Strawberry Cupcakes Recipe: Soft, Sweet, and Bursting with Fresh Flavor
Easy and delicious homemade Strawberry Cupcakes! Moist, fluffy cupcakes packed with fresh strawberries and topped with a creamy strawberry frosting. Perfect for any occasion!
If you're a fan of strawberries, these homemade strawberry cupcakes are a dream come true! They're soft, fluffy, and packed with fresh strawberries, topped with a luscious strawberry frosting that makes them absolutely irresistible. Perfect for birthdays, special occasions, or just a fun weekend bake!
Why You'll Love These Strawberry Cupcakes
Fresh and Flavorful: Real strawberries in the batter and frosting create a natural, fruity taste.
Easy to Make: Simple ingredients and easy steps make this a great baking project.
Moist and Fluffy: Thanks to buttermilk and vegetable oil, these cupcakes stay soft and tender.
Pretty in Pink: A natural, light pink hue makes these cupcakes as beautiful as they are delicious.
Ingredients Breakdown
Cupcakes
Flour (1 ¼ cups): Provides the structure for the cupcakes.
Baking Powder (1 tsp): Helps the cupcakes rise and stay fluffy.
Salt (½ tsp): Enhances flavor and balances the sweetness.
Vegetable Oil (½ cup): Keeps the cupcakes moist and soft.
Sugar (1 cup): Sweetens and helps create a tender crumb.
Eggs (2, room temp): Adds structure and richness.
Vanilla Extract (2 tsp): Enhances the overall flavor.
Buttermilk (½ cup): Makes the cupcakes extra moist and adds a slight tangy flavor.
Fresh Strawberries (1 cup, diced ¼-inch pieces): Adds bursts of fresh strawberry flavor.
Strawberry Frosting
Butter (¾ cup, room temperature): Creates a creamy, rich frosting base.
Strawberry Preserves (¾ cup, natural or low sugar jam): Adds intense strawberry flavor.
Powdered Sugar (3 cups): Sweetens and thickens the frosting.
Pinch of Salt: Balances the sweetness.
Step-by-Step Instructions
1. Prep the Cupcake Batter
Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a medium bowl, sift together flour, baking powder, and salt. Set aside.
In a large bowl, whisk together oil and sugar.
Add eggs one at a time, whisking well after each addition.
Mix in vanilla extract.
Add half of the dry ingredients, mixing until just combined.
Pour in all the buttermilk and mix.
Fold in the remaining dry ingredients along with the diced strawberries. Do not overmix!
Scoop batter into prepared cupcake liners, filling each about ⅔ full.
2. Bake the Cupcakes
Bake at 350°F (175°C) for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
Remove from tins and let cupcakes cool completely before frosting.
3. Make the Frosting
Using an electric stand mixer, beat the butter and strawberry preserves until light and creamy.
Add powdered sugar, one cup at a time, beating well after each addition.
Add a pinch of salt and mix until fully combined.
Scoop frosting into a piping bag and frost the cooled cupcakes.
Pro Tips for the Best Strawberry Cupcakes
Use Fresh, Ripe Strawberries: They add natural sweetness and moisture.
Don’t Overmix the Batter: Overmixing can make the cupcakes dense.
Let Cupcakes Cool Before Frosting: Otherwise, the frosting will melt.
Adjust Frosting Consistency: If too thick, add a splash of milk. If too thin, add more powdered sugar.
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Strawberry Cupcakes
Ingredients
- Flour (1 ¼ cups)
- Baking Powder (1 tsp)
- Salt (½ tsp)
- Vegetable Oil (½ cup)
- Sugar (1 cup)
- Eggs (2, room temp)
- Vanilla Extract (2 tsp)
- Buttermilk (½ cup)
- Fresh Strawberries (1 cup, diced ¼-inch pieces)
- Butter (¾ cup, room temperature)
- Strawberry Preserves (¾ cup, natural or low sugar jam)
- Powdered Sugar (3 cups)
- Pinch of Salt
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, sift together flour, baking powder, and salt. Set aside.
- In a large bowl, whisk together oil and sugar.
- Add eggs one at a time, whisking well after each addition.
- Mix in vanilla extract.
- Add half of the dry ingredients, mixing until just combined.
- Pour in all the buttermilk and mix.
- Fold in the remaining dry ingredients along with the diced strawberries. Do not overmix!
- Scoop batter into prepared cupcake liners, filling each about ⅔ full.
- Bake at 350°F (175°C) for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from tins and let cupcakes cool completely before frosting.
- Using an electric stand mixer, beat the butter and strawberry preserves until light and creamy.
- Add powdered sugar, one cup at a time, beating well after each addition.
- Add a pinch of salt and mix until fully combined.
- Scoop frosting into a piping bag and frost the cooled cupcakes.
Notes
Tips for the Best Strawberry Cupcakes
- Use Fresh, Ripe Strawberries: They add natural sweetness and moisture.
- Don’t Overmix the Batter: Overmixing can make the cupcakes dense.
- Let Cupcakes Cool Before Frosting: Otherwise, the frosting will melt.
- Adjust Frosting Consistency: If too thick, add a splash of milk. If too thin, add more powdered sugar.
These Strawberry Cupcakes are the perfect blend of sweet, fruity, and indulgent. Whether you're making them for a party or just because you love strawberries, they're sure to be a hit. Happy baking! 🍓
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