Simple, fresh strawberry cupcakes with bits of fresh strawberries throughout the cupcake and topped with creamy strawberry buttercream frosting!
One of my favorite things about spring is that fresh berries start showing up in the produce section of the local grocery store. The prices finally lower and I find myself buying a ton of fresh produce. So last week when I saw that strawberries were on sale at our local grocery store I couldn’t help myself from buying bunches of them. And I knew I had to make these simple, strawberry cupcakes with strawberry buttercream frosting to celebrate the return of fresh berries!
These cupcakes start out by using a vanilla cake mix, I like to use the Pillsbury Traditional Vanilla cake mix. I also used finely chopped fresh strawberries but you could use frozen strawberries, just make sure they are completely thawed before using them in the cupcake batter.
And these cupcakes would not be complete without a mound of fluffy strawberry buttercream frosting with SPRINKLES topped with a strawberry garnish for a delicious, light and fresh strawberry cupcake perfect for the warmer spring weather!
JUST A FEW BAKING TIPS:
✓ DON’T OVERMIX: This tip is SUPER IMPORTANT when it comes to making these cupcakes, if you overmix the cupcake batter, your cupcakes will come out SUPER DENSE.
✓ SCOOPING THE BATTER: I like to use an ice cream scooper to fill the cupcake batter into each cupcake tin. It makes it super easy and you know that each cupcake will be the same size.
✓ FROSTING: For the vanilla buttercream frosting, I recommend using heavy whipping cream because it gives the frosting that thick, creamy, texture that everyone loves on top of a cake. But if you don’t have heavy whipping cream, you can use milk but just note that your frosting might not be as thick.
STEP-BY-STEP GUIDE ON HOW TO MAKE THESE STRAWBERRY CUPCAKES:
- 1 cup butter, melted
- ½ cup fresh or frozen strawberries, finely chopped
- ½ cup milk
- 4 large eggs
- 1 ¼ cups unsalted butter, softened, 2.5 sticks
- 5 cups powdered sugar
- ⅓ cup heavy whipping cream*
- 3 teaspoons vanilla extract
- 2 tablespoon strawberry extract
- ¼ cup strawberries, finely chopped
- strawberries, sliced for topping
- Pre-heat oven to 350F degrees. Line (2) 12 count muffin pan with cupcake liners. Set aside.
- Using an electric or stand mixer, mix the cake mix, strawberry gelatin, and melted butter until smooth.
- Using a food processor or blender, chop strawberries until finely chopped. Add strawberries and milk to batter, beat until fully combined. Add the eggs, one at a time, beating well after each addition.
- Fill each cupcake liner about 3/4 the way full with cupcake batter. Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Allow cupcakes to cool before frosting.
- Mix softened butter on medium speed with an electric or stand mixer. Beat for 30 seconds until smooth and creamy.
- Add powdered sugar, heavy whipping cream, and strawberry extract. Increase to high speed and beat for 3 minutes. Add more cream if needed for spreading consistency.
- Fold in chopped strawberries. Frost cooled cupcakes, sprinkle with candy sprinkles, top with sliced strawberry for garnish.
- STORE: Cupcakes in an airtight container in the refrigerator for up to 3-4 days.
- FROSTING: I highly recommend using heavy whipping cream because it will give the frosting a thicker texture, but you may use milk.
Can I omit the strawberry flavored gelatin for the cupcake?
Yes you can!
Help! Can’t find strawberry extract – even checked at places like Whole Foods and Trader Joe’s. Can you suggest a substitute – or would it be o.k. to just omit it altogether? Does it make a really big difference if it’s not included?
Yes, you can just omit it all together. It wont make much difference, just might not be as “strawberry flavored” but you will still taste plenty of the delicious strawberry flavor from the fresh strawberries!
Hi, What kind of butter would you recommend for the frosting, or for baking in general?
For frosting, I recommend using unsalted butter.
these cupcakes are delicious! I just made them and my boyfriend ate most of them so I had to frost more than planned!! Love these! Yum!
Do the cupcakes need to be refrigerated overnight?
No need to refrigerate these cupcakes overnight…you can enjoy them right after you frost them! 🙂
Just made these cupcakes, but the first batch I made they were burnt. I should have followed the baking time on the cake mix box. The box said 15 minutes. So I made another batch, but this time I only had a white cake mix. So I made a few adjustment and following the baking time on that box and they came out great. And only filled 2/3 the way full – ended up with 31 cupcakes! As for the frosting, the consistency was fine – only used 1 Tbsp of milk, but after adding the chopped strawberries, the frosting became really running. Had to add another cup of powdered sugar.
I will make these again, but will have to make some adjustment on the frosting. I am not sure what. They tasted great and disappeared fast at the party. Any ideas what I should do about the consistency of the frosting or what did I do wrong?
I’m glad my Strawberry Cupcakes were a hit at your party! For the frosting, I would suggest gently FOLDING the chopped strawberries into the frosting because if you mix them up into the frosting the juices from the strawberries will make the frosting runny. I hope this helps, and let me know if you have any other questions, I’m always happy to help! 🙂
These look so pretty and pink! And I love that you used fresh strawberries in both the frosting and the cupcake itself. I’m intrigued by the strawberry extract you used in the frosting. I’ve never tried strawberry extract, but I’m sure it must really kick up the strawberry flavor. Sounds delicious!
Thanks, Jamie! This was the first time I used strawberry extract and I was a little nervous BUT it turned out great…will defiantly be using it again! 🙂
Oh my! I love fresh strawberries in cupcakes!
Thanks, Kirsten! Fresh strawberry cupcakes are one of my favorites 🙂
Yum Yum Yum! So beautiful, Jenn! I love the double dose of strawberries you get from the cake and the frosting…must try!
Thanks, Alyssa! You will love them, enjoy! 🙂
Ohmygoooooosh these are so cute!
Thanks, Rebecca! 🙂
These cupcakes are so pretty! I absolutely love strawberry cake and especially strawberry frosting. I could eat that stuff by the spoonful. 🙂 These cupcakes are certainly perfect for spring! Love the strawberry and sprinkles on top!
Thanks, Beth! I could eat a big bowl of this strawberry frosting by the spoonful too! 🙂
they look delish!
These look so moist and delicious!!
Thanks, Jaren! 🙂
Your cupcakes are gorgeous!
Thanks, Chloe! 🙂
These cupcakes are gorgeous, Jenn! Your pictures make me want to grab one and take a big bite!! I am so with you – there’s nothing like being able to buy a bunch of fresh berries that don’t cost me an arm and a leg, ha! Strawberry milkshakes are my favorite, so I’m pretty sure I would fall in love with these cupcakes. Pinned!
Thanks so much, Kathi! 🙂