Strawberry Cupcakes
These are the best strawberry cupcakes! They’re soft white cupcakes filled with strawberry jam and topped with strawberry cream cheese frosting.
If you’re looking for other strawberry desserts, check out my strawberry brownies, strawberry cheesecake cookies, strawberry hand pies, strawberry shortcake cake, lemon strawberry jam cake or strawberry pie!
Why You’ll Love these Fresh Strawberry Cupcakes
They’re filled with homemade strawberry jam. This gives the cupcakes the best fresh strawberry flavor.
They’re super soft and moist. The white cupcake has the perfect fluffy texture thanks to cake flour while also being moist from the buttermilk.
They’re topped with the best strawberry cream cheese frosting. The frosting has the best strawberry flavor and truly makes each bite just completely melt in your mouth.
Ingredients for Homemade Strawberry Cupcakes
- Sugar– granulated sugar is used to sweeten the cupcakes
- Flour- cake flour is used for the most tender crumb
- Unsalted Butter – make sure it is softened, will be used in the cupcakes and the frosting
- Fresh Strawberries- used to make the jam
- Freeze-Dried Strawberries- used to make the frosting
- Buttermilk– helps the cupcakes stay moist
- Vanilla– I recommend vanilla bean paste for the best flavor but vanilla extract works as well
- Egg Whites– make sure they’re room temperature
- Baking Soda & Powder– helps give the cupcakes their fluffy texture
- Salt– brings out all the flavors in these cupcakes
- Powdered Sugar– used to sweeten the frosting
Step by Step Instructions
Please see recipe card below for full recipe with complete measurements and baking time.
STEP ONE: Add the quartered strawberries, sugar and lemon juice to a medium pot. Heat over medium heat for 15-17 minutes until thick.
STEP TWO: In a medium bowl, whisk together the cake flour, baking powder, baking soda and salt. Then set aside the dry ingredients.
STEP THREE: In a large bowl, cream together the butter and granulated white sugar with an electric hand mixer on high speed until fluffy, about 2-3 minutes. (If using the bowl of a stand mixer, use the paddle attachment.)
STEP FOUR: Next add in the egg whites and vanilla and mix on medium speed for 1 to 2 minutes until pale and smooth.
STEP FIVE: Alternate adding the dry ingredients and the buttermilk to the butter mixture a little at a time until each has been added completely, mixing on low speed, then medium speed for each addition. Mix just until the batter is combined and smooth, scraping the sides of the bowl as necessary. The batter will be thick.
STEP SIX: Line a cupcake pan with cupcake liners and divide cupcake batter among each. Fill each cup two-thirds to three-quarters full. Bake and let cool in the pan for 10 minutes, then transfer to a wire rack to finish cooling.
STEP SEVEN: Add the butter a large bowl. Whip with an electric mixer on high speed for 5 to 10 minutes until the butter is pale, fluffy and double in size. Add in the cream cheese and mix on medium speed until combined. Sift in the confectioners’ sugar a little at a time, mixing on low speed until all is combined. Add the freeze dried strawberries to a food processor and pulse until they are finely ground. Add in the ground freeze dried strawberries to the frosting and combine on low speed. Then mix the frosting on high speed until light and fluffy, 1-2 minutes. Transfer the frosting to a piping bag fitted with a decorative tip.
STEP EIGHT: Once cool, remove the centers of each cupcake and fill the middle of the cupcake with strawberry jam. Then pipe the strawberry frosting onto each. Top with a strawberry and serve!
FAQs
How long will these cupcakes stay fresh for? They’ll stay fresh for up to three days in an airtight container.
Can I use all purpose flour? You can, but cake flour will give you the best cupcake texture. If you want to use all-purpose flour, use 1 cup + 2 tbsp (141 g).
Pro Tips
Measure your flour properly. This is always my #1 baking tip. Do not ever scoop a measuring cup into your flour. This will always lead to using too much flour. Instead sprinkle spoonfuls of flour into your measuring cup and swipe excess flour off with the back of a knife. Or better yet, weigh your flour. 1 cup of cake flour equals 112 grams.
Make sure all your wet ingredients are room temperature. You’ll have the best textured cupcakes when the ingredients are room temperature instead of cold. Cold wet ingredients can the cupcakes turn out “gummy”.
Use an ice cream scoop to scoop the cupcake batter into the liners. This helps to more easily distribute the batter evenly among the liners.
A cupcake corer will really come in hand when assembling these cupcakes! It removes the centers of the cupcakes evenly and quickly!
Trouble shooting frosting: If the frosting gets too warm after it’s made, pop it I the fridge for 5-10 minutes. Then mix with an electric mixer to get it fluffy again. Pipe on cupcakes as usual.
If you make these cupcakes, please leave a star review! Also, tag me on Instagram @inbloombakery_ so I can see! Follow me on Pinterest for other dessert ideas!
Other Recipes to Try
Strawberry Cupcakes
Ingredients
For the Strawberry Jam
- 10 oz (283 g) quartered, fresh strawberries
- 6 tbsp (75 g) granulated sugar
- 1 tbsp (15 ml) lemon juice
For the White Cupcakes
- 1 1/4 cup (140 g) cake flour, spooned and leveled
- 3/4 tsp baking powder
- 1/8 tsp baking soda
- 1/4 tsp salt
- 3/4 cup (150 g) granulated white sugar
- 5 tbsp (70 g) unsalted butter, softened
- 2 egg whites, at room temperature
- 1 1/2 tsp vanilla
- 1/2 cup (120 ml) buttermilk, at room temperature
For the Strawberry Cream Cheese Frosting
- 1/2 cup (112 g) unsalted butter, softened
- 4 oz. (114 g) cream cheese, cold
- 2 1/2 cups (325 g) powdered sugar
- 3/4 cup (15 g) freeze dried strawberries
Instructions
For the Strawberry Jam
- Add the strawberries, granulated sugar and lemon juice to a medium saucepan.10 oz (283 g) quartered, fresh strawberries, 6 tbsp (75 g) granulated sugar, 1 tbsp (15 ml) lemon juice
- Heat the strawberries over medium heat until the berries break down and thicken, stirring them occasionally. It should take about 15-17 minutes for them to thicken.
- Remove from the heat and allow to completely cool.
For the White Cupcakes
- Preheat oven to 350 degrees and line a cupcake pan with 12 liners. Then set aside.
- In a small bowl sift together the cake flour, baking powder, baking soda salt. Then set aside.1 1/4 cup (140 g) cake flour, spooned and leveled, 3/4 tsp baking powder, 1/8 tsp baking soda, 1/4 tsp salt
- Add the softened butter and granulated sugar to a large bowl. Cream together with an electric mixer on high speed until fluffy, 1-2 minutes.5 tbsp (70 g) unsalted butter, softened, 3/4 cup (150 g) granulated white sugar
- Then add in the egg whites and vanilla. Mix on medium speed until smooth and pale in color, 1-2 minutes.2 egg whites, at room temperature, 1 1/2 tsp vanilla
- Alternate adding the buttermilk and the dry ingredients to the butter mixture. Mix on low speed until everything is incorporated. Scrape the sides of the bowl as necessary.1/2 cup (120 ml) buttermilk, at room temperature
- Fill each liner with batter. Each should be about 3/4 of the way full.
- Bake the cupcakes for 16-18 minutes, or until a toothpick comes out clean from the centers.
- Let the cupcakes cool in the pan for ten minutes, then transfer them to a cooling rack to cool completely.
For the Strawberry Cream Cheese Frosting
- Add the softened butter to bowl and mix it on high speed with an electric mixer until it is pale in color and fluffy, 5-10 minutes.1/2 cup (112 g) unsalted butter, softened
- Then add in the cold cream cheese and mix until thoroughly combined.4 oz. (114 g) cream cheese, cold
- Sift in the powder sugar a little at a time. Mix on low speed until all is combined.2 1/2 cups (325 g) powdered sugar
- Add the freeze dried strawberries to a food processor and pulse until they are finely ground. (It's important to wait to grind up the strawberries until you're ready to add them to the frosting. If you live in a humid climate like me, they will get really clumpy and difficult to work with!)3/4 cup (15 g) freeze dried strawberries
- Add the ground freeze dried strawberries to the frosting and combine on low speed. Then mix on high speed until the frosting is light and fluffy, 1-2 minutes.
Assembling the Cupcakes
- Once the cupcakes are completely cooled remove a bit of the centers of each. Fill each with the strawberry jam.
- Transfer the strawberry cream cheese frosting to a piping bag fitted with a decorative tip. (My favorite to use is always my Wilton 1M tip). Pipe a generous amount of frosting on top of each cupcake and then serve!
Notes
- Store leftovers in an airtight container in the fridge for up to four days. (Let them come to room temperature before eating).
I made the mini version of these yummy cakes. they were absolutely delish a must try n easy to make
I love love love this recipe. I’ve also substituted the strawberries for blueberries the second time I made it and it was just as delicious.
Love the recipe! Frosting wasn’t enough for all 12 cupcakes decorated as shown in the photo. Ran out of frosting at cupcake number 10 so just a tip to not frost as liberally as the photo or make extra frosting.
I have definitely become a baker favorite after making this recipe!!❤️
Recipe worked out great and the cupcakes were absolutely delicious. Would highly recommend using this recipe.
It was delicious, but the frosting in my opinion was way to thick, I kinda added a few drops of milk to my liking, everything else was good.
Can you use frozen strawberries instead of freeze dried for the frosting.
No, frozen strawberries will not work the same.
Any ideas for the leftover frosting? We have a lot!
I need to make the strawberry cream cheese frosting a day in advance and assemble onsite… Any tips for the best way to store it?
I’ll make you a day in advance. Har har har
jk I’m too busy scoring with babes
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Hi Jinny,
All cup cakes looks amazing, I want to try but I dont know butter milk, Please could you explain what does it mean, and what I am using instead of buttermilk?
Thank you
Hi Burcu. I saw your question about buttermilk and thought I would provide an answer. You can make buttermilk easily by adding the milk to a glass measuring cup and adding 1 teaspoon of lemon juice. Let it sit for about 10 minutes to let it curdle, then add the milk to the recipe as instructed. I indicate a glass measuring cup as opposed to a stainless steel one because the acid in the lemon juice would react with the metal. Cheers!
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I wanted to use just the frosting recipe because it sounded delicious. So the taste was there but I have to say that the making of the “frosting” was not all it was cracked up to be. It didn’t really seem like frosting to me. It was like play-do. I can bake but this frosting I’m sorry to say but it was horrible to make. Taste good!!!
Negatvie Norma always being so negative.
I’m from America and I don’t like you.
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I doubled the recipe and made them twice to get 48 cakes. They were fluffy, soft and moist. A great vanilla cupcake.
I wish there were pictures showing what the “jam” should look like when taking it off the heat because it was hard to determine how much more it would firm up after taking off the heat. Mine was so runny, I had to put it back on the heat after it had cooled down. I personally added about 3 times the sugar (this is for a double batch), to make it more sweet and I cut the sugar down drastically on the frosting. I had to quadruple the frosting for that many cakes, which would then have me adding 10 cups of powdered sugar! Yuck. I added 3, I like to still taste a little tang from the cream cheese. I also added a bit of heavy cream. It was delicious. Over all a delicious recipe that everyone loved and I will make again. Thank
Delicious!? crowd pleaser. For the batter, I recommend making 10 cupcakes so the cupcake reaches the rim of the cupcake ?. Also, for a party- I would fill the cupcakes the day of as the filling is moist.
Delicious!? crowd pleaser. For the batter, I recommend making 10 cupcakes so the cupcake reaches the rim of the cupcake ?. Also, for a party- I would fill the cupcakes the day of as the filling is moist.
A comment in black. Mille doloris vitarum curaberis, venefica. Aliquando veniam et te capiam. Middle finger emoji
I love these recipes and how you lay out each step – thank you!
I have a question for the strawberry cupcakes – important one – can these cupcakes, or the PB cupcakes, or any of them be frozen? I have made them for a party which has been rescheduled. 😉
These are so incredibly delicious and was a total hit with my coworkers. I doubled the recipe for the batter and frosting and was able to eke out almost 2 dozen. I was trying to be generous with the frosting like in the picture and didn’t quite have enough for the full 24. I am definitely making these again!
Hi Ginny. Thank you for the recipe. Can these cupcakes be prepared and then frozen? Also, would adding freeze dried strawberries to the cake batter work to add strawberry flavour to the cake if I choose not to fill with jam? Thank you.
Do you have a cake version of this cupcake base? It was fantastic! (I would also love a full cake version of this recipe!
I loved this recipe— do you have a cake recipe for this— or at least a cake recipe for this base? It was great!
This was great! Do you have a cake version of this recipe?
Great, loved every bit of it. You made your own website this was made by wait nononono, I wasn’t saying aright dude chill. I’m straight cheesing rn, I’m gonna eat you from the inside little boy. Middle finger emoji, heart emoji. You can say anything.
You gotta lock in bro.
Facts bro. On God they trana drown me in this hoe, I cannot see.
! foruth cu of sugar,
2 cups of iron
baking soda, 4 inches
This is all they need but they doing too much.
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