Can I use fresh strawberries instead of frozen?

Yes, fresh strawberries work beautifully! You may need to add a minute or two to the microwave step to fully release their juices.

What’s the best way to press out the juice from the strawberries?

Press firmly with a spatula or a spoon in a fine-mesh sieve. The more juice you extract and reduce, the more flavor you’ll have in both your cake and frosting.

Can I make the recipe without a stand mixer?

Absolutely! A hand mixer works just as well—just make sure to beat the ingredients until fluffy and smooth.

Is there a substitute for cream cheese in the frosting?

You can use mascarpone for a richer, slightly milder taste, or stick to all butter for a classic buttercream with strawberry swirls.

Fresh Strawberry Cupcakes Recipe

Name: Fresh Strawberry Cupcakes Recipe
Prep time: 30 min
Cook time: 19 min
Total time: 49 min
Cuisine: American
Ingredients: 10 ounces (2 cups) frozen whole strawberries; 1/4 cup whole milk; 6 large egg whites; 2 teaspoons vanilla extract; 2 1/4 cups (9 ounces) cake flour; 1 3/4 cups (12 1/4 ounces) granulated sugar; 1 1/2 teaspoons baking powder; 3/4 teaspoon salt; 12 tablespoons (1 1/2 sticks) unsalted butter, softened and cut into pieces; 10 tablespoons unsalted butter, softened; 2 cups confectioners’ sugar; 8 ounces cream cheese, cut into pieces and softened; Reserved strawberry solids (from the cupcakes preparation); Pinch of salt

Sink your teeth into springtime with these Fresh Strawberry Cupcakes! Each bite bursts with the irresistible flavor of real strawberries, folded right into the batter and crowned with a creamy strawberry speckled frosting. These cupcakes are the answer to busy weeknight dessert cravings—they’re quick, easy, and incredibly satisfying. If you’re after homemade treats brimming with natural berry sweetness and a tender, moist crumb, this recipe is going to become a staple in your kitchen.

Why You’ll Love This Recipe

Lightning Fast & Effortless: With a few clever shortcuts—like using frozen strawberries—you can have bakery-level cupcakes on the table in under an hour. There’s nothing fussy or complicated here, so you can whip these up even on the busiest evenings.
Unbeatable Flavor: Forget about artificial flavorings or bland boxed mixes. These cupcakes bring out the full, vibrant flavor of strawberries in every bite.
Crowd Pleasing: The soft, springy cake and creamy, tangy frosting win everyone over, from kids to adults. These are a guaranteed hit at potlucks, celebrations, or just-because nights.
Real Ingredients: The recipe uses honest, simple ingredients you likely already have, and it’s the real strawberries that make these cupcakes unforgettable.

Ingredients You’ll Need

Gather up these kitchen staples and a bag of frozen strawberries—everything else is the cherry (or berry!) on top.

Frozen Whole Strawberries: For big, genuine strawberry flavor in both the cupcakes and the frosting. Frozen berries work beautifully—they’re convenient and packed with sweetness.
Tip: No need to defrost them ahead—just follow the instructions!
All-Purpose Flour: Forms the structure of the cupcakes, keeping them tender.
Sugar: Adds sweetness and helps with the soft, fine crumb.
Baking Powder: The secret to a beautiful rise.
Salt: Balances the sweetness, enhancing the strawberry notes.
Unsalted Butter: For a rich, buttery flavor and tender crumb. Also used in the frosting for a creamy base.
Tip: Room temperature butter mixes best.
Milk: Keeps the cupcakes moist. Mixing with strawberry reduction makes for an extra burst of berry taste!
Egg Whites: Creates a lighter, fluffier texture in the cupcakes.
Vanilla Extract: Adds warmth and depth, marrying perfectly with the strawberries.
Cream Cheese: In the frosting, gives a tangy contrast to the sweet berries, making it extra silky and delicious.
Confectioners’ Sugar: Sweetens and helps stabilize the frosting.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Let your creativity lead the way with these simple swaps and twists:

Lemon Lovers: Add finely grated lemon zest to the batter or frosting for a zingy, bright twist.
Make It Gluten-Free: Use a 1:1 gluten-free flour blend for an easy swap.
Chocolate Dream: Fold mini chocolate chips into the batter, or swirl a bit of dark chocolate ganache under the frosting for a decadent treat.
Berry Bonanza: Use a mix of frozen raspberries and strawberries for a tangier flavor profile.
Vegan Friendly: Substitute dairy-free butter, almond or oat milk, and vegan cream cheese for a plant-based version.

How to Make Fresh Strawberry Cupcakes

Step 1: Prep the Strawberries

Microwave the frozen strawberries in a large bowl until they’re soft and juicy. Strain them, pressing out as much juice as possible into a saucepan—don’t waste those berries! Reduce the juice on the stove until it’s thick, syrupy, and full of concentrated flavor. Whisk in the milk to make a strawberry-infused milk. Save those beautiful strawberry solids for the frosting.

Step 2: Mix the Wet and Dry Ingredients

In one bowl, whisk together your strawberry milk, egg whites, and vanilla. In your stand mixer, combine the flour, sugar, baking powder, and salt. Add chunks of soft butter and mix until it looks like fine crumbs.

Step 3: Combine & Beat

Pour in half your strawberry milk mixture, and beat on medium-high until the batter is light and fluffy. Add the rest of the milk mixture and beat just to combine—don’t overmix. Give the batter a quick stir by hand to catch anything missed at the bottom.

Step 4: Fill and Bake

Scoop the batter into lined muffin pans, dividing evenly. Bake at 350°F until a toothpick comes out clean and the tops spring back, about 15–19 minutes. Let them cool in the pan for five minutes, then transfer to a rack to cool completely. Patience! Frosting only goes on when they’re fully cool.

Step 5: Make the Frosting

Beat softened butter and confectioners’ sugar until fluffy and pale. Gradually beat in pieces of cream cheese until smooth. Finally, add those reserved strawberry solids and a sprinkle of salt—mix just to blend. Spread or pipe the frosting over cooled cupcakes.

Pro Tips for Making the Recipe

Syrup Consistency Matters: Don’t skip reducing the strawberry juice—it packs all the flavor into every cupcake.
Room Temp Butter & Cream Cheese: Cold ingredients can make your frosting lumpy.
Don’t Overbake: Start checking your cupcakes at 15 minutes. The perfect cupcake is just-set, not dry.
Piping for Fun: For bakery-style looks, use a piping bag, but these taste just as dreamy with a quick swoop of a knife.

How to Serve

These cupcakes are the perfect finish to a family dinner or a highlight on a dessert table. Sprinkle a few diced fresh strawberries or a hint of lemon zest on top for extra flair. Pair with unsweetened iced tea, a glass of milk, or some bubbly for celebration vibes. If you’re serving for brunch, they even double as a sweet bite alongside coffee or a mimosa.

Make Ahead and Storage

Storing Leftovers

Store any frosted cupcakes in an airtight container in the refrigerator. The cream cheese frosting means you’ll want to keep them chilled; they’ll be perfect for up to 3 days.

Freezing

You can freeze unfrosted cupcakes by wrapping them individually—great for make-ahead treats! Just thaw at room temperature, whip up fresh frosting, and decorate.

Reheating

No need to reheat these cupcakes—just take them out of the fridge 20 minutes before serving, so they’re soft and bursting with flavor.

FAQs

Can I use fresh strawberries instead of frozen?

Yes, fresh strawberries work beautifully! You may need to add a minute or two to the microwave step to fully release their juices.
What’s the best way to press out the juice from the strawberries?

Press firmly with a spatula or a spoon in a fine-mesh sieve. The more juice you extract and reduce, the more flavor you’ll have in both your cake and frosting.
Can I make the recipe without a stand mixer?

Absolutely! A hand mixer works just as well—just make sure to beat the ingredients until fluffy and smooth.
Is there a substitute for cream cheese in the frosting?

You can use mascarpone for a richer, slightly milder taste, or stick to all butter for a classic buttercream with strawberry swirls.

Final Thoughts

These Fresh Strawberry Cupcakes are everything a weeknight dessert should be: easy, fast, and exploding with real berry flavor. They’re a celebration of simplicity, letting strawberries truly shine. So why not treat yourself? Gather your ingredients and bake up a batch of pure joy—your kitchen (and your friends!) will thank you.