posted in Cake and Cupcakes

Pink Strawberry Cupcakes

These Pink Strawberry Cupcakes are a sweet and pretty cupcake recipe.  Utilizing fresh strawberries, this is a delicious cupcake recipe made from scratch.

Pink Strawberry Cupcake unwrapped

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 Cupcakes on display

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 Cupcakes unwrapped

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

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:

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

Pink Strawberry Cupcakes

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 18 cupcakes
Calories: 199 kcal

Pretty pink cupcakes for special occasions!



  • 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) 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 red/pink food color or gel paste


  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.

Recipe Notes

  • *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.
Nutrition Facts
Pink Strawberry Cupcakes
Amount Per Serving (1 cupcake (no frosting))
Calories 199 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 4g 20%
Cholesterol 20mg 7%
Sodium 147mg 6%
Potassium 116mg 3%
Total Carbohydrates 29g 10%
Sugars 17g
Protein 2g 4%
Vitamin A 4.8%
Vitamin C 8.6%
Calcium 3.8%
Iron 1.3%
* Percent Daily Values are based on a 2000 calorie diet.


  1. postedJun 4, 2018 8:16 PM

    I want to use fresh strawberries? Should I use the same amount in my food processor as frozen? 

    • postedJun 8, 2018 8:21 AM

      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. Use 3/4 cup pureed.

  2. postedMay 24, 2018 7:00 AM


    Do i use unsalted or salted butter?

    • postedMay 26, 2018 5:24 AM

      I like to use salted butter.

  3. postedAug 13, 2017 7:53 PM

    One cup how many grams?

    • postedAug 18, 2017 1:30 PM

      Google tells me that 1 cup is 128 grams.

  4. postedAug 5, 2017 10:06 AM
    Mica Oliveros

    Hi i would like to ask if i can use strawberry extract in exchange of the strawberry puree? If so, how many tblsp or tsp do i need to add? Thanks! ??

    • postedAug 18, 2017 1:34 PM

      I haven’t tried using extract, so I’m not sure!

  5. postedJul 30, 2017 4:34 AM

    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.

  6. 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.    

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

    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!!

  8. 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!!!!

  9. postedMar 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!!


    • 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…

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