This is the second time in a few weeks that I’ve made these cupcakes.  The first time I made them I think I had one or maybe two, and the rest were given away.  I’ve been wanting another ever since, so I just had to make them again!  The chunks of fresh strawberry throughout the cake and strawberry puree in the frosting give them a wonderful real strawberry flavor.  These really beat the pants off the strawberry cupcakes I used to make!  During my first attempt at these the frosting came out nothing like the way I think it was supposed to, even though I followed the recipe exactly.  This time I made my own modifications and I was much more pleased with the result.  Pink frosting with a great strawberry flavor but firm enough to be able to pipe onto the cupcakes.  Success!  The frosting is quite a bit more pink in real life than in these pics, but feel free to add a little food coloring to achieve your desired “pinkness” :-)

(Edited on 7/24/09 to add a new photo) 


  • 2 ½ cups cake flour
  • 1 tsp. baking soda
  • ¼ tsp. salt
  • ½ cup unsalted butter
  • 1 ½ cups sugar
  • 2 eggs
  • 1/3 cup buttermilk
  • ¼ cup oil
  • 1 tsp. vanilla extract
  • 2 cups chopped strawberries
  • ½ c. strawberries
  • 8 oz. cream cheese, at room temperature
  • 1 ½ sticks unsalted butter, at room temperature
  • 1 ¾ cups powdered sugar, sifted
  • ½ tsp. lemon juice
  • 1 tbsp. vanilla


  • 01

    Preheat the oven to 350°. Line cupcake pans with paper liners.

  • 02

    Sift flour, salt and baking soda into a medium bowl. Set aside. In the bowl of an electric mixer, cream butter and sugar until light and fluffy. Add eggs one at a time until combined. Add buttermilk, oil and vanilla and beat until combined. Add flour mixture and stir until just combined. Fold in chopped strawberries. Fill cupcake wells ¾ full with batter. Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.

  • 03

    For the frosting, puree strawberries in food processor. Strain through a mesh sieve to remove seeds, and set aside. Beat the cream cheese and butter in the bowl of an electric mixer until smooth and fluffy, about 5 minutes. Add powdered sugar and mix until smooth. Add lemon juice, vanilla and strawberry puree. Adjust the amount of puree to achieve your desired consistency. Frost cupcakes when completely cool.

  • I just found your blog, and I plan on looking through it to glean your recipes! First up will be the strawberry cupcakes!

  • These sound so good! They look wonderful.

  • I adore the idea of chunks of strawberries in these cupcakes and that you made them again is telling. This would be a fantastic submission to the Tried Tested and True roundup.

  • Beautiful cupcakes, Annie! When I feel like a summery cupcake, I will turn to this recipe. I’m already anticipating the chunks of strawberries. :)

    I’ve tagged you for a little game, Six Word Memoir. If you feel like playing, check out my post:

  • Whoops! I accidentally pasted the wrong link into my comment. If you feel like playing the game with us, check out this post:
    Sorry for that!

  • These look great! I’m glad you got the right modifications on the icing to work for you. I need to make some of these again. Mmm…

  • These look incredible!! I love anything with strawberries in it. I can’t wait to make these myself.

  • Had to “delurk” to tell you how absolutely delicious these look! Lately I can’t get enough of everything strawberry, so I may need to make these TONIGHT.

  • Strawberry puree in the frosting sounds like just the right touch. These are so pretty!

  • these are adorable! i’ve had my eye on them ever since katie made them :)

  • OMG Annie! I made these this weekend for Ben’s graduation party and they were SUCH A HIT! My MIL helped me with the frosting and ended up melting the cream cheese so the frosting was very runny. So, I added more powdered sugar, but it was still really good.

    (I had one for breakfast this morning) :)

  • Lela

    This recipe was sooo yummy. Had folks over to watch the Olympics and these cupcakes were a hit. THANKS!

  • whats “cups cake flour” i live in united kingdom and I’ve never heard of this before we always use self-raising flour in our cake and cup cakes.


  • Pingback: Strawberry Lemon Cupcakes « Hartley Confections()

  • Mica

    OH! MY! GOD!
    I’ve been reading your blog for quite a wile now but I never found the time to do one of the recepies (I couldn’t decide wich one to do first either).
    but yesterday was the birthday of one of my best friends and I decided to make her something special. So I pick this recepy and… WOW!! YUM!!
    they are great!! so I wanted to thank you for sharing and making it so easy to follow! i’ll see wich one do next!

  • Melissa

    Hi annie!
    I was thinking of making these for my friend’s birthday and I was just wondering if I could just use regular all purpose flour ?
    Oh and for the oil, is canola oil okay to use?

  • Annie

    Hi Melissa,
    You can Google substitutions of all-purpose flour for cake flour. I prefer to use cake flour when it is called for, but there are substitutions you can make. Canola oil and vegetable oil can be used interchangeably.

  • Junie

    Made these today, in an effort to create the illusion of spring. They are mah-velous!

  • Melissa

    Hi Annie,

    I would just like to say these cupcakes ARE FANTASTIC! I made them 5 times already after my friend’s birthday party ; all the guests loved them and we asking me to make some of these for their own birthdays!

    Thanks for the awesome recipes Annie,
    YOU ROCK !

  • posti4

    Now THOSE are beautiful strawberry cupcakes! You should share that frosting with The Noble Pig! They look and taste great. I tried it! Thanks for sharing Annie

  • Laura

    Hi Annie!!

    I just have to say that your food blog is my absolute favorite. Your photography is amazing and every recipe I’ve tried has been nothing short of spectacular. Anyway, I made these cupcakes and the Hostess copycat ones and these may have been my favorite cupcakes of all time. YUM!!!

    Thank you for this blog. My waistline is suffering but my taste buds rejoice!

  • Leah

    Hi, i just made these for my daughter’s birthday and they loved by all. The strawberry puree in the frosting was so good, but i had frosting issues that i hoped you might be able to help with. I don’t know if my cream cheese was too room temp or if i used too much puree, but following your recipe I ended up with runny icing and had to had ~6 cups powdered sugar to make the frosting thick enough to pipe and store in the fridge for a few hours. Even then it started melting, as i piped it onto the cupcakes it began melting, not hold ing the shape very well at all. I loved these and want to make them again, hopefully with results like yours pictured, and without having to use so, so much sugar! Any advice? Thanks.

  • Leah

    wow, I really need to edit that comment, sorry for all of the mistakes! It’s nearly 1am and apparently i should just go to bed!

  • Danielle

    These cupcakes were AMAZING!! I tried substituting cornstarch and all purpose flour for cake flour, but it had this awful cornstarch aftertaste to it, so I don’t recommend it. Regardless, I got one marriage proposal and a baking job recommendation from it! This one is a keeper!

  • Annie

    Hi Leah,
    This icing is definitely a bit finicky. You need to add the puree a tablespoon at a time until you get the consistency and flavor you like. I find the right amount for a good strawberry flavor thins it out a little too much. I usually let it chill in the fridge for a while and sometimes add a little bit more powdered sugar to thicken it up. That always does the trick for me.

  • Dliteful-Ish

    do you think you can add Champagne to this recipe… i really want som strawberry champagne cupcakes… and this recipe sounds great for the strawberry part… I have just seen so many champagne receipes that i am questioning

  • Annie

    No, I would not recommend adding additional liquid to an existing baking recipe. Maybe you could try these cupcakes instead.

  • Dliteful-Ish

    Thanks.. The recipe is perfect the way it is.. I was just wondering… Thank You for getting back to me before i made a mess in my kitchen…

  • Leah

    thanks so much for the advise and the response!

  • Kelli

    I just made these this morning. They’re going to be for my uncle’s 50th birthday party & they just seem perfect for summer/4th of july weekend. I’ve already noticed a problem with the frosting though. I’m going to leave it in the fridge for a while and most likely add some more powdered sugar. It’s very runny but it taste great anyway. Thank you for the beautiful recipe!

  • Annie

    Kelli, this is a common issue with most readers. I pretty much always just add the strawberry puree a tbsp. at a time until it has a good strawberry flavor but is not runny. The fridge time and extra powdered sugar should help.

  • Mell

    Have you made these using strawberry cream cheese?

  • Annie


  • Cassie

    I made these cupcakes for a bridal shower last week! They were SO good! Everyone loved them! Several people said it was the best frosting they had ever had–WOW! I’m planning to make them for a baby shower in a couple weeks…I added the puree in 2 T. at a time and added a bit more powdered sugar, but did not have trouble with the consistency! Thanks for yet another wonderful recipe, Annie!!!

  • Katie

    Hi, These cupcakes are amazing. I’d like to send some to my daughter at college for Valentine’s Day and I wondered if these cupcakes need to be refrigerated?

    Thanks so much.


  • Annie

    Yes, they should be refrigerated.

  • These cup cakes are fantastic. Baked a batch just now and boy can’t resist devouring one after the other. I added one cup of chopped strawberries, and that wasn’t enough, next time I’ll follow the recipe EXACTLY and come pay you a visit :)

    Great Job, Loving it!
    Will post your link when I post the recipe

  • Min

    was wondering what to do with the strawberries in the fridge, when i found yr recipe..

    i had only 1.5 cups of strawberries, so topped it up with 1/2 cup of cream i happened to have. Cupcakes were a teeny weeny bit wet, but taste was amazing.

    Now i can’t wait to go get more strawberries so i can follow the recipe exactly!

    thanks for the recipe!

  • Joscelyn S.

    Made these today…. definitely NOT the prettiest cupcakes I’ve made but Oh My! the flavor is fantastic…. I think I just found my new go-to strawberry cake recipe. Thanks!

  • Mae

    Hi, I have a question about the strawberries in the cake. Do they just go into the cake as chopped strawberries, or are you supposed to blend them first? I’ve been looking around for a recipe, and they all call for making the strawberries into a puree first.

  • Guest

    Hi, I have a question about the strawberries in the cake. Do they just go into the cake as chopped strawberries, or are you supposed to blend them first? I’ve been looking around for a recipe, and they all call for making the strawberries into a puree first.

  • Anonymous

    They are just mixed in as described in the recipe directions.

  • annieseats

    They are just mixed in as described in the recipe directions.

  • Breinna

    Hi Annie,
    I just found your blog and everything you make looks absolutely delicious! I have been on the hunt for a fresh strawberry cake recipe to make this weekend for my dad’s birthday and this one looks amazing! I do have a couple of questions though. Do you think this would make a 9×13 cake? Also, I need to have a white frosting for the directions so unfortunately I will not be able to try this one, this go around at least, do you think the batter has a strong enough strawberry flavor to stand on it’s own or should I somehow incorporate some extract or some puree? If I was to go this route, how would you suggest doing it so as not to mess up the texture of the cake?
    Thank you so much for your help!

  • annieseats

    Typically a recipe for 24 cupcakes is enough to fill a 9×13 pan. The strawberry flavor is pretty good, but won’t be quite the same without the frosting. However, I wouldn’t recommend adding anything else as it would affect the texture of the cake. Good luck!

  • Thanh

    Just made these! I didn’t know if the 2.5 cups of flour was to be measured before of after being sifted so I sifted, measured, then sifted again with the salt and baking soda. They are delicious! Moist, fluffy, great fresh taste with the chunks of strawberries. The top is a bit crusty so these are almost like muffins. Frosting is good, was a bit runny so I added more powdered sugar and refrigerated it before icing the cupcakes. Recipe made 18 regular sized cupcakes and 12 mini ones for me. Thanks for the recipe! It’s definitely a keeper!

  • cookingmama9803

    I am making these cupcakes this friday night for a party on saturday, should I refrigerate the cup cakes? I do not plan to frost them until right before the party. How long do they keep?

  • annieseats

    Please see the FAQ page.

  • AmyT

    I had the soupy problem too with the frosting, although the flavor is really nice.
    If you want to make this recipe, I would suggest only puree-ing half the amount of strawberries. I ended up not adding all the strawberry to the mixture because it was already too liquidy. You can always add some more strawberries, but now I hope the puree will save because I don’t want to waste it. If you do use all the strawberry mixture, you might have double the amount of frosting that you need because you will keep having to add more powdered sugar to get the right consistency. Really good flavor though – beats anything, maybe besides the swiss meringue strawberry buttercream :)

  • AmyT

    P.S. Annie, I noticed that this recipe calls for cream cheese at room temp, but on a more recent posts you say to always use chilled cream cheese, this might help people avoid the runny frosting problem. Thanks!

  • Rachel Page

    These cupcakes came out excellent! I have been looking for a strawberry cupcake recipe to make for my daughter’s cupcake party.