I first made these cupcakes when my oldest daughter turned three and we shared them with a few friends. My girl was obsessed with pink then, so these pale pink cupcakes were made with that love in mind. But I also was happy to offer her a festive birthday treat that had real berries inside! I use fresh strawberries to make a quick strawberry puree that delivers a big burst of fresh berry flavor. It’s a lovely kids birthday cake recipe to make in the spring when berries are plentiful—or simply if you have a kiddo who likes strawberries and/or the color pink. The cupcakes are lightly sweetened with maple syrup, making them a fun first birthday party idea. (You may also like One-Year-Old Birthday Cake, First Birthday Smash Cake, Sweet Potato Baby Cake, and Strawberry Sheet Cake.)
Ingredients You Need
To make these Fresh Strawberry Cupcakes, you’ll need to have the following ingredients on hand and ready to go.
Flour: I prefer to use all-purpose flour in this recipe so the final result is light and tender cupcakes. Strawberries: We use fresh strawberries in this cupcake recipe so they are moist and filled with fruit flavor. Coconut oil or butter: I typically use butter in this recipe, but you can use coconut oil if needed to make this recipe dairy-free. Maple syrup or honey: You can use either of these to add natural sweetness to the strawberry cupcakes. Avoid honey for babies under age 1, though. Strawberry Cream Cheese Frosting: This is my favorite frosting to use in this recipe since it amplifies the strawberry flavor.
TIP: You can use a gluten-free cup-for-cup flour if needed in this recipe.
Step-by-Step Instructions
Here’s a look at the process involved in making these Fresh Strawberry Cupcakes. Scroll down for the full recipe, including the amounts and the timing.
How To Store
Store the frosted strawberry cupcakes in an airtight container in the fridge for up to 2 days. To make these ahead, store the cupcakes, once cooled and without frosting, in an airtight container at room temperature for up to 24 hours. Frost right before serving.
Best Tips for Success
You can make the strawberry puree up to 3 days ahead. (This makes this recipe really easy!) Let the Fresh Strawberry Cupcakes cool for a few minutes in the pan, then transfer to a wire rack or tilt the pan to allow air underneath to more quickly cool them down and prevent them from over-baking. Let the cupcakes cool before adding the icing. I prefer to use my Strawberry Cream Cheese Frosting here. To make these ahead, store the cupcakes, fully cooled and without frosting, in an airtight container at room temperature for up to 24 hours. Frost right before serving. Store any leftover frosted cupcakes in an airtight container in the fridge for up to 2 days. You may also like Banana Cupcakes, Healthy Vanilla Cupcakes, and Easy Chocolate Cupcakes.
I’d love to hear what you think if you make this recipe so please comment below to share!
Fresh Strawberry Sheet Cake
Favorite Banana Cupcakes
First Birthday Smash Cake (with Yogurt Frosting)
Sweet Potato Baby Cake
