Fresh Strawberry Cupcakes

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These strawberry cupcakes are the real deal! Fresh strawberries mixed into the batter, delectable cream cheese frosting on top, and sprinkled with toasted coconut. SO divine!!

Delicious, sweet cupcakes filled with fresh fruit are perfect for summer! Top it off with homemade cream cheese frosting and they’re sure to knock socks off, just like our Banana and Cherry Cupcakes.

Strawberry Cupcakes on white plate

fruit-filled Cupcakes

To me, nothing says summer like fresh strawberries. It wasn’t until recently that I baked with fresh strawberries for the first time, and let me tell you, it’s so much easier than it sounds!

Every time I make these strawberry cupcakes, they turn out great. The fresh fruit make these cupcakes irresistible, making them one of our favorite desserts.

Pair the moist strawberry cake crumb with rich cream cheese frosting, and 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 flavor that will make it impossible to eat just one. ๐Ÿ˜‰

Strawberry cupcake batter in bowl

strawberry PICKING TIPS

Just a few tips and tricks for getting the best strawberries for these cupcakes…

  • Buy local
  • Buy in-season (best time is April – June)
  • Buy Organic
  • 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’tโ€™ worry about the shape of the berry
  • Aroma: No smell means they are under ripe and if theyโ€™re overripe you may detect fermentation and mold. Perfectly ripe berries will have a sweet smell.

Strawberry cupcakes from scratch in muffin tin

Making from scratch

Making cupcakes from scratch sounds intimidating at first, but once you do it, you’ll never go back to box mixes! It’s so much easier than you think.

BATTER. Start by prepping your muffin tin and preheating the oven to 350ยฐ. Cream together butter and sugar, then add egg and vanilla. Add the dry ingredients and mix until just combined.

Lastly, add the chopped strawberries and mix for about 1-2 minutes until strawberries begin to break down.

BAKE & FROST. Pour batter into the muffin liners, filling about 2/3 full. Bake for 15-20 minutes, and let cool.

Once the cupcakes are completely cook, top with cream cheese frosting. Add any other toppings you like (toasted coconut, sprinkles, a whole strawberry, etc.).

Baked Strawberry Cupcakes in muffin tin

baking Notes and Tips:

  • For 9 inch round cake: bake at 350 degrees F for 25-30 minutes.
  • To make the cake a bit more pink add a couple of drops of red food coloring.
  • The recipe calls for unsalted butter, but if all you have is salted butter just reduce the amount of added salt to โ…› tsp.
  • Be sure to cool the cupcakes before frosting them.
  • Other toppings: sprinkles, sliced or whole strawberry, chocolate shavings

STORING?ย Loosely cover the cupcakes and store at room temperature for 1-2 days. If you want to keep them even longer, store in an airtight container in the fridge for 5-7 days.

FREEZING? You can freeze the cupcakes before adding the frosting. Allow the cupcakes to cool, and store 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.

Strawberry cupcake recipe - topped with cream cheese frosting and coconut

These cupcakes are AMAZING!!! With chunks of strawberry through out, the cream cheese frosting on top with the coconut flakes – we think you’ll find them delicious too. ๐Ÿ˜‰

For more cupcake recipes, try:

More Frostings to try:

Strawberry Cupcake Recipe

5 from 10 votes

These strawberry cupcakes are the real deal! Fresh strawberries mixed into the batter, delectable cream cheese frosting on top, and sprinkled with toasted coconut. SO divine!!

Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 18
Calories 308 kcal
Author Alicia Skousen



  • 1/2 cup butter softened
  • 1 cup sugar
  • 2 eggs
  • 2 tsp vanilla
  • 1 1/2 cups flour
  • 1 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1 cup fresh strawberries chopped


  • 4 oz cream cheese softened
  • 1/2 cup butter softened
  • 1 tsp vanilla
  • 1-2 tsp milk
  • 4-5 cups powdered sugar
  • toasted coconut (optional)


  1. Preheat oven to 350. Fill 18 muffin cups with paper liners.

  2. In a large bowl or the bowl of a stand mixer, cream together butter and sugar until light and fluffy.
  3. Add eggs and vanilla, and mix until combined.
  4. Add flour, baking powder, and salt, and mix until just combined.
  5. Add in chopped strawberries and mix until strawberries start to break down, 1-2 minutes.

  6. Fill paper liners โ…” full, and bake 15-20 minutes, or until set. Let cool before frosting.
  7. 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 cupcakes and enjoy!


Alicia Skousen

Hi! Iโ€™m Alicia and I blog at The Baker Upstairs. I am in love with all things food! I love to bake bread, cupcakes, cookiesโ€ฆ you name it! When Iโ€™m not baking, I am running after my two adorable little girls, working as an RN, knitting, reading, and trying to squeeze in time with my husband every day.

More by Alicia

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Recipe Rating


  1. These sound delish! I can’t wait to make them. I just wanted to double check on the instructions. Is there a step missing to add the sugar and butter? Thanks so much!

    1. Oops! Thanks for noticing. I totally blanked when writing the directions. The recipe has been fixed. ๐Ÿ™‚

  2. I am in the middle of making these cupcakes, and the recipe calls for baking powder, but when the recipe tells you to add its baking soda?

    1. Sorry I didn’t see this comment until now, but that was just a typo. It’s baking powder that you add, and I have updated the recipe. Hope your cupcakes turned out great!

  3. Just made these for a work function. I can’t taste them because of my lifestyle changes but my fiancee and son LOVED it. It was a hit. Looked super moist. The thickness of the batter made me nervous but they baked up beautifully and fresh. I pureed the remaining strawberries and added them to the frosting. ๐Ÿ™‚

  4. They look great! Just wondering how pink the cake ends up? I’m looking to do a non-food colored pink cake and the photos look pretty pink but I wanted to ask. Thx!

  5. I was wondering how you would bake this if you wanted to make a cake. I’m wanting to do a smash cake for my niece’s first birthday. Thanks.

  6. 5 stars
    I just made these cupcakes and they came out perfect. They were easy to make, moist & delicious. Thanks Kristyn & Alicia for sharing!

  7. 5 stars
    A great taSting cupcake with sTrawberries. So light and refreshing.cant get any better for A summertime dessert!

  8. 5 stars
    I love anything strawberry. These are simple to make and are so yummy! I like the tip about adding red foOd coloring to get a Pink cake.