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These fresh strawberry cupcakes are the real deal. Fresh strawberries and toasted coconut make these peak-of-the-season cupcakes SO divine!!

Delicious, sweet cupcakes filled with fresh fruit are perfect for summer! For more delicious fruit-flavored cupcakes, try our Banana Cupcakes and Cherry Cupcakes too!

Fresh Strawberry Cupcake on white plate topped with cream cheese frosting.


fruit-filled Cupcakes

To me, nothing says summer like fresh strawberries. Baking with fresh strawberries is so much easier than it sounds!

Every time I make these strawberry cupcakes, they turn out great. The fresh fruit makes them irresistible, making them one of our favorite desserts and a go-to cupcake recipe when it’s strawberry season.

Pair the moist strawberry cake crumb with rich cream cheese frosting, top with toasted coconut flakes, and you have a cupcake recipe that is to die for!

Not only are these cupcakes unique and impressive, but filled with a fresh strawberry flavor that will make it impossible to eat just one.

Fresh strawberries in a white bowl.

strawberry PICKING TIPS

Just a few tips and tricks for getting the best strawberries for these fresh strawberry cupcakes:

  • Timing: Buy local and in-season which is typically April-June.
  • Color: Look for bright red over the whole berry (a small white spot near the stem is ok).
  • Shape: Since we’re cutting these up don’t worry about the shape of the berry.
  • Aroma: No smell means they are under-ripe and if they’re overripe you may detect fermentation and mold. Perfectly ripe berries will have a sweet smell.
Cake batter filled with chopped strawberries.

How to Make Strawberry Cupcakes

PREP. Preheat oven to 350°F. Fill 18 muffin cups with cupcake liners.

WET INGREDIENTS. In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy. Add eggs and vanilla, and mix until combined.

DRY INGREDIENTS. Add flour, baking powder, and salt, and mix until just combined.

Add in chopped strawberries and mix until strawberries start to break down; 1-2 minutes.

BAKE. Fill paper liners ⅔ full with the cupcake batter and bake for 15-20 minutes, or until set. Let cool on a wire rack before frosting.

FROSTING. While the cupcakes are cooling, beat butter and cream cheese together until smooth. Beat in vanilla and milk, then add powdered sugar to desired consistency. Pipe the frosting onto the cooled cupcakes and enjoy!

Add any other toppings you like (toasted coconut, sprinkles, or a whole strawberry).

Fresh Strawberry cupcake batter in paper liners.

Recipe Tips

For a 9-inch round cake. Bake at 350°F for 25-30 minutes.

Color. For a darker pink color, mix in a couple of drops of red food coloring.

Butter. The recipe calls for unsalted butter, but if all you have is salted butter just reduce the amount of added salt to ⅛ tsp.

Toppings. Be sure to cool the cupcakes before frosting them. Other toppings can include sprinkles, sliced or whole strawberries, strawberry jam, strawberry puree, and chocolate shavings.

Batter. When adding the batter to the paper liners you may note that it is thicker than other cake batters. Don’t worry, it should bake up beautifully.

  • Stick to filling the liner to ⅔ full. If too much batter is added, it may overflow creating a mushroom cap.
Baked fresh Strawberry Cupcakes in muffin tin.

Toasting the coconut

Keep in mind that unsweetened coconut will take less time to toast than the sweetened variety. Be sure to remove the coconut from the heat source when it turns golden brown.

In the microwave. Place the coconut flakes in a microwave-safe glass dish and heat them on HIGH for about 4-5 min. Stir after each minute of cooking. The coconut will be nicely browned but will have a chewy and less crispy texture if prepared this way.

In the oven. (Our favorite method.) Spread the coconut out evenly on a large baking sheet and bake it at 350°F for about 8-10 min. Stop and stir the coconut frequently with this method – about every 2 minutes.

On the stovetop. Put it in a pan and heat it at medium/low temperature on the stovetop for about 3-6 minutes, stirring constantly to make sure it browns evenly. 

Toasted coconut on a metal sheet pan.

Storing Info

STORE. Loosely cover the homemade strawberry cupcakes and store them at room temperature for 1-2 days. To keep them even longer, store them in an airtight container in the fridge for 5-7 days.

Remove fresh berries from the top before storing them.

FREEZE the cupcakes before adding the frosting. Allow the cupcakes to cool, and store them in an airtight freezer-safe container for 2-3 months.

Freeze frosting in a separate container. Thaw both before adding the frosting to the cupcakes.

Fresh Strawberry cupcakes topped with cream cheese frosting and coconut.

Recipe FAQ

What is the secret to moist cupcakes?

There are a few common factors that contribute to a moist cupcake such as fresh leavening agents, measuring the ingredients accurately, using room temperature ingredients, not over mixing, and not over baking.

Do homemade strawberry cupcakes have to be refrigerated?

Even though they have fresh fruit in them, they can be stored at room temperature once they’re baked. Store in an airtight container at room temperature for 1-2 days or in the fridge for 5-7 days.

For more Fruity cupcake recipes, try:

5 from 13 votes

Strawberry Cupcake Recipe

By: Lil’ Luna
These fresh strawberry cupcakes are the real deal. Fresh strawberries and toasted coconut make these peak-of-the-season cupcakes SO divine!!
Servings: 18
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes

Ingredients 

Cake

Frosting

Instructions 

  • Preheat oven to 350°F. Fill 18 muffin cups with paper liners.
  • In a large bowl or the bowl of a stand mixer, cream together butter and sugar until light and fluffy.
  • Add eggs and vanilla, and mix until combined.
  • Add flour, baking powder, and salt, and mix until just combined.
  • Add in chopped strawberries and mix until strawberries start to break down; 1-2 minutes.
  • Fill paper liners ⅔ full, and bake for 15-20 minutes, or until set. Let cool before frosting.
  • While the cupcakes are cooling, beat butter and cream cheese together until smooth. Beat in vanilla and milk, then add powdered sugar to desired consistency. Frost the cooled cupcakes and enjoy!

Nutrition

Calories: 308kcal, Carbohydrates: 46g, Protein: 2g, Fat: 12g, Saturated Fat: 7g, Cholesterol: 52mg, Sodium: 150mg, Potassium: 73mg, Sugar: 37g, Vitamin A: 425IU, Vitamin C: 4.7mg, Calcium: 30mg, Iron: 0.7mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
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About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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