Name: Monster Strawberry Cupcakes Recipe
Prep time: 45 min
Cook time: 25 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 3 tbsp strawberry jam or preserves; 1/3 cup chopped fresh strawberries; 1 1/4 cups flour; 1/4 tsp salt; 1 1/4 tsp baking powder; 3/4 cup sugar; 1/2 cup unsalted butter, softened; 3 egg whites; 1/2 tsp vanilla extract; 4 drops pink food coloring; 1/3 cup milk; 1 cup unsalted butter, room temperature; 6-8 cups powdered sugar; 1/2 cup cream; 1 tsp vanilla extract; 3-4 drops green food gel dye

Jump to Recipe· 4.6 from 10 reviews

If you’re looking to wow your friends or family with something totally fun and delicious, you’ve got to try this Monster Strawberry Cupcakes Recipe. It’s not your average cupcake — we’re talking moist strawberry-infused sponge topped with the creamiest green vanilla buttercream and crowned by the cutest “monster” strawberries. Trust me, once you make these, they’ll become a fast favorite, especially if you love baking projects that turn out both impressive and ridiculously tasty.

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Why This Recipe Works

Fresh Strawberry Flavor: Combining fresh chopped strawberries and strawberry preserves gives a juicy, authentic fruit taste that bursts in every bite.
Perfectly Moist Texture: The balance of butter, egg whites, and milk keeps the cupcakes soft yet sturdy, not crumbly or dry.
Show-Stopping Frosting: The green vanilla buttercream frosting is silky smooth, easy to pipe, and adds a playful monster vibe with the color.
Fun and Unique Presentation: Topping the cupcakes with “monster” strawberries and Oreo crumbs turns dessert into a centerpiece that’s as cute as it is delicious.

The image shows three cupcakes on a white plate with a white marbled textured surface underneath and around it. Each cupcake has a light pink cake base in a white paper cup, topped with a thick swirl of green frosting with a smooth but slightly ridged texture from the piping. On top of the frosting of each cupcake, there is a red strawberry that is sliced in half and hollowed in the center to look like a mouth with small white candy pieces resembling teeth inside and black filling as the inside of the mouth. Around the cupcakes on the plate, there are three more strawberry halves, each similarly decorated like a mouth with candy teeth inside. There are small dark crumbs or crushed cookies scattered around the cupcakes and strawberry halves on the plate. photo taken with an iphone --ar 4:5 --v 7

Ingredients & Why They Work

The magic behind this Monster Strawberry Cupcakes Recipe lies in the harmony between fresh fruit, quality baking staples, and that lush buttercream. Each ingredient contributes either flavor, texture, or visual appeal — and a few tips will help you shop smart and prep with ease.

Strawberry Jam or Preserves: Adds concentrated sweetness and strawberry flavor; opt for your favorite quality brand with natural fruit pieces.
Fresh Strawberries: Providing subtle freshness and juicy texture that keeps the cupcakes from tasting artificial.
Flour: Use all-purpose for the best structure; measuring accurately helps cupcakes rise evenly.
Baking Powder: The leavening agent that gives height and lightness; make sure it’s fresh!
Sugar: Regular granulated sugar works perfectly to create tenderness and slight caramel notes.
Unsalted Butter: Soften to room temp for easy creaming; controls salt and enhances flavor.
Egg Whites: Lightens the batter for a delicate crumb without heaviness from yolks.
Vanilla Extract: Boosts overall flavor complexity, avoid imitation vanilla if you can—it makes a difference.
Pink Food Coloring: Just a few drops for that inviting strawberry-pink hue; optional but fun.
Milk: Helps balance moisture and texture; whole milk adds richness.
Powdered Sugar: Essential for smooth, creamy buttercream; sift it to avoid lumps.
Cream: Keeps frosting fluffy and spreadable; heavy cream or half-and-half works great.
Green Food Gel Dye: For that striking monster frosting color—gel works best as it’s vibrant without affecting texture.
Oreo Crumbs: Adds crunch and contrast sprinkled on top; optional but highly recommended.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love how flexible this Monster Strawberry Cupcakes Recipe is. Over the years, I’ve played with different tweaks and found some personal favorites that you might want to try, too. Don’t be shy—this recipe welcomes your creative spins!

Add a Hint of Almond: I once swapped vanilla extract for almond extract in the frosting, and the nutty aroma paired beautifully with strawberry.
Make it Vegan: Try using a dairy-free butter substitute and aquafaba (chickpea water) for egg whites — results can surprise you!
Seasonal Flavor Boost: In summer, I sometimes toss in fresh mint leaves finely chopped into the batter for an unexpected freshness.
Extra Strawberry Surprise: Pocket a small piece of strawberry jam in the center just before baking for a gooey center surprise.

Step-by-Step: How I Make Monster Strawberry Cupcakes Recipe

Step 1: Prep the Strawberries and Dry Ingredients

First things first, preheat your oven to 350°F (175°C) and line your cupcake tin with liners. In a small bowl, mix together the chopped fresh strawberries and the strawberry jam or preserves. This combo is the secret to that juicy strawberry burst inside each cupcake. Then, in a separate bowl, whisk together the flour, baking powder, and salt — this keeps your dry ingredients evenly distributed and makes the batter smoother later on.

Step 2: Cream Butter and Sugar

Grab another bowl and cream together the softened unsalted butter and sugar until the mixture is light and fluffy. This takes around 3-5 minutes on medium speed with an electric mixer. This step is key — properly creamed butter traps air that helps your cupcakes rise and stay tender.

Step 3: Add Egg Whites, Vanilla & Food Coloring

Slowly add the egg whites, one at a time, into your creamed butter and sugar mix. Then pour in the vanilla extract along with a few drops of pink food coloring. The food coloring is optional, but if you want that signature strawberry look, I recommend it — just be gentle with the amount, as a little goes a long way!

Step 4: Combine Dry Ingredients and Milk

Next, add the flour mixture in batches, alternating with the milk. Beat on low speed just until everything is incorporated — you don’t want to overmix, or your cupcakes might end up tough. Once that’s done, gently fold in the strawberry and preserve mixture with a spatula to keep that fresh texture intact.

Step 5: Bake to Perfection

Fill your cupcake liners about ¾ full to give them room to rise without spilling over. Bake in your preheated oven for about 25 minutes, or until a toothpick inserted in the center comes out clean. I always start checking a couple minutes early to avoid overbaking — it’s better to catch them just right than dry.

Step 6: Whip Up the Vanilla Buttercream

Using a paddle attachment or hand mixer, beat the unsalted butter until it’s light and fluffy. Add 6 cups of powdered sugar, the cream, and vanilla extract, mixing on slow speed to avoid a powdered cloud. Once blended, crank it up to high and beat 2-3 minutes. If you want a thicker frosting, add more powdered sugar one cup at a time until you’re happy with the consistency. Finally, beat in the green food gel dye until you get the perfect monster green. This frosting spreads like a dream and holds shape nicely.

Step 7: Decorate with Monster Strawberries and Oreo Crumbs

Here’s my favorite part: decorating! I top each cupcake with the green buttercream, then sprinkle Oreo crumbs on top for a little crunch and earthiness. Next, place a few monstrous “monster” strawberries – these are just fresh strawberries with whimsical cuts or googly candy eyes to make them look spooky and fun. They’re always a hit and make the cupcakes party-ready.

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Pro Tips for Making Monster Strawberry Cupcakes Recipe

Use Room Temperature Ingredients: Butter, egg whites, and milk at room temp blend more smoothly and give better texture.
Don’t Overmix Your Batter: Fold in wet and dry ingredients gently to keep your cupcakes tender and airy.
Adjust Frosting Consistency Carefully: Add powdered sugar gradually for a spreadable but structured frosting—the secret for perfect piping.
Cool Completely Before Frosting: If you frost warm cupcakes, your buttercream might melt—patience here pays off with neat results.

How to Serve Monster Strawberry Cupcakes Recipe

Six cupcakes each with one layer of light pink cake topped with a swirl of dark green frosting are shown. Each cupcake is decorated with a whole red strawberry on top that has white candy pieces arranged inside a small mouth shape. Four cupcakes are on a square white plate with beaded edges placed on a white cloth with blue flowers, and one cupcake is on a small white plate with yellow flowers. In front, there is a small white bowl filled with dark cookie crumbs and three strawberries with white candy mouths placed on top. The whole scene is set on a white marbled texture with a red and white checkered cloth underneath. photo taken with an iphone --ar 4:5 --v 7

Garnishes

For garnishes, I keep it simple but playful: fresh strawberries cut to look like little monsters, mini candy eyes if you can find them, and a sprinkle of Oreo crumbs. Sometimes I add edible glitter for an extra sparkle effect. These details make the cupcakes fun for kids and adults alike!

Side Dishes

I like pairing these cupcakes with a light fruit salad or a simple vanilla yogurt parfait to balance the sweetness. A cold glass of milk or a cup of herbal tea wraps up this dessert nicely without overwhelming the palate.

Creative Ways to Present

One time, I arranged the cupcakes on a large slate platter and added little “monster footprints” with melted chocolate and candy eyes on the side – super fun for Halloween or kids’ parties! Also, stacking the cupcakes in tiers and adding small fake cobwebs can add a spooky vibe for seasonal events.

Make Ahead and Storage

Storing Leftovers

Once frosted, these cupcakes store well in an airtight container in the refrigerator for up to 3 days. I’ve found that letting them come to room temperature before eating brings back the softness and flavor beautifully.

Freezing

You can freeze unfrosted cupcakes by wrapping them tightly in plastic wrap and placing them in a freezer bag for up to 2 months. When you’re ready to enjoy, thaw them overnight in the fridge and add your green buttercream fresh. I prefer to freeze them unfrosted because the frosting can separate or get grainy if frozen.

Reheating

To reheat, pop a cupcake (without frosting) in the microwave for about 10 seconds to warm it up, which helps revive that fresh-baked softness. If you’ve already frosted it, just allow the cupcake to reach room temp naturally for the best texture.

FAQs

Can I use frozen strawberries instead of fresh?

Yes, you can use frozen strawberries but make sure to thaw and drain them well to avoid extra moisture that can make the batter soggy. Fresh gives the best texture, but frozen works in a pinch.
Is it necessary to use egg whites only?

Using just egg whites lightens the cupcake, but if you only have whole eggs, you can use those. Expect a slightly denser texture but still delicious. Just reduce any extra fat slightly.
Can I make the green buttercream without food coloring?

Absolutely! The food coloring is mainly for the monster aesthetic. If you want natural alternatives, try matcha powder for a pale green or skip the dye for classic vanilla buttercream.
How do I prevent the cupcakes from sinking in the middle?

Make sure to measure your ingredients accurately, avoid opening the oven door early, and check your baking powder’s freshness. Also, don’t overmix the batter or overfill the cupcake liners.
Can I double the batch for bigger gatherings?

Yes! Just keep baking them in batches and make sure your oven maintains a steady 350°F. The baking time may vary slightly, so keep an eye and test with a toothpick.

Final Thoughts

This Monster Strawberry Cupcakes Recipe is close to my heart because it brings together the joy of baking with a bit of quirky fun. Making them always feels like a celebration, and seeing the smiles when people spot those adorable monster strawberries on top is priceless. I hope you give this recipe a try and find the same simple pleasure I do in creating something sweet, memorable, and just a little bit monstrous. Happy baking, friend!