Name: Strawberry Cupcakes Recipe
Prep time: 30 min
Cook time: 18 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 10 oz (283 g) quartered, fresh strawberries; 6 tbsp (75 g) granulated sugar; 1 tbsp (15 ml) lemon juice; 1 1/4 cup (140 g) cake flour, spooned and leveled; 3/4 tsp baking powder; 1/8 tsp baking soda; 1/4 tsp salt; 3/4 cup (150 g) granulated white sugar; 5 tbsp (70 g) unsalted butter, softened; 2 egg whites, at room temperature; 1 1/2 tsp vanilla extract; 1/2 cup (120 ml) buttermilk, at room temperature; 1/2 cup (112 g) unsalted butter, softened; 4 oz (114 g) cream cheese, cold; 2 1/2 cups (325 g) powdered sugar; 3/4 cup (15 g) freeze dried strawberries

Jump to Recipe

If you have a soft spot for all things berry and a craving for something sweet and utterly delightful, these Strawberry Cupcakes are about to become your new obsession. Bursting with fresh strawberry jams tucked inside moist, tender cupcakes and crowned with a luscious strawberry cream cheese frosting, every bite is a perfect balance of tangy fruitiness and creamy sweetness. Whether it’s a special celebration or a simple treat to brighten your day, these cupcakes deliver pure joy with every forkful.

Strawberry Cupcakes Recipe - Recipe Image

Ingredients You’ll Need

Gathering the right ingredients is key to nailing the perfect batch of Strawberry Cupcakes. Each one plays an essential role, from the fresh strawberries giving natural sweetness and color, to the cake flour which ensures your cupcakes stay light and tender.

Fresh strawberries (10 oz, quartered): Provides a juicy, natural strawberry flavor that’s essential for both the jam and the frosting.
Granulated sugar (6 tbsp for jam + 3/4 cup for cupcakes): Balances the tartness of the berries while adding sweetness and helping with cake texture.
Lemon juice (1 tbsp): Brightens the strawberry jam and enhances the fresh berry flavor.
Cake flour (1 1/4 cups): Creates a tender crumb that’s soft and delicate, perfect for cupcakes.
Baking powder (3/4 tsp) and baking soda (1/8 tsp): Leaveners that give your cupcakes the perfect rise.
Salt (1/4 tsp): Enhances all the flavors, even the sweet ones.
Unsalted butter (5 tbsp + 1/2 cup): Adds richness and moisture; softened for easy mixing.
Egg whites (2 at room temp): Lightens the batter for a fluffy texture.
Vanilla extract (1 1/2 tsp): Adds a warm, sweet aroma and deepens flavor.
Buttermilk (1/2 cup at room temp): Tenderizes the crumb and adds subtle tanginess.
Cream cheese (4 oz, cold): Provides a creamy, tangy base for the frosting.
Powdered sugar (2 1/2 cups): Sweetens and thickens the frosting perfectly.
Freeze dried strawberries (3/4 cup): Intensifies the strawberry flavor in the frosting with vibrant color and aroma.

How to Make Strawberry Cupcakes

Step 1: Make the Strawberry Jam

Start by combining the quartered fresh strawberries, granulated sugar, and lemon juice in a medium saucepan. Cook over medium heat, stirring occasionally, until the fruit breaks down and thickens into a luscious jam—this usually takes about 15 to 17 minutes. Once thick and fragrant, remove the pan from the heat and let the jam cool completely. This jam is going to add that incredible homemade touch inside your cupcakes no store-bought jam can beat!

Step 2: Prepare the Cupcake Batter

Preheat your oven to 350 degrees Fahrenheit and line a cupcake pan with 12 paper liners. In a small bowl, sift together the cake flour, baking powder, baking soda, and salt to ensure an even distribution of leaveners and salt. Meanwhile, in a large bowl, cream the softened butter and granulated sugar on high speed for 1-2 minutes until fluffy and light. Add the egg whites and vanilla extract, mixing on medium until smooth and pale.

Step 3: Combine Wet and Dry Ingredients

Alternate adding the buttermilk and the sifted dry ingredients to your butter mixture, mixing on low speed to avoid overworking the batter. Scrape the sides of the bowl as necessary to make sure everything is perfectly combined. You’ll end up with a batter that’s smooth and lightly airy—ready to bake!

Step 4: Bake the Cupcakes

Fill each cupcake liner about 3/4 full with batter. Bake for 16 to 18 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Once baked, let the cupcakes rest in the pan for 10 minutes before transferring them to a wire rack to cool completely. This cooling step is critical to prevent the frosting from melting later.

Step 5: Make the Strawberry Cream Cheese Frosting

Beat the softened butter on high speed for 5 to 10 minutes until it looks pale and fluffy. Incorporate the cold cream cheese, mixing well until the mixture is smooth and creamy. Gradually sift in the powdered sugar, mixing on low until combined, then beat on high until fluffy. Just before you’re ready to frost, pulse the freeze dried strawberries in a food processor until finely ground—this preserves their intensity and prevents clumping. Mix the ground strawberries into the frosting for a striking color and rich strawberry flavor.

Step 6: Assemble Your Strawberry Cupcakes

Once the cupcakes are cooled, carefully remove a small portion from the center of each to create a cavity. Fill these with the homemade strawberry jam you prepared earlier. Then pipe the strawberry cream cheese frosting generously on top—using a decorative tip makes it look extra special. Now, these Strawberry Cupcakes are ready to wow!

How to Serve Strawberry Cupcakes

Garnishes

Adding a few visual and textural garnishes takes these strawberry cupcakes over the top. You can sprinkle some finely chopped fresh strawberries or a few freeze dried strawberry pieces on top of the frosting for added crunch and vibrant color. A light dusting of powdered sugar also adds a delicate, elegant touch.

Side Dishes

These cupcakes stand beautifully on their own but pairing them with complementary flavors heightens your enjoyment. A simple side of whipped cream, a scoop of vanilla ice cream, or even fresh berries makes a light, refreshing companion. For an afternoon tea vibe, add a mild herbal tea or sparkling lemonade to cleanse the palate.

Creative Ways to Present

Make your Strawberry Cupcakes the centerpiece of your occasion by presenting them in unique ways. Arrange them on a tiered cupcake stand for a stunning display. Or serve them in decorative cupcake wrappers matching your theme for parties. For a more interactive treat, let guests fill the cupcakes themselves with jam and pipe their own frosting — it’s fun and adds a personal touch!

Make Ahead and Storage

Storing Leftovers

These Strawberry Cupcakes keep wonderfully when stored properly. Once frosted, arrange them in an airtight container and refrigerate. They’ll stay fresh and moist for up to 3 days. Just remember to bring them to room temperature before serving so the frosting is silky and soft.

Freezing

You can freeze both the unfrosted cupcakes and the frosting separately. Wrap the cooled cupcakes tightly in plastic wrap and store in a freezer-safe bag for up to 3 months. Freeze the frosting in an airtight container as well. When ready to enjoy, thaw cupcakes overnight in the fridge and whip the frosting again to restore its texture before frosting.

Reheating

To gently warm your Strawberry Cupcakes, take them out of the fridge and let them sit at room temperature. If you prefer a warmer bite, microwave a cupcake (without frosting) for 10 to 15 seconds, watching carefully so it doesn’t dry out. For frosted cupcakes, it’s best to serve them chilled or room temperature to maintain frosting texture.

FAQs

Can I use frozen strawberries instead of fresh?

While fresh strawberries provide the best texture and flavor for both the jam and frosting, frozen strawberries can be used if fresh aren’t available. Be sure to thaw and drain them well before cooking to avoid excess liquid that might affect the jam’s thickness.

What can I substitute for buttermilk?

If you don’t have buttermilk on hand, easily make a substitute by adding 1/2 tablespoon of vinegar or lemon juice to 1/2 cup of milk. Let it sit for 5 minutes before using. This acidic mix mimics the tang and helps tenderize the cupcakes.

How do I prevent the frosting from being too runny?

To keep your strawberry cream cheese frosting thick and spreadable, make sure the cream cheese is cold, and the butter is softened but not melted. Gradually sift in the powdered sugar and beat well. If it’s still too soft, chilling the frosting for 20-30 minutes before using helps it firm up.

Can I make the cupcakes vegan or dairy-free?

Adapting this recipe for vegan or dairy-free diets is possible but will require swaps like vegan butter, dairy-free cream cheese, and egg replacers. Keep in mind the texture and flavor will vary slightly, but it’s definitely doable for a strawberry cupcake lover with dietary restrictions.

Is it necessary to remove the cupcake centers before filling?

Removing a small portion from the center of each cupcake creates a delightful surprise of strawberry jam inside. This step is optional, but highly recommended for that extra layer of flavor and moisture – it truly elevates the cupcake experience.

Final Thoughts

Making these Strawberry Cupcakes feels like sharing a slice of summertime happiness with friends and family. The combination of homemade jam, tender cake, and dreamy strawberry frosting is simply irresistible. You’re just a few steps away from cupcakes that impress every time, so why not dive in and bake up a batch? Your taste buds will thank you!

Strawberry Cupcakes Recipe

★★★★★

4.8 from 7 reviews

Author: Julian
Total Time: 1 hour 15 minutes
Yield: 12 cupcakes 1x
Diet: Vegetarian

Print Recipe

Description

Delight in these moist and fluffy Strawberry Cupcakes featuring a homemade strawberry jam filling and a luscious strawberry cream cheese frosting made with freeze-dried strawberries for an intense berry flavor and beautiful pink hue. Perfect for spring gatherings and celebrations, these cupcakes combine fresh strawberries and classic baking techniques to create a truly irresistible treat.

Instructions

Make Strawberry Jam: Add the quartered fresh strawberries, granulated sugar, and lemon juice to a medium saucepan. Heat over medium heat, stirring occasionally, until the strawberries break down and thicken into a jam consistency, about 15-17 minutes. Remove from heat and let cool completely.
Prepare Cupcake Batter: Preheat your oven to 350°F (175°C) and line a 12-cup cupcake pan with cupcake liners. In a small bowl, sift together cake flour, baking powder, baking soda, and salt; set aside.
Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar with an electric mixer on high speed for 1-2 minutes until fluffy.
Add Egg Whites and Vanilla: Mix in the egg whites and vanilla extract on medium speed for 1-2 minutes until the batter is smooth and pale.
Combine Wet and Dry Ingredients: Alternately add the buttermilk and sifted dry ingredients to the butter mixture, mixing on low speed just until incorporated. Scrape down the bowl as needed to ensure even mixing.
Fill Cupcake Liners: Divide the batter evenly among the prepared liners, filling each about three-quarters full.
Bake Cupcakes: Bake for 16-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Make Strawberry Cream Cheese Frosting: Beat the softened butter on high speed until pale and fluffy, about 5-10 minutes. Add the cold cream cheese and mix until fully combined.
Add Powdered Sugar: Gradually sift in the powdered sugar, mixing on low speed until incorporated.
Prepare Freeze-Dried Strawberries: Just before adding to the frosting, pulse the freeze-dried strawberries in a food processor until finely ground to avoid clumping.
Combine Strawberries into Frosting: Mix the ground strawberries into the frosting on low speed, then increase to high speed and beat until light and fluffy, about 1-2 minutes.
Assemble Cupcakes: Once completely cooled, hollow out a small portion from the center of each cupcake. Fill each cavity with strawberry jam.
Frost Cupcakes: Transfer the frosting to a piping bag fitted with a Wilton 1M tip or your preferred decorative tip. Pipe a generous swirl of frosting on top of each cupcake and serve immediately.

Notes

Make sure the strawberry jam is completely cooled before filling the cupcakes to avoid melting the frosting.
Use room temperature egg whites and buttermilk for a smoother batter texture.
Freeze-dried strawberries add natural color and concentrated strawberry flavor; avoid grinding them too early to prevent clumping.
Store cupcakes in the refrigerator with frosting for up to 3 days. Bring to room temperature before serving.
For a dairy-free version, substitute butter and cream cheese with plant-based alternatives, but texture may vary slightly.

Prep Time: 30 minutes
Cook Time: 18 minutes
Category: Dessert
Method: Baking
Cuisine: American