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+ servings
two cupcakes, each on its own plate with a rack of cupcakes in the behind

Fresh Strawberry Cupcakes

Course: Baked Goods, Dessert
Cuisine: Compliments many cuisines
Prep Time: 1 hour 5 minutes
Cook Time: 23 minutes
Strawberry Frosting: 13 minutes
Servings: 10
Calories: 746kcal
Author: Ten Pound Cake Company
Celebrate summer and the bright fresh flavor of strawberries with these luscious and creamy little cakes.
Print Recipe


  • blender
  • muffin tin
  • cupcake liners
  • handheld mixer or stand mixer


Strawberry Puree

  • 2 pounds strawberries
  • ½ cup granulated sugar

Cupcake Batter

  • 2 cups cake flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 8 ounces unsalted butter
  • ½ cup granulated sugar
  • 5 egg whites
  • 1 teaspoon almond extract
  • 1 cup strawberry puree
  • ½ cup heavy cream

Strawberry Frosting

  • 4 ounces white chocolate
  • 4 ounces unsalted butter
  • 4 cups powdered sugar
  • ½ cup strawberry puree


Strawberry Puree

  • Make the strawberry puree at least a couple of hours before making the cupcake batter. The puree needs to completely cool before adding it to the batter.
  • Remove stems from 2 pounds of strawberries. Cut in half and add to a blender. Completely puree the strawberries. If you have a high-speed blender, the seeds will be pulverized. If you are using a regular blender and the seeds bother you, use a fine mesh strainer to remove them. You should have approximately 4 cups of puree.
  • Add the puree to a medium saucepan. Stir in ½ cup of sugar. Over medium-high heat, reduce the strawberry puree by half. The puree should be at a gentle boil - not a furious boil. Occasionally stir the puree to make sure it is not sticking to the bottom of the pan. If it is, reduce the heat a little. The object is to cook out some of the water in the puree. It will start to thicken. It will take about 30 minutes to reduce the puree by half. You should have about 2 cups of puree. Now it needs to cool off for a couple of hours.

Cupcake batter

  • Preheat oven to 350 degrees. Prepare muffin tin by adding cupcake liners.
  • Mix dry ingredients together - 2 cups of cake flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt - with a whisk to aerate. Set aside.
  • Add 8 ounces of slightly softened unsalted butter to a mixing bowl. Add ½ cup of granulated sugar. Mix on high for 5 minutes until the butter is fluffy and creamy.
  • Add egg whites, one at a time. After each addition, scrape the sides of the bowl. Fully mix each egg white before adding another. The batter will look thin and almost curdled.
  • Add 1 teaspoon of almond extract to the batter and mix.
  • Combine one cup of strawberry puree with ½ cup of heavy cream.
  • Now it is time to add the dry and wet ingredients to the creamed butter and eggs. You will add ⅓ of the dry ingredients to the creamed mixture. Next, add ½ of the strawberry/cream mix to the bowl. Add another ⅓ of the dry ingredients. Once incorporated, add the remaining strawberry/cream mix to the bowl. Then add the remaining dry ingredients. In other words, you are adding the dry ingredients in thirds alternately with half of the strawberry/cream puree.
  • Once all ingredients have been incorporated, scrape down the sides of the bowl. Stir the batter one more time with the mixer to make sure all ingredients are mixed, then stop. You do not want to overmix the batter.
  • Divide the batter equally among the cupcake liners, filling almost to the top. You may have enough batter remaining for 1 or 2 more cupcakes.
  • Bake in a 350 ° oven for 22-23 minutes. Let completely cool and come to room temperature.

Strawberry Frosting

  • Melt 4 ounces of white chocolate. Set aside to cool.
  • Add 4 ounces of unsalted butter to a mixing bowl. At high speed, completely cream the butter, about 2 minutes.
  • Add 2 cups of powdered sugar, ½ cup at a time. Mix completely between additions and scrape down the sides of the bowl.
  • Add the white chocolate to the butter and mix for 1 or 2 minutes. Scrape down the sides of the mixing bowl.
  • Add 1 ½ cups of the powdered sugar, ½ cup at a time, mixing completely between additions.
  • Pour in ¼ cup of the strawberry puree, mix, and scrape down the sides of the bowl. Repeat this step.
  • Add the last ½ cup of powdered sugar. Mix the buttercream at high speed for 1-2 minutes to ensure that it is smooth without any lumps.


Calories: 746kcal | Carbohydrates: 102g | Protein: 7g | Fat: 36g | Saturated Fat: 22g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 218mg | Potassium: 316mg | Fiber: 3g | Sugar: 79g | Vitamin A: 1043IU | Vitamin C: 67mg | Calcium: 80mg | Iron: 1mg