posted in Cake and Cupcakes

Pink Strawberry Cupcakes

Here’s a sweet and pretty cupcake recipe for you:  Pink Strawberry Cupcakes

Pink Strawberry Cupcakes recipe - by RecipeGirl.com

Fair warning:  don’t taste the cupcake batter.  It tastes like strawberry ice cream, and you may be tempted to grab a straw!!

Here’s a short video showing you how to make these cupcakes.  Click to watch, then scroll to the bottom of this post to print out the complete recipe.

Pink Strawberry Cupcakes recipe - by RecipeGirl.com

These cupcakes turn out to be a lovely shade of light pink, but I help that process along with a squirt of pink/red gel paste. You can leave the coloring out and the cakes will be slightly pink, but they’re much cuter with a darker tint.

I frost these with my Wedding Cupcake Buttercream recipe- I highly recommend you try it!

Thank you to Miranda from the CookieDoughAndOvenMitt.com blog for shooting beautiful photos of these cupcakes for me!

Yield: About 18 cupcakes

Prep Time: 20 minutes

Cook Time: 20 minutes

Pink Strawberry Cupcakes

Ingredients:

  • 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 Eggland's Best egg whites
  • 1/3 cup milk
  • several drops of red/pink food coloring or gel paste

Directions:

  1. Preheat the oven to 350°F. Line 18 cupcake pan with paper liners.
  2. In a medium bowl, whisk together the flour, sugar, baking powder and salt; set aside.
  3. In a large bowl use an electric mixer to blend the butter with the strawberry puree. Add the flour mixture and blend until light and fluffy (the batter will be very thick).
  4. In another bowl, whisk together the egg whites, milk and dye. Add whites in three parts to the batter mixture, mixing only until incorporated after each addition.
  5. Fill the cupcake liners about 3/4 full. Bake 18 to 22 minutes, or until toothpick inserted in center comes out clean.
  6. Let the cupcakes cool completely before frosting.

Tips:

  • 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 use Wedding Cupcake Buttercream tinted with pink gel paste to ice these cupcakes.
SOURCE: RecipeGirl.com (Adapted from Smitten Kitchen)

Here are a few more cupcake recipes you might enjoy:

39 Responses to “Pink Strawberry Cupcakes”

  1. postedMay 28, 2009 6:33 AM

    These look so good. Gonna have to try these!

  2. postedMay 28, 2009 11:26 AM
    Mandi

    Oh my!! These look so good!!

  3. postedAug 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.

    • postedAug 17, 2009 5:19 PM
      RecipeGirl

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

  4. postedSep 21, 2009 12:10 PM
    Ria

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

  5. postedOct 4, 2009 3:25 PM

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

  6. postedMar 31, 2010 7:00 PM
    Daphney

    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!!

  7. postedMay 10, 2010 6:23 PM
    Gale

    Hi,
    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?

    Gale

  8. postedAug 20, 2010 12:46 PM
    Candace

    Hi Lori,

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

    • postedAug 20, 2010 3:06 PM

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

  9. postedSep 24, 2010 12:22 PM
    selena

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

  10. postedJan 6, 2011 10:00 PM
    Stacy

    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!

  11. postedFeb 10, 2011 2:25 PM
    Melvenia

    hi,
    i was wondering if i HAD to use cake flour?

    • postedFeb 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.

  12. postedMar 29, 2011 5:28 PM
    Libby

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

    • postedMar 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.

  13. postedFeb 10, 2012 7:20 PM
    mspickle

    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!

  14. postedFeb 24, 2012 10:18 PM
    Emelyduh

    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.

  15. postedApr 27, 2012 10:17 AM
    Holly T

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

    • postedApr 27, 2012 4:57 PM

      no, you do not thaw the strawberries.

  16. postedJun 23, 2012 6:49 PM
    Lisa Anderson

    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)

  17. postedOct 2, 2012 11:43 PM
    tbrinkley

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

    • postedOct 3, 2012 10:39 AM

      Yes- see the tips included in the recipe.

  18. postedDec 20, 2012 6:08 AM
    kiki

    hi can i use oil instead of butter

    • postedDec 20, 2012 8:21 PM

      I don’t think so.

  19. postedFeb 22, 2013 6:11 PM
    Sammie

    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!

    • postedFeb 24, 2013 4:52 PM

      Measure after you puree.

  20. postedMar 17, 2013 10:46 PM
    Dawn

    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!

    • postedMar 18, 2013 5:42 AM

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

    • postedMar 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.

  21. postedMar 22, 2013 4:53 PM
    Dawn

    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!!

    Thanks,
    Dawn

    • postedMar 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…

  22. postedMay 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!!!!

  23. postedApr 30, 2017 4:45 AM
    Becky Ross

    Delicious!!!
    I made these for my daughters 11th birthday.
    Perfectly sweet and a great crumb texture.
    Yet again, you have shared a wonderful recipe, many thanks!!

  24. postedJul 9, 2017 11:14 AM
    Linda Koch

    I just tried this recipe and omg it was delicious.  I made a cake with it and it made 2 nice size 8″ rounds.   I accidentally used 2 sticks of butter instead of the 1 1/2 and you know what it was so good and moist but not to moist for a tier cake.  It was perfect.  I did not add the food coloring because I wanted it to be all natural.  Also it was not to sweet.  I had previously used a recipe that called for a box of strawberry jello and I was never really to happy with it because I felt it was to to sweet.    I am my own worst critic about my cakes but I can honestly say this is the best and so natural tasting.    

  25. postedJul 30, 2017 4:34 AM
    Hejo

    Hello Lori Lange I have a doubt with the eggs, of these are used only the egg whites or also the egg yolks can be used? A greeting from Venezuela

    • postedAug 1, 2017 11:32 AM

      I would follow the recipe just as instructed.

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