Spring Cupcakes With Strawberry Frosting

Name: Spring Cupcakes With Strawberry Frosting
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 12 cupcakes
Ingredients: 1 1/2 cups all-purpose flour; 1 cup granulated sugar; 1/2 cup unsalted butter, softened; 2 large eggs; 1/2 cup milk; 2 teaspoons baking powder; 1 teaspoon vanilla extract; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 2 cups powdered sugar; 1/4 cup fresh strawberries, pureed; 1 teaspoon vanilla extract; 1 tablespoon milk (if needed for consistency)

Highlighted under: Sweet Baking Inspiration

I love the vibrant colors and fresh flavors of spring, and these Spring Cupcakes with Strawberry Frosting perfectly capture that essence. The soft, fluffy cupcakes are infused with a hint of vanilla and topped with a luscious strawberry frosting that’s both sweet and slightly tangy. This delightful combination makes them an irresistible treat for any spring gathering, whether it's a birthday party or a simple afternoon tea. Plus, they’re fun to make and even more fun to eat!

Created by

Victoria Hall

Last updated on 2026-02-27T18:20:50.097Z

When I first baked these Spring Cupcakes with Strawberry Frosting, I was in love with the process as much as the end result. The scent of vanilla wafting through the kitchen while the cupcakes baked made the anticipation almost unbearable! I learned that incorporating fresh strawberries not only enhances the flavor but also gives the frosting a beautiful color that is simply inviting.

One of my tips for getting the frosting just right is to use room-temperature butter and fresh strawberries to achieve the perfect creamy texture. It’s a small step, but it’s key to elevating the taste and appearance—making these cupcakes a real showstopper that impresses at any gathering!

Why You Will Love These Cupcakes
Light and fluffy texture that melts in your mouth
Fresh strawberry flavor in every bite
A delightful way to celebrate the spring season

Baking Tips for Perfect Cupcakes

To achieve light and fluffy cupcakes, it's crucial to cream the butter and sugar until the mixture is pale and airy. This process incorporates air, which helps the cupcakes rise beautifully. Make sure to scrape down the sides of the bowl to ensure even mixing. Aim for about 3-5 minutes of beating at medium speed. Also, avoid overmixing once you add the dry ingredients; mixing just until combined will keep your cupcakes tender.

If you notice your cupcakes puffing too much and then sinking as they cool, this may be due to an excess of sugar or too much batter. Use a kitchen scale for accurate measurements or try reducing the sugar slightly. Knowing your oven is equally important; an oven thermometer can ensure it’s at the correct 350°F (175°C). Every oven can vary, so keep an eye on your cupcakes starting at the 12-minute mark.

Strawberry Frosting Secrets

The key to smooth and creamy strawberry frosting is ensuring your butter is at room temperature, featuring a soft consistency that allows it to incorporate easily with the powdered sugar. Beat the butter until light and fluffy before gradually adding the powdered sugar and strawberry puree. If the frosting is too thick, a tablespoon of milk can help achieve the perfect spreading consistency, but add it gradually to avoid over-thinning.

Fresh strawberries truly elevate this frosting, but they can also add too much moisture. Ensure you puree them and then thoroughly drain them to remove excess liquid. If fresh strawberries aren’t available, freeze-dried strawberries can be a great substitute; just powder them in a blender and mix equal parts into the frosting for an intense flavor without the extra moisture.

Serving Suggestions and Variations

These Spring Cupcakes can be beautifully presented with fresh strawberry slices or edible flowers for an eye-catching touch at any gathering. If you want to add texture, crumbled graham crackers or even a sprinkle of chopped nuts on top of the frosting can offer a delightful crunch. You might also consider adding a dollop of whipped cream beside each cupcake for a delightful complement.

For a fun twist, try adding a swirl of lemon or lime zest into your frosting for an extra zing that balances the sweetness. Alternatively, you could infuse the batter with flavors like almond extract or even a hint of coconut for an interesting flavor profile. If you need to accommodate dietary restrictions, you can substitute the all-purpose flour with gluten-free blends or use a vegan butter to make the recipe dairy-free.

Ingredients

For the Cupcakes

1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1/2 cup milk
2 teaspoons baking powder
1 teaspoon vanilla extract
1/4 teaspoon salt

For the Strawberry Frosting

1/2 cup unsalted butter, softened
2 cups powdered sugar
1/4 cup fresh strawberries, pureed
1 teaspoon vanilla extract
1 tablespoon milk (if needed for consistency)

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.

Prepare the Cupcake Batter

In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Combine Dry Ingredients

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

Mix the Batter

Gradually add the dry ingredients to the creamed mixture, alternating with the milk. Mix until just combined.

Bake the Cupcakes

Spoon the batter into the prepared cupcake liners, filling each about two-thirds full. Bake for 15 minutes or until a toothpick inserted into the center comes out clean.

Cool the Cupcakes

Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Make the Frosting

In a medium bowl, beat the softened butter until creamy. Gradually add the powdered sugar, pureed strawberries, and vanilla extract. Mix until smooth, adjusting with milk if necessary.

Frost and Serve

Once the cupcakes are completely cool, frost them generously with the strawberry frosting. Decorate with additional strawberry slices if desired.

Pro Tips

To enhance the strawberry flavor, try adding zest from a lemon or lime to the frosting. This will give a refreshing twist that balances the sweetness beautifully.

Storage Tips

If you have leftover cupcakes, store them in an airtight container at room temperature for up to three days. If your environment is particularly warm and humid, consider refrigerating them to maintain freshness. To keep the frosting from becoming messy or sticky, place a piece of wax paper between the cupcakes and the lid of the container.

For longer storage, you can freeze the unfrosted cupcakes. Place them in a single layer in a freezer-safe container for up to three months. When you’re ready to eat them, pull them out the night before and let them thaw in the refrigerator. Frost them when they are completely cool, ensuring that the frosting retains its glorious texture.

Scaling the Recipe

This cupcake recipe is easily scalable. If you need to serve a crowd, simply double the ingredient amounts and bake in batches. Just keep a close eye on the baking time, as multiple trays in the oven may require a slight adjustment in time. Make sure to rotate the trays halfway through to ensure even baking.

Conversely, if you want to make a smaller batch, you can halve the recipe, but be precise with your measurements, especially with the eggs. A general rule is to use large eggs, but if halving, whisk an egg and estimate around 2 tablespoons for each egg to ensure continuity in texture.

Questions About Recipes

→ Can I use frozen strawberries?

Yes, you can use frozen strawberries but make sure to thaw and drain them well before pureeing to avoid excess moisture.

→ How do I store these cupcakes?

Store the cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

→ Can I make the frosting ahead of time?

Yes, you can prepare the frosting in advance and store it in the refrigerator. Just make sure to bring it to room temperature before frosting the cupcakes.

→ How can I make this recipe gluten-free?

You can substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup.