Strawberry Cupcakes with Fresh Strawberry Topping

Soft, tender vanilla-strawberry cupcakes filled with fresh strawberry flavor and finished with creamy frosting and juicy strawberries. These pretty cupcakes are perfect for birthdays, parties, afternoon tea, or a simple summer dessert.

🍓 Ingredients

For the Cupcakes

• 1½ cups (190 g) all-purpose flour
• 1½ teaspoons baking powder
• ¼ teaspoon salt
• ½ cup (113 g) unsalted butter, softened
• ¾ cup (150 g) granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup (120 ml) whole milk
• ½ cup finely chopped fresh strawberries

For the Strawberry Frosting

• ½ cup (113 g) unsalted butter, softened
• 2 cups (240 g) powdered sugar
• 2–3 tablespoons strawberry puree
• 1 teaspoon vanilla extract
• 1–2 tablespoons heavy cream or milk, as needed

For the Fresh Strawberry Topping

• 1½ cups fresh strawberries, sliced
• 1 tablespoon granulated sugar
• 1 teaspoon lemon juice

👩‍🍳 Instructions

1. Prepare the Oven

Preheat your oven to 350°F (175°C).

Line a 12-cup muffin pan with cupcake liners.

2. Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt.

Set aside.

3. Cream the Butter and Sugar

In a large bowl, beat the softened butter and sugar for 2–3 minutes, until light and fluffy.

Add the eggs one at a time, mixing well after each addition.

Stir in the vanilla.

4. Make the Batter

Add the dry ingredients in three additions, alternating with the milk.

Mix just until combined.

Gently fold in the chopped strawberries.

Avoid overmixing the batter.

5. Fill the Cupcake Pan

Divide the batter evenly among the cupcake liners, filling each about ⅔ full.

Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.

Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

🍰 Make the Strawberry Frosting

6. Prepare the Frosting

Beat the softened butter until smooth and creamy.

Gradually add the powdered sugar, mixing after each addition.

Add the strawberry puree and vanilla.

Beat for another 2–3 minutes, until fluffy.

If the frosting is too thick, add milk or heavy cream a little at a time.

If it’s too soft, add a little more powdered sugar.

7. Prepare the Fresh Strawberries

Place the sliced strawberries in a bowl.

Add the sugar and lemon juice.

Gently toss and let them sit for 5–10 minutes.

This lightly sweetens the berries and brings out their natural juices.

8. Decorate the Cupcakes

Pipe or spread the strawberry frosting over the completely cooled cupcakes.

Top each cupcake with fresh sliced strawberries.

For an extra-pretty finish, add a small whole strawberry or strawberry half on top.

⭐ Tips for the Best Strawberry Cupcakes

• Pat fresh strawberries dry before chopping them so excess moisture doesn’t make the cupcakes soggy.
• Don’t overmix the batter.
• Make sure the cupcakes are completely cool before frosting.
• If using very juicy strawberries, reduce the amount slightly in the batter.
• For stronger strawberry flavor, add a little freeze-dried strawberry powder to the frosting.
• Add the fresh strawberry topping shortly before serving.

🍓 Optional Additions

Try adding:

• White chocolate chips
• Lemon zest
• Strawberry jam filling
• Cream cheese frosting
• Crushed freeze-dried strawberries
• White chocolate drizzle

⏱️ Recipe Details

Prep Time: 25 minutes
Bake Time: 18–22 minutes
Cooling Time: 30 minutes
Total Time: About 1 hour 15 minutes
Servings: 12 cupcakes
Method: Oven-baked
Difficulty: Easy