Pink Strawberry Cupcakes

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These Pink Strawberry Cupcakes are a sweet and pretty strawberry cupcakes recipe.  Utilizing fresh or frozen strawberries, this is a delicious strawberry cupcake recipe made from scratch.  Watch the video showing you how to make this recipe, then scroll to the bottom of this post and print out the recipe so you can make them at home.

pink strawberry cupcakes on white cupcake stands with fresh strawberries in the background

How to Make Strawberry Cupcakes with Fresh Strawberries:

If you want to make strawberry cupcakes, you can certainly find a box of strawberry cake mix at the store and go with that.  But the flavor of the boxed mix isn’t going to bring forth the delicious flavor of fresh strawberries.  So how do you use fresh strawberries to make cupcakes?  In this recipe, you’ll be using frozen strawberries that you will puree.  If you have fresh strawberries on hand, you can pop them in the freezer until frozen and then puree them.

Cake flour is used in this cupcake recipe to give it a nice, cakey texture.

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

pink strawberry cupcake on a white cupcake stand unwrapped with fresh strawberries on the side

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.

Pink Strawberry Cupcakes are a darling little dessert to serve at little girl’s birthday parties, baby showers and spring and summer celebrations.  Everyone loves a good cupcake.  And this is a good cupcake!

pink strawberry cupcake on a white cupcake stand

I frost these with my Wedding Cupcake Buttercream recipe- I highly recommend you try it!  Just tint it with a little bit of red gel paste to get a nice pink hue.

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

Here are a few more cupcake recipes you might enjoy:

pink strawberry cupcake on a white cupcake stand unwrapped with fresh strawberries on the side

pink strawberry cupcake on a white cupcake stand unwrapped with fresh strawberries on the side
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4.5 from 8 votes

Pink Strawberry Cupcakes

Pretty pink cupcakes for special occasions!
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 18 cupcakes
Calories 199kcal
Course Dessert
Cuisine American
Keyword cupcakes, pink, strawberry


  • cups cake flour
  • cups granulated white sugar
  • teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup (1½ sticks) butter, at room temperature
  • 3/4 cup pureed frozen strawberries (about 1/4 of a 1 pound bag)- let them come to room temperature before using in the recipe
  • 4 large egg whites
  • 1/3 cup milk
  • several drops red/pink food color or gel paste


  • Preheat the oven to 350°F. Line 18 cupcake pan with paper liners.
  • In a medium bowl, whisk together the flour, sugar, baking powder and salt; set aside.
  • 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).
  • 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.
  • Fill the cupcake liners about 3/4 full. Bake 18 to 22 minutes, or until toothpick inserted in center comes out clean.
  • Let the 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 use Wedding Cupcake Buttercream tinted with pink gel paste to ice these cupcakes.


Serving: 1cupcake (no frosting) | Calories: 199kcal | Carbohydrates: 29g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 147mg | Potassium: 116mg | Fiber: 0g | Sugar: 17g | Vitamin A: 240IU | Vitamin C: 7.1mg | Calcium: 38mg | Iron: 0.2mg
More Recipes Using Fresh Strawberries...
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  • Apolonio Vasquez wrote:

    Can I add sour cream to my batter?

    • Lori Lange wrote:

      I haven’t tried that.

  • Flor wrote:

    Sum didn’t add up well. I added the right amount of salt and they tasted really salty and I put 19 min for them to bake but they still came out raw??

    • Lori Lange wrote:

      Something must have gone wrong somewhere– 1/2 teaspoon of salt should not make the cupcakes taste salty– and I have no idea why they didn’t bake through.

  • Anu wrote:

    Made these cupcakes this afternoon. My daughter loves them!! Thank you!
    I chopped strawberries and rolled them lightly in flour. Then put a spoon of batter, strawberries and another spoon. This way they did not sink to the bottom. Baked for 19 minutes. They were so airy and light. Didn’t stick to the paper. And beautiful color.

  • Tara wrote:

    Turned out terrible, followed recipe to a tee, they were tan colored, and no strawberry taste . This was a waste of expensive ingredients, should have went with a cake mix ?

  • Cristal wrote:

    They taste delicious! My daughter loved them. Just a quick question. Why did the top get a little hard and beneath it is soft?

    • Lori Lange wrote:

      I’m not sure!

  • Lissa wrote:

    The strawberry purée froze the butter so it wouldn’t incorporate with the rest of the batter properly. Tried to bake them and am just left with an oily mess… what can I do to avoid this.

    • Lori Lange wrote:

      I didn’t let mine come to room temperature- I just mixed for a good amount of time and it worked out ok. But if you read through the comments, it looks like some people let that mixture come to room temp first.

  • James Kurtz wrote:

    They were the hit . I cored out the center and added some strawberry puree to the center then added whipped cream topping. They have a great taste.

  • AH wrote:

    Can I use AP Flour instead of Cake Flour?

    • Lori Lange wrote:

      No, but here is a solution: Making a cake flour substitute is easy with the following two ingredients: all-purpose flour and either cornstarch or arrowroot powder. Start with one level cup of AP flour, remove two tablespoons of the flour, and add two tablespoons of cornstarch or arrowroot powder back in. Do this for each cup of flour called for in the recipe.

  • Rosemary wrote:

    Cupcakes came out so delicious. Did let butter and my fresh strawberries that I had put in the freezer come to room temp. Put that on top of my stove while my oven was on. Very good recipe.

  • Rosemary wrote:

    You forgot to say that frozen strawberries with room temperature butter will make the butter hard again. Doing the cupcakes and found that out. Now waiting for that to come to room temperature.

  • Becky Hardin wrote:

    These are amazing. So pretty and delicious!

  • Toni wrote:

    These are really pretty! Perfect treats!

  • Valerie wrote:

    Strawberries are one of my favorite fruits. These cupcakes have a great color. I’m wondering if instead of pureeing all of the strawberries you could leave some with some little bits.

  • Julie wrote:

    My girls love the color and taste of these! Such a delicious cupcake!

  • Taylor wrote:

    The perfect cupcake for summer! That frosting on top looks divine!