Spring Cupcakes With Strawberry Frosting

Name: Spring Cupcakes With Strawberry Frosting
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 12 cupcakes
Ingredients: 1 1/2 cups all-purpose flour; 1 cup granulated sugar; 1/2 cup unsalted butter, softened; 2 eggs; 1/2 cup milk; 1 tsp vanilla extract; 2 tsp baking powder; 1/4 tsp salt; 1/2 cup unsalted butter; 2 cups powdered sugar; 1/2 cup fresh strawberries, pureed; 1 tsp vanilla extract; 1-2 tbsp milk (if needed for consistency)

Highlighted under: Sweet Baking Inspiration

I absolutely adore baking, especially when spring arrives and brings a bounty of fresh strawberries. These Spring Cupcakes With Strawberry Frosting are my go-to dessert for celebrating the season. The light, fluffy cupcakes are infused with vanilla and topped with a creamy strawberry frosting that's bursting with flavor. Each bite feels like a bite of spring, making them perfect for parties or afternoon tea. I love how simple the ingredients are yet they create a show-stopping dessert that impresses everyone.

Created by

Victoria Hall

Last updated on 2026-02-27T18:25:35.516Z

As the weather warms, I find myself getting more creative in the kitchen, especially with fruits like strawberries. Last spring, I experimented with cupcake recipes and stumbled upon the perfect combination of vanilla and strawberry. The trick to achieving that vibrant flavor is using fresh strawberries in the frosting, which not only gives it a natural sweetness but also a beautiful pink hue.

Each batch has become a family favorite, and I’ve started sharing them at local gatherings. The cupcakes are moist and fluffy, making them a delightful treat. I recommend using a high-quality butter for the frosting; it really enhances the creamy texture and flavor.

Why You'll Love These Cupcakes
Delicate vanilla flavor paired with fresh strawberries
Fluffy texture that keeps you coming back for more
Perfect for celebrating spring with family and friends

Achieving the Perfect Cupcake Texture

To ensure your Spring Cupcakes have the light and fluffy texture you desire, be sure not to overmix the batter once you add the dry ingredients. Mixing just until combined is key; this helps to avoid developing too much gluten, which can result in dense cupcakes. Also, using room temperature ingredients, such as butter and eggs, can make a significant difference. They incorporate more easily and create a better rise during baking.

The baking time can vary depending on your oven, so it's essential to keep an eye on your cupcakes as they bake. When they are done, they should spring back when lightly touched and a toothpick inserted into the center should come out clean. If you notice that your cupcakes are browning too quickly, consider lowering the oven temperature by 25°F (about 15°C) to ensure they cook through without burning.

Creating a Delicious Strawberry Frosting

For the strawberry frosting, the quality of your strawberries matters greatly. Opt for ripe, fragrant strawberries to achieve a rich flavor that complements the vanilla cupcakes beautifully. If fresh strawberries are not in season, you can use frozen strawberries. Just be sure to thaw and drain them thoroughly to avoid excess moisture in your frosting.

The consistency of your frosting can be adjusted easily. If it’s too thick, adding a tablespoon of milk at a time can help you achieve the desired smoothness. Conversely, if it's too runny, you can add an extra half cup of powdered sugar to thicken it. For an added touch, consider garnishing the frosted cupcakes with fresh strawberry slices or sprinkles for a burst of color.

Storing and Serving Tips

These Spring Cupcakes can be stored in an airtight container at room temperature for up to three days. If you're planning to make them ahead of time, consider freezing the unfrosted cupcakes. Wrap them tightly in plastic wrap and place them in a sealed bag; they can last up to three months in the freezer. When ready to serve, thaw them completely and frost them for a fresh-tasting treat.

For a delightful twist, these cupcakes can be transformed into other flavors. Try incorporating lemon zest into the batter for a citrusy zing, or add chocolate shavings to your frosting for a chocolate-strawberry fusion. Customize them based on your preferences or seasonal ingredients to keep this recipe exciting and versatile.

Ingredients

Gather these simple ingredients to whip up your spring cupcakes.

Cupcake Ingredients

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

Strawberry Frosting Ingredients

1/2 cup unsalted butter
2 cups powdered sugar
1/2 cup fresh strawberries, pureed
1 tsp vanilla extract
1-2 tbsp milk (if needed for consistency)

Once you have all the ingredients, it’s time to mix and bake!

Instructions

Follow these steps for perfectly baked cupcakes.

Preheat the Oven

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

Make the Cupcake Batter

In a large mixing bowl, cream the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing thoroughly. Stir in the milk and vanilla extract.

Combine Dry Ingredients

In another bowl, combine the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Bake the Cupcakes

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

Prepare the Frosting

While the cupcakes cool, beat the softened butter until creamy. Gradually add powdered sugar, and mix in the strawberry puree and vanilla until fluffy.

Frost the Cupcakes

Once the cupcakes are completely cool, frost them generously with the strawberry frosting. Enjoy!

Don’t forget to share and enjoy the fruits of your labor!

Pro Tips

For even more flavor, consider adding chopped strawberries to the cupcake batter. Also, if you want a more vibrant frosting, reserve some of the strawberry purees and drizzle it on top before serving.

Ingredient Insights

The use of unsalted butter in both the cupcakes and frosting allows you to control the salt content of your dessert. This is particularly important for the frosting, as too much salt can overpower the fresh strawberry flavor. If you're in a pinch, you can substitute the unsalted butter with margarine, but it may affect the final texture slightly, as butter provides a richer taste.

For a dairy-free option, you can substitute the milk in the cupcake batter with almond milk or oat milk, and use coconut cream or a dairy-free butter alternative in the frosting. Keep in mind that the flavor profile may shift slightly, so pick substitutes that align with your taste preferences.

Troubleshooting Common Issues

If your cupcakes dome too much or sink in the middle, this could be due to overmixing the batter or an incorrect oven temperature. Always calibrate your oven with an oven thermometer if you suspect it’s off; sometimes, a small adjustment can lead to perfectly risen cupcakes. To remedy sinking, make sure to bake them until they're just set in the middle.

When it comes to frosting, if it’s not holding its shape, check if you’ve added enough powdered sugar. Adding a bit more will help achieve a stiffer consistency. If you find it too soft due to excess pureed strawberries, consider refrigerating the frosting for a short time to firm it up before applying it to the cupcakes.

Questions About Recipes

→ Can I use frozen strawberries for the frosting?

Yes, but be sure to thaw and drain them well before pureeing to avoid excess moisture.

→ How do I store leftover cupcakes?

Store them in an airtight container in the fridge for up to 3 days.

→ Can I substitute the butter in the frosting?

You can use a vegan butter alternative, but the texture may differ slightly.

→ What if I don't have cupcake liners?

You can grease the muffin tin directly, but it’s best to use liners for easy removal.