There’s something magical about the aroma of fresh strawberry cupcakes baking in the oven. These delightful treats capture the essence of spring and summer in every bite, with real strawberry flavor infused throughout both the tender cake and creamy frosting.
Perfect for birthdays, afternoon tea, or simply brightening a weekday, these cupcakes strike the perfect balance between elegant and approachable. The natural pink hue from real strawberries makes them as beautiful as they are delicious—no artificial colors needed!
Why You’ll Love This
- Real fruit flavor – These cupcakes use fresh strawberries, not just flavoring or extract
- Quick to prepare – Ready in just 45 minutes from start to finish
- Perfect small batch – Makes just 4 cupcakes, ideal for small households
- Versatile recipe – Easy to double or triple for parties or gatherings
- Naturally beautiful – The pink color comes from real berries, no food coloring needed
Ingredients
- 200g strawberries, cleaned and halved (400g if also making strawberry frosting)
- 160g all-purpose flour (plain flour)
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 2 large eggs (55g each), room temperature
- 160g caster sugar (superfine sugar)
- 135g full fat milk
- 40g unsalted butter, cubed
- 25g vegetable oil (can use canola oil)
- 14g vanilla extract
- 2 drops red food gel (optional)
- 1/2 batch strawberry buttercream
- Fresh strawberries for decoration, cleaned, dried and halved
Instructions
- Clean your strawberries, cut off the tops, and slice them in half. Add the strawberries to a food processor and pulse until completely smooth with no lumps.
- Pour the strawberry puree into a large non-stick saucepan. Cook over medium heat, stirring constantly, for 5-10 minutes until it thickens, turns a deeper red, and resembles jam. Transfer to a bowl, cover with plastic wrap, and cool to room temperature.
- Preheat your oven to 120°C (250°F) with fan on, or 140°C (285°F) with fan off. Position the rack in the middle of the oven. Line a cupcake tray with white cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat the eggs with an electric mixer on medium-high speed for 1 minute until frothy. Slowly add the sugar while mixing (takes about 1 minute). Continue beating for another 6 minutes until the mixture is pale, thick, and tripled in volume.
- Add half the dry ingredients and the strawberry paste to the egg mixture. Mix on low speed until just combined. Add the remaining dry ingredients and mix again. The batter will be thick, and small lumps are fine.
- In a saucepan, heat the milk and butter over medium heat, stirring constantly until it reaches 60°C (140°F) or small bubbles form around the edges. Do not let it boil.
- Add half of the hot milk mixture to the batter, along with the oil, vanilla, and red food gel (if using). Mix on low speed until combined. Add the remaining milk and mix until smooth. The batter will be thin.
- Fill the cupcake liners just above 3/4 full (an ice cream scoop works well for this). Bake for 25 minutes or until the tops spring back when lightly pressed. Remove from the oven and transfer to a cooling rack to cool completely.
- While the cupcakes are cooling, prepare your strawberry buttercream frosting according to your recipe.
- Fit a piping bag with an open star tip. Pipe a swirl of frosting on each cupcake and top with half a fresh strawberry for decoration.
Tips & Variations
- Make it dairy-free: Substitute the butter with plant-based butter and use almond milk instead of regular milk.
- Add texture: Fold in 2 tablespoons of finely chopped white chocolate chips to the batter for extra sweetness and texture.
- Strawberry shortage? You can use frozen strawberries in a pinch—just thaw and drain excess liquid before using.
- Make ahead: Prepare the cupcakes a day in advance and store in an airtight container. Frost just before serving for best results.
- Enhance the flavor: Add 1/4 teaspoon of almond extract to the batter for a subtle complementary flavor that enhances the strawberries.
Serving Suggestions
Serve these strawberry cupcakes with a side of fresh strawberry slices or a small scoop of vanilla ice cream for an extra special dessert. They pair beautifully with afternoon tea, especially Earl Grey or a light herbal blend.
For a complete strawberry-themed treat, serve alongside a strawberry lemonade or champagne with strawberry garnish for celebrations.
Notes
- Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days.
- For the most vibrant strawberry flavor, use ripe, in-season berries.
- The cupcakes are done when they spring back lightly when touched and a toothpick comes out clean.
- Bring refrigerated cupcakes to room temperature for about 30 minutes before serving for the best texture and flavor.
FAQs
Can I use strawberry jam instead of fresh strawberries?
Yes, you can substitute 3 tablespoons of strawberry jam for the fresh strawberries in the batter, though the flavor won’t be quite as bright and fresh.
Why did my strawberries sink to the bottom of the cupcakes?
Tossing the diced strawberries in a teaspoon of flour before folding them into the batter can help prevent sinking.
Can I freeze these cupcakes?
Yes! Freeze unfrosted cupcakes for up to 2 months. Thaw completely before frosting and serving.
How can I make the frosting more pink without food coloring?
Use the ripest strawberries possible and reduce the strawberry puree by simmering it for 5-10 minutes to concentrate both the color and flavor.
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