Strawberry Cupcakes

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Hands-on time:
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Yield: 12 cupcakes

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These light and tender cupcakes wear a sweet, fruity hat of fresh strawberry frosting.

Strawberry Cupcakes

star rating (5) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 12 cupcakes
Published: 01/21/2013




  • 1/2 cup sliced fresh strawberries
  • 1/2 cup (8 tablespoons) soft unsalted butter
  • 1 tablespoon meringue powder, optional; for holding power
  • 1/8 teaspoon salt
  • 1 teaspoon King Arthur Pure Vanilla Plus; or vanilla bean crush, vanilla paste, or vanilla extract
  • 1/8 teaspoon strawberry flavor, optional; for enhanced flavor
  • 4 to 5 cups glazing sugar or confectioners' sugar


1) Preheat the oven to 350°F. Grease a 12-cup muffin pan, or line it with paper, and grease the papers.

2) To make the cupcakes: Beat together the butter, sugar, salt, baking powder, and flavor(s) until the mixture lightens in color.

3) Beat in the eggs one at a time, scraping the bottom and sides of the bowl after each addition.

4) Gently beat in a heaping 1/2 cup of the flour, then 1/4 cup of the milk; repeat the process, finishing with the remaining flour.

5) Fold in the Jammy Bits. Divide the batter among the cups.

6) Bake the cupcakes for 18 to 20 minutes, until cupcakes are very light brown and a toothpick inserted into the center of one comes out clean.

7) Remove the cupcakes from the oven and, after 5 minutes, transfer them to a rack to cool completely.

8) To make the frosting: Beat together the strawberries, butter, meringue powder, and flavor(s) using an electric mixer, until the strawberries have broken down and tinted the mixture pink.

9) Gradually add 4 cups of the sugar, and beat until the frosting is light and fluffy. Add enough additional sugar, if necessary, to make the frosting nicely spreadable.

10) Spread or pipe the frosting onto the cooled cupcakes.

Yield: 12 cupcakes.


  • star rating 08/18/2014
  • jessicaftownsend from KAF Community
  • This rating is only for the frosting (didn't make the cupcakes) - it was wonderful! I didn't add any extra strawberry flavoring and was amazed at the beautiful pink color and perfect natural strawberry flavor - just from adding real strawberries. Definitely a keeper! I will say the frosting is not stiff, but I didn't want to keep adding sugar and end up with it being too sweet. Didn't bother anyone, but I might try the meringue powder next time.
  • star rating 07/30/2014
  • Lady of Shallots from KAF Community
  • Disclaimer: I am just rating the strawberry frosting - I used a different cake recipe. I'm a fruit-flavored frosting skeptic at heart, finding that they usually taste artificially-flavored, but this is a big exception to that rule. This frosting was AMAZING. Without the strawberry flavoring, the fruit was enough to give it a strong, real flavor that screamed fresh fruit. We did use an extra cup of sugar, and for pipe-ability could probably have added more. The amount of sugar will vary substantially depending on how ripe and juicy the strawberries you use are.
  • star rating 09/20/2013
  • Cathy from CO
  • I, too, wish I could rate the cupcakes and frosting separately. I've made these twice. The cupcakes came out perfectly and were just delicious. I followed the recipe and didn't make any changes. The frosting, however, was another issue. Again, I followed the recipe and made no changes. It was so soft that I had trouble keeping it from sliding off the cakes. The 2nd time I made the frosting a day early and refrigerated it overnight. Then I had to warm it up to get it to spread. Then I had the same problem--too soft. What went wrong? I am not a novice baker! I really want to keep this recipe. Help!
    I'm sorry for the difficulty. It may have been that you just needed to add a little more sugar to stiffen the frosting. The recipe call for 4-5 cups.~Amy
  • star rating 07/06/2013
  • Alicia from Groton, VT
  • I must say the strawberry frosting is AMAZING!! it was a huge hit with everyone. For the cupcakes I did not use the strawberry flavor or jammy bits...I added vanilla extract along with vanilla bean paste and tossed in some rainbow jimmies which makes a fantastic vanilla bean confetti cake! Also on the frosting I did not use strawberry flavoring...the fresh berries were enough, and a suggestion when making the frosting in a stand mixer...if you do not have a guard for the bowl toss a kitchen towel over the mixer while breaking down berries...the juice will fly everywhere!
  • star rating 06/22/2013
  • Valerie from Great Mills, MD
  • I wish I could rate the frosting and cake separately. My cake turned out really dense, but the frosting was wonderful. I didn't use the strawberry extract, but the fresh strawberries were just the right amount of flavor. I don't know if I'll make the cupcakes again, but I will definitely use the frosting recipe again.
    The cupcake part of this recipe is done unlike most cake recipes! The light, fluffy cupcake texture is achieved by really mixing the eggs well with the butter/sugar mixture and then being VERY gentle adding the flour/milk. You are, of course, welcome to try a completely other cake recipe but the frosting is really what sets these apart. Happy Baking! Kim@KAF


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