These Life-Changing Strawberry Cupcakes Have One Secret Ingredient



At peak season, why mess around with "strawberry-esque" or "strawberry-flavored" recipes when you can treat your taste buds to the real deal? It may take an extra step or two to make these oh-so-authentic beauties, but we have a sneaking suspicion that you'll never use another strawberry cupcake recipe again.

What makes this recipe so special?

This one hits all the marks: moist, delicious, fresh, flavorful. Made with only fresh fruit. But you were expecting all of that, right? What you weren't expecting is the bomb bit of magic that's also found in this recipe: coconut milk. Yep, this stuff is amazing. Make sure you use canned full-fat coconut milk and NOT coconut cream! Using this instead of milk body-slams strawberry onto your taste buds in a way you won't believe. 

Recipe for strawberry cupcakes with strawberry frosting


Yields approximately 2 dozen cupcakes


  • ¾ cup unsalted butter at room temperature
  • 1¾ cups sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2½ cups flour
  • 2½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup coconut milk (from can)
  • ¼ cup strawberry puree
  • 1 cup diced fresh strawberries


  • ¾ cup strawberry purée
  • 1 cup plus 2 tablespoons unsalted butter at room temp
  • ½ teaspoon salt
  • ½ teaspoon vanilla
  • 4 cups powdered sugar; sifted


  1. Preheat oven to 350 F and line 2 muffin tins with cupcake liners.
  2. In a large bowl, using a stand mixer with paddle attachment, cream together butter and sugar until they’re deeply in love and don’t let go of each other. Add the eggs one at a time until incorporated, then add vanilla (AKA "cake charisma").
  3. In a medium bowl, whisk together flour, baking powder and salt.
  4. Add the flour mixture into the wet mixture in three batches, adding half the coconut milk and strawberry puree between each batch. Make sure the wet/dry ingredients have been incorporated completely before each batch addition, and scrape down the sides of the bowl as needed. Your batter will be a beautiful pale pink color.
  5. Fold in diced strawberries and spoon batter evenly into 24 lined cups (they should be about ⅔ full). Bake that gorgeous batter for 20 to 22 minutes or until a cake tester comes out clean.
  6. Frosting time! Place the strawberry puree into a saucepan over medium heat for about 8 to 10 minutes, whisking as it simmers. Once it's thickened and reduced by about half (just over ¼ cup), scrape it into a container and refrigerate for about 20 minutes, until it's completely cold.
  7. Beat butter and salt until it’s light and fluffy, then scrape the sides of your bowl, add vanilla and beat again. Add 1½ cups of powdered sugar and mix until incorporated.
  8. Beat in 2 to 3 tablespoons of the reduced and thickened puree, along with another cup of powdered sugar, mixing to combine. Add remaining puree, incorporate, then add remaining powdered sugar.
  9. Top off your cooled cupcakes and prepare to be amazed.
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These Life-Changing Strawberry Cupcakes Have One Secret Ingredient