Can I use fresh strawberries instead of frozen for this recipe?

Absolutely! Just be sure to measure about 2 cups after chopping or pureeing, and follow the same process to extract juice and solids. Frozen berries are wonderfully consistent, but nothing beats the taste of ripe, juicy fresh strawberries in peak season.

How do I know when the cupcakes are done baking?

Check with a toothpick—when inserted into the center, it should come out clean or with just a few moist crumbs attached. The tops should be lightly golden and bounce back when gently pressed.

Why do I need to reduce the strawberry juice?

Reducing the juice intensifies the strawberry flavor and color, without watering down the batter or frosting. This step makes a world of difference for cupcakes that taste like strawberries, not just sugar.

What’s the best way to frost the cupcakes if I don’t have a piping bag?

No problem—just use a sturdy zip-top bag with the corner snipped off, or even a butter knife or spatula for rustic swirls. The frosting is so flavorful and pretty, it’ll look beautiful however you apply it.

Fresh Strawberry Cupcakes Recipe

Description

Enjoy these moist and flavorful Fresh Strawberry Cupcakes made with real strawberries, a tender vanilla cake crumb, and a creamy strawberry-flecked cream cheese frosting. This recipe maximizes strawberry flavor by using both the juice and solids, resulting in cupcakes that are naturally pink and intensely fruity—perfect for spring and summer treats or any festive occasion.

Ingredients

Units Scale

For the Cupcakes:

10 ounces (2 cups) frozen whole strawberries
1/4 cup whole milk
4 large egg whites
2 teaspoons vanilla extract
1 3/4 cups (7 ounces) cake flour
1 1/2 cups (10 1/2 ounces) granulated sugar
2 teaspoons baking powder
3/4 teaspoon table salt
12 tablespoons (1 1/2 sticks) unsalted butter, cut into 12 pieces, softened

For the Frosting:

10 tablespoons unsalted butter, softened
2 cups (8 ounces) confectioners’ sugar
8 ounces cream cheese, cut into 8 pieces, softened
Reserved strawberry solids (from above)
Pinch of salt

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Instructions

Prepare for Baking: Adjust the oven rack to the middle position and preheat oven to 350°F (180°C). Line a standard 12-cup muffin pan with paper liners.
Prepare Strawberries: Place the frozen strawberries in a large bowl, cover, and microwave until they are soft and have released their juice, about 5 minutes. Transfer the strawberries to a fine-mesh strainer set over a small saucepan. Firmly press the fruit with a spoon to release as much juice as possible. Set the strawberry solids aside for the frosting; you should have at least 3/4 cup juice.
Reduce Strawberry Juice: Bring the strawberry juice to a boil over medium-high heat, stirring occasionally, and cook until reduced to a thick syrup measuring about 1/4 cup, 6 to 8 minutes. Remove from heat and whisk in the milk until well combined. Allow to cool slightly.
Mix Wet Ingredients: In a small bowl, whisk together the reduced strawberry milk, egg whites, and vanilla extract until well blended.
Mix Dry Ingredients: In the bowl of a stand mixer fitted with the paddle attachment, combine the cake flour, granulated sugar, baking powder, and salt. Mix on low speed until combined.
Incorporate Butter: Add the softened butter, one piece at a time, mixing on low speed until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining, about 1 minute.
Combine Wet and Dry: Pour in half of the milk mixture, then increase the mixer speed to medium-high, beating until the batter becomes light and fluffy, about 1 minute. Reduce the speed to medium-low, add the remaining milk mixture, and beat until just incorporated, about 30 seconds. Give the batter a final stir by hand to ensure everything is well combined.
Bake Cupcakes: Divide the batter evenly among the lined muffin cups, filling each about two-thirds full. Bake until a toothpick inserted in the center comes out clean, 15 to 19 minutes. Transfer the pan to a wire rack and let the cupcakes cool in the pan for 5 minutes, then remove them from the pan and let them cool completely on the rack.
Make Frosting: In the bowl of a stand mixer fitted with the paddle attachment, combine the softened butter and confectioners’ sugar. Mix on low speed until combined, then increase speed to medium-high and beat until pale and fluffy, about 2 minutes. Add the cream cheese, one piece at a time, beating until smooth and fully incorporated, about 1 minute. Add the reserved strawberry solids and salt, and mix until just combined, about 30 seconds.
Frost Cupcakes: Once cupcakes are completely cooled, pipe or spread the strawberry cream cheese frosting onto each cupcake. Serve and enjoy!

Notes

This recipe is adapted from Cook’s Country, Strawberry Dream Cake, June/July 2011.
Ensure the cupcakes are completely cool before frosting to prevent the frosting from melting.
If using fresh strawberries, the measurement applies by weight—10 ounces fresh can be substituted for frozen.
You can garnish with halved fresh strawberries for an extra touch.

Nutrition

Serving Size: 1 cupcake
Calories: 210
Sugar: 19g
Sodium: 120mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 0.5g
Protein: 2g
Cholesterol: 35mg