Rating: 3.53 stars
539 Ratings
  • 5 star values: 110
  • 4 star values: 175
  • 3 star values: 160
  • 2 star values: 76
  • 1 star values: 18

Fresh strawberries go in the batter and the pretty pink frosting for these crowd-pleasing cupcakes. Save the smallest ones for the garnish.

Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk dry ingredients in a large bowl. Cream butter and sugar with a mixer until light and fluffy. Add eggs and white, 1 at a time, beating after each addition.

    Advertisement
  • Reduce speed to low. Mix milk and vanilla in a bowl. Add dry ingredients to butter mixture in 3 additions, alternating with wet ingredients and ending with dry. Scrape sides of bowl. Stir chopped strawberries into batter. Divide batter among muffin cups, filling each 2/3 full.

  • Bake cupcakes until testers inserted into centers come out clean, about 20 minutes. Let cool in tins on wire racks. (Unfrosted cupcakes will keep, covered, for up to 3 days, unless otherwise noted.) Once cupcakes are cool, frost tops with strawberry buttercream. Frosted cupcakes will keep, covered and refrigerated, for up to 2 days. Top with a strawberry just before serving.

Reviews (24)

539 Ratings
  • 5 star values: 110
  • 4 star values: 175
  • 3 star values: 160
  • 2 star values: 76
  • 1 star values: 18
Rating: 1 stars
05/03/2019
As a borderline diabetic, I can't rate these, because without the nutrition info, I can't even try them out. It would be VERY helpful if nutrition info - especially carb counts - was included.
Rating: 5 stars
05/15/2018
Recipe works perfectly every time and is super tasty!
Rating: 5 stars
06/21/2013
Followed the recipe 100% and it turned out great!! Super moist and fluffy cupcakes. Will definitely make them again.
Advertisement
Rating: Unrated
02/14/2013
Seems like an easy recipe.
Rating: 5 stars
07/21/2012
I added lemon zest (from 1 lg. lemon) to the butter and sugar while creaming. Also, I cut out a small section of the top, put in a teaspoon of cherry preserves, replaced the piece on top, frosted with whipped cream, and topped with a cherry. Delish!
Rating: Unrated
06/26/2012
I love, love, love this cupcake recipe! I thought they turned out so well. I did not however use the frosting recipe, I made my own. I bought 1 lb of strawberries for this recipe and used the remaining strawberries to make a puree for the frosting along with 1 stick of butter, about 1 lb. of powdered sugar, and 1/4 to 1/2 t. almond extract. That almond extract totally "made" this frosting. The p-sugar amount isn't exact, I never measure, just dump until the right consistency. Enjoy!
Advertisement
Rating: Unrated
06/19/2012
These cupcakes were fantastic. Made them for my daughters birthday and everyone loved them. For cake flour i use the recommended substitute of 1 tablespoon less all purpose flour for the 1/2 cup in the recipe then replace with 1 tBSP of corn starch. Making sure to sift it a few times to male sure it is well incorporated into the flour. They had a great strawberry flavor and were so moist. Used buttercream icing with 1 drop of pink food coloring.
Rating: 5 stars
01/21/2012
I really liked these cupcakes. However, the given frosting did not work at all. So I left them without frosting, and just called them "strawberry muffins." They were delicious!
Rating: Unrated
09/19/2011
Words cannot describe how fabulous this cupcake is! I made it for a party of 50 and it was a hit with EVERYONE. Supberly moist with a fabuilous fresh strawberry flavor. Buttercream was so beautiful I decided to just pipe it with a star tip and left it otherwise unadorned. This recipe is a keeper!
Rating: Unrated
08/17/2011
I made these cupcakes for work and I thought they were fantastic! Everyone loved them and they were all snatched up by the end of the day. The only thing I couldnt get to look like the picture in the book was the icing. I should have pureed the strawberries longer and whipped the icing longer to make it fluffier. Easy and quick though!
Rating: Unrated
05/22/2011
These cupcakes came out okay. Was probably my fault though. I used unsweetened almond milk instead of whole milk. But I felt they were moist but hardy. Not fluffy. My friends loved them. But I recommend using milk. Maybe would have made a big difference.
Rating: Unrated
12/22/2010
I made these cupcakes for my birthday party and got really bad feedback, they sucked
Rating: Unrated
07/22/2010
Rating: Unrated
07/22/2010
Rating: Unrated
07/22/2010
Rating: Unrated
07/22/2010
below is what I used to substitute for cake flour.... at the Dizzy-dee site. I am in process of baking now I'll let ya know if it is not good :)
Rating: Unrated
07/22/2010
Rating: Unrated
06/18/2010
Just use all purpose flour. Cake flour name brand swans down just sift the flour a few times
Rating: Unrated
05/19/2010
Hi, i really like your reacipe, it looks delicious, but it?Ǭ
Rating: Unrated
07/25/2009
This might be a bit late in response to your question stefaniap, but I've tried the cake recipe as a layer cake, and it worked really well. You shouldn't have a problem with it.
Rating: Unrated
06/25/2009
Hi I was wondering if I was able to use this mix as a cake mix rather then a cupcake mix, I am very intrested in trying this but I am not sure if I will have a problem?
Rating: Unrated
03/12/2009
I am not a cake fan, but these are AMAZING!
Rating: Unrated
03/12/2009
I am not a cake fan, but these are AMAZING!
Rating: Unrated
02/22/2009
These are SO good! You'll never be able to eat cupcakes made with artificial strawberry flavor again. Be sure to puree the strawberries for the buttercream very fine and add them in small batches. It's easy to end up with watery, useless frosting if you dump them all in at once. I used two blackberries and a raspberry as garnish since it was hard to find strawberries small enough.