These Strawberry Cupcakes are little bites of pure joy! Soft, fluffy, and bursting with real strawberry flavor, they’re everything you want in a fruity dessert. Perfect for spring and summer, or anytime you’re craving something sweet and pretty. The best part? They’re surprisingly easy to whip up from scratch and taste way better than any boxed mix. Whether you’re baking for a birthday, picnic, or just a casual treat-yourself moment, these cupcakes are bound to impress.

Why You’ll Love This Recipe

Real Strawberry Flavor: No artificial flavors here—these cupcakes are made with real strawberries for a naturally sweet and slightly tangy taste.
Moist and Tender: Thanks to the fresh berries and a simple, fluffy batter, these cupcakes come out soft, moist, and absolutely irresistible.
Perfect for Any Occasion: Light, fruity, and beautiful—ideal for birthdays, showers, brunches, or just a midweek pick-me-up.
Quick and Simple: You can have a batch ready in under an hour, making this a wonderful go-to for last-minute gatherings.

Ingredients You’ll Need

Fresh Strawberries: Chopped finely or pureed, they bring that sweet, slightly tart flavor that makes these cupcakes shine.
All-Purpose Flour: The base of the cupcake—stick with all-purpose for the best structure and softness.
Baking Powder: Essential for giving the cupcakes a lovely rise and light texture.
Salt: Just a pinch enhances all the other flavors.
Butter: For richness and a tender crumb—make sure it’s softened so it blends easily into the batter.
Sugar: Sweetens the cupcakes and helps give them a beautiful golden edge.
Eggs: Bind everything together and add structure. Room temperature eggs work best.
Vanilla Extract: A splash adds warmth and balances the fruity notes.
Milk: Helps to thin out the batter slightly and adds moisture. Whole milk is best for richness.
Strawberry Jam (optional): For an extra punch of flavor, swirl some into the batter or use as a hidden center.
Cream Cheese Frosting or Whipped Buttercream: For topping—either choice complements the strawberry flavor beautifully.

Variations

Lemon Strawberry Cupcakes: Add a teaspoon of lemon zest to the batter for a citrusy twist.
Chocolate Strawberry: Mix in mini chocolate chips or top with a drizzle of melted dark chocolate.
Vegan Version: Use plant-based milk, vegan butter, and a flax egg to make them completely dairy- and egg-free.
Gluten-Free: Swap in a 1:1 gluten-free flour blend for the same fluffy results without the gluten.

How to Make Strawberry Cupcakes

Step 1: Prepare the Strawberries

Start by washing, hulling, and finely chopping or pureeing your strawberries. If using puree, reduce it slightly in a saucepan to intensify the flavor. Let it cool before adding to your batter.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Step 3: Cream the Butter and Sugar

In a large bowl, beat the softened butter with sugar until light and fluffy. This step is key to creating an airy texture.

Step 4: Add Eggs and Vanilla

Add eggs one at a time, mixing well after each. Stir in the vanilla extract.

Step 5: Combine the Wet and Dry

Add the flour mixture in batches, alternating with milk, and stir until just combined. Fold in the cooled strawberry puree or chopped strawberries gently.

Step 6: Fill and Bake

Line a cupcake tray with liners and fill each about 2/3 full. Bake at 350°F (175°C) for 18–22 minutes, or until a toothpick comes out clean. Let them cool completely before frosting.

Step 7: Frost and Decorate

Once cooled, top with your favorite frosting. Garnish with a slice of fresh strawberry or a little dollop of jam for extra flair.

Pro Tips for Making the Recipe

Use Room Temperature Ingredients: This helps everything mix more evenly and prevents curdling.
Don’t Overmix the Batter: Once the flour is added, mix just until combined to avoid dense cupcakes.
Reduce the Strawberry Puree: If using a puree, cook it down a bit to concentrate the flavor and prevent sogginess.
Cool Completely Before Frosting: Even slightly warm cupcakes can melt your frosting—be patient!

How to Serve

These cupcakes are beautiful on their own, but here are some serving ideas to elevate the experience:

With a Garnish

Top each cupcake with a halved fresh strawberry or a tiny mint leaf for a fresh, bakery-style finish.

Dessert Spread

Serve alongside other fruity treats like lemon bars or raspberry tarts for a colorful dessert table.

Pair With a Drink

These pair wonderfully with cold brew coffee, iced tea, or even a glass of bubbly for a festive occasion.

Make Ahead and Storage

Storing Leftovers

Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days. If frosted, keep them in the fridge for up to 4 days.

Freezing

Freeze the unfrosted cupcakes for up to 3 months. Wrap each individually and store in a freezer-safe bag or container.

Reheating

Thaw at room temperature, then frost and serve. No need to reheat unless you enjoy them slightly warm (in which case, microwave for 10–15 seconds).

FAQs

Can I use frozen strawberries instead of fresh?
Yes! Thaw them completely and drain off excess liquid before using. Just note that fresh strawberries will give the most vibrant flavor and texture.

How do I make the cupcakes more pink in color?
If your strawberries aren’t super ripe or red, feel free to add a drop or two of natural food coloring to boost the pink hue.

Can I make mini cupcakes with this recipe?
Absolutely! Just reduce the baking time to about 10–12 minutes and check with a toothpick.

What kind of frosting goes best with strawberry cupcakes?
Cream cheese frosting adds a lovely tang that balances the sweetness, but vanilla buttercream or whipped mascarpone are also excellent choices.

Final Thoughts

These Strawberry Cupcakes are a treat you’ll want to make again and again. They’re simple, delicious, and full of fresh flavor that’s impossible to resist. Whether you’re baking for someone special or just because, this recipe is a delightful way to celebrate strawberries in the sweetest way. Give them a try—you’re going to love every bite!

Strawberry Cupcakes Recipe