Strawberry Cupcakes Recipe – Irresistibly Easy & Delicious

Ever find yourself needing a sweet little escape that doesn’t involve complicated steps or a mile-long list of ingredients? This strawberry cupcakes recipe might just be your new go-to. Whether you’re a full-time mom juggling lunch boxes and Zoom calls or a working gal trying to bring a smile to your coworkers’ faces—these Strawberry Cupcakes Recipe were made with you in mind.

There’s something nostalgic about the smell of strawberries baking in the oven. It reminds me of lazy Sunday mornings at my grandmother’s house, when she’d whip up treats that made the whole neighborhood peek over the fence. But unlike those all-day baking marathons, this recipe fits right into your 2025 life—quick, straightforward, and so good it’ll feel like cheating.

We’re talking light, fluffy, berry-packed cupcakes with a pop of pink that practically shouts, “spring is here!” They’re topped with strawberry buttercream that’s rich but not too sweet, and they look absolutely Pinterest-worthy—even if your piping skills are more “mom-on-the-go” than “pastry chef.”

This recipe is your golden ticket to looking like you spent hours in the kitchen when really, you just had 30 minutes and a craving for something pretty and delicious, For a delightful twist, consider trying our vanilla cake with strawberry filling, which combines the richness of vanilla with the freshness of strawberries. Ready to impress your tastebuds (and maybe a few friends or kiddos too)? Let’s dive in.

---

Why You’ll Love This Strawberry Cupcakes Recipe

• Perfect for spring picnics, birthday parties, or just a “because it’s Tuesday” treat
• Made with real strawberries for natural flavor—none of that artificial nonsense
• Light, soft texture thanks to the perfect blend of butter, oil, and milk
• Eye-catching and kid-approved (even picky eaters don’t stand a chance!)

---

Essential Ingredients

Strawberry Paste

Start with the heart of the recipe—real strawberries. Not only does it amp up the flavor, but it adds that natural rosy hue that screams “made from scratch.”

• 200 g strawberries, cleaned and halved

Soft Strawberry Cupcakes

This dreamy base is moist, fluffy, and made with everyday pantry staples.

• 160 g all-purpose flour (plain flour works too)
• 1½ tsp baking powder
• ½ tsp salt
• 2 large eggs (55g each, room temperature)
• 160 g caster sugar (aka superfine sugar)
• 135 g full-fat milk
• 40 g unsalted butter, cubed
• 25 g vegetable oil (canola oil works great)
• 14 g vanilla extract
• 2 drops red food gel (totally optional for a pink pop)

Frosting

What’s a cupcake without frosting? This one’s fruity, creamy, and just a touch fancy.

• ½ batch of strawberry buttercream
• Fresh strawberries (halved, cleaned, and dried) for that pretty final touch

---

Equipment You’ll Need

Before we dive in, let’s get your kitchen prepped. No need for fancy gadgets—just the basics will do the trick!

• Mixing bowls (at least two)
• Hand or stand mixer
• Fine mesh sieve (for flour)
• Measuring cups and spoons
• Digital kitchen scale (for accuracy)
• Whisk
• Rubber spatula
• Cupcake/muffin pan (12-hole standard size)
• Cupcake liners
• Medium saucepan
• Cooling rack
• Ice cream scoop or spoon (for even batter distribution)
• Piping bag and tip (optional, for that fancy frosting swirl)
• Blender or food processor (for the strawberry paste)

---

How to Make the Best Strawberry Cupcakes Recipe (Step-by-Step)

1. Make the Strawberry Paste

Let’s start by getting that fresh, juicy flavor packed in from the get-go.

• Place your halved strawberries into a blender or food processor.
• Blend until completely smooth.
• Pour the mixture into a small saucepan and cook on medium-low heat, stirring often, until it reduces to a thick, jam-like consistency—about 15–20 minutes.
• Set aside to cool completely. You’ll want about ½ cup of paste in the end.

Tip: This step is worth every minute. It’s what gives the strawberry cupcakes recipe that natural berry punch!

2. Prep Your Oven and Pan

Now’s the time to set the stage.

• Preheat your oven to 350°F (175°C).
• Line a 12-hole muffin pan with cupcake liners.
• Melt the butter gently and let it cool slightly.

3. Sift the Dry Ingredients

No one wants clumpy cupcakes.

• In a large mixing bowl, sift together the flour, baking powder, and salt.
• Give it a gentle whisk to combine.

4. Whip the Eggs and Sugar

This is where the magic starts.

• In another bowl, crack in the eggs and add the caster sugar.
• Use your mixer on high speed to whip them until the mixture turns pale and fluffy—about 3–4 minutes.
• This helps give the Strawberry Cupcakes Recipe that beautiful airy texture.

5. Combine the Wet Ingredients

Here’s where it all comes together.

• In a separate bowl or jug, whisk together the milk, melted butter, oil, vanilla extract, and your cooled strawberry paste.
• Add in a couple drops of red food gel if you’re feeling fancy (or want that extra pop of color).

6. Bring It All Together

Slow and steady wins the race.

• Turn your mixer to low and gradually add the wet mixture to the whipped eggs and sugar.
• Once combined, gently fold in the dry ingredients with a spatula.
• Don’t overmix—just until you don’t see flour streaks anymore.
• The batter should be smooth, slightly thick, and strawberry-scented bliss.

7. Bake the Strawberry Cupcakes Recipe

You’re almost there!

• Use an ice cream scoop or large spoon to fill each cupcake liner about ¾ full.
• Place the pan in the oven and let the cupcakes bake for about 16 to 24 minutes.
• They’re ready when a toothpick inserted in the center comes out clean and the tops spring back lightly to the touch.
• Allow the cupcakes to rest in the pan for about 5 minutes, then move them to a wire rack to cool completely.

8. Make the Frosting (While They Cool)

This part’s where the frosting steals the show.

• If you’re preparing your homemade strawberry buttercream, start by pureeing more strawberries and simmering them down just like you did the first time.
• Then, whip together the softened butter, powdered sugar, a touch of vanilla, and the chilled strawberry sauce until you get a light, fluffy, and silky texture.
• Scoop it into a piping bag for a fancy finish or simply slather it on with a spatula—either way, it’s going to be delicious!

9. Decorate Like You Mean It

Now for the finishing touch.

• After the strawberry cupcakes have completely cooled, top them off with a thick swirl or smooth layer of frosting.
• Top with a fresh halved strawberry for that bakery-style wow factor.
• Try not to eat them all before your family sees them.

---

Tasty Tips for Your Strawberry Cupcakes Recipe

• Using cold eggs or milk can mess up the batter’s texture, so let them sit out and warm up a bit before you start baking.
• Fresh vs. Frozen Strawberries: Frozen works in a pinch—just thaw and drain first to avoid extra moisture.
• No Food Gel? No problem. The flavor shines without it. The color just won’t be as vibrant.
• Too Much Frosting? Says who? But if you prefer less sweetness, try a dollop of whipped cream instead.
• Baking for a Crowd? This recipe doubles like a dream. Just rotate your pans halfway through baking for even results.

No worries if your frosting turns out a bit runny—just pop it in the fridge for about 10 minutes, then beat it again. It’ll bounce right back!

---

The Story Behind These Cupcakes

This strawberry cupcakes recipe made its grand debut at my daughter’s spring school fundraiser. I’d been up since 6 a.m., trying to finish baking and frost 40 cupcakes while simultaneously convincing a 7-year-old that mismatched socks are “totally in.” When I finally dropped off the tray, I didn’t expect much.

By the end of the day, not only were they gone, but I had three PTA moms asking for the recipe and a very smug feeling that maybe—just maybe—I’d nailed it.

They’ve since become a family favorite, often popping up on birthdays, barbecues, or those random Sundays when we need a little pick-me-up.

---

How to Keep Your Strawberry Cupcakes Tasting Fresh

Life can get hectic, and sometimes those sweet treats don’t disappear right away. Here’s an easy guide to help your strawberry cupcakes stay just as soft and tasty a few days later as they were fresh out of the oven.

At Room Temperature

If you’re planning to enjoy them in the next day or so:

• Store the unfrosted Strawberry Cupcakes Recipe in an airtight container at room temperature for up to 2 days.
• Keep them away from direct sunlight or heat—nobody likes a sweaty cupcake.
• If they’re already frosted, store them in a container with a bit of space around each one to keep the frosting looking picture-perfect.

In the Fridge

Want them to last a bit longer?

• Refrigerate frosted Strawberry Cupcakes Recipe in an airtight container for up to 5 days.
• Before serving, let them sit out for 15–20 minutes so the frosting softens to its creamy glory.

Freezer Friendly? Absolutely.

Planning ahead? These Strawberry Cupcakes Recipe freeze beautifully.

• Freeze unfrosted Strawberry Cupcakes Recipe by wrapping each one in plastic wrap, then placing them in a zip-top bag or airtight container.
• They’ll keep for up to 2 months.
• When ready to use, thaw them overnight in the fridge, then bring to room temp before frosting.

As for the frosting—freeze it separately in a sealed container, then re-whip it after thawing to bring it back to life.

---

Nutrition Info: What’s Really in These Strawberry Cupcakes Recipe?

We all love a treat, but it’s nice to know what you’re putting in your body—especially if you’re making these for the little ones. These Strawberry Cupcakes Recipe are indulgent but not over-the-top. Made with real strawberries, they bring a little vitamin C to the party, along with balanced fats from butter and oil that give that moist texture without being greasy.

You won’t find artificial colors or crazy preservatives here, just sweet, satisfying comfort in every bite. This nutritional breakdown is based on 1 cupcake (with frosting), assuming the recipe makes 12 standard-size Strawberry Cupcakes Recipe.

Nutrient	Amount per Serving (1 Cupcake)
Serving Size	1 cupcake
Calories	220 kcal
Total Fat	9 g
Saturated Fat	4.5 g
Unsaturated Fat	3.5 g
Trans Fat	0 g
Cholesterol	35 mg
Sodium	115 mg
Carbohydrates	32 g
Dietary Fiber	0.7 g
Sugar	21 g
Protein	3 g
Calcium	45 mg
Iron	0.9 mg
Potassium	105 mg
Vitamin C	4.5 mg (5% DV)
Vitamin A	90 IU (2% DV)

Note: These values are approximate and may vary slightly based on the specific ingredients you use, especially the size of your strawberries or choice of frosting.

---

Cooking Time & Recipe Yield

When life feels like a race, there’s nothing better than a recipe that respects your schedule. This strawberry cupcakes recipe is efficient yet impressive—perfect for whipping up before a party, school bake sale, or just because your sweet tooth says so.

Here’s how your time in the kitchen will shake out:

Step	Time
Prep Time	20 minutes
Cook Time	20 minutes
Chilling Time	15 minutes (cooling + optional frosting firm-up)
Total Time	55 minutes

Note: If you’re making the frosting from scratch and reducing strawberries for both the batter and frosting, give yourself an extra 10–15 minutes. It’s worth every second.

---

Recipe Yield

Yield Type	Amount
Servings	12 cupcakes
Frosting	Enough for 12 generously frosted cupcakes (or up to 16 with light frosting)

Got a bigger crowd? This recipe doubles easily—just grab an extra muffin pan and rotate trays halfway through baking.

---

Cuisine

Cuisine	Style
American	Classic, Homemade with a Fruity Twist

While Strawberry Cupcakes Recipe are a beloved dessert across the globe, this particular version draws from that all-American love of berries and buttery cake. It’s familiar, comforting, and perfect for just about any occasion that calls for a little sweetness.

And just like that, your kitchen smells like something out of a cozy corner bakery—sweet, fresh, and downright irresistible. These strawberry cupcakes recipe aren’t just a treat; they’re a little moment of joy tucked inside a wrapper. Whether you’re baking them for a birthday, a last-minute potluck, or just to brighten a Monday, they bring a soft burst of summer to every bite.

What’s great is that this strawberry cupcakes recipe doesn’t require any fancy moves or hard-to-find ingredients. It’s just simple steps, real strawberries, and a whole lot of heart. So the next time you’re in the mood to surprise your family, spoil your friends, or just indulge in a quiet moment of sweetness—you’ll know exactly what to bake.

---

Frequently Asked Questions

Can I use frozen strawberries in this strawberry cupcakes recipe?

Yes! If fresh strawberries aren’t in season, frozen ones work just fine. Just be sure to thaw and drain them before blending so your batter doesn’t get too watery.

What can I use instead of vegetable oil?

Canola oil is a great 1:1 swap for this strawberry cupcakes recipe. You could also try light olive oil, but avoid anything with a strong flavor like extra virgin—let the strawberries be the star.

Can I make these Strawberry Cupcakes Recipe gluten-free?

Yes! Simply swap the all-purpose flour for your favorite 1:1 gluten-free baking blend. Make sure it includes xanthan gum for the best texture.

How long will these strawberry cupcakes recipe stay fresh?

Stored properly, they’ll stay soft and tasty for up to 2 days at room temp, 5 days in the fridge, or 2 months in the freezer. Check out the storage tips above for all the details!

Can I skip the food coloring in this recipe?

Totally. The red food gel just adds an extra pink hue. The flavor from the strawberries will still shine through beautifully without it.

Do I need to use a piping bag for the frosting?

Not at all! You can spread the strawberry buttercream on with a knife or the back of a spoon. Fancy swirls are fun, but flavor comes first.

Can I double this strawberry cupcakes recipe?

Yes, this recipe doubles like a dream! Just make sure to rotate your cupcake pans halfway through baking for even cooking.