Strawberry Cupcakes

Bring the taste of summer to your kitchen with these delightful strawberry cupcakes. Bursting with fresh, fruity flavor and topped with a creamy strawberry frosting, these cupcakes are a sweet and refreshing treat. They’re perfect for a summer picnic, a birthday party, or any time you’re craving a taste of sunshine.

Yield: 12 cupcakes

Baking time: 20 minutes


1/2 cup (113 grams) unsalted butter, softened

1 cup (200 grams) granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 3/4 cups (210 grams) all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup (120 ml) milk

1/2 cup (100 grams) fresh strawberries, finely chopped

For the frosting:

1/2 cup (113 grams) unsalted butter, softened

4 cups (500 grams) powdered sugar

1/4 cup (60 ml) strawberry puree


1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.

2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, then stir in the vanilla.

3. In a separate bowl, combine the flour, baking powder, baking soda, and salt. Gradually add this to the creamed mixture, alternating with the milk, and mix well. Fold in the chopped strawberries.

4. Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.

5. Bake for 20 to 25 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Allow the cupcakes to cool.

6. To make the frosting, beat the butter until creamy, then gradually add the powdered sugar, beating until well combined. Gradually beat in the strawberry puree until the frosting is smooth and creamy.

7. Frost the cupcakes with the strawberry frosting. If desired, top each cupcake with a fresh strawberry for decoration. Enjoy!

You can find this and more cupcake recipes in my “Cupcake Cookbook: Delicious Treats from My Kitchen to Yours”.

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