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Fresh Strawberry Cupcakes with Pink Frosting

A close-up of a strawberry cupcake cut in half, showing the moist cake interior with berry swirls and pink frosting.
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Make these vibrant, naturally pink strawberry cupcakes using fresh June berries in both the cake and the frosting for a perfect summer dessert.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk
  • 1/2 cup fresh strawberry puree (from about 4 large strawberries)
  • 1 cup fresh strawberries, finely diced
  • 1/2 cup (1 stick) unsalted butter, softened (for frosting)
  • 3 cups powdered sugar, sifted
  • 1/4 cup fresh strawberry puree (for frosting)
  • 1 teaspoon lemon juice

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, cream the softened butter and granulated sugar together until light and fluffy.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. In a small bowl, mix the milk and the 1/2 cup strawberry puree.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the milk mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
  7. Gently fold in the finely diced fresh strawberries.
  8. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  9. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  10. To make the frosting, beat the 1/2 cup softened butter until smooth. Gradually add the sifted powdered sugar, alternating with the 1/4 cup strawberry puree and lemon juice. Beat until the frosting is smooth and pink.
  11. Once the cupcakes are completely cool, frost each one generously.

Notes

  • For the best pink color and flavor, use ripe, fresh strawberries for the puree.
  • If you want a deeper pink, add a drop of natural pink food coloring, though the fresh puree provides a good natural tint.
  • You can use this recipe to make a beautiful pink dessert for any summer baking event.

Nutrition

Find it online: https://dishicious.com/strawberry-cupcake-pink-aesthetic-summer-baking/