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strawberry cupcake recipe

strawberry cupcakes

Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins
Servings 12 cupcakes


Strawberry Cupcake:

  • 1 1/2 cups all-purpose flour
  • 1/2 cup unsalted butter at room temperature
  • 2 egg whites
  • 1 tbsp baking powder
  • 1 cup granulated sugar
  • 2 tbsp pure vanilla extract
  • 1/4 tbsp salt
  • 1/4 tbsp whole milk
  • 1 egg
  • 1 cup finely chopped strawberries


  • 12 tbsp unsalted butter softened
  • 3 cup powdered sugar sifted if lumpy, plus more if needed
  • 3 tbsp fresh strawberry puree see note
  • 1/4 tbsp pure vanilla extract
  • 1 tbsp strawberry jam
  • Fresh strawberries to garnish (optional)


Strawberry Cupcake:

  • Preheat oven to 350°F. Butter a 12 cup muffin tin or line with paper liners and set aside.
  • In a medium bowl, whisk flour, baking powder, and salt, set aside.
  • In a stand mixer with the paddle attachment, beat butter on medium-high speed for 2-3 minutes, until light and fluffy. Scraping the bowl as needed. Gradually add the sugar and beat until well combined. Reduce the mixer to low and add the egg, egg whites, and vanilla extract.
  • With the mixer on low, add half the flour mixture, mixing until just combined. Add the milk, mixing until just combined. Add the remaining flour and mix until just combined, scraping the sides of the bowl as necessary. Using a rubber spatula, carefully fold in the chopped strawberries.
  • Divide the batter evenly among the prepared muffin cups. Bake for 18-20 minutes, until a toothpick inserted into the center of the cupcakes, comes out clean. Transfer the muffin tin to a wire rack to cool completely before icing.


  • With a hand mixer or stand mixer fitted with the paddle attachment, beat butter for 2 minutes, until smooth and creamy, scraping down the sides of the bowl and the beater as necessary. Add the powdered sugar, 1/2 a cup at a time, beating until combined. Add puree, vanilla extract, and jam, and beat on medium speed until fully combined, being sure to scrape down the sides of the bowl and beater as needed. If necessary, adjust the consistency by adding more powdered sugar or more strawberry puree, to thicken or thin it out. Place in a piping bag, or use an offset spatula to frost cupcakes (this makes enough frosting to generously frost the cupcakes). Garnish with sliced strawberries, if desired.