Strawberry Cupcakes

I like real flavors even in baked goods.  All too often cake mixes use artificial colors and flavors which do not really approximate the real thing. Strawberries are a perfect example. Fresh strawberries are available now in most of the country. Let’s make luscious, moist strawberry cake in a small cupcake for easy summer eating.  No fork necessary! We’ll make a couple of dozen for serving a crowd at your next cookout or barbecue. (It makes about 23 or 24.)


Carol's Kitchen Strawberries



I’m using cut small pieces of strawberry in the cake, but if you prefer, you can blend for a pureed strawberry addition. I’m partial to cream cheese icing, but if you prefer your favorite butter cream recipe, feel free to substitute it.  I’m leaving mine plain vanilla, but it is easily made strawberry pink  with pureed strawberries added. Yum! My mouth is watering writing this post.






Strawberry Cupcakes

Use organic when available, Serves 22 to 24


Strawberry Cupcakes

Strawberry cupcakes are a luscious, moist strawberry cake in a small cupcake for easy summer eating.
Course Dessert
Cuisine American
Keyword cupcakes, strawberry cupcakes
Servings 23



  • 1 2/3 cups flour
  • 1 cup sugar
  • 1/2 tsp lemon zest
  • 1/4 tsp baking soda
  • 1 tsp baking powder
  • 3/4 cup room temperature butter
  • 2 eggs
  • 2 tsp vanilla extract
  • 1/2 cup sour cream
  • 5/8 cup milk
  • 3/4 cup chopped or blended fresh strawberries


  • 1 eight oz package of cream cheese
  • 1 cup powdered sugar
  • 1 tsp real vanilla flavor
  • 3/8 cup Optional pureed fresh strawberries 


  •  Preheat oven to 350 degrees F or 176 C
  • In large mixing bowl, whisk flour, sugar, baking powder, baking soda  
  • Add eggs, milk, sour cream, butter, lemon zest, and vanilla
  • Mix on medium speed until smooth
  • Fold in strawberries
  • Spray cupcake pan with cooking spray, or line with cupcake liners
  • Fill each cupcake halfway with batter
  • Bake 18 to 20 minutes
  • Remove when cupcakes have risen and a toothpick inserted into the center of a cupcake comes out clean
  • Allow to cool for 2-3 minutes, then remove to cooling rack to cool completely
  • Beat together cream cheese, powdered sugar and vanilla until smooth
  • Optional add pureed strawberries
  • Add water or milk to reach desired consistency
  • When cupcakes are cool, frost each cupcake with 2 tablespoons icing
  • Garnish with strawberry or strawberry slice






















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I was raised in Tennessee but have lived in Florida for many years. Love my small home in the Tampa Bay area and its developing garden. My decorating style is eclectic - some vintage, some cottage, all with a modern flair. Pursuing a healthier lifestyle. Spent many years in social services but am happily retired.

18 thoughts to “Strawberry Cupcakes”

  1. Those look delicious! We just made vanilla cupcakes with a ring of buttercream frosting around the edges and a fresh diced/sugared strawberry filling in the middle.

    1. I hope you have a great 4th – where in northern Michigan are u going? I’ll be celebrating the 4th with my sister in Oakland County. Thanks for dropping by!

  2. Ooohhhh…now these look yummy indeed! And just in time for our strawberry season 🙂 So glad I came across your link on the Encouraging Hearts & Home blog hop!

  3. Thanks for sharing at the What’s for Dinner party! Hope to see you back this Sunday.

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