Strawberry Cupcakes

Every bite of the Strawberry Cupcakes reminds me why baking at home is so rewarding. The soft vanilla cake is dotted with strawberry pieces, and the frosting is naturally pink from berry puree. The cake is incredibly light and fluffy with a fresh strawberry flavor you can actually taste. They disappear fast every single time.

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I make them for Valentine’s Day, Easter brunch, Mother’s Day, and birthday parties when I want something that feels a little fancy and is guaranteed to disappear fast. They’re kid-friendly and pretty enough for showers and spring gatherings. They stay fresh at room temp for 2 days or refrigerated for up to 5 days.

Ingredients You’ll Need

You’ll need all the ingredients shown in the photograph below.

How to Make Strawberry Cupcakes with Step-By-Step Instructions

Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.

I’ll walk you through making these from scratch, and you’ll see they’re easier than you think.

Preheat and Prep Your Pan

Set your oven to 350°F and line a standard muffin tin with cupcake liners. I love using these reusable silicone cupcake liners instead of paper liners because they’re eco-friendly, the cupcakes pop right out without sticking, and you can wash and reuse them forever.

Mix the Dry Ingredients

Whisk together the all-purpose flour, baking powder, and salt in a medium bowl. I use a balloon whisk for this since it aerates the flour and breaks up any clumps quickly.

You can swap the all-purpose flour for cake flour for an even lighter, more tender crumb, or use a gluten-free flour blend to make these gluten-free.

Cream the Butter and Sugar

Beat the butter and sugar in a large bowl at medium-high speed for about 3 minutes, until light and fluffy, using a stand mixer fitted with the paddle attachment. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.

This stand mixer makes this step effortless and delivers a perfectly fluffy texture without arm fatigue.

Combine Wet and Dry Ingredients

Alternately add the dry ingredients or flour mixture and whole milk to the butter mixture, starting and ending with the dry ingredients. Gently fold in the chopped strawberries with a spatula to avoid overmixing the batter.

If fresh berries aren’t in season, you can use thawed and patted-dry frozen strawberries instead. Add a teaspoon of lemon zest with the berries to brighten the strawberry flavor.

For extra-moist cupcakes, you can replace half the milk with full-fat sour cream.

Bake the Cupcakes

Divide the remaining flour mixture or batter evenly among the cupcake liners. I use my cookie scoop to portion the batter because it keeps all the cupcakes the same size, so they bake evenly.

Bake for 20 to 22 minutes, or until a toothpick inserted in the center comes out clean. I keep a cake tester in my drawer because it’s thinner than a toothpick and gives you a more accurate read on doneness.

Transfer the cupcakes to a wire rack and let them cool completely before frosting.

Make the Strawberry Frosting

Beat the softened unsalted butter until creamy. If you want extra-fluffy frosting, use the whisk attachment on your stand mixer instead of the paddle. Gradually add the powdered sugar and strawberry mixture.

You can use a food processor to puree the strawberries until completely smooth before adding them to the frosting. Mix until the frosting looks smooth and fluffy.

You can adjust the amount of puree depending on how strong you want the strawberry flavor and how thick you want the strawberry cream cheese frosting. For a more intense strawberry flavor, add a tablespoon of freeze-dried strawberry powder or a teaspoon of strawberry extract along with the puree.

If you want a brighter pink color, add a drop or two of pink food coloring, or use red food coloring for a deeper shade.

Frost and Garnish

Once the cupcakes are completely cool, frost them with a piping bag fitted with a star tip or just spread the beautiful pink strawberry frosting with a silicone spatula. Top with fresh strawberry slices or dried strawberries for an extra-pretty, absolutely delicious finish.

Serve and Enjoy

Arrange the frosted cupcakes on a platter or cake stand for serving. They look beautiful displayed on a tiered porcelain tray stand at parties, and the strawberry slices on top make them immediately recognizable as strawberry cupcakes.

Enjoy!

If you’re transporting them to an event, I use my cupcake carrier with the insert that holds each cooled cupcake in place so the frosting doesn’t smudge or slide around in the car.

How to Store Leftovers

Store unfrosted cupcakes at room temperature in an airtight container for up to 3 days, or refrigerate frosted cupcakes for up to 5 days because the frosting contains fresh fruit puree.

For longer storage, freeze unfrosted cupcakes in a freezer bag for up to 3 months. I like using freezer-safe glass containers with snap-on lids because they stack neatly without taking up much space.

Thaw them at room temp for about an hour before frosting and serving.

What to Serve With Strawberry Cupcakes

I usually serve them with fresh lemonade, iced tea, or champagne for brunch celebrations. They’re sweet enough on their own that you don’t need much else, but a bowl of mixed berries on the side looks beautiful and gives guests a lighter option.

For dessert parties, I’ll set them out with vanilla ice cream, chocolate-covered strawberries, or sugar cookies. They pair especially well with citrus- or berry-flavored foods, since the strawberry flavor is subtle and natural.

More Easy Recipes for You to Try at Home

I think you’ll love these other easy dessert recipes.

• Strawberry Brownies
• Strawberry Crunch Cake
• Strawberry Fudge
• Japanese Cheesecake
• Neapolitan Ice Cream