Pink Strawberry Cupcakes

This recipe has been featured in a post on The Recipe Girl blog: Pink Strawberry Cupcakes

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Pink Strawberry Cupcakes

Yield: About 18 cupcakes

Prep Time: 20 min

Cook Time: 20 min

These girly cupcakes are a delightful surprise. If you can manage to get past the batter (without eating it all by the spoonful) to bake them up into cupcakes, the flavor of these is fantastic. Among my favorite all-time cupcake recipes...


2 1/4 cups cake flour
1 1/2 cups granulated white sugar
2 3/4 teaspoons baking powder
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
3/4 cup pureed frozen strawberries (about 1/4 of a 1 pound bag)
4 large egg whites
1/3 cup milk
several drops of red/pink food coloring or gel paste


1. Preheat oven to 350°F. Line 18 cupcake pan with paper liners.

2. In a medium bowl, whisk together flour, sugar, baking powder and salt; set aside.

3. In a large bowl with electric mixer, blend butter with strawberry puree. Add flour mixture and blend until light and fluffy (batter will be very thick).

4. In another bowl, whisk together egg whites, milk and dye. Add whites in three parts to the batter mixture, mixing only until incorporated after each addition.

5. Fill cupcake liners about 3/4 full. Bake 18 to 22 minutes, or until toothpick inserted in center comes out clean.

6. Let cupcakes cool completely before frosting.


*Use fresh strawberries if you wish, but put them in the freezer first to draw the moisture out of them, and then puree them as you would bagged frozen strawberries.
*I used Wedding Cupcake Buttercream tinted with pink gel paste to ice these cupcakes.

Source: (Adapted from Smitten Kitchen)

Leave a Comment

35 Responses to “Pink Strawberry Cupcakes”

  1. 1

    Laura — May 28, 2009 @ 6:33 AM

    These look so good. Gonna have to try these!

  2. 2

    Mandi — May 28, 2009 @ 11:26 AM

    Oh my!! These look so good!!

  3. 3

    Jeannie Tay — August 17, 2009 @ 4:48 PM

    Hi Lori, your blog is just so awesome and I like the strawberry cupcake very much. Wonder if you could let me know when u say whisk together egg white with milk and dye, does that means throw all 3 ingredients in and whisk or do I have to whisk the egg white till fluffy first before adding milk and dye?
    Thanks in advance.

  4. 4

    RecipeGirl — August 17, 2009 @ 5:19 PM

    Hi Jeanne, Yes- all you do is whisk the egg white, milk & color together. No need to fluff egg whites!

  5. 5

    Ria — September 21, 2009 @ 12:10 PM

    Lori, that’s an amaaaazing cupcake ! I loved the way you iced it! So beautiful!!

  6. 6

    Laura — October 4, 2009 @ 3:25 PM

    Pink cupcake? PERFECT for my Lily’s 4th birthday tomorrow! I better get to work!!!

  7. 7

    Daphney — March 31, 2010 @ 7:00 PM

    WOW!! I just made these and they are sooooooo yummy!! My husband can’t stop eating them! Thank you so much for the recipe. I used fresh strawberries—YUM!!

  8. 8

    Gale — May 10, 2010 @ 6:23 PM

    Could you add Strawberry Liquor in these cupcakes? If you can,how much would you put in the cupcakes? Do you have anymore cupcake recipes with liquor?


  9. 9

    Lori Lange — May 17, 2010 @ 3:13 AM

    @Gale, Having not done it myself, I’m not quite sure. If I were experimenting, I’d take out 1/4 cup of the liquid & add the liquor in its place. I have a recipe for Margarita Cupcakes too

  10. 10

    Candace — August 20, 2010 @ 12:46 PM

    Hi Lori,

    I was wondering if instead of adding the vanilla flavoring to the buttercream icing, could I add strawberry flavoring?

  11. 11

    Lori Lange — August 20, 2010 @ 3:06 PM

    @Candace, I suppose so… I’m always up for experimenting.

  12. 12

    selena — September 24, 2010 @ 12:22 PM

    What icing tip did you use to get the ruffle effect?

  13. 13

    Lori Lange — September 24, 2010 @ 7:59 PM

    @selena, Hi Selena- I wrote a post about these cupcakes here w/ more info. I used a flat tip and just turned it sideways to get a ripple effect.

  14. 14

    Stacy — January 6, 2011 @ 10:00 PM

    Just made some of the cupcakes for my son’s 5th birthday- without the red dye- as he insisted on strawberry cupcakes for his birthday! I’m just thankful one of the cupcake liners didn’t lay correctly so I HAD to eat one of them- they are amazing! Thanks for the recipe!

  15. 15

    Melvenia — February 10, 2011 @ 2:25 PM

    i was wondering if i HAD to use cake flour?

  16. 16

    Lori Lange — February 10, 2011 @ 4:34 PM

    @Melvenia, Cake flour is very different than all-purpose flour, but in a pinch a substitute can be made with ¾ cup sifted all purpose flour and two tablespoons of cornstarch.

  17. 17

    Libby — March 29, 2011 @ 5:28 PM

    I was wondering if it was possible to turn these cupcakes into a cake? If so, how?

  18. 18

    Lori Lange — March 30, 2011 @ 4:30 PM

    @Libby, I believe I did that once. I think I used three round cake pans and made a three layer cake. You just need to watch the time and test it done w/ a toothpick inserted in center coming out clean.

  19. 19

    mspickle — February 10, 2012 @ 7:20 PM

    Made these tonight for my daughters birthday party tomorrow. They came out perfectly pink and delicious! We’re going to put them in ice cream cones and make pink microphones for a girls rock and roll party. Thanks for the yummy recipe!

  20. 20

    Emelyduh — February 24, 2012 @ 10:18 PM

    I loved these, i was looking for recipe like this one and having such a hard time finding one untill i came across this one. Made my younger sister these cupcakes for her bday and she loved them! thank u so much for putting this up.

  21. 21

    Holly T — April 27, 2012 @ 10:17 AM

    Hi I was just wondering if it might be a stupid question but you do thaw the strawberries before you puree them right?

  22. 22

    Lori Lange — April 27, 2012 @ 4:57 PM

    no, you do not thaw the strawberries.

  23. 23

    Lisa Anderson — June 23, 2012 @ 6:49 PM

    I made these for my daughters birthday party today – HUGE HIT! Loved the strawberry in the cupcake. I also added a little puree to the buttercream frosting. This will most certainly become a go to recipe for me! Oh..and yeah, you don’t want to try to batter because it’s quite yummy. Also the frosting – my daughter kept wanting to lick off the spatula because it was so good – and of course I let her a few times, you only turn 4 once! ;o)

  24. 24

    tbrinkley — October 2, 2012 @ 11:43 PM

    This looks delicious! Do you think fresh strawberries would work as well as frozen?

  25. 25

    Lori Lange — October 3, 2012 @ 10:39 AM

    Yes- see the tips included in the recipe.

  26. 26

    kiki — December 20, 2012 @ 6:08 AM

    hi can i use oil instead of butter

  27. 27

    Lori Lange — December 20, 2012 @ 8:21 PM

    I don’t think so.

  28. 28

    Sammie — February 22, 2013 @ 6:11 PM

    Hi quick question maybe I’m new to baking? When you say 3/4 cup frozen strawberries do I purée then measure? Or measure whole 3/4 before purée? Thanks!

  29. 29

    Lori Lange — February 24, 2013 @ 4:52 PM

    Measure after you puree.

  30. 30

    Dawn — March 17, 2013 @ 10:46 PM

    Hi Lori,
    I am making these cupcakes on Friday night for my daughter’s birthday party which is Saturday am/mid-day. Is it okay to leave them out overnight (covered of course)? I won’t have any extra room in my fridge due to needing the space for other party food and the fact that we have a small fridge. Thanks!

  31. 31

    Lori Lange — March 18, 2013 @ 5:42 AM

    They should be fine. You definitely don’t want them to dry out though, so keep them well covered!

  32. 32

    Lori Lange — March 18, 2013 @ 5:43 AM

    Oh yeah, and I wouldn’t frost them until the day of the party if you’re going to leave them out.

  33. 33

    Dawn — March 22, 2013 @ 4:53 PM

    Hi Lori,

    I need help. I just made these cupcakes for my daughter’s party tomorrow and wanted to taste one before I served them. They don’t taste like strawberry to me. :( I followed the recipe to a T. Any thoughts? Should I have added more than 3/4 cup strawberry puree? The only thing I noticed while making them, which I thought possibly didn’t look right, was that the strawberry puree was more like strawberry ice. I kept pureeing the frozen strawberries, but it didn’t change the texture. I checked the cupcakes at 18 minutes, but they were still wet in the center so I kept them in for the full 22. Maybe they dried out at the last minute? Any thoughts/help would be greatly appreciated!!


  34. 34

    Lori Lange — March 22, 2013 @ 5:00 PM

    Hi Dawn, Hmmm… I’m not sure what happened. Were the strawberries totally freezer burned and full of ice crystals? That’s the only thing I can think of. Maybe find a strawberry frosting recipe that will work with them? It’s tough to say what went wrong…

  35. 35

    Diane — May 9, 2013 @ 6:22 AM

    Ok I made these as test for a communion this weekend because Ive made many cupcakes but never strawberry. I have to say the texture was amazing. I was a little concerned with mixing a cold ingredient into a batter because it goes against everything I’ve learned but I did and still can’t believe how wonderful they came out. I did end up using fresh strawberries because they are in season and plentiful and froze them for and hour or so to bring out the juices then puréed. Again these were so light and domed nicely and had the most amazing crumb. This will be my go to recipes for strawberry cupcake/cake for now on. Thank you for the wonderful recipe!!!!