Cupcakes/ Dessert/ Fruit Desserts/ Recipes

Strawberry Cupcakes with Fresh Strawberry Frosting

Happy Monday!

It was a rainy, wet and windy weekend around here but I spent it all inside the nice toasty yoga studio, knocking out another 15 hours of teacher training. Friends that are thinking of becoming certified: it’s so much fun but SO time consuming! Be ready to be glued to your mat for six months. Bonus! abs of steel. At least that’s what they tell me. I’m too busy baking and eating cupcakes to notice such things. I’m prettyyyyyy sure eating your weight in strawberry buttercream frosting completely counteracts any potential six-pack. But here’s a secret—I’d rather eat the frosting! Six-packs are overrated…these cupcakes are not. Plus, isn’t the whole point of yoga to be totally present at all times? Let me tell you, I am completely and totally present licking a whisk or taking a big bite of cupcake. THEREFORE, cupcakes = yoga. Amen.

That being said, it goes without saying that my very favorite place in Savannah other than my mom’s yoga studio is Back in the Day Bakery. I adore this little bakery. I want to live in it. I want to sleep in it. I want to quit my job and just work there forever and ever and ever.

Kidding!!!! I would never quit my job. I’d miss you too much.

But trust me on this bakery! It’s the very best. Whenever I visit, mom and I will go take a yoga class and then hit up Back in the Day for lunch and sweets. They also have the best iced chai tea that I’ve ever had. Fact.

Last time when I visited (just the other week!), mom surprised me with this cookbook! It’s brand new and contains recipes for all my favorite treats that I sit and dream about three thousand miles away on a somewhat daily basis.

The food photography is stunning and the recipes are to die for. I couldn’t wait to get home, bust out the butter and start baking!

And what did I make first? These strawberry cupcakes, of course! Both the cupcake and the frosting are jam-packed with bits of fresh strawberries. Trust me, you want to make these as soon as humanely possible.

Just look at the strawberries in the batter! You literally take two cups of juicy whole strawberries, whirl ’em in the blender for a few seconds and then mix them with milk, vanilla and lemon zest before adding to the batter.

And the frosting!!!! Oh, the frosting.

I had some extra after icing the last cupcake so I took to just dipping whole strawberries in it. You know, for the yoga aspect of it.

If you love strawberry shortcake, you’ll go crazy for these! A big thanks to Back in the Day Bakery for such a yummy spring recipe! I can’t get enough.

Strawberry Cupcakes with Fresh Strawberry Frosting

from The Back in the Day Bakery Cookbook

makes about 24 cupcakes

Print this recipe!


for cupcakes—

3 cups flour

2 tsp baking powder

1/2 tsp salt

1 1/3 cups pureed fresh strawberries (from about 2 cups whole strawberries—puree in a blender until smooth)

1/2 cup milk

2 tsp vanilla

2 tsp lemon zest

2 sticks unsalted butter, softened

2 cups sugar

2 eggs

4 egg whites

for fresh strawberry frosting—

4 sticks unsalted butter, softened (1 pound)

2 tsp fresh lemon juice

1/2 tsp sea salt (original recipe calls for fleur de sel, which you can find at specialty shops)

8 cups powdered sugar (from two 1-lb boxes)

1/2 cup pureed strawberries (about 1 cup whole strawberries)


Preheat oven to 350 degrees. Line or grease 24 cupcake tins.

Sift together flour, baking powder and salt. Set aside.

Whisk together the pureed strawberries, lemon zest, milk and vanilla in another bowl. Also set aside.

Cream together the butter and sugar until light and fluffy. Add eggs and egg whites gradually, beating after each, until combined. Alternate between adding the dry ingredients and the wet strawberry ingredients to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.

Scoop batter into prepared cupcake tins, filling up 2/3 to 3/4 the way full (depending on the size of your tins…I have really small cupcake tins so I filled mine up all the way). Bake cupcakes for 25 minutes or until golden. Be sure to test using a toothpick to make sure they are completely done in the center. Let cool.

While the cupcakes are cooling, make the frosting! Beat the butter until creamy then add the powdered sugar, lemon juice, sea salt and pureed strawberries. Continue beating (ideally with an electric mixer but you can do this by hand if need be) until very light and fluffy.

Pipe or spread frosting on each cupcake. Enjoy!


2 hours (includes time to cool)

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  • Blog is the New Black
    April 2, 2012 at 3:27 am

    Would it be wrong to make JUST the frosting? This looks INSANE!

  • Kristen @ notsodomesticated
    April 2, 2012 at 3:38 am

    This is such a perfect spring recipe!! They look gorgeous AND delicious!! 🙂

  • Kristen
    April 2, 2012 at 3:51 am

    Immediately just went online to order this cookbook. These look AMAZING!

  • Caroline @ chocolate & carrots
    April 2, 2012 at 4:01 am

    Mmm…it’s strawberry season in Charleston and I’m so excited to go pick some strawberries! 😀 These look perfect for the spring!

  • Holli
    April 2, 2012 at 4:07 am

    I think I will make these for Easter. Cake flour or regular flour? Thanks!

  • Erica
    April 2, 2012 at 4:22 am

    They look beautiful! What kind of lens are you using?

    • jenna
      April 2, 2012 at 7:33 am

      Thank you! I’m using a 100mm macro lens here.

  • Lauren @ What Lauren Likes
    April 2, 2012 at 4:31 am

    That icing….oh my gosh 🙂

  • Francesca
    April 2, 2012 at 4:38 am

    What a fantastic looking cupcake! I bet it’s to-die-for delicious!

  • The Mrs @ Success Along the Weigh
    April 2, 2012 at 4:46 am

    My Mr would FLIP for these! Strawberries are his favorite!

  • Annie @ What's Annie Making?
    April 2, 2012 at 4:51 am

    These look perfect for an Easter treat! And yoga is all about the balance… these totally fit into my balance every now and again. Thanks for the recipe Jenna!

  • Katrina
    April 2, 2012 at 4:57 am

    That frosting is fabulous! Love it!

  • Angela @ Eat Spin Run Repeat
    April 2, 2012 at 5:11 am

    I’d be content with just the frosting! You’re right – even just from the couple of shots you took of the book, the photography looks beautiful. (Yours does too of course, as always!) 🙂

  • K @ The Chic Teach
    April 2, 2012 at 5:11 am

    Must. Make. Stat.

  • Kaitlin @4loveofcarrots
    April 2, 2012 at 5:32 am

    holy yum!! the frosting looks heavenly!

  • Jen
    April 2, 2012 at 5:49 am

    Wow, love it! Do you have to ask “permission” to post a cookbook recipe online first?

    • jenna
      April 2, 2012 at 7:33 am

      There are no “rules” that say you can’t re-publish something online if you change some of the copy (for print it’s completely different) but in this case, I did speak with the bakery owner first.

  • Lisa
    April 2, 2012 at 5:53 am

    Maybe this was planned but the Nook Daily Deal through B&N is this book and its only 4 bucks!

  • christina
    April 2, 2012 at 5:59 am

    I just went strawberry picking on Saturday and made muffins. Should’ve made cupcakes. That frosting! Oh, that frosting.

  • Molly Stillman
    April 2, 2012 at 6:15 am

    strawberry cake (and cupcakes) is/are my FAVORITE thing in the whole world. seriously. love anything strawberry. i can’t WAIT to try these!

  • Charles
    April 2, 2012 at 6:18 am

    The six-pack will still be there, it will just be a well insulated six-pack.

  • Jacqueline
    April 2, 2012 at 6:48 am

    YUM! I just picked up my first quart of fresh strawberries yesterday at the farmer’s market so looks like I have no excuse NOT to make them! They look so pretty.

  • Julia {The Roasted Root}
    April 2, 2012 at 6:53 am

    High fives for going through all this yoga training and starting down the instruction road! I agree on the six pack thing – sure it’s great to be strong and healthy, but looks aren’t everything and enjoying the little things like great homemade frosting is way more fun than staring in the mirror 😉 The cupcakes look moist and flavorful – I love the heaping amount of frosting on the cakes – you’re too cute 😉

  • Abby
    April 2, 2012 at 7:01 am

    Oooo I love back in the day! I live in Savannah and went there just the other day! My husband and I tried the drunken blondes and they were to.die.for! I’ll have to try the chai tea on the next trip!

  • Cait's Plate
    April 2, 2012 at 7:06 am

    It’s hard to beat strawberry cupcakes…they’re one of my favorites during summer!

  • Averie @ Averie Cooks
    April 2, 2012 at 7:10 am

    That frosting! OH WOW! Strawberry frosting made with real strawberries and the little specs of them in the mix has got to be the best thing ever.

    Congrats on making it through a very time-consuming (and rewarding) 6 mos of YTT. I did a month-long intensive when I did mine and completely relate to it feeling like it takes over your life…it kind of does!

  • amy walters, aDESIGNdock
    April 2, 2012 at 7:15 am

    Oh my….I think my heart just skipped a beat Jenna.

  • Molly @ RDexposed
    April 2, 2012 at 7:16 am

    Love the idea of fresh fruit in a cupcake!

  • Maria
    April 2, 2012 at 7:16 am

    I’ve been waiting for you to post this recipe. The Instagram photos were killing me:)

  • Kelli H (Made in Sonoma)
    April 2, 2012 at 7:17 am

    I’ve made Annie’s Eats strawberry cupcakes and they were delicious! I’ll have to give this recipe a try.

  • lisa@thedailyrundown
    April 2, 2012 at 7:18 am

    These look amazing. My neighbor has her own custom cake business and makes a strawberry cupcake with strawberry and it literally tastes like fresh, ripe strawberries, the flavor is incredible.
    I’m so excited to try these! You said you had frosting left over and the cupcakes look to be generously frosted, do you think it would be enough if I halved the frosting recipe?

    • jenna
      April 2, 2012 at 7:30 am

      I do…I halved both the cupcake and the frosting recipe when I made it and had some left over so I think you would be fine!

  • Lara Matos
    April 2, 2012 at 7:37 am

    Wow do these look amazing!

  • Bianca @ Confessions of a Chocoholic
    April 2, 2012 at 7:40 am

    I love anything with strawberries – and anything pink!! Thanks for sharing the recipe. Yoga=cupcakes for sure.

  • Gina @ Running to the Kitchen
    April 2, 2012 at 7:46 am

    Strawberries are so amazing right now, these are perfect!

  • Brenda
    April 2, 2012 at 8:07 am

    This looks amazing! Can this recipe be made into a cake instead of cupcakes?

  • Allie@sweetpotatobites
    April 2, 2012 at 8:14 am

    I love all things strawberry and these just look amazing! And love the fresh fruit in the frosting.

  • Margarita
    April 2, 2012 at 8:14 am

    These cupcakes are gorgeous! Your cookbook looks darling… 🙂 I get sad that my ab muscles never show, but then I take bites of all the desserts I make and come to a happy conclusion that I will never get there… Balance is vital in life.

  • Elisabeth
    April 2, 2012 at 8:18 am

    I just saw this cookbook on TV this weekend & then I come here this morning to find this delicious recipe! I’m thinking it’s definitely a sign to go buy the cookbook ASAP 🙂

  • Cm @ Lazy Healthy
    April 2, 2012 at 8:21 am

    Most delicious looking frosting. Fact.

  • Andrea @ The Skinny Chronicles
    April 2, 2012 at 8:29 am

    I have a ton of frozen strawberries in the freezer from last year’s garden. Do you think I could use those instead of fresh berries and have everything turn out okay?

    • jenna
      April 3, 2012 at 4:00 pm

      Hmm…I think so but not sure since I haven’t tried that personally! Frozen berries might be a little too slushy and puree up too liquid-like for the batter. For BEST results, I would stick with fresh berries but you could certainly try frozen as an experiment!

      • Sherry
        May 9, 2014 at 6:32 am

        I just made the frosting yesterday using frozen strawberries. ..way too runny. I will definitely try making again with fresh not frozen. Still gad good flavor but didn’t hold up well texture wise

  • Em (Wine and Butter)
    April 2, 2012 at 8:34 am

    So pretty Jenna. I love citrus and berry together.

    Um, please don’t leave us and work there!

  • Urban Wife
    April 2, 2012 at 8:41 am

    The frosting vs. cupcake ratio is PERFECT.

  • Kay
    April 2, 2012 at 8:59 am

    Oh, goodness gracious! That looks amazing, Jenna! And I love this cookbook. I just took some photos for a friend who writes for Sav. Morning News, the recipe? Strawberry Butter! Next spring, you and I are going strawberry picking, just two miles from your parents house!

  • Katryn
    April 2, 2012 at 9:10 am

    My husband asks for strawberry cake for his birthday every. single. year.
    I’ll be making these for his next birthday! They look awesome!

  • Jennifer
    April 2, 2012 at 9:21 am

    So excited to try these! Great post!

  • Lisa
    April 2, 2012 at 9:25 am

    Another gorgeous recipe from the lovely Jenna!! Thank you! (p.s. I second Brenda’s question: what do you think about making this into a cake rather than cupcakes? A sheet cake perhaps? thx!)

    • jenna
      April 3, 2012 at 4:00 pm

      Do it!! I bet that would be delish!

  • Traci
    April 2, 2012 at 9:53 am

    You are my new frosting friend. THAT is enough frosting on top of a cupcake!! 🙂 You’ve got to have a generous topping of frosting.

  • Tami
    April 2, 2012 at 10:20 am

    Gotta love allll the butta’

  • Tamara
    April 2, 2012 at 10:33 am

    Can’t wait to make these! Thanks!

  • Krissy's Creations
    April 2, 2012 at 11:25 am

    I LOVE strawberry cupcakes. Especially when both the cupcake and frosting are filled with fresh strawberries!

  • mary @ minutespermile
    April 2, 2012 at 11:29 am

    i made a similar cake back in the day- but it had frozen coconut thrown in the mix. wonder how that would affect these? also, think i could use (thawed) frozen strawberries…?
    love your blog btw! keep the content comin’.

    • jenna
      April 3, 2012 at 4:01 pm

      I was just saying that I think maybe frozen berries would puree up to be a little too liquidy and might mess up the cupcake batter. For best results, use fresh berries but you could certainly try frozen…I don’t know since I haven’t tried myself!

  • Nicole
    April 2, 2012 at 11:31 am

    My dream is to one day go to Savannah and go to Back In The Day Bakery. For now though, ill have to make these cupcakes. They look to die for!

  • Amanda @ Once Upon a Recipe
    April 2, 2012 at 11:34 am

    Jenna, these look absolutely lovely! I can’t wait to try them! I’m going to a yoga class tonight, so I’m pretty much required to eat one of these after…right?

  • Emily @LivingLongfellow
    April 2, 2012 at 11:43 am

    I’d love to hear details of your yoga teacher training. What type of yoga are you training in?

    • jenna
      April 3, 2012 at 4:02 pm

      I’m getting trained in Power Vinyasa Yoga through California Power Yoga. It’s so fun!

  • Rachel @ The Avid Appetite
    April 2, 2012 at 11:49 am

    these are absolutely gorgeous and wonderfully springy! Can I ask you how you did the frosting? Like…how you piped it on? What kind of tip did you use? I’m the WORST at frosting cupcakes! It’s a problem.

    • jenna
      April 3, 2012 at 4:02 pm

      I scooped all my frosting out into a large plastic bag with the tip cut off and a large star pastry tip fit in the bottom. You can find large star tips at any general cooking store (I get all mine at Sur la Table!)

  • Liz
    April 2, 2012 at 12:29 pm

    I wish I could eat my screen right now! These look fab.

  • Jessica
    April 2, 2012 at 12:51 pm

    I am so excited to make these for my family’s Easter celebration this weekend. I love Back in the Day Bakery- their cupcakes are out of this world! Thanks for featuring this recipe, I just bought Joy the Baker’s new book but this one is next on my list….

  • Andrea
    April 2, 2012 at 12:56 pm

    Um, these look amazing! I might have to make these for Easter! I mean, really can’t go wrong with a pound of butter for frosting! 😉 Thanks for the recipe!

  • polly
    April 2, 2012 at 1:31 pm

    hi honey!! it’s you crazy sis. 😉

    I just decided to make these for Dan’s work today! I actually made a couple changes.

    subbed 1 c. whole wheat pastry flour for 1 c. white
    subbed 1 c. brown sugar for the 2 c. white (we always cut the sugar in recipes in half for Abbi… her blood sugar is just better!)

    then i made it into a regular cake! (9×13) and it was so pretty! I wish i used white sugar, as the brown makes it a bit less pink! Then… for the frosting:

    i just used 1 stick butter, half cup puree’d berries, and then as much powdered sugar as it took to get fluffy. (Dan was my mixer, as i do not own a mixer at the moment!)

    anyways… wallah! After digging a couple tiny pieces out for my fam, D took it into work. Such a yummy, springy surprise! All thanks to YOU!! eeee!! 🙂

    hug hug hug. I love strawberries and you!

  • polly
    April 2, 2012 at 1:42 pm

    ok i forgot i added milk to the frosting, too. 🙂 also… this recipe is FABULOUS as is! I only changed it up so Abbi could have a hunk (less sugar) and due to me using just what i had on hand.

    okay, that is all. 🙂

  • Jessie
    April 2, 2012 at 2:43 pm

    You are just trying to get your 5 servings of Fruit and Veggies in! No harm!

  • Moni Meals
    April 2, 2012 at 3:26 pm

    oh…my…I am not a huge Strawberry fan (especailly in a cupcake form) BUT I WOULD LOVE LOVE LOVE to try one of these. The frosting especially.
    Thanks for a great recipe and I agree…you still get that Vitamin C in from those Strawberries, right?!

  • Erin @ Dinners, Dishes, and Desserts
    April 2, 2012 at 3:40 pm

    These look amazing! I really just want to take a spoon to the frosting, but the cupcakes sound delicious too!

  • Laura @ She Eats Well
    April 2, 2012 at 4:36 pm

    I think these are beautiful! I am usually a chocolate-cupcake kinda gal, but these look delicious and it’s totally coming into strawberry season. Hooray!

  • Angela @ Happy Fit Mama
    April 2, 2012 at 4:41 pm

    You had me and strawberry and cupcake!

    Perfect for an Easter get together this weekend!

  • Liz @ Tip Top Shape
    April 2, 2012 at 4:49 pm

    These are beautiful!! Such a wonderful spring recipe!

  • Emily @ Life on Food
    April 2, 2012 at 5:28 pm

    Oh my these look delicious. And that mound of frosting. How did you not just eat it all right up.

  • MyThy as in "Mighty"
    April 2, 2012 at 6:10 pm

    Its strawberry season and THIS.IS.PERFECT. OMFG it looks soo good! When I saw your FB post I just had to head over here and get the recipe!

    Also, I was thinking of you the other day when I went to Costco to buy strawberries (Yes, a 2-person household needs a 6lb case!) and stopped in front of the cold case of butter. With all your baking do you buy butter from Costco? Not gonna lie, I did for the first time!

  • Jamie @ Thrifty Veggie Mama
    April 2, 2012 at 6:20 pm

    Beautiful looking cupcakes!

  • Luv What You Do
    April 2, 2012 at 6:28 pm

    That looks so amazing!
    I can’t wait until I have some free time to spend in my kitchen and whisk up some of that fresh strawberring frosting!

  • Brittany @ Brittany Cooks
    April 2, 2012 at 6:36 pm

    I am swimming in strawberries right now…this is so tempting!

  • TJ Breeze
    April 2, 2012 at 6:40 pm

    Wow, those look delicious! My weekend was great. My brother and Sister in law were here from out of town for a long weekend visit. So good to have them come!

  • Kelly
    April 2, 2012 at 7:01 pm

    YUM!! These look refrreshing! Especially since we hit 90 degrees in good old Austin, Texas this past weekend. Adam got it right when left ATX for Cali. Smart move, Adam, smart move.

  • Keri
    April 2, 2012 at 7:33 pm

    I love back in the day! They did my wedding cupcakes in April ’09. We had old fashioned (vanilla) and mocha flavored. Our anniversary is this week, and I would die for a cupcake! I MUST get that cookbook. I love their mini cupcakes too–called “newborns!”

  • Taylor @ Nuts for Apples
    April 2, 2012 at 7:42 pm

    YUM! You have got me on a cupcake kick! I made your tiramisu cupcakes last weekend and then your vanilla cupcakes yesterday for a friend’s birthday…now I need some excuse to make these babies…oh heck, they are pretty, that’s my excuse! And full of strawberries, so they’re completely healthy, right? 😉

  • Lycia
    April 2, 2012 at 8:56 pm

    Hi Jenna
    I am loving your website – I love to cook too (did a Cordon Bleu course in London many years ago) and also love to run and do pilates. I am from Australia and am not sure about how much a stick of butter is. What would that be in ounces or grams??
    Thanks x

    • jenna
      April 3, 2012 at 4:04 pm

      One stick of butter would be 4 oz of butter, or 1/4th of a pound. Hope that helps!

  • Alison
    April 2, 2012 at 9:28 pm

    Oh gosh, I want to dive into my screen and lick the frosting off those cupcakes!

  • Ana
    April 3, 2012 at 5:51 am

    Extra strawberries dipped in frosting–yum!

  • Jeanne
    April 3, 2012 at 6:26 am

    Hey Jenna!
    These look delicious, and I will be making them asap! My boyfriend and i are roadtriping next week and will be stopping in Savannah for a night – I’ve heard amazing things about the city! We will, without a doubt, be stopping at this bakery – any other resaurant suggestions?

  • Melissa @ Journey to Marvelous
    April 3, 2012 at 1:32 pm

    These look awesome! What a fun spring recipe.

  • nancy
    April 3, 2012 at 3:31 pm

    I just stumbled on this website while looking for a flash of inspiration for tonight’s dinner….and i believe i have found my new favorite-est blog ever! That’s because i just love sweet potatoes and lentils, and kale, and you mix them all up togther, but then i saw these cupcakes…..and i am so happy just looking at them!
    Thanks Jenna

    • jenna
      April 3, 2012 at 3:58 pm

      hi nancy! welcome!

  • Maria
    April 4, 2012 at 7:10 am

    Cupcakes = yoga. My new motto.

  • gemgirlart
    April 4, 2012 at 9:49 am

    I got the most gorgeously huge juicy red berries today just to make this recipe! My butter is softening as I type <3

  • lisa d
    April 4, 2012 at 4:52 pm

    We have eaten every cupcake I made! They are really tasty and so fragrant. I have extra frosting and am going to use it on my grandmother’s infamous sugar cookie recipe from Sweden. I know it will ne amazing! It was SO nice to have a strawberry recipe!!!

  • Nicole
    April 4, 2012 at 9:49 pm

    I made these last night!! Thank you, your the bomb! Can you freeze butter cream? I have a TON left over.

  • Laura
    April 5, 2012 at 6:02 am

    I live in Savannah and I’ve never been to Back in the Day. What the heck is my problem?! These look amazeballs.

  • Barbara Bell
    April 5, 2012 at 11:58 am

    I love this bakery! I used to live in Savannah and, although it opened after I had moved away, every trip back means a trip to Back in the Day. YUM – SCRUM!

  • Meg
    April 5, 2012 at 12:03 pm

    This look incredible! I have to try making these ASAP. I wonder if there is someway I could make them gluten and dairy free without totally ruining them!

  • Robin
    April 5, 2012 at 12:19 pm

    Oh wow…just wow! I have no other words for how I feel about these cupcakes. I can’t wait for strawberry season…the little bite-sized kind that almost just melt in your mouth.

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  • Michelle
    April 5, 2012 at 5:40 pm

    Boom! This is the recipe I’ve been looking for! Easter Sunday here I come!

  • Heather
    April 6, 2012 at 9:02 pm

    made these and i will just say… it was love!

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  • Allison
    April 8, 2012 at 4:59 pm

    I made these today for Easter, and they were FABULOUS! Beautiful and so, SO delicious! I had a lot of frosting left over, but that is not a bad thing because it is so tasty. I put it in a freezer Ziploc bag, laid it flat and stuck it in the freezer for later. Thanks for sharing Jenna, these were a huge hit!

  • Lynnlee
    April 8, 2012 at 9:51 pm

    These are amazing cupcakes…I have never made homemade frosting and was impressed with how easy it was! Should these be refrigerated or is okay to leave them out?

  • Amanda
    April 10, 2012 at 5:57 pm

    Have you frozen these before?

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    April 25, 2012 at 11:08 am

    I made these last weekend and they are to die for. I had extra frosting so I whipped up a quick batch of sugar cookies and used it to ice those. So good!

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  • Michelle
    May 5, 2012 at 12:43 pm

    These cupcakes are absolutely delicious. I made the full batch of cupcakes but halved the recipe for the frosting. The frosting was a little sweet for my taste so I added a little cream cheese and thought it was wonderful! I had to refrain myself from licking the bowl! Thanks for the recipe – it’s a keeper!

    • Frenchie
      July 27, 2012 at 7:04 am

      That’s an intelligent answer to a diffilcut question xxx

  • Becca
    May 11, 2012 at 8:13 pm

    just made these. delicious! and so easy. do they need to be refrigerated or can I leave them out overnight?

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  • Laura F
    May 29, 2012 at 7:16 am

    I made these cupcakes over the weekend after going to a strawberry farm and picking 8 lbs. of strawberries. I shared them at a Memorial Day cookout, and everyone was raving about the frosting, and I agree, it is awesome! It was so fluffy and light, but still had the buttercream taste I love. I did add about 1/3 cup extra strawberry puree to the icing because I had extra, which made the icing have a stronger strawberry flavor. Next time I make these, I am going to add extra strawberry puree to the cupcake batter, as well. Very solid recipe, thanks for sharing. Amazing!

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  • Catherine
    June 5, 2012 at 6:49 pm

    This recipe looks fantastic. I am thinking of making these for a bridal shower – but I want to make a cake. Would I use the same oven temp? How long should it bake?


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  • Suzanne
    June 18, 2012 at 9:09 am

    My 4 year old wants chocolate cupcakes for his birthday today, and I’m trying desperately to avoid chocolate icing. I did a google search for strawberry frosting (I should really go check now and make sure we still have some strawberries left), and after checking out several, I’ve landed on yours. And I’m going to make it because it came from Savannah. And anything that comes from that enchanting city is sure to be delightful 🙂

  • How Sweet It Is: Baking Treats for IOS Customer Appreciation Day | life write now
    June 19, 2012 at 2:32 pm

    […] can find the recipes here: 1, 2, 3, 4, […]

  • strawberry mint infused water « Recipes Remembered
    July 4, 2012 at 9:37 am

    […] So strawberries are in season.  And my herbs are growing out of control.  I’d like to think I will never run out of ways to use strawberries – a few of our favorites this year have been these tartines and this oatmeal.  And this list does not include the many delicious strawberry recipes I have bookmarked to try (pizza!  biscuits!  cupcakes!). […]

  • Sharona
    July 4, 2012 at 10:54 am

    These cupcakes are INCREDIBLE! I initially halved the recipe and they were SO popular, that I’m just about to make another batch right now. So so so so so good! Thanks, Jenna!

    BTW, to everyone out there: this frosting really is THAT good!

  • Sylvia
    July 6, 2012 at 10:10 am

    My daughter has asked for strawberry cupcakes for her birthday party. I stumbled across your website and these cupcakes look like they will be perfect. I need to make the cakes the day before the party and am wondering if I should wait until the day of the party to add the frosting. The frosting looks so light and fluffy. Does it soak into the cupcake as it sits or loose its shape over time? Thank you for sharing this recipe with us!!

  • rosy
    July 22, 2012 at 10:06 pm

    I made these cupcakes let week and I can’t get the frosting right. I don’t know what I’m doing wrong it comes out runny and too sweet…and suggestions on how to fix it? the cupcakes were delicious!!

  • Happy Father’s Day! — Eat, Live, Run
    August 31, 2012 at 9:25 pm

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  • Brandi
    October 16, 2012 at 2:51 pm

    Does the lemon zest overpower the strawberry? Cause I would want to just taste the strawberry… Lol Thanx 🙂

  • EvE
    January 21, 2013 at 6:08 am

    I made the frosting the other day and it was Delicious 🙂

  • Liz
    February 27, 2013 at 10:35 am

    I made these (but converted to mini cupcakes) for a bridal shower last weekend and they were SO amazing! Lots of people asked for the recipe. I loved them so much I am going to make the same recipe but in cake form for my Dad’s birthday next weekend. Thanks so much for sharing!! This will definitely become a go-to for me!

  • Miyesha
    March 12, 2013 at 6:34 pm

    My son wanted strawberry cupcakes for his birthday and I found this recipe. I finally found a recipe that did not have box cake mix listed as one of the ingredients. Anyway, today, March 12th is my son’s birthday and I made these cupcakes and they are to die for!!! They are so good, and the icing. Well, the icing, I do not have words to describe it now. My husband ate one of the cupcakes right out of the oven!!! I will purchase this cookbook. Thank you so much for sharing!!

  • Strawberry Stuffed Cupcakes | The Spiffy Cookie
    March 29, 2013 at 6:44 am

    […] Source: Cupcakes adapted from 150 Best Cupcake Recipes, page 85 (gifted to me from Carla). Frosting adapted from Eat, Live, Run. […]

  • Strawberry recipes | Ham Legs
    April 12, 2013 at 12:30 pm

    […] Strawberry cupcakes from Eat, Live, Run. My hubby bought me a cake decorating set for Christmas so I can practice making my own pretty cupcakes at home. This recipe is on the top of my cupcake “to-do” list. […]

  • Kelly Welch
    April 14, 2013 at 12:44 pm

    Hi there! These cupcakes look amazing! But being in the UK, whilst I have cups for measuring, I’m unsure as to how much a stick of butter is?? Can you tell me in grams please? Thanks 🙂

  • Chocolate Strawberry Cupcakes with Mascarpone Frosting Recipe
    November 1, 2013 at 7:56 pm

    […] Strawberry Cupcakes with Fresh Strawberry Frosting from Eat, Live, Run […]

  • Cindy
    November 9, 2013 at 10:34 am

    This looks amazing! I would love to make these for a friend’s birthday, but I have one small question. What type of flour did you use? Thanks! Please reply as soon as possible!

  • Marvelous Bridal Shower - For Love of Carrots
    March 16, 2014 at 9:07 pm

    […] desserts I made these strawberry cupcakes, and these cookie bars, some gluten free brownies from a box I got at my store and bought some cute […]

  • Becky Smith
    June 17, 2014 at 4:54 pm

    These cupcakes are life-changing! I took a bunch to work and someone ate three before lunch. Thank you for sharing!

  • Maja
    July 26, 2014 at 9:55 am

    I made these a few days ago, and I halved the recipe. They were so ridiculously good, I just have to make more! My boyfriend inhaled like 7 of them in one go and I just had to stop him haha, they were extremely hard to resist. Even without the cream they were amazing! I have tried several of your recipies and all of them have turned out so well, I love the fact that you use such basic and easily found ingredients! Thanks for sharing!

  • Vanilla Cupcakes with Strawberry Frosting | Amateur Test Kitchen
    September 8, 2014 at 3:31 am

    […] recipe is from Jenna’s blog, Eat Live Run. My friend Sara made this recipe once and it was great, but I didn’t end up using the cupcake […]

  • Shannice
    September 18, 2014 at 3:48 am

    Hi, I want to bake these into mini but i’m not sure how long to bake them for. I usually bake standard size cupcakes for 18-20 mins but you baked these for 25mins which made me confuse…HELP!!! PLZ (:

  • karen
    February 20, 2015 at 9:36 am

    How long should i bake it as a cake?