Easy Strawberry Cupcakes Recipe

I smelled fresh strawberries this morning and knew instantly what I needed to bake. These Strawberry Cupcakes bring pure joy to any gathering.

They’re light, they’re pink, and they taste like spring captured in a wrapper.

Why this Strawberry Cupcakes always gets requests family

My grandkids ask for these every birthday, and I never say no. The soft crumb melts away while berries add little bursts throughout.

You’ll find yourself making them on repeat once you taste that first bite. They’re simple enough for weeknight baking yet fancy enough for celebrations.

The frosting pipes beautifully, which makes me look more skilled than I actually am.

Everything you need for the perfect Strawberry Cupcakes

Here’s what sits on my counter before I start:

For the cupcake batter:

• 3 cups all-purpose flour – Spoon and level carefully.
• 2 teaspoons baking powder – Make sure it’s fresh for the best rise.
• ¼ teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsalted butter, softened – Leave it out for an hour before using.
• 1 ⅔ cups granulated sugar – Slightly more than original for extra sweetness.
• 3 large eggs, room temperature
• 1 tablespoon vanilla extract – Pure, not imitation.
• ½ cup sour cream, room temperature – Adds moisture and tang.
• ½ cup whole milk, room temperature
• 1 cup finely diced fresh strawberries – Pat dry first.
• 1 drop soft pink food coloring – Optional, for signature look.

For the strawberry frosting:

• ½ teaspoon vanilla extract
• 1 ½ cups unsalted butter, softened
• ¼ teaspoon salt
• 6 cups powdered sugar – Sift if lumpy.
• 6 tablespoons pureed strawberries – About 6 large berries.

I always buy extra berries because I snack while I bake. Pick firm ones with bright color and no soft spots.

If strawberries aren’t in season, frozen work after thawing and draining well. The Strawberry Cupcakes still turn out beautifully that way.

How I Make This Strawberry Cupcakes

1. Prep your space and pans

Set your oven to 350°F and line two muffin tins with paper liners. I use the standard size, not mini or jumbo. Give yourself plenty of counter space because you’ll have several bowls going at once.

2. Mix the dry ingredients

Whisk flour, baking powder, baking soda, and salt in a medium bowl. I do this by hand because it takes thirty seconds. Set it aside while you work on the wet ingredients.

3. Cream the butter and sugar

Beat softened butter in your stand mixer or with hand beaters until smooth and creamy. Add sugar gradually and beat for about 6 minutes total.

The mixture should look pale yellow and feel fluffy when you stop to check. This step adds air that makes cupcakes light.

4. Add eggs one at a time

Crack in one egg and beat until you can’t see any streaks of yolk. Scrape down the bowl sides with a spatula.

Repeat with the second egg, then the third. Add vanilla after the last egg and mix briefly.

5. Combine sour cream and milk

Stir these together in a glass measuring cup so they’re ready to add. Room temperature ingredients blend smoothly without curdling.

Cold dairy can make the batter seize up, which creates dense cupcakes.

6. Alternate adding dry and wet ingredients

With your mixer on low, add about a third of the flour mixture to the butter mixture. Pour in half the sour cream mixture next.

Add another third of flour, then the remaining sour cream mixture, then the final flour. Mix just until combined after each addition.

7. Fold in strawberries and color

Chop your berries into small pieces so they distribute evenly throughout the batter. Gently fold them in along with one drop of pink coloring if using.

The batter will look thick and smell sweet. That’s exactly right.

8. Fill the liners

I use a ¼-cup scoop to portion batter into each liner, filling them about two-thirds full. This gives them room to rise without spilling over.

You should get around 26 cupcakes from this batch.

9. Bake one pan at a time

Place one pan on the center oven rack and bake for 22 to 27 minutes. They’re done when a toothpick poked in the center comes out clean or with just a few moist crumbs.

Let them sit in the pan for 5 minutes, then move to a wire rack. Bake the second pan while the first cools.

10. Make the strawberry buttercream

Beat softened butter and salt in a clean bowl for about 6 minutes until it’s almost white and very creamy. This takes patience but makes frosting incredibly smooth.

Add powdered sugar gradually with the mixer on low, then pour in strawberry puree. Beat on medium until light and fluffy, roughly 2 minutes.

Add vanilla at the end and beat briefly to combine.

11. Puree your strawberries properly

Wash and hull about half a pound of fresh strawberries. Blend them in a food processor or blender until completely smooth.

You can strain out seeds if you want perfectly smooth frosting, though I usually skip that step.

12. Frost the cooled cupcakes

Transfer frosting to a piping bag fitted with your favorite tip. I like large star tips for quick, pretty swirls. Pipe generous swirls on each completely cooled cupcake. Warm cupcakes will melt the frosting right off.

Top with a small fresh strawberry or a slice if you’re feeling fancy.

My kitchen secrets for getting this Strawberry Cupcakes just right

Room temperature ingredients truly matter for tender crumb, so plan ahead and set everything out early. I’ve tried rushing this step and the batter never comes together as smoothly.

Measure flour by spooning it into the cup and leveling off with a knife. Scooping directly from the bag packs in too much flour, which makes dry Strawberry Cupcakes.

Bake one pan at a time in the oven’s center for even heat distribution all around. If you’re tempted to check them early, resist opening that oven door before the 20-minute mark or they might sink.

Looking for more strawberry treats? Try this strawberry crumble recipe for a rustic dessert option.

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Can I freeze these cupcakes?

Yes, unfrosted cupcakes freeze beautifully for up to three months in an airtight container. Thaw them on the counter for an hour before frosting.

I sometimes make a double batch and freeze half for unexpected guests or last-minute cravings.

What if I don’t have sour cream?

Plain full-fat Greek yogurt works as a substitute in equal amounts. The texture stays moist and tender either way.

You could also use additional whole milk, though the cupcakes won’t be quite as rich.

How do I store leftover cupcakes?

Keep frosted cupcakes in a single layer in an airtight container at room temperature for up to 3 days. Refrigerate them if your kitchen is very warm.

They taste best at room temperature, so pull them out about 20 minutes before serving if chilled.

Can I make these without food coloring?

Absolutely, the pink color is purely decorative and doesn’t affect taste at all. Natural strawberry flavor shines through beautifully even in pale cupcakes.

Some people prefer the natural look anyway, and I think they’re charming either way.

I love sharing my favorite recipes with fellow bakers who appreciate homemade goodness. Follow me on Pinterest for more sweet inspiration and family-tested treats that never disappoint.

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The best way I serve Strawberry Cupcakes

I bring these to spring picnics and summer barbecues where they always disappear first. The individual portions make serving easy with no plates or forks needed.

Birthday parties in my house aren’t complete without a batch of these on the dessert table. Kids and adults both reach for them, which says everything you need to know.

They also work beautifully for afternoon tea or casual weekend gatherings with friends. I’ve even packed them in pretty boxes as gifts for new neighbors.

These also pair wonderfully with funnel cake bites topped with strawberry sauce for an all-strawberry dessert spread.