Strawberry Cupcakes

published Feb 16, 2022
Strawberry Cupcakes Recipe

Brighten up your cupcake game with fresh strawberries.

Makes12 cupcakes

Prep30 minutes

Cook22 minutes to 25 minutes

Jump to Recipe
We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
cupcakes with pink swirled frosting and a single strawberry on top.
Credit: Perry Santanachote

Strawberry cupcakes are best in the springtime when strawberries are in peak season, but you can make this showstopping treat anytime of the year with great strawberry flavor. The trick is to roast some of the berries to concentrate the juices into a syrupy mixture, which also gives your frosting a gorgeous pink hue — no food coloring needed.

Main Ingredients in Strawberry Cupcakes

Aside from the obvious ingredient (strawberries!) these strawberry cupcakes are made of the following ingredients:

  • All-purpose flour
  • Unsalted butter
  • Granulated sugar
  • Vanilla
Credit: Perry Santanachote

What Frosting Pairs Best with Strawberry Cupcakes

We double down on the strawberry and top our strawberry cupcakes with a mountain of strawberry buttercream frosting. In this recipe, we roast strawberries to concentrate the juices then whip them into the frosting for a punch of undeniable strawberry flavor.

Tips and Tricks for Making Strawberry Cupcakes

Strawberry cupcakes are pretty simple to make. To make sure everything mixes up nicely, bring your butter, eggs, and milk to room temperature before beginning.

Strawberry Cupcakes Recipe

Brighten up your cupcake game with fresh strawberries.

Prep time 30 minutes

Cook time 22 minutes to 25 minutes

Makes 12 cupcakes

Nutritional Info

Ingredients

  • 3 sticks

    (12 ounces) unsalted butter, divided

  • 2

    large eggs

  • 1/2 cup

    whole milk

  • 12

    paper cupcake liners

  • 12 ounces

    fresh strawberries (about 3 cups), divided, plus 6 small berries for garnishing

  • 1 tablespoon

    honey

  • 1

    vanilla bean

  • 1 1/3 cups

    all-purpose flour

  • 1 teaspoon

    baking powder

  • 1/4 teaspoon

    kosher salt

  • 1 cup

    granulated sugar

  • 1/2 teaspoon

    vanilla extract

  • 4 cups

    powdered sugar, divided

Instructions

  1. Place 1 stick of the unsalted butter in the bowl of a stand mixer (or large bowl if using an electric hand mixer). Place the remaining 2 sticks unsalted butter, 2 large eggs, and 1/2 cup whole milk on the counter. Let everything sit at room temperature until the butter is softened, 1 to 1 1/2 hours.

  2. Arrange a rack in the middle of the oven and heat the oven to 400°F. Line a standard 12-well muffin pan with paper liners.

  3. Trim and quarter 8 ounces of the strawberries (about 2 cups; halve them if they’re small). Place in a medium bowl and add 1 tablespoon honey. Split 1 vanilla bean vertically and scrape out the seeds into the strawberry bowl. Stir or toss until the strawberries are throughly coated. Transfer to a rimmed baking sheet and spread into an even layer.

  4. Roast until slightly caramelized, about 15 minutes. Meanwhile, make the cupcake batter.

  5. Trim and dice the remaining 4 ounces strawberries (1 cup). Place 1 1/3 cups all-purpose flour, 1 teaspoon baking powder, and 1/4 teaspoon kosher salt in a medium bowl and whisk to combine.

  6. Add 1 cup granulated sugar to the bowl of butter. Beat with the paddle attachment on medium speed until fluffy, 3 to 5 minutes. Use a rubber spatula to scrape down the sides of the bowl. Add the eggs, one at a time, beating well after each addition.

  7. Add half of the flour mixture and beat on the lowest speed until just combined, about 30 seconds. Add the milk and 1/2 teaspoon vanilla extract, and beat on the lowest speed until just combined, about 30 seconds. Add the remaining flour mixture and beat on the lowest speed until just combined, about 30 seconds. Add the chopped strawberries and fold by hand until just combined. Divide the batter evenly between the wells of the muffin pan (about 3 tablespoons each).

  8. Remove the roasted strawberries from the oven and set aside to cool to room temperature. Transfer the muffin pan to the oven. Immediately reduce the temperature the oven temperature to 350°F. Bake until a tester inserted into the center of a cupcake comes out clean, 22 to 25 minutes.

  9. Let the cupcakes cool in the pan for 10 minutes. Transfer them to a wire rack and let cool completely. Meanwhile, wash and dry the stand mixer bowl and paddle attachment. Halve 6 small strawberries lengthwise through their stems.

  10. ​​To make the frosting, place the remaining 2 sticks room-temperature unsalted butter in the bowl of the stand mixer (or large bowl if using an electric hand mixer). Beat with the paddle attachment on medium speed until smooth, about 20 seconds. Gradually beat in 2 cups of the powdered sugar, stopping to scrape down the sides of the bowl as needed. Add the roasted strawberries and beat until combined, about 3 minutes. Gradually beat in the remaining 2 cups powdered sugar until combined. Beat until the frosting is glossy and fluffy, 3 to 5 minutes more.

  11. Dollop the frosting onto the cupcakes, or transfer to a piping bag fitted with a tip and pipe onto the cupcakes. Garnish each cupcake with a strawberry half.

Recipe Notes

Make ahead: The cupcakes and frosting can be prepared 1 day in advance and kept separate. Keep cupcakes covered at room temperature and the frosting covered in the refrigerator. Let the frosting sit at room temperature for about 30 minutes before frosting the cupcakes. Alternatively, unfrosted cupcakes can be wrapped tightly and frozen for up to 2 months. Let thaw to room temperature before frosting.

Storage: The frosted cupcakes can be refrigerated in an airtight container for up to 3 days.