People!
I couldn’t decide whether to share a savory or sweet recipe today, so I asked on social media and you all gave me every possible answer. Some of you suggested combining savory and sweet — tempting, but not tonight. My late-evening cooking tends to involve very minimal effort and a lot of snacking while watching reality TV, not staged photo shoots under perfect light.
That said, tonight is decidedly sweet and pink. I love strawberry treats — especially a good strawberry cake — but this recipe isn’t the classic Southern strawberry cake made with gelatin. Instead, these are light vanilla cupcakes made with fresh strawberries folded into the batter, giving them real fruit flavor and delicate color. They’re topped with a messy, tropical coconut frosting that pairs beautifully with the strawberries.
Fresh Strawberry Cupcakes
Makes 12 cupcakes
- 1 cup sugar
- 1/2 cup butter
- 2 eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup chopped fresh strawberries
- 1–2 tablespoons milk, if needed (I did not use any)
Preheat the oven to 350°F (175°C).
In the bowl of an electric mixer, beat the butter and sugar until light and fluffy, about 2–3 minutes. Add the eggs and vanilla and mix until combined. With the mixer on low, add the flour, baking powder and salt, then increase the speed briefly to combine. Stir in the chopped strawberries and beat on medium for 1–2 minutes so the strawberries begin to break down and release their juices. This often provides enough moisture that additional milk isn’t necessary. If the batter seems dry and not like typical cake batter, add milk 1–2 tablespoons at a time until the desired consistency is reached.
Divide the batter among cupcake liners, filling each about two-thirds full. Bake for 20–25 minutes, or until the cakes are set and a toothpick inserted in the center comes out clean. Let cool completely before frosting.
Note: Fresh strawberries work best because frozen berries release more water. If using frozen, be sure they are fully thawed and patted dry. If your strawberries are especially juicy, blot them with a paper towel. For a more pronounced strawberry flavor or deeper pink hue, you can add a drop of strawberry extract or a bit of food coloring.
Coconut Frosting
- 2 sticks (1 cup) unsalted butter, softened
- 2 1/2 cups powdered sugar, plus more if needed
- 1 tablespoon vanilla extract
- 1 teaspoon coconut extract (optional)
- 1–2 tablespoons lite coconut milk
- 3/4 cup shredded sweetened coconut
Cream the softened butter in the bowl of an electric mixer until smooth. With the mixer on low, add the powdered sugar gradually, then increase speed and add the vanilla and coconut extracts. Beat for 2–3 minutes, scraping the bowl as needed, until light and fluffy. If the frosting is too thick, add coconut milk 1 teaspoon at a time until you reach the desired spreadable consistency. If it’s too thin, add powdered sugar until it firms up. Fold in the shredded coconut gently so it’s evenly distributed without overmixing.
These cupcakes are simple, fresh, and full of real strawberry flavor with a creamy coconut finish. They’re perfect for spring gatherings, brunch, or anytime you want a light, fruity treat with a tropical twist.
If you read this far — thanks. I hope you enjoy baking and eating these as much as I did making them.