Strawberry Cupcakes

If happiness had a flavor, it would taste like strawberry cupcakes. Sweet, soft, and pink enough to make anyone smile, these cupcakes are proof that dessert therapy works better than any motivational quote. You’ll bake them once and suddenly become the “cupcake person” in your friend group. Sorry, it’s a lifelong title.

Why You’ll Love This Recipe

These strawberry cupcakes are soft, fluffy, and full of fresh strawberry flavor. The batter uses real strawberries, not fake pink flavoring. The frosting is creamy, light, and slightly tangy, like a strawberry cloud on top of a sponge.

Prep Time

Prep: 20 minutes
Bake: 18 minutes
Total: 38 minutes

Servings

Makes 12 cupcakes

Nutrition Info (per cupcake)

Calories: 240
Fat: 10g
Carbs: 35g
Sugar: 22g
Protein: 3g

Kitchen Tools Needed

• Mixing bowls
• Electric mixer or whisk
• Muffin tin
• Cupcake liners
• Rubber spatula
• Measuring cups and spoons

Ingredients

For the Cupcakes

• 1½ cups all-purpose flour
• 1½ teaspoons baking powder
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• ¾ cup sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup milk
• ¾ cup finely chopped fresh strawberries

For the Strawberry Frosting

• ½ cup unsalted butter, softened
• 2 cups powdered sugar
• 2 tablespoons strawberry puree (made from blended fresh strawberries)
• 1 teaspoon vanilla extract

How to Make Strawberry Cupcakes

1. Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. Mix dry ingredients in a bowl: flour, baking powder, and salt. Set aside.
3. Cream butter and sugar in another bowl until fluffy. Add eggs and vanilla. Mix until smooth.
4. Combine wet and dry mixtures gradually. Add milk and mix just until blended.
5. Fold in strawberries gently with a spatula.
6. Fill liners about two-thirds full and bake for 18 minutes or until a toothpick comes out clean. Let them cool completely.
7. Make the frosting by beating butter until smooth. Add powdered sugar, strawberry puree, and vanilla. Beat until creamy and fluffy.
8. Frost the cupcakes once they are cool. Add extra strawberry slices on top if you want to impress people.

Helpful Tips

• Use fresh, ripe strawberries for the best flavor.
• Don’t overmix the batter or the cupcakes will turn tough instead of soft.
• Chill the frosting for 10 minutes before piping if it feels too soft.

Final Note

These strawberry cupcakes are pure joy in a wrapper, perfect for birthdays, brunches, or any random Tuesday when you need a little sweetness. Just one bite and you’ll understand why pink food always wins hearts. 😋🧁🍓

Continue to Content

Strawberry Cupcakes

Prep Time: 20 minutes

Cook Time: 18 minutes

Total Time: 38 minutes

These strawberry cupcakes are soft, moist, and bursting with real strawberry flavor. Each bite melts with a sweet, buttery crumb topped by a silky swirl of creamy strawberry frosting. Light, fluffy, and dangerously delicious, one taste and you’ll want another before you’ve even finished the first.

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Ingredients

For the Cupcakes

• 1½ cups all-purpose flour
• 1½ teaspoons baking powder
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• ¾ cup sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup milk
• ¾ cup finely chopped fresh strawberries

For the Strawberry Frosting

• ½ cup unsalted butter, softened
• 2 cups powdered sugar
• 2 tablespoons strawberry puree (made from blended fresh strawberries)
• 1 teaspoon vanilla extract

Instructions

1. Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
   
2. Mix flour, baking powder, and salt in a bowl.
   
3. Beat butter and sugar until fluffy. Add eggs and vanilla, then mix again.
   
4. Add dry ingredients alternately with milk, mixing just until combined.
   
5. Gently fold in chopped strawberries.
   
6. Fill liners ⅔ full and bake for 18 minutes or until a toothpick comes out clean. Cool completely.
   
7. For frosting, beat butter until creamy. Add powdered sugar, strawberry puree, and vanilla. Beat until light and fluffy.
   
8. Frost cooled cupcakes and top with fresh strawberry slices.
   

Notes

• Use ripe, fresh strawberries for the best taste.
  
• Don’t overmix the batter to keep cupcakes soft.
  
• Chill frosting for 10 minutes if it’s too soft to pipe.
  
• Let cupcakes cool fully before frosting.
  
• Store leftovers in the fridge for up to 3 days.
  

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving:Calories: 240Total Fat: 10gCarbohydrates: 35gSugar: 22gProtein: 3g