Strawberry Kiwi Cupcakes with Fresh Cream Cheese Frosting

Fresh strawberries and ripe kiwis come together in these delightful Strawberry Kiwi Cupcakes, finished with a creamy strawberry-kiwi cream cheese frosting and extra fresh fruit on top. Light, fruity, and colorful, these cupcakes are ideal for spring and summer gatherings, picnics, showers, or any time you want a bright, fresh dessert.

I was in a strawberry mood and planned to make strawberry cupcakes when a pile of bright green kiwis in the produce section begged to join the party. The tart, tropical notes of kiwi pair wonderfully with sweet strawberries, so I added them to the batter and to the frosting. The result is a tender cupcake with a natural pink hue and a tangy-sweet frosting studded with fresh fruit.

Ingredients

• 2 cups strawberries, sliced
• 2 kiwis, peeled and sliced
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 stick (1/2 cup) unsalted butter, at room temperature
• 1 cup packed brown sugar
• 1/3 cup vanilla almond milk (or coconut milk or regular milk)
• 1/4 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract

Instructions

Prep your ingredients and preheat the oven to 350°F (175°C). Line muffin tins with paper liners and set aside.

1. Peel the kiwis using a vegetable peeler, then slice the kiwis and strawberries into pieces suitable for blending.

2. Place the sliced fruit in a blender or food processor and blend until smooth. You should have a bright fruit puree — set this aside.

3. In a small bowl, whisk together the flour, baking soda, and salt. Set aside.

4. In a large mixing bowl, cream the room-temperature butter and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.

5. Mix in the vegetable oil, milk, vanilla extract, and the fruit puree. Stir to combine, then gradually add the flour mixture and mix until just combined. The batter will take on a soft pink color from the fruit puree.

6. Spoon the batter into the prepared muffin cups, filling each about two-thirds full.

7. Bake in the preheated oven for 22–25 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool in the pan for a few minutes, then transfer them to a wire rack to cool completely before frosting.

How to make the frosting

These cupcakes are topped with a smooth cream cheese frosting that’s brightened with diced strawberries and kiwi. The fresh fruit adds flavor, color, and a lovely texture contrast.

Frosting ingredients:

• Two 8-ounce (16 ounces total) packages cream cheese, softened
• 1/2 cup unsalted butter, softened
• 2 cups confectioners’ sugar, sifted
• 1 teaspoon vanilla extract
• 3–4 strawberries, diced
• 1 kiwi, peeled and diced

Frosting method:

1. Peel and finely dice the strawberries and kiwi.
2. In a large bowl, beat the softened cream cheese and butter until smooth. Gradually add the sifted confectioners’ sugar and vanilla, beating until the frosting is thick and creamy.
3. Gently fold in the diced strawberries and kiwi. If you prefer a smoother frosting, pulse the fruit briefly in a blender before stirring it in, but the small fruit pieces give a fresh texture that works wonderfully.
4. Frost cooled cupcakes using a piping bag and tip for a polished look, or spread the frosting on with a spatula. Garnish each cupcake with additional thin slices of strawberry or kiwi for a pretty finish.

These cupcakes are light, fruity, and visually appealing — perfect for spring celebrations, baby showers, or afternoon picnics. They keep well refrigerated for up to 3 days; allow them to come to room temperature before serving for the best texture and flavor.

More recipes with strawberries

When strawberries are in season, use them to their fullest in an array of desserts and breakfasts. Below are ideas to inspire more strawberry baking and cooking.

Tips and variations

• Use ripe, fragrant strawberries for the best flavor. If strawberries are very juicy, drain excess liquid before adding to the puree to avoid thinning the batter too much.
• For extra depth, macerate diced strawberries with a teaspoon of sugar for 10–15 minutes before folding into the frosting.
• To make the cupcakes dairy-free, substitute plant-based cream cheese and butter alternatives, and use a non-dairy milk in the batter.
• Store frosted cupcakes in the refrigerator in an airtight container for up to 3 days. Bring to room temperature for about 20 minutes before serving for the best texture.