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Strawberry Cupcakes


Lots of fresh strawberry puree allows the strawberry flavor to shine through these cupcakes. The addition of a gorgeous punchy pink frosting is very alluring to the eye, very pretty and delicious!

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Rate this recipe 4.4/5 (29 Votes)


  • 1 cup 1 cup butter
  • 2 1/2 cups 2 1/2 cups sugar
  • 3 3 eggs
  • 1 teaspoon 1 teaspoon vanilla extract
  • 1 teaspoon 1 teaspoon red food coloring
  • 1 1 & 1/4 cups pureed strawberries
  • 3 cups 3 cups cake flour, sifted
  • 1 teaspoon 1 teaspoon baking powder
  • 1 teaspoon 1 teaspoon baking soda
  • Pinch Pinch Salt
  • 1 cup 1 cup buttermilk
  • 8 ounces 8 ounces cream cheese, room temp
  • 1/2 cup 1/2 cup butter, room temp
  • 1/3 cup 1/3 cup heavy whipping cream
  • 1 teaspoon 1 teaspoon vanilla extract
  • 1 teaspoon 1 teaspoon red food coloring
  • 1 pound 1 pound powdered sugar


Servings 24
Preparation time 10mins
Cooking time 35mins


Step 1

Preheat oven to 350°F. Line cupcake pans with liners and set aside.

In a large bowl, beat butter with sugar for 3 minutes. Add eggs one at a time, then the vanilla, food coloring and strawberries, beat for another 3 minutes.

Sift dry ingredients and add to butter/egg mixture alternately with buttermilk, beginning and ending with the dry ingredients. Mix until combined.

Fill cupcake tins 2/3 of the way up. Bake for 18 minutes, or until toothpick inserted into cake comes out clean. Let sit for 5 minutes before removing to a cooling rack to cool completely.

Beat cream cheese and butter until light and creamy, about 3 minutes. Add liquids and blend. Slowly add powdered sugar while mixing on low. At this point you may need to add more powdered sugar. You are trying to achieve a medium stiff consistency. Whip for several minutes. Frost cupcakes as desired.

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