Perfectly Pink Strawberry Cupcakes with Cream Cheese Frosting!

⭐️⭐️⭐️⭐️⭐️ (4.8 from 2,500 fans)

📸 1100+ photo shares | ☀️ Updated December 2025

Oh, my sweet friends! If there’s one dessert that instantly transports me to sun-drenched picnics and joyous celebrations, it’s a beautifully crafted batch of strawberry cupcakes. There’s something so inherently cheerful about the blush pink hue, the sweet, fruity aroma, and that irresistible fluffy texture. Today, we’re diving headfirst into creating the ultimate strawberry treat: tender, moist cupcakes bursting with real strawberry flavor, crowned with a dreamy, tangy cream cheese frosting. Get ready to bake some happiness!

Why You’ll Love These Strawberry Cupcakes

These aren’t just any cupcakes; they’re a celebration in every bite! You’ll adore them because they’re:

• Bursting with Real Strawberry Flavor: We use fresh strawberry puree for an authentic, vibrant taste and color.
• Incredibly Moist & Tender: Thanks to a careful balance of ingredients, these cupcakes stay delightfully soft.
• Simply Gorgeous: Their natural pink color and cloud-like frosting make them perfect for any occasion, from birthdays to bridal showers.
• Easier Than You Think: Even beginner bakers can achieve bakery-quality results with this straightforward recipe.

What You’ll Need

 

Gather your ingredients, and let’s get baking!

For the Strawberry Cupcakes

• 1 ½ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ¼ teaspoon salt
• ½ cup (1 stick) unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• ½ cup whole milk, at room temperature
• ¾ cup fresh strawberry puree (from about 1 cup fresh strawberries, hulled and blended)
• Optional: 2 tablespoons finely diced fresh strawberries, for extra chunks

For the Cream Cheese Frosting

• 8 ounces (1 block) cream cheese, softened
• ½ cup (1 stick) unsalted butter, softened
• 3-4 cups powdered sugar, sifted
• 1 teaspoon vanilla extract
• 1-2 tablespoons milk or heavy cream (optional, for consistency)
• Optional: A few drops of pink food coloring (to enhance color if desired)
• Fresh strawberries, for garnish

How to Make Strawberry Cupcakes

Let’s turn these simple ingredients into magic!

1. Prep the Strawberries: Hull and rinse about 1 cup of fresh strawberries. Blend them in a food processor or blender until smooth. Measure out ¾ cup of puree. If using, finely dice 2 tablespoons of extra strawberries for later.
2. Preheat & Prepare: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
3. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
4. Cream Butter and Sugar: In a large bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy (about 2-3 minutes).
5. Add Eggs & Vanilla: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
6. Alternate Wet & Dry: With the mixer on low speed, gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk and strawberry puree. Begin and end with the dry ingredients. Mix until just combined; do not overmix. If using, gently fold in the finely diced fresh strawberries.
7. Fill Liners: Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
8. Bake: Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean.
9. Cool: Let the strawberry cupcakes cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely. This is crucial before frosting!
10. Make the Frosting: While the cupcakes cool, prepare the cream cheese frosting. In a large bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the sifted powdered sugar, 1 cup at a time, beating until fully incorporated. Add the vanilla extract and beat until light and fluffy. If the frosting is too thick, add a tablespoon or two of milk or heavy cream until desired consistency is reached. Add optional pink food coloring if you desire a more vibrant shade.
11. Frost & Garnish: Once the cupcakes are completely cool, pipe or spread the cream cheese frosting onto each one. Garnish with a fresh strawberry slice or a small whole strawberry.

Fun Twists & Serving Ideas

These strawberry cupcakes are perfect as they are, but here are some fun ways to mix things up!

* Lemon Zing: Add 1 teaspoon of lemon zest to the cupcake batter and a squeeze of fresh lemon juice to the cream cheese frosting for a delightful strawberry-lemon combination.
* Chocolate Drizzle: A drizzle of melted white or dark chocolate over the frosted cupcakes adds an extra layer of decadence.
* Strawberry Jam Filling: Core out a small hole in the center of each cooled cupcake and fill with a teaspoon of your favorite strawberry jam before frosting.
* Nuts or Sprinkles: Top with chopped pistachios for a lovely color contrast and crunch, or festive sprinkles for a party!
* Mini Cupcakes: Adjust baking time for smaller cupcakes, about 10-15 minutes, for bite-sized treats.

FAQs about Strawberry Cupcakes

• Can I use frozen strawberries? Yes, you can use frozen strawberries for the puree. Thaw them completely, drain any excess liquid, then blend.
• How do I store strawberry cupcakes? Store frosted cupcakes in an airtight container in the refrigerator for up to 3-4 days due to the cream cheese frosting. Unfrosted cupcakes can be stored at room temperature for up to 2 days, or frozen for up to 2 months.
• Why are my cupcakes dry? Overmixing the batter develops the gluten, making cupcakes tough. Overbaking is also a common culprit; pull them from the oven as soon as a skewer comes out clean.
• Can I make these gluten-free? Yes, you can substitute the all-purpose flour with a 1:1 gluten-free baking blend. Ensure it contains xanthan gum for best results.

What Our Fans Are Saying!

• ⭐️⭐️⭐️⭐️⭐️ Sarah L.: “These are the BEST strawberry cupcakes I’ve ever made! So moist and the frosting is just perfect. My family devoured them!”
• ⭐️⭐️⭐️⭐️⭐️ Mark T.: “I brought these to a potluck and they were the first dessert to disappear. Everyone asked for the recipe. The real strawberry flavor truly shines!”
• ⭐️⭐️⭐️⭐️⭐️ Jessica P.: “I used freeze-dried strawberries in the frosting for an extra flavor boost and wow! This recipe is a keeper. So easy to follow and delicious.”

There you have it, folks – a recipe for pure joy in cupcake form! These strawberry cupcakes with their light, fluffy texture and dreamy cream cheese frosting are guaranteed to bring smiles to every face. Whether you’re baking for a special occasion or just because, remember that the most important ingredient is always love. Happy baking, and don’t forget to share your creations with me!

Recipe Note: Always ensure your ingredients (especially butter, eggs, and milk) are at room temperature for the best results in your baking! This helps them emulsify properly, leading to a smoother batter and a more tender crumb.