Delicious Homemade Small Batch Strawberry Cupcakes with Fresh Cream Cheese Frosting

Learn how to make the best Strawberry Cupcakes with cream cheese frosting and fresh strawberries from scratch without strawberry Jello! This perfect small batch recipe makes 6 cupcakes, ideal for a sweet treat without the fuss.

There’s something truly special about the aroma of freshly baked goods filling your home. For me, that often happens while enjoying a quiet moment, perhaps with some background music. If you’re not familiar with Pandora radio, it’s a fantastic website for free music, offering a channel for every mood. It became my go-to companion when I started working from home, transforming a quiet kitchen into a lively bakery.

While Pandora has introduced me to some wonderful new favorites, like Madilyn Bailey’s incredible Titanium cover, it occasionally throws in a curveball that makes me want to hit the “thumbs down” button faster than lightning! I suspect listening to one channel for too long makes it run out of its best tunes. Nevertheless, it’s almost always on in my kitchen, setting the perfect ambiance – unless I’m writing, as music and writing rarely mix for me.

It was during one of these delightful baking sessions, with Pandora playing softly, that these glorious small batch Strawberry Cupcakes with cream cheese frosting and fresh strawberries came to life. My previous strawberry cake recipes – the Small Strawberry Cake, Strawberry Snack Cake, and Strawberry Layer Cake – have always been reader favorites. This inspired me to adapt that beloved fresh strawberry flavor into a convenient, small batch cupcake format.

Why These Homemade Strawberry Cupcakes Are a Must-Try

Many strawberry cupcake recipes rely on boxed cake mix, artificial flavorings, or worst of all, strawberry Jello for their “strawberry” essence. But if you truly want a burst of authentic fruit flavor, there’s no substitute for fresh, ripe strawberries. This recipe celebrates the natural sweetness and vibrant taste of real strawberries, transforming them into incredibly moist and flavorful cupcakes from scratch. Forget the artificial extracts and neon pink Jello – we’re going for genuine goodness here!

Using basic pantry ingredients combined with a generous amount of fresh strawberries, these homemade strawberry cupcakes deliver unparalleled taste and texture. Each bite offers a delightful balance of sweet, tender cake and the bright notes of real fruit. And of course, no truly great strawberry cupcake is complete without a generous swirl of strawberry cream cheese frosting, doubling down on that irresistible strawberry goodness.

The Magic of Small Batch Baking: Why 6 Cupcakes Are Perfect

The beauty of a small batch recipe, yielding just 6 cupcakes, lies in its versatility and convenience. Whether you’re baking for a small family, enjoying a cozy night in, or simply don’t want a dozen or more cupcakes tempting you on the counter, this recipe is your answer. It’s perfect for satisfying a sudden craving, celebrating a minor milestone, or bringing a thoughtful treat to a friend without over-committing. Plus, it minimizes waste and ensures every cupcake is enjoyed at its freshest. No more stale leftovers!

Key Ingredients for Perfect Strawberry Cupcakes with Cream Cheese Frosting

Creating these delightful strawberry cupcakes from scratch requires a thoughtful selection of ingredients. Each component plays a crucial role in achieving the moist texture, tender crumb, and vibrant strawberry flavor we’re aiming for. Here’s a closer look at what you’ll need and why:

Fresh Strawberries: The star of the show! Fresh, ripe strawberries are essential for that authentic flavor. While frozen strawberries can be used (thaw them first and drain any excess liquid), fresh will always yield the best results. We’ll cook some down to intensify their flavor and keep the batter from becoming too wet, while also adding some fresh chopped pieces for texture.
Water: A small amount of water helps the strawberries cook down gently, creating a concentrated fruit essence without diluting the flavor.
All-Purpose Flour: Instead of specialty cake flour, which many home bakers don’t keep on hand, we use all-purpose flour. The key to successful baking with all-purpose flour is proper measurement. Always spoon your flour into the measuring cup and level it off with a straight edge. Scooping directly from the bag can compact the flour, leading to too much in your recipe and a dense, dry cupcake. Learn more about how to measure flour accurately.
Cornstarch: This unsung hero works alongside all-purpose flour to mimic the tender crumb of cake flour. Cornstarch interferes with gluten development, resulting in a lighter, more delicate texture in your cupcakes.
Baking Powder: Our primary leavening agent, baking powder reacts with moisture and heat to create carbon dioxide bubbles, giving the cupcakes their lift and airy structure. Ensure your baking powder is fresh for optimal rise.
Salt: A pinch of salt is vital in baking. It doesn’t just add saltiness; it enhances all the other flavors, particularly the sweetness of the sugar and the fruitiness of the strawberries, preventing the cupcakes from tasting bland.
Unsalted Butter: Butter contributes rich flavor and tenderness to the cupcakes. When creamed with sugar, it incorporates air, which expands during baking to help the cupcakes rise and create a fine, delicate crumb. Always use unsalted butter so you can control the salt content precisely. Do not substitute with margarine, as it has a different fat and water content that can negatively impact texture.
Granulated Sugar: Beyond sweetness, sugar plays multiple roles: it tenderizes the crumb, helps with browning, and stabilizes the batter. When creamed with butter, it creates air pockets crucial for a light texture.
Large Egg Whites: To ensure the beautiful pink hue of the strawberry cupcakes truly shines through, we use only egg whites. Egg yolks would introduce a yellow tint, muddying the desired color. The whites also contribute to a lighter, chewier texture. You do not need to whip them into a meringue; simply beat them in as you would a whole egg. Ensure they are at room temperature for better emulsification.
Vanilla Extract: A classic flavor enhancer, vanilla doesn’t just add its own wonderful aroma; it also amplifies the natural sweetness and depth of the strawberry flavor, making the cupcakes taste even more exquisite.
Whole Milk: Milk provides essential moisture, contributing to a tender and incredibly moist cupcake. Whole milk offers the best richness and texture. Like egg whites, room temperature milk emulsifies better with the other ingredients.
Red Food Coloring (Optional): If you desire a distinctly pink strawberry cupcake for visual appeal, a few drops of red food coloring are necessary. While the fresh strawberries impart flavor, they don’t naturally give the batter a strong pink color on their own. For presentation, it’s a great addition!

How to Bake Perfect Homemade Strawberry Cupcakes

Baking these small batch strawberry cupcakes from scratch is a rewarding experience. Follow these steps carefully to ensure delicious, moist, and perfectly flavored treats:

Prepare the Strawberries: Begin by cooking down a portion of your chopped strawberries with a little water and sugar in a medium saucepan. This crucial step intensifies the natural strawberry flavor, creating a concentrated fruit essence that permeates the cupcakes without adding excessive liquid to the batter. Let this mixture cool completely while you prepare the rest of your ingredients. This cooling step is vital to prevent it from “cooking” your butter and eggs later.
Dry Ingredients: In a large bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt. Sifting the flour and cornstarch ensures there are no lumps and helps aerate the mixture, contributing to a lighter crumb.
Cream Butter and Sugar: In a separate large bowl, using an electric mixer, cream together the softened unsalted butter and granulated sugar until the mixture is light, fluffy, and pale in color. This process, known as creaming, incorporates air into the batter, which is essential for a tender and airy cupcake.
Add Egg Whites and Vanilla: Scrape down the sides of your bowl to ensure all ingredients are well combined. Gradually beat in the room temperature egg whites, one at a time, until fully incorporated and smooth. Follow with the vanilla extract, mixing until just combined. Remember, you’re not making a meringue here; simply adding the egg whites to the creamed mixture.
Alternate Wet and Dry Ingredients: To finish the cupcake batter, you’ll add the dry ingredients alternately with the whole milk. Begin and end with the dry ingredients. Add the flour mixture in three additions and the milk in two additions, mixing on low speed only until just combined after each addition. Overmixing at this stage can develop too much gluten, resulting in tough cupcakes.
Fold in Strawberries and Food Coloring: Gently fold in the cooled cooked strawberry mixture and the remaining fresh chopped strawberries. If you desire a vibrant pink color, now is the time to add a few drops of red food coloring, mixing until evenly distributed.
Bake: Divide the batter evenly among the 6 paper-lined cupcake cavities. Bake in a preheated oven at 350°F (175°C) for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Cool: Allow the cupcakes to cool in the pan for a few minutes before transferring them to a wire rack to cool completely. It is essential for the cupcakes to be entirely cool before frosting to prevent the frosting from melting and sliding off.

Crafting the Perfect Pink Strawberry Cupcakes

When most people envision strawberry cupcakes, a delightful shade of pink often comes to mind. While our recipe uses plenty of fresh strawberries for flavor, the natural pigments from the fruit don’t always translate into a vivid pink batter. To achieve that iconic, appealing pink hue for presentation, a few drops of red food coloring are highly recommended.

Without the addition of food coloring, the cupcakes will have a fainter, more subtle pink or even a slightly muted off-white color, depending on the strawberries. If visual impact is important to you – and who doesn’t love a pretty pink cupcake? – don’t hesitate to add a touch of red food coloring to the batter. Interestingly, our homemade strawberry cream cheese frosting, made with fresh strawberries, naturally achieves a beautiful pink color on its own, creating a perfect visual harmony with the cupcakes!

Selecting the Best Frosting for Your Strawberry Cupcakes

Pairing your homemade strawberry cupcakes with the right frosting is key to an unforgettable dessert experience. For a truly indulgent treat, I highly recommend our strawberry cream cheese frosting. It offers a luxurious texture and a double dose of fresh strawberry flavor that perfectly complements the cupcakes.

However, if cream cheese isn’t your preference or you’re looking for other delicious options, consider these alternatives:

More Strawberry Flavor: Opt for strawberry buttercream for a lighter, yet equally flavorful strawberry experience.
Classic Choices: If you prefer traditional flavors, a rich and tangy classic cream cheese frosting or a velvety smooth small batch vanilla buttercream frosting are always excellent choices.
Contrasting Flavors: For an exciting twist, try a contrasting flavor profile. Small batch chocolate frosting or chocolate cream cheese frosting offers a decadent pairing. Alternatively, a bright and zesty lemon buttercream frosting or a tropical coconut frosting can add a delightful complexity.
Lighter Option: For something airy and less rich, a dollop of strawberry whipped cream is a fantastic, delicate alternative that lets the strawberry flavor truly shine.

Frequently Asked Questions About Strawberry Cupcakes

Do strawberry cupcakes need to be refrigerated?

This is a common and important question, especially when working with fresh fruit. Unfrosted strawberry cupcakes, due to the fresh fruit content, are best consumed within a couple of days at room temperature. After that, they are prone to molding. However, if your cupcakes are topped with cream cheese frosting (whether it’s strawberry-flavored or plain), refrigeration is absolutely necessary. Cream cheese-based frostings contain dairy and spoil quickly at room temperature. If you opt for a buttercream frosting, these are generally more stable and do not require refrigeration for short-term storage (up to 2-3 days).

How to store strawberry cupcakes?

Proper storage ensures your delicious homemade strawberry cupcakes remain fresh and delightful. Place them in an airtight container that is deep enough to prevent the frosting from getting squashed or smudged. Store at room temperature for up to 2 days if unfrosted or frosted with buttercream. If frosted with cream cheese frosting, or for longer storage, refrigerate them for up to 1 week. Before serving refrigerated cupcakes, allow them to sit at room temperature for about 15-30 minutes to lose their chill, which enhances the flavor and softens the frosting to a perfect consistency.

Can you freeze unfrosted strawberry cupcakes?

Absolutely! Like many baked goods, strawberry cupcakes freeze beautifully when unfrosted, making them an excellent make-ahead option. To freeze, first place the cooled, unfrosted cupcakes on a baking sheet and freeze for about an hour until they are firm. This “flash freezing” prevents them from sticking together. Once firm, individually wrap each cupcake tightly in plastic wrap, then place them in a freezer-safe plastic bag or an airtight container. They can be frozen for up to 3 months. If you’re concerned about them getting squashed in the freezer, a sturdy container provides extra protection.

How to freeze frosted strawberry cupcakes?

While I generally recommend freezing unfrosted cupcakes for the best results, you can certainly freeze frosted ones too. The key is to use the right type of frosting. Buttercream frosting tends to freeze and thaw much better than cream cheese frosting, which can sometimes become slightly grainy in texture after freezing (though it remains perfectly edible). To freeze frosted cupcakes, place them on a baking sheet and freeze for an hour until the frosting is firm. Then, transfer each cupcake into a deep, airtight freezer-safe container, ensuring there’s enough space to prevent the frosting from being crushed. They can be frozen for up to 3 months.

How to thaw frozen strawberry cupcakes?

Thawing frozen cupcakes is simple. Remove them from their plastic wrap or container and place them on a wire rack. Allow them to come to room temperature, which typically takes about 30 minutes to an hour depending on your room temperature and whether they were frosted. Using a wire rack is crucial as it allows air to circulate around the cupcake bottoms, preventing condensation and keeping them from becoming soggy as they thaw.

Smart Uses for Leftover Egg Yolks

Since this strawberry cupcake recipe calls for egg whites to maintain a bright pink color, you’ll find yourself with a few leftover egg yolks. Don’t let them go to waste! Egg yolks are incredibly versatile and can be used in a variety of delicious recipes. Consider making a rich custard, a creamy hollandaise sauce, or even enriching other baked goods. For some fantastic ideas, check out these recipes for using leftover egg yolks, including my popular small batch chocolate chip cookies.

More Small Batch Delights: Cupcakes and Cakes

If you’ve enjoyed making these small batch strawberry cupcakes, you’re in for a treat! The world of small batch baking is full of possibilities, perfect for satisfying cravings without excess. Explore these other fantastic small batch cupcake recipes:

Small Batch Chocolate Cupcakes
Small Batch Vanilla Cupcakes
Small Batch Yellow Cupcakes
Small Batch Red Velvet Cupcakes
Carrot Cake Cupcakes With Pineapple
Lemon Cupcakes
Coconut Cupcakes
Pumpkin Pie Cupcakes
Boston Cream Pie Cupcakes
Angel Food Cupcakes

For a comprehensive list of all recipes, be sure to check out my full Small Batch Cupcake Recipes guide. And if cupcakes aren’t quite what you’re craving, you might enjoy my complete list of 6 Inch Cake Recipes, perfect for two or a small gathering.

Strawberry Cupcakes with Cream Cheese Frosting

Yield:
6 cupcakes

Prep Time:
30 minutes

Cook Time:
20 minutes

Total Time:
50 minutes

Learn how to make the best Strawberry Cupcakes with cream cheese frosting and fresh strawberries from scratch without strawberry Jello! Small batch recipe makes 6 cupcakes.

Ingredients

1/2 cup chopped fresh strawberries
2 teaspoons water
3/4 cup all-purpose flour
1 tablespoon cornstarch
1 teaspoon baking powder
1/8 teaspoon salt
1/4 cup (2 ounces or 4 tablespoons) unsalted butter, softened
1/3 cup + 2 teaspoons granulated sugar
2 large egg whites, room temperature
1/2 teaspoon vanilla extract
2 tablespoons whole milk, room temperature
Few drops red food coloring (optional)

Frosting Options (Pick One)

Strawberry Cream Cheese Frosting (get recipe here)
Strawberry Buttercream (get recipe here)
Cream Cheese Frosting (get recipe here)
Vanilla Buttercream (get recipe here)
Chocolate Buttercream (get recipe here)
Lemon Buttercream (get recipe here)

Instructions

Preheat oven to 350F. Line a cupcake pan with 6 paper liners.
In a medium saucepan, add 1/3 cup strawberries, water, and 2 teaspoons sugar. Bring to a boil, stirring occasionally. Boil for 2-3 minutes or until the strawberries cook down. Remove from the heat and cool at least 15 minutes.
In a large bowl, sift together the flour and cornstarch. Stir in the baking powder and salt.
In another large bowl, beat together the butter and remaining 1/3 cup sugar until creamy, 2-3 minutes.
Beat in the egg whites, one at a time, until smooth then add the vanilla.
Add the flour mixture alternating with the milk, adding the flour in 3 additions and the milk in 2 additions (begin and end with dry ingredients).
Stir in the cooked strawberry mixture and remaining chopped strawberries. Add food coloring if desired.
Divide the batter among the paper liners and bake 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool completely.
Once cool, decorate with frosting of choice.
If using buttercream, store at room temperature for up to 3 days or in the refrigerator for up to 1 week.

If using cream cheese frosting, store in the refrigerator for up to 1 week. Let them sit at room temperature for about 15-30 minutes before serving to get rid of the chill.

Notes

Enjoyed this recipe? Check out my full list of Small Batch Cupcake Recipes, including chocolate, vanilla, and more.
Don’t want to make cupcakes? Check out my Small 6 Inch Strawberry Cake recipe.
Use your extra yolks in one of these recipes using leftover egg yolks.

Did you make this recipe?

Let me know what you think! Rate the recipe above, leave a comment below, and/or share a photo on Instagram using #HITKrecipes

Originally published June 25, 2015

Small Batch Strawberry Cream Cheese Cupcakes