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Strawberry Cupcakes

Prep Time 25 mins
Cook Time 20 mins
Total Time 45 mins
Course Cupcake, Dessert
Servings 2 dozen



  • 1 1/2 cup fresh strawberries
  • 1/4 cup milk
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup butter (softened to room temperature)
  • 1 cup sugar
  • 3 eggs


  • 2 cups heavy whipping cream
  • 1/4 cup strawberry puree
  • 1 box (3.3 oz) white chocolate instant pudding mix


  • fresh mint
  • sliced strawberries


  • Preheat oven to 350 degrees Fahrenheit. Line muffin pan with paper liners.
  • Puree strawberries in blender until smooth. Use enough strawberries to yield 3/4 cup of puree. Mix puree with milk and set aside.
  • Whisk together flour, baking powder, and salt in a medium sized bowl. Set aside.
  • In a large bowl cream the butter for one minute. Then add sugar and beat well. Next add eggs and continue to beat.
  • Add the flour mixture and the strawberry mixture to the large bowl a little at a time until blended.
  • Use measuring cups or ice cream cooper and pour to fill muffin cups.
  • Bake for 18-20 minutes or until toothpick inserted in center comes out clean.
  • Cool cupcakes in muffin pans for 10 minutes then transfer to wire racks to finish cooling.


  • Place a metal mixing bowl and beater in the freezer for at least 15 minutes.
  • Puree fresh or frozen strawberries.
  • In the chilled mixing bowl add whipping cream, strawberry puree and pudding mix.
  • Mix on medium to high until soft peaks form. Do not over mix.
  • Pipe frosting on cooled cupcakes.
  • Garnish with additional sliced strawberries and mint. Store in refrigerator.
  • If you have any left over frosting it can be stored in a container in the refrigerate for up to 3 days. I like to use leftovers as a cream for scones.