Strawberry Cupcakes

These fresh Strawberry Cupcakes moist and refreshingly sweet made with real strawberries in every cupcake. Topped with a strawberry buttercream frosting and slice of fresh strawberry.

Cupcakes are one of my favorite desserts to make. I have been making a lot of cupcakes and the kids have been loving them!

These Strawberry Cupcakes are great for a summertime dessert. Made with fresh strawberries baked inside the cupcakes, these are sweet and refreshing! 

These cupcakes are topped with a light strawberry buttercream frosting and a fresh strawberry slice. These cupcakes will be loved by everyone!

How to make Strawberry Cupcakes:

These cupcakes are really easy to make. They are light and fluffy and made with most ingredients you probably already have in your pantry.

Mix your wet ingredients together besides the strawberries. Mix your dry ingredients separately first, sifting well.

Slowly add and mix the dry ingredients with the wet ingredients. Do not overmix the batter. Gently mix in the strawberries. Once baked allow to fully cool before icing.

Ingredient Notes:

• Butter: I used unsalted butter that was softened to room temperature.
• Sugar
• Eggs
• Vanilla Extract and Strawberry Extract
• Milk: I used 2%, but you can use any kind you have.
• Oil: I used vegetable oil.
• Baking Powder
• Salt
• All-Purpose Flour
• Fresh Strawberries:  chopped into bite-sized pieces.

Directions:

Step One – Preheat oven to 350 degrees F. Prepare a muffin tin with liners and set aside.

Step Two – Place butter and sugar into a mixing bowl and beat until creamy.

Step Two continued – Once creamy, add in the eggs, vanilla extract, and strawberry extract. Mix until well combined.

Step Three – Next to your batter add in vegetable oil and milk.

Step Four – Once mixed, add in the baking powder and salt. Mix until fully incorporated.

Step Five – Next add the flour in ½ cup at a time until all the flour is fully incorporated into the batter.

Step Five continued – Once flour is incorporated pour in the chopped strawberries and fold into the batter.

Step Six – Add batter to your prepared muffin tin and fill each liner ⅔ of the way full of batter.

Step Seven – Place in the oven and allow to bake for 18-20 minutes or until a toothpick comes out clean.

Once fully baked, remove from the oven and allow to cool and prepare your frosting.

How to make Strawberry Buttercream Icing:

Mix and blend the cream cheese and butter until creamy. Add in the extracts and mix.

Mix in the powdered and then add in your food coloring once the frosting is nice and fluffy. Scoop the frosting in a piping bag

Ingredient Notes:

• Cream Cheese: at room temperature.
• Butter: unsalted and at room temperature.
• Vanilla Extract and Strawberry Extract
• Powdered Sugar
• Pink Food Coloring: This step is optional. The strawberry extract will add some pink coloring to the frosting, so if you do not want it to be super pink you do not have to use the food coloring.

Directions:

Step One – In a mixing bowl, add in the cream cheese and butter. Beat until smooth and creamy. Then add in vanilla extract, and strawberry extract and mix.

• Tip: It is really important that cream cheese and butter are at room temperature. Set it out a couple hours ahead of time to ensure it is room temperature.

Step Two – Next add in the powdered sugar in ½ cup at a time until all the powdered sugar is fully incorporated.

Step Three – Optional: If you want the pink color for your frosting go ahead and add pink food coloring to your frosting now.

Add it in small amounts and mix until you get the desired color and mix until you see no more color streaks in the frosting.

Step Four – Place the frosting into a piping bag prepared with your desired tip then pipe the frosting onto each cupcake.

Step Five – Last top each cupcake with a strawberry half and serve.

How to store these cupcakes:

These cupcakes need to be stored in an airtight container and in the refrigerator.

With the fresh strawberries in the batter and on top of the frosting, keep in the refrigerator is ideal.

They should last for up to 5 days in the fridge.

Tips for making a great cupcake:

Use room temperature ingredients: Room temperature ingredients will not cause any drastic temperature changes to your batter when mixing.

Yes, you need to melt the butter, but allow it to cool to room temperature before you mix it in with the ingredients.

Make sure to use accurate measurements: If you do not measure accurately and use a heaping “cup” of flour you will have too much, and your cupcakes will be dense and/or dry.

One thing about this recipe is it is very simple to make but does need to be precise.

Making a fluffy, moist cupcake is tough for a lot of people (including me), and using accurate measurements definitely helps!

Allow to cool before icing: This may sound like a no-brainer but icing these cupcakes that are still even a little warm will melt your frosting and make the frosting look runny.

Part of the appeal and deliciousness of cupcakes is how the frosting looks. Having beautiful frosting will make your mouth water before even tasting them!

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