Out Of This World Strawberry Cupcakes

I love cupcakes and these Strawberry Cupcakes are nothing but superb.

Strawberry Cupcakes

What can I say about these amazing strawberry cupcakes? well, the title, OUT OF THIS WORLD……secret ingredient?….. STRAWBERRY EXTRACT :-) as well as using organic strawberries. Not only are organic strawberries better for you, but their flavor is much more intense. Wild berries are one of the staple foods to get organic so if you can find organic strawberries at your grocery market go for them.

I could not believe how moist, light and tasty these Strawberry Cupcakes were. I actually got the recipe from the orange and cranberry cupcakes I made a few weeks back and changed a few things, AMAZING……

I am thinking about using this batter for my son’s birthday party cake coming up in April and frosting it some other way.

I have seen a lot of strawberry cupcake recipes out there but this one I think tops them all. You don’t miss the butter and all of the sugar that are in other cupcake recipes and let’s just say that the fact that these cupcakes have the whole wheat pastry flour, SUPERB…and most importantly, you can’t even tell it is whole wheat.

This is how I trick my friends and some family members. First they have a taste and then I tell :-)

I bet you can even use maple syrup or honey instead of sugar for the batter. Something to think about….Also if you don’t feel like you want to bother with the frosting or want the cupcakes to be even healthier, you can just skip the frosting all together and sprinkle some sugar on top of the Strawberry Cupcakes before baking.


Strawberry Cupcakes

Here you can appreciate the strawberry pieces. You can leave as is and just sprinkle some sugar on top of each cupcake before baking.

I think this batter can be made as a cake and will do that next time as I have been looking for a strawberry cake for quite some time. I am so glad I made this, super happy :-)

Strawberry Cupcakes

 Here you can see the strawberry chunks. These cupcakes are just out of this world…..


Out Of This World Strawberry Cupcakes

Yield: 18 cupcakes

Total Time:30 minutes


2 cups whole wheat pastry flour
1/2 cup unrefined sugar, if frosting 1/3 cup will be sufficient
1 1/2 teaspoon aluminum free baking powder
1/2 teaspoon aluminum free baking soda
1 organic egg
1 1/2 cup diced strawberries, organic are better
1/4 cup olive
1 cup almond milk
2 teaspoons strawberry extract, try not to leave it out it makes a huge difference although you can still use vanilla extract


8 tablespoons butter
8 oz reduced fat cream cheese
4-5 cups confectioner's sugar
1/4 cup finely chopped strawberries



Preheat oven to 350F. Line a cupcake pan with cupcake liners.

In a bowl beat, with a wire whisk, mix egg, oil, milk, strawberry extract, and sugar. Add flour, baking powder and baking soda. Fold in the the strawberries.

Spoon batter into cupcake liners 3/4 of the way. Bake for 18-22 minutes until golden and tester comes out clean. Remove immediately from the pan after baking and let cool completely on a wire rack.

For the frosting, mix all of the ingredients ( I normally use a hand mixer when doing this) and frost cupcakes. Use whichever pattern you like!

Left nutrition facts label calculated based on the recipe giving 18 servings using frosting. 1 cupcake = 1 serving

Right nutrition facts label calculated without using frosting.

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45 Responses to “Out Of This World Strawberry Cupcakes”

  1. #
    Ann — February 18, 2011 @ 12:41 am

    Wow, these really look fantastic. I’ve never made strawberry cupcakes. I think that it’s about time that I did!

  2. #
    Donna — February 18, 2011 @ 4:26 am

    Strawberry cupcakes are awesome when made with fresh strawberries and a little strawberry extract. The aroma of the strawberries is intoxicating!

    I recently made some strawberry cupcakes for Valentines using a Paula Deen recipe that had a strawberry cream cheese frosting. They were awesome! I’m sure yours are too! :)

  3. #
    Jessica {The Novice Chef} — February 18, 2011 @ 7:13 am

    These are so adorable! Love the idea! :-)

  4. #
    Núria — February 18, 2011 @ 10:17 am

    Que ricos…los probaré, me encantan así con fresas…

  5. #
    Lisa — February 19, 2011 @ 4:45 pm

    Those cupcakes sound so delicious and fruity. I love anything with strawberries in them. I have a sweet treat linky party going on at my blog called “Sweets for a Saturday” and I’d like to invite you to stop by and link your cupcakes up. http://sweet-as-sugar-cookies.blogspot.com/2011/02/sweets-for-saturday-5.html

  6. #
    Michelle — February 19, 2011 @ 6:14 pm

    These cupcakes look amazing! I like the strawberries on top! I might have to remake them allergy-free!

  7. #
    shopannies — February 19, 2011 @ 7:25 pm

    daughter made strawberry cupcakes just yesterday and while they were a bit different I have a good idea of how delicious these would taste thanks for sharing the recipe

  8. #
    Meaghan Luby — February 21, 2011 @ 8:41 pm

    these are so pretty! glad to have found your blog!
    @ http://www.clutzycooking.blogspot.com
    @ http://www.myscribblednotebook.blogspot.com

  9. #
    Hamannde — April 9, 2011 @ 9:23 am

    I’d love to make these tomorrow, but I’m wondering how many cupcakes the recipe yields. Thanks! :)

  10. #
    eatgood4life.blogspot.com — April 9, 2011 @ 12:56 pm


    long time since I have heard from you ;-). The recipe should yield around 18. Let me know how it turns out.


  11. #
    Hamannde — April 9, 2011 @ 4:11 pm

    Things have been crazy at work, but I’m back! We’ll make this tomorrow but with two 8-inch pans. I’ll let you know how it works that way. Thanks for your speedy answer. :)

  12. #
    Hamannde — April 10, 2011 @ 2:34 pm

    My husband made this! It was his first layer cake and something like his third cake ever. He used 1/2 cup sugar and 1/8 cup honey, and 1/2 whole spelt and 1/2 whole wheat, but followed everything else exactly. It was great! But we have eaten over a half of it already in a few hours and that’s kind of depressing. One thing is that I wouldn’t make this cake without the strawberry extract (I ordered some from the US just for this recipe!) because it wouldn’t taste like strawberry enough. He used two 8-inch pans and baked them about 15 minutes. I’m pretty sure the layers would be a bit too thin with 9-inch pans. Thanks for the recipe!

  13. #
    eatgood4life.blogspot.com — April 10, 2011 @ 2:56 pm


    I am glad you guys liked it. I did to thought of making this as a cake on a 9 inch cake pan for my son bday but now he wants a chocolate cake instead.

    Well now that you have experimented with it and baked it as a cake I know it will work :-)

    I am glad you were able to get the strawberry extract. Not the same without it ;-)


  14. #
    Tracey — June 22, 2011 @ 12:26 pm

    hi, can i use cake flour or all purpose flour for this?

  15. #
    eatgood4life.blogspot.com — June 22, 2011 @ 2:43 pm


    you may use all purpose though the nutrients have been pull out of it, it is processed :-) but if you don’t have whole wheat pastry flour you will be fine with all purpose.

    Let me know how they turn out :-) and thanks for visiting my blog

  16. #
    myrtle — July 4, 2011 @ 9:49 am

    OH My! what a cute and delicious cupcake indeed.=)

  17. #
    Tracey — July 9, 2011 @ 6:15 pm

    hi,my cupcakes turn out wet because of the strawberry :( i dont know why

  18. #
    eatgood4life.blogspot.com — July 10, 2011 @ 10:14 pm


    I really could not tell you why the cupcakes turned out wet. I have made this recipe several occasions and I have never had that problem. Could it be the calibration temperature in the oven, maybe making a mistake measuring the wet ingredients, under cooking the cupcakes? I really couldn’t tell you.

    The strawberries that I used where organic but I don’t think that would be it. Sorry I could not help :-(

  19. #
    Susie — September 11, 2011 @ 10:55 pm

    How are these cupcakes the next day? I am hoping to make them Saturday night for a Sunday afternoon birthday, icing on Sunday of course.

    I am making my own strawberry extract with vodka and super ripe strawberries, I’ll let you know how that goes.

  20. #
    eatgood4life.blogspot.com — September 12, 2011 @ 7:43 pm


    the cupcakes are fine the next day so go ahead and make them.

    Let me know how the strawberry extract turns out because I will be really interested in making my own if it turns out good :-)

  21. #
    Amy Vijayanagar — March 23, 2012 @ 3:57 am

    Can I make these with frozen strawberries? I have a ton in the freezer and trying to find something to do with them! Any modifications I need to make to the recipe?

  22. #
    myrtle — March 27, 2012 @ 2:45 am

    GReat! That looks really luscious.. wanna try it.=D
    web design

  23. #
    Shraddha — September 22, 2012 @ 1:15 am

    I tried this today and they r awesome… have shared the recipe and link to your blog on my blog http://www.lifescribblesovercoffee.blogspot.com Thanks for sharing your recipe… looking forward to trying some more of your recipes =)

  24. #
    Jessica — January 31, 2013 @ 7:59 pm

    Just discovered your blog looking for whole wheat strawberry cupcakes for my daughters 2nd birthday on Valentines day next month. This fits the bill! Just ordered strawberry extract online. I was considering adding buttermilk instead of milk. And do you think coconut oil would work well in place of olive oil? Nothing against olive oil, just trying to incorporate more of it in our lives. I will use olive oil if you feel it produces the best texture and flavor. Thank you! Looking forward to cooking more from your blog!

  25. #
    eatgood4life.blogspot.com — January 31, 2013 @ 11:29 pm

    Hi Jessica, welcome :-)

    you can use coconut oil, just make sure it is melted when you add it to the batter. I don’t know if it will give you a coconut flavor on the cupcake though.

    Let me know how they turned out.

  26. #
    tiffany le — February 11, 2013 @ 4:17 pm

    Would it be alright if i use imitation strawberry extract? I cant find pure):

  27. #
    eatgood4life.blogspot.com — February 11, 2013 @ 4:33 pm

    Tiffany, yes I think it will be fine :-)

  28. #
    tiffany le — February 12, 2013 @ 5:38 am

    Thank you very much! (:

  29. #
    Roopa Santosh — May 16, 2013 @ 8:32 pm

    Tried them this afternoon. They are DELICIOUS !! I used multigrain flour ( did not have pastry flour ). Dribbled a pink colored glaze on them, just for a touch of sweetness. Thanks so much for the recipe.

    • Miryam@eatgood4life — May 16th, 2013 @ 11:15 pm

      Super cool. I am glad you like them :-) Thanks for leaving some feedback and visiting my blog!

  30. #
    Tracy — June 16, 2013 @ 10:58 pm

    I made these, and they are good, but you can tell they are whole wheat. Not very sweet at all. I used the extract and organic strawberries. Then, the frosting turned out runny. I made it twice. But it tasted good!! :)

    • Miryam@eatgood4life — June 17th, 2013 @ 10:31 am

      So sorry about your runny frosting. I really don’t know what could have gone wrong :-( Because of the frosting I only add 1/2cup of sugar to the batter. If I didn’t add the frosting I would probably add a tad more sugar. Did you use whole wheat pastry flour? because the regular whole wheat flour would be more harsh as far as taste is concern and for sure you would taste this are whole wheat cupcakes. Thanks for stopping by.

  31. #
    Lospaquettes — June 28, 2013 @ 9:06 am

    These look fantastic. I am planning on making them for my daughter’s third birthday pary this weekend. Have you tried them with stevia? I thought I might try it instead of the sugar- we are trying to cut back on all sugar in our diet.

    • Miryam@eatgood4life — June 28th, 2013 @ 9:30 am

      I think liquid stevia would work best but perhaps the powder form will too. Just make sure that stevia can be baked :-) I think it can!! Let me know how they turn out, and happy bday to your daughter. Thanks for stopping by.

  32. #
    Vera Zecevic – Cupcakes Garden — August 4, 2013 @ 4:32 pm

    I’ve featured this recipe on my blog, hoping that you don’t mind, but if you do, please contact me and I’ll remove it. All the best.

  33. #
    Gloria — February 13, 2014 @ 7:34 pm

    Hi Miryam,

    Could I use replace the egg with a flaxegg? Let me know ASAP. Thank you!

    • Miryam@eatgood4life — February 13th, 2014 @ 9:06 pm

      I think you should be fine using a flax egg since it is a spongy base cake/batter :-) Thanks for visiting my blog.

  34. #
    Jeanine — February 16, 2014 @ 10:43 am

    Hi – they look luscious! Do you know if buttermilk or whole milk can be used instead of almond milk?

  35. #
    Clara — February 21, 2014 @ 10:13 am

    For the frosting, is there anything you can substitute the cream cheese with?

    • Miryam@eatgood4life — February 21st, 2014 @ 10:16 am

      I am not sure, cool whip maybe? Sorry I could’t be of more help.

  36. #
    kaitlyn — February 26, 2015 @ 9:17 pm

    Mine tasted just like flour :( I weighed out exactly 2 cups … any reason why? The texture was perfect.

    • Miryam@eatgood4life — March 3rd, 2015 @ 11:12 pm

      Really? I don’t know what could have gone wrong. I use exactly two cups but never had that problem. So weird. Sorry it didn’t turn out for you!

  37. #
    Rachel — May 6, 2015 @ 1:15 am

    I bet this has yummy flavor! The frosting looks delectable!

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