Strawberry Cupcakes

This is the second time in a few weeks that I’ve made these cupcakes.  The first time I made them I think I had one or maybe two, and the rest were given away.  I’ve been wanting another ever since, so I just had to make them again!  The chunks of fresh strawberry throughout the cake and strawberry puree in the frosting give them a wonderful real strawberry flavor.  These really beat the pants off the strawberry cupcakes I used to make!  During my first attempt at these the frosting came out nothing like the way I think it was supposed to, even though I followed the recipe exactly.  This time I made my own modifications and I was much more pleased with the result.  Pink frosting with a great strawberry flavor but firm enough to be able to pipe onto the cupcakes.  Success!  The frosting is quite a bit more pink in real life than in these pics, but feel free to add a little food coloring to achieve your desired “pinkness” 🙂

(Edited on 7/24/09 to add a new photo) 

Strawberry Cupcakes
Yield: about 18 cupcakes

For the cupcakes:
2 ½ cups cake flour
1 tsp. baking soda
¼ tsp. salt
½ cup unsalted butter
1 ½ cups sugar
2 eggs
1/3 cup buttermilk
¼ cup oil
1 tsp. vanilla extract
2 cups chopped strawberries

For the frosting:
½ c. strawberries
8 oz. cream cheese, at room temperature
1 ½ sticks unsalted butter, at room temperature
1 ¾ cups powdered sugar, sifted
½ tsp. lemon juice
1 tbsp. vanilla

Preheat the oven to 350°.  Line cupcake pans with paper liners.

Sift flour, salt and baking soda into a medium bowl.  Set aside.  In the bowl of an electric mixer, cream butter and sugar until light and fluffy.  Add eggs one at a time until combined.  Add buttermilk, oil and vanilla and beat until combined.  Add flour mixture and stir until just combined.  Fold in chopped strawberries.  Fill cupcake wells ¾ full with batter.  Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.

For the frosting, puree strawberries in food processor.  Strain through a mesh sieve to remove seeds, and set aside.  Beat the cream cheese and butter in the bowl of an electric mixer until smooth and fluffy, about 5 minutes.  Add powdered sugar and mix until smooth.  Add lemon juice, vanilla and strawberry puree.  Adjust the amount of puree to achieve your desired consistency.  Frost cupcakes when completely cool.

Source: adapted from Good Things Catered

34 Responses

  1. I just found your blog, and I plan on looking through it to glean your recipes! First up will be the strawberry cupcakes!

  2. These sound so good! They look wonderful.

  3. I adore the idea of chunks of strawberries in these cupcakes and that you made them again is telling. This would be a fantastic submission to the Tried Tested and True roundup.

  4. Beautiful cupcakes, Annie! When I feel like a summery cupcake, I will turn to this recipe. I’m already anticipating the chunks of strawberries. 🙂

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  6. These look great! I’m glad you got the right modifications on the icing to work for you. I need to make some of these again. Mmm…

  7. These look incredible!! I love anything with strawberries in it. I can’t wait to make these myself.

  8. Had to “delurk” to tell you how absolutely delicious these look! Lately I can’t get enough of everything strawberry, so I may need to make these TONIGHT.

  9. Strawberry puree in the frosting sounds like just the right touch. These are so pretty!

  10. these are adorable! i’ve had my eye on them ever since katie made them 🙂

  11. OMG Annie! I made these this weekend for Ben’s graduation party and they were SUCH A HIT! My MIL helped me with the frosting and ended up melting the cream cheese so the frosting was very runny. So, I added more powdered sugar, but it was still really good.

    (I had one for breakfast this morning) 🙂

  12. This recipe was sooo yummy. Had folks over to watch the Olympics and these cupcakes were a hit. THANKS!

  13. whats “cups cake flour” i live in united kingdom and I’ve never heard of this before we always use self-raising flour in our cake and cup cakes.


  14. […] Source: Cake adapted from Williams Sonoma, frosting from Annie’s Eats […]

  15. OH! MY! GOD!
    I’ve been reading your blog for quite a wile now but I never found the time to do one of the recepies (I couldn’t decide wich one to do first either).
    but yesterday was the birthday of one of my best friends and I decided to make her something special. So I pick this recepy and… WOW!! YUM!!
    they are great!! so I wanted to thank you for sharing and making it so easy to follow! i’ll see wich one do next!

  16. Hi annie!
    I was thinking of making these for my friend’s birthday and I was just wondering if I could just use regular all purpose flour ?
    Oh and for the oil, is canola oil okay to use?

    • Hi Melissa,
      You can Google substitutions of all-purpose flour for cake flour. I prefer to use cake flour when it is called for, but there are substitutions you can make. Canola oil and vegetable oil can be used interchangeably.

  17. Made these today, in an effort to create the illusion of spring. They are mah-velous!

  18. Hi Annie,

    I would just like to say these cupcakes ARE FANTASTIC! I made them 5 times already after my friend’s birthday party ; all the guests loved them and we asking me to make some of these for their own birthdays!

    Thanks for the awesome recipes Annie,
    YOU ROCK !

  19. Now THOSE are beautiful strawberry cupcakes! You should share that frosting with The Noble Pig! They look and taste great. I tried it! Thanks for sharing Annie

  20. Hi Annie!!

    I just have to say that your food blog is my absolute favorite. Your photography is amazing and every recipe I’ve tried has been nothing short of spectacular. Anyway, I made these cupcakes and the Hostess copycat ones and these may have been my favorite cupcakes of all time. YUM!!!

    Thank you for this blog. My waistline is suffering but my taste buds rejoice!

  21. Hi, i just made these for my daughter’s birthday and they loved by all. The strawberry puree in the frosting was so good, but i had frosting issues that i hoped you might be able to help with. I don’t know if my cream cheese was too room temp or if i used too much puree, but following your recipe I ended up with runny icing and had to had ~6 cups powdered sugar to make the frosting thick enough to pipe and store in the fridge for a few hours. Even then it started melting, as i piped it onto the cupcakes it began melting, not hold ing the shape very well at all. I loved these and want to make them again, hopefully with results like yours pictured, and without having to use so, so much sugar! Any advice? Thanks.

    • Hi Leah,
      This icing is definitely a bit finicky. You need to add the puree a tablespoon at a time until you get the consistency and flavor you like. I find the right amount for a good strawberry flavor thins it out a little too much. I usually let it chill in the fridge for a while and sometimes add a little bit more powdered sugar to thicken it up. That always does the trick for me.

  22. wow, I really need to edit that comment, sorry for all of the mistakes! It’s nearly 1am and apparently i should just go to bed!

  23. These cupcakes were AMAZING!! I tried substituting cornstarch and all purpose flour for cake flour, but it had this awful cornstarch aftertaste to it, so I don’t recommend it. Regardless, I got one marriage proposal and a baking job recommendation from it! This one is a keeper!

  24. do you think you can add Champagne to this recipe… i really want som strawberry champagne cupcakes… and this recipe sounds great for the strawberry part… I have just seen so many champagne receipes that i am questioning

    • No, I would not recommend adding additional liquid to an existing baking recipe. Maybe you could try these cupcakes instead.

      • Thanks.. The recipe is perfect the way it is.. I was just wondering… Thank You for getting back to me before i made a mess in my kitchen…

  25. I just made these this morning. They’re going to be for my uncle’s 50th birthday party & they just seem perfect for summer/4th of july weekend. I’ve already noticed a problem with the frosting though. I’m going to leave it in the fridge for a while and most likely add some more powdered sugar. It’s very runny but it taste great anyway. Thank you for the beautiful recipe!

    • Kelli, this is a common issue with most readers. I pretty much always just add the strawberry puree a tbsp. at a time until it has a good strawberry flavor but is not runny. The fridge time and extra powdered sugar should help.

  26. Have you made these using strawberry cream cheese?

  27. Thanks for this recipe! My wife saw this and suggested we try it for our kids birthdays (2 and 3 yers old). I didn’t try the frosting, as my mom doesn’t care for things made with cream cheese, but the cupcakes are awesome! I’m not all that great of a baker, but everyone raved about how great they were. Thanks for the easy-to-follow recipe.

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