Spring Cupcakes With Strawberry Frosting

Name: Spring Cupcakes With Strawberry Frosting
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 12 cupcakes
Ingredients: 1 ½ cups all-purpose flour; 1 cup granulated sugar; 1 ½ tsp baking powder; ½ tsp salt; ½ cup unsalted butter, softened; 2 large eggs; 1 tsp vanilla extract; ½ cup milk; 1 cup fresh strawberries, chopped; 1 cup unsalted butter, softened; 4 cups powdered sugar; ¼ cup fresh strawberries, puréed; 1 tsp vanilla extract; 2-3 tbsp milk (as needed for consistency)

Highlighted under: Everyday Desserts

I absolutely love baking, especially when spring rolls around! There's something magical about incorporating fresh strawberries into delightful cupcakes. These Spring Cupcakes With Strawberry Frosting are not just visually appealing, but they also burst with the flavor of ripe strawberries, making them perfect for any spring gathering. The light and fluffy cake pairs beautifully with the creamy strawberry frosting, creating a delicious sensation that leaves everyone wanting more. Let's whip up these treats and celebrate the joy of spring!

Created by

Holly James

Last updated on 2026-02-27T13:29:35.491Z

During one of my recent spring afternoons, I decided to create a treat inspired by the season's bounty. I experimented with incorporating fresh strawberries into both the cupcake batter and the frosting. The result was an incredibly light cupcake that captures the essence of spring in every bite. Using ripe strawberries not only adds natural sweetness but also provides a vibrant color that is sure to impress.

A tip I found helpful was to blend some strawberries into the frosting for an extra hint of flavor. This little addition takes the frosting from standard to extraordinary, creating a delightful pairing with the cupcake base. Trust me, this is a detail your guests will rave about!

Why You'll Love These Cupcakes
Light and fluffy texture that melts in your mouth
Bursting with fresh strawberry flavor
Visually stunning and perfect for celebrations

Choosing the Right Strawberries

Selecting fresh strawberries is crucial for achieving the best flavor in your cupcakes. Look for berries that are bright red, firm, and free of blemishes. If possible, opt for local, in-season strawberries, as they tend to be sweeter and more aromatic. Rinse them gently under cold water and let them dry completely before chopping; excess moisture can affect the batter's consistency.

For those who prefer a different flavor profile, feel free to experiment with other fruits such as raspberries or blueberries. Just remember to adjust the sugar content slightly if using a tart fruit to ensure your cupcakes remain sweet and enjoyable.

Frosting Tips for Perfecting Texture

Achieving a light and creamy strawberry frosting involves proper technique. Start by beating the softened butter until it’s fluffy and pale, which typically takes about 3-5 minutes on medium speed. Gradually add powdered sugar, mixing on low to prevent a cloud of sugar from escaping. This gradual incorporation creates a smooth texture and prevents clumping.

If your frosting seems too thick, add milk a tablespoon at a time until you reach your desired consistency. Conversely, if it’s too runny, a bit more powdered sugar can help you achieve that perfect frosting that holds its shape while still being spreadable.

Ingredients

Gather these fresh ingredients to create your perfect spring cupcakes:

Cupcake Ingredients

1 ½ cups all-purpose flour
1 cup granulated sugar
1 ½ tsp baking powder
½ tsp salt
½ cup unsalted butter, softened
2 large eggs
1 tsp vanilla extract
½ cup milk
1 cup fresh strawberries, chopped

Frosting Ingredients

1 cup unsalted butter, softened
4 cups powdered sugar
¼ cup fresh strawberries, puréed
1 tsp vanilla extract
2-3 tbsp milk (as needed for consistency)

Make sure to wash and chop the strawberries beforehand for easy mixing.

Instructions

Let's get started on making these delicious spring cupcakes!

Preheat the Oven

Preheat your oven to 350°F (175°C) and line a muffin pan with cupcake liners.

Mix Dry Ingredients

In a bowl, whisk together the flour, sugar, baking powder, and salt.

Cream Butter and Sugar

In another bowl, beat the softened butter until creamy, then add the sugar and mix until light and fluffy.

Add Eggs and Vanilla

Add eggs one at a time, mixing well. Then stir in vanilla extract.

Combine Mixtures

Gradually add the dry ingredients to the wet mixture, alternating with the milk until just combined. Fold in the chopped strawberries.

Bake the Cupcakes

Divide the batter among the cupcake liners and bake for 15 minutes or until a toothpick comes out clean.

Prepare Strawberry Frosting

In a bowl, beat the butter, then gradually add powdered sugar and strawberry purée. Adjust consistency with milk if needed.

Frost the Cupcakes

Once cupcakes are cool, generously frost them with the strawberry frosting.

Feel free to add fresh strawberry slices on top for a decorative touch!

Pro Tips

For the best flavor, use ripe, in-season strawberries. You can also make the cupcakes ahead of time and frost them just before serving.

Make-Ahead and Storage

These cupcakes can be made ahead of time, making them a great choice for gatherings. You can bake the cupcakes a day in advance; just store them in an airtight container at room temperature to keep them fresh. Avoid frosting them until the day of serving to maintain the frosting’s lovely texture and prevent moisture from the cake from making it soggy.

If you find yourself with leftover cupcakes, they can be frozen for up to 2 months. Place them in an airtight container or freezer bag. When ready to enjoy, let them thaw in the fridge overnight, then frost before serving for the freshest taste.

Scaling the Recipe

If you're planning on hosting a larger gathering, scaling up this recipe is quite easy. Each batch yields about 12 standard cupcakes, so for a crowd of 24, simply double the ingredient amounts. Be mindful of your mixing times, as larger batches might require a bit more time to combine uniformly.

Conversely, if you want to make fewer, you can halve the recipe without any issues. Just remember that baking times may vary slightly, so keep an eye on your cupcakes as they approach the 15-minute mark, checking for doneness with a toothpick.

Questions About Recipes

→ Can I use frozen strawberries instead?

Yes, but make sure to thaw and drain them well to avoid excess moisture.

→ How can I make the frosting less sweet?

You can reduce the powdered sugar and add more strawberry purée or a little cream cheese for tanginess.

→ What can I substitute for milk in the cupcake batter?

You can use almond milk or any plant-based milk for a dairy-free option.

→ Can I make these cupcakes gluten-free?

Yes, use a gluten-free flour blend and ensure all other ingredients are certified gluten-free.