.
Use fresh or frozen strawberries; if frozen, thaw and drain excess liquid before crushing.
Swap strawberry gelatin for raspberry or cherry gelatin for a different fruity twist.
To make cupcakes dairy-free, substitute milk with almond or oat milk and use dairy-free butter alternatives.
If you don’t have a piping bag, spread the frosting with a butter knife or an offset spatula for a rustic look.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 3 days to keep the frosting fresh. Before serving, bring them to room temperature for at least 20 minutes. You can also freeze the unfrosted cupcakes for up to 1 month; thaw completely before frosting and serving.

How to Serve

Three cupcakes sit on a table with a white marbled texture. Each cupcake has a dark brown wrapper and a swirl of light pink frosting on top, which is smooth and creamy with small red specks. The frosting is piped in a circular rose pattern with defined, soft ridges, and the cupcakes are arranged close but not touching, with one in the foreground and two slightly out of focus in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh strawberries instead of crushed ones?

Yes, fresh strawberries work well. Just crush or finely chop them before adding to the batter and frosting for consistent texture and flavor.

Can I make these cupcakes ahead of time?

Absolutely. You can bake the cupcakes a day in advance and keep them refrigerated without frosting. Frost them just before serving for the best taste and presentation.