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 large eggs; 1/2 cup milk; 1 tsp vanilla extract; 1 tsp baking powder; 1/2 tsp salt; 1 cup unsalted butter, softened; 4 cups powdered sugar; 1/4 cup fresh strawberry puree; 1 tsp vanilla extract; 1-2 tbsp milk (as needed)

Highlighted under: Seasonal Inspirations

I absolutely love baking these Spring Cupcakes with Strawberry Frosting! With the vibrant colors and delightful flavors, these cupcakes bring a touch of joy and brightness to any occasion. The light and fluffy cake is perfectly complemented by the luscious strawberry frosting, creating that ideal balance of sweetness and fruitiness. Whether I’m celebrating a special day or simply enjoying a sunny afternoon, these cupcakes never fail to impress. Trust me, once you try this recipe, it will become a staple in your spring baking repertoire.

Created by

Aubrey Whitman

Last updated on 2026-02-27T20:09:35.933Z

Baking these Spring Cupcakes was an adventure! I experimented with not only the batter but also the frosting. Using fresh strawberries for the frosting made a significant difference, delivering a natural sweetness and beautiful pink hue. I discovered that straining the strawberry puree is key, as it helps achieve that silky consistency that spreads perfectly on top of each cake.

One thing I learned is to ensure the cupcakes are completely cooled before applying the frosting. This prevents it from melting and creates a better visual presentation. Plus, I love to decorate them with a sprinkle of edible glitter for fun—I can’t resist the extra sparkle!

Why You'll Love These Cupcakes
Delightfully fluffy texture that's perfect for spring
Fresh strawberry frosting bursts with flavor
Eye-catching presentation that's perfect for any gathering

Cupcake Perfection

Achieving the perfect cupcake texture is all about the creaming process. When you cream the softened butter and granulated sugar together, make sure to do it for about 3-5 minutes until it becomes light and fluffy. This incorporates air into the batter, leading to a more tender crumb. If you don’t cream thoroughly, your cupcakes may turn out dense instead of airy, so don't rush this step!

Another key to success lies in your baking method. During baking, you'll want to keep an eye on the color of the cupcakes. They should be a light golden brown around the edges when they’re ready. Be sure to test with a toothpick to check for doneness. If it comes out with wet batter, return them to the oven, checking in 1-2 minute intervals to avoid overbaking, which can dry them out.

Strawberry Frosting Secrets

The fresh strawberry puree is the star of the frosting, bringing a delightful burst of flavor. To create your puree, simply blend fresh strawberries until smooth, and consider straining it through a fine mesh sieve to remove any seeds for a smoother texture. This step can elevate the frosting's mouthfeel significantly, making it more luxurious. Adjust the amount of puree based on your taste preference, keeping in mind that more puree will change the consistency of the frosting.

When mixing the frosting, start on low speed to prevent powdered sugar from clouding the air. Gradually increase the speed until the mixture is smooth and fluffy. If you find your frosting is too thick to spread, add milk gradually while beating until you reach the creamy consistency that glides onto your cupcakes beautifully. This technique ensures that each cupcake is generously decorated without tearing the cupcake base.

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
1 tsp vanilla extract
1 tsp baking powder
1/2 tsp salt

For the Strawberry Frosting

1 cup unsalted butter, softened
4 cups powdered sugar
1/4 cup fresh strawberry puree
1 tsp vanilla extract
1-2 tbsp milk (as needed)

Instructions

Prepare the Cupcake Batter

Preheat your oven to 350°F (175°C). 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. In another bowl, combine the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, alternating with the milk, mixing until just combined.

Bake the Cupcakes

Fill each cupcake liner about 2/3 full with the batter. Bake in the preheated oven for 15-18 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let them cool in the pan for a few minutes before transferring to a wire rack to cool completely.

Make the Strawberry Frosting

In a large bowl, beat the softened butter until smooth. Gradually add the powdered sugar and mix on low speed until incorporated. Add the fresh strawberry puree and vanilla extract, mixing until well combined and smooth. If the frosting is too thick, add milk one tablespoon at a time until the desired consistency is reached.

Frost the Cupcakes

Once the cupcakes are completely cooled, generously frost each one with the strawberry frosting. Decorate with fresh strawberry slices or edible glitter if desired.

Pro Tips

For an extra strawberry kick, you can add diced fresh strawberries into the cupcake batter before baking. This adds an delightful surprise to each bite!

Storing and Serving

These Spring Cupcakes can be stored in an airtight container at room temperature for up to three days, making them ideal for make-ahead desserts. If you need to keep them longer, they freeze well! Place the frosted cupcakes on a baking sheet to freeze for about an hour, then transfer them to a container. They'll maintain their best quality for up to two months. Just allow them to thaw before serving, and they'll be just as delightful as freshly baked.

For serving, consider pairing your cupcakes with fresh whipped cream or vanilla ice cream to elevate the experience. A drizzle of balsamic reduction over the strawberries can also enhance the sweet-tart flavor profile of the frosting. Present them on a decorative cake stand for special occasions; not only do they taste wonderful, but their vibrant colors make a beautiful centerpiece!

Variations and Tips

Feel free to experiment with the cupcake flavor; adding a teaspoon of lemon zest to the batter can introduce a refreshing brightness that complements the strawberries perfectly. You might also replace a portion of the milk with buttermilk for extra moisture and a subtle tang in the cake. If you're looking for a chocolate version, consider folding cocoa powder into the flour mixture while reducing the sugar slightly to balance the flavors.

Lastly, if you are gluten-sensitive, a 1:1 gluten-free flour blend can be substituted for the all-purpose flour without affecting the overall fluffy texture. Additionally, for a dairy-free version, use coconut oil in place of butter and almond milk instead of regular milk. These substitutions will allow everyone to enjoy these festive cupcakes during gatherings without dietary concerns.

Questions About Recipes

→ Can I use frozen strawberries for the frosting?

Yes, but make sure to thaw and drain excess liquid before blending to ensure the frosting doesn't become too watery.

→ How do I store the cupcakes?

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

→ Can I make the cupcakes ahead of time?

Absolutely! You can bake the cupcakes a day in advance and frost them on the day you plan to serve them.

→ What's the best way to get perfect cupcakes?

Make sure your ingredients are at room temperature for even mixing, and avoid over-mixing the batter to keep them fluffy.