Strawberry Cupcake Recipes

Pink-A-Licious Strawberry Cupcakes

The pretty pink cupcakes are perfect for a bridal shower, a girl's birthday party or baby shower.

45 min. prep time
12 cupcakes
353 Ratings



1/2 cup sliced fresh strawberries, stems removed
1 cup sugar
1/2 cup Land O Lakes® Butter, softened
1 1/4 cups all-purpose flour
1 tablespoon strawberry gelatin powder
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup milk
1 teaspoon vanilla
1/2 cup chopped fresh strawberries


1 (3-ounce) package cream cheese
1/4 cup Land O Lakes® Butter, softened
2 1/2 cups powdered sugar
2 tablespoons finely chopped fresh strawberries, drained


12 fresh strawberry slices, if desired
Small mint leaves, if desired


Heat oven to 350°F. Place paper baking cups into 12 muffin pan cups; set aside. 

Place 1/2 cup sliced strawberries into food processor bowl fitted with metal blade; process until smooth and pureed. Set aside. 

Combine sugar and 1/2 cup butter in bowl; beat at medium speed until creamy. Add egg and egg whites; continue beating until well mixed. 

Combine flour, gelatin powder, baking powder and salt in bowl; mix well. Add half of flour mixture to butter mixture; beat at low speed until well mixed. Add pureed strawberries, milk and vanilla; beat until well mixed. Add remaining flour mixture; beat until well mixed. Gently stir in 1/2 cup chopped strawberries. 

Divide batter among prepared muffin pan cups. Bake 20-23 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes; remove cupcakes to cooling rack. Cool completely. 

Combine cream cheese and 1/4 cup butter in bowl; beat at medium speed until well mixed. Add powdered sugar; beat at low speed until well mixed. Continue beating at medium speed until frosting is well mixed. Stir in 2 tablespoons chopped strawberries. 

Pipe or frost each cupcake with 2 tablespoons frosting. Refrigerate, uncovered, until frosting is set. Just before serving, garnish each cupcake with strawberry slice and mint leaf, if desired. Store refrigerated.

Recipe Tip

- Look for a variety of fun cupcake liner papers at your local craft store.

- To use remaining gelatin, make according to package directions using 1/4 cup less water than directed.

Nutrition Facts (1 cupcake)

Calories: 350

Fat: 14g

Cholesterol: 55mg

Sodium: 230mg

Carbohydrates: 55g

Dietary Fiber: 1g

Protein: 3g

Recipe #15190©2011Land O'Lakes, Inc.

Recipe Comments & Reviews

I doubled this recipe for my daughter's preschool class and it turned out delicious! I definitely shouldn't have doubled the frosting recipe, however because I had way too much left over. The cupcakes are moist and have great flavor. I would definitely make these again!
I just made these today and I'm very happy with them. Very moist. Great flavor. I don't have a food processor, so I just mashed up the 1/2 cup of strawberries for that step. Also put a little more than 2 tablespoons of strawberry bits in the frosting. Very pretty.
Really like the cupcakes. However, I leave out the chopped pieces of strawberry, because they bake up to be gummy and leave air pockets in the cake. I only use the 1/2 cup of pureed strawberries. I like the pinkness of the cupcakes and they are fluffy and moist. I have not used the frosting recipe.

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