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Fresh Strawberry Cupcakes

Fresh Strawberry Cupcakes

Fresh Strawberry Cupcakes are sweet, with a perfect crumble. Made with fresh strawberries and frosted with strawberry cream cheese frosting.
Course Dessert
Cuisine American
Keyword cream cheese frosting, cupcakes, frosting, strawberry
Prep Time 25 minutes
Cook Time 20 minutes
Cool 20 minutes
Total Time 1 hour 5 minutes
Servings 18 cupcakes
Calories 187kcal


  • 2 muffin tins
  • 1 Mixer



  • 1 cup granulated sugar
  • ¼ cup unsalted butter- room temperature
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 tsp strawberry extract
  • ¼ cup whole or 2% milk
  • ¼ cup vegetable oil
  • 1 tsp baking powder
  • ¼ tsp table salt
  • cups all-purpose flour
  • 1 cup fresh strawberries- chopped

Strawberry Cream Cheese Frosting

  • 8 oz. cream cheese- room temperature
  • ½ cup unsalted butter- room temperature
  • 1 tsp strawberry extract
  • ½ tsp vanilla extract
  • cups confectioner's sugar
  • pink food coloring optional



  • Preheat the oven to 350 degrees Fahrenheit.
  • Place the butter and sugar into a mixing bowl and beat together until creamy.
  • Once the mixture is creamy, add in the eggs and extracts. Mix until well combined.
  • Continue with adding the vegetable oil and milk.
  • Once mixed, add in the baking powder and salt. Mix until fully incorporated.
  • Slowly add in the flour in ½ cup increments until all the flour is fully incorporated into the batter.
  • Fold the chopped strawberries into the batter.
  • In a muffin pan lined with cupcake liners, fill each liner 2/3 of the way full of batter.
  • Place the pan in the oven and allow to bake for 18-20 minutes or until a toothpick comes out clean.
  • Once fully baked, remove from the oven and allow to cool.
  • While the cupcakes are cooling, prepare the frosting.


  • In a mixing bowl, combine in the cream cheese and butter. Beat until smooth and creamy.
  • Add in the extracts and mix.
  • Next add in the confectioner's sugar in ½ cup increments until all the it is fully incorporated.
  • If you wish to add food coloring, place in the desired amount, and mix until the frosting is streak free.


  • Place the frosting into a piping bag prepared with your desired tip.
  • Pipe the frosting onto each cupcake.
  • Top each cupcake with a fresh strawberry half and serve.


  • It is very important that all the butter and cream cheese is room temperature, I would recommend setting it out 3-4 hours before starting the recipe.
  • Store in an air tight container in the refrigerator for up to 5 days.


Serving: 1g | Calories: 187kcal | Carbohydrates: 45g | Protein: 2g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 34mg | Sodium: 96mg | Potassium: 47mg | Fiber: 0.4g | Sugar: 12g | Vitamin C: 4mg | Calcium: 32mg | Iron: 4mg | Net Carbohydrates: 43g | Sugar Alcohols: 45