Fresh Strawberry Cupcakes w/Strawberry Cream Cheese Frosting

These cupcakes are phenomonal! I have had this recipe for at least 4 years and I can’t believe I am just now making them. I am sad I waited this long. They are so moist and fresh and fabulous! The frosting goes perfectly with the lightness of the cupcakes and balances them out to make one amazing cupcake! It was so creamy and tasted like strawberry ice cream! We ate quite a bit of the frosting by itself. 🙂 Adam is a cupcake connoisseur of sorts and he said this is one of the best cupcakes he’s ever had. I made these for several teenagers too and they were crazy for them. A note on the frosting, it was a little soft, but if you don’t mind a rustic look it was fabulous. Turns out I added too much strawberry puree, so if you want a stiffer, pipeable icing stick with the recipe below. I’ll also make note of what I did accidentally in case you want to go with the rustic look and a stronger strawberry flavor.

Angie’s Famous Strawberry Cupcakes
Source: Good Things Catered
Makes: Approximately 24 cupcakes (I like to fill mine a little full so I got 21 cupcakes)

2 1/2 c. cake flour
1 tsp baking soda
1/4 tsp salt
1/2 c. unsalted butter
1 1/2 c. sugar
2 eggs
1/3 c. buttermilk
1/4 c. oil
1 tsp vanilla extract
2 c. chopped strawberries

Preheat oven to 350 degrees. Fill 2 cupcake pans with cupcake liners.

In a medium sized bowl, whisk together flour, salt & baking soda, set aside.

In the bowl of a stand mixer cream together butter & sugar until light & fluffy.

Add in eggs, one at a time until fully incorporated. Add in buttermilk, oil & vanilla just until combined. Slowly add in flour mixture until just combined. Remove bowl from stand mixer & fold in strawberries. Add batter to the cupcake pans and fill 3/4 of the way full.

Bake cupcakes for 20 minutes until a toothpick inserted comes out clean and they are lightly golden brown. Cool completely.

Strawberry Cream Cheese Frosting
Source: Adapted from My Baking Addiction & Martha Stewart, orginally from Sprinkles Bakery
Makes enough for 12 cupcakes if piping, 24 if using rustic look

1/2 cup strawberries, tops removed
1 stick unsalted butter, firm and slightly cold
8 oz. cream cheese, firm & slightly cold
Pinch of coarse salt
3 1/2 cups confectioners’ sugar
1/2 teaspoon pure vanilla extract

In a blender or food processor add strawberries & puree until smooth.

In the bowl of a stand mixer mix together butter & salt until light & fluffy. Add in cream cheese and beat until fluffy and incorporated. Reduce speed to low and slowly add in confectioners sugar, mixing until fully combined.

Add in vanilla and 3 tbsp. strawberry puree (save remaining puree for another use). *If you want the rustic look with a bigger strawberry punch, use all of the puree.* Mix until just combined. Don’t overmix or frosting will incorporate too much air; you want the consistency to be thick and creamy.

Store in an airtight container in the refrigerator. Remove from refrigerator and let stand for a few minutes before topping cupcakes.

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  1. K. Keller says:

    I love strawberry cake and need to try this out! Sounds perfect for Easter 🙂

  2. I can't wait to try these!!

  3. That frosting looks divine~ cream cheese makes everything taste better.

  4. My daughter and I made a half recipe of these this afternoon and they are delicious!! Thank you so much for sharing the recipe! 🙂

  5. Macaroni and Cheesecake says:

    Thanks everyone! Ricki, I'm so glad you enjoyed them!

  6. These look like the perfect dessert for Spring 🙂

  7. The Daily Smash says:

    These look so yummy I love them with the foil liners so pretty.

    I am a new follower

    Check out my food blog

  8. Those look good. I make strawberry cupcakes as well,but a diff recipe that actually makes them pink! I also make a strawberry cream cheese frosting with fresh strawberries but it's more of a whipped icing versus pourable.

    Today I posted the pink strawberry cupcake recipe and strawberry buttercream made with fresh strawberries!