Pink-A-Licious Strawberry Cupcakes

Strawberry Cupcake Recipes
3 Reviews
Chopped fresh strawberries give these cupcakes perfect flavor, and they are pretty enough for a bridal shower, birthday party or baby shower!
45 min
Prep Time
Total Time
12 cupcakes



1/2 cup
sliced fresh strawberries, stems removed
1 cup
1/2 cup
Land O Lakes® Butter, softened
large Land O Lakes® Egg
large Land O Lakes® Eggs (whites only)
1 1/4 cups
all-purpose flour
1 tablespoon
strawberry gelatin powder
1 teaspoon
baking powder
1/4 teaspoon
1/4 cup
1 teaspoon
1/2 cup
chopped fresh strawberries


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


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


  1. Heat oven to 350°F. Place paper baking cups into 12 muffin pan cups; set aside.
  2. Place 1/2 cup sliced strawberries into food processor bowl fitted with metal blade; process until smooth and pureed. Set aside.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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 Tips

- 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)

Dietary Fiber

Recipe Comments and 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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