Strawberry Cupcakes
These Strawberry Cupcakes are made with fresh strawberries and topped with a luscious buttercream, these cupcakes are not only visually stunning but also incredibly flavorful. Whether you’re planning a birthday party, a summer picnic, or just a special dessert for yourself, these cupcakes are sure to impress. Plus, they’re easy to make at home, even for beginners!
Today, I’ll show you how to bake these soft and moist strawberry cupcakes that burst with fresh strawberry flavor in every bite. So, grab your apron, and let’s dive into this easy and delicious strawberry cupcake recipe that’s guaranteed to become a household favorite!
Why You’ll Love This Recipe
- Made with real strawberries: Fresh strawberries are used in the batter.
- Perfect for any occasion: Whether it’s a casual afternoon treat or a festive gathering, these cupcakes are a crowd-pleaser.
- Easy to make: Simple ingredients, straightforward steps—great for beginners and experienced bakers alike.
- Customizable: Add a little flair with different toppings like sprinkles or a strawberry drizzle for extra pizzazz.
Strawberry Cupcake Recipe Ingredients
Fresh strawberries. We will not use a lot; ¼ cup of pureed strawberry is enough for this recipe. You can use frozen strawberries.
All purpose-flour. Many recipes call for cake flour, but I hardly use it in baking, and for this recipe, all-purpose flour will bring out the fluffy and moist cake.
Eggs. You can use large or medium eggs, I have mentioned the number of eggs to use according to its size in the recipe card below.
Strawberry Jell-O. Using Jell-O (strawberry jelly powder) will enhance the strawberry flavor in the cupcakes. This is the reason why you can have this cake any time of the year even if the strawberries are not in season and have less flavor.
Pro Tips for Perfect Strawberry Cupcakes
- Use fresh strawberries: For the best flavor, use fresh, ripe strawberries. If out of season, frozen strawberries work too—just thaw and drain them before using.
- Don’t overmix: Overmixing the batter can lead to dense cupcakes. Stir until just combined to keep them light and fluffy.
- Room temperature ingredients: Make sure your butter, eggs, and milk are at room temperature for a smooth batter.
- Adjust sweetness: If your strawberries are particularly sweet or tart, you can adjust the amount of sugar in the frosting to balance the flavors.
How to Make the Best Strawberry Cupcakes?
Step 1
Sift the flour along with baking powder and salt. Sifting the dry ingredients makes the batter smooth and with fewer lumps.
Step 2
In a different bowl, add the oil, butter, and sugar and beat well, then add the strawberry Jell-O and beat until combined.
Step 3
Add in the eggs one at a time and beat until well combined, then add the strawberry puree and vanilla, beat for two minutes.
Step 4
Add a quarter of the flour to the batter and beat at low speed. Beat for a few seconds, then add a quarter of the milk and beat on slow speed for a few seconds. Repeat this step until you’ve used up all the flour and milk.
Step 5
Pour the batter in cupcake liners, leaving around a quarter of an inch from the top, and bake on the middle shelf of a preheated oven for 30 minutes or until a toothpick inserted in the middle comes out clean.
Serving Suggestions
Serve these strawberry cupcakes as they are, or pair them with:
- A drizzle of strawberry syrup for extra flavor.
- A scoop of vanilla ice cream for a summery treat.
- A glass of fresh lemonade or strawberry milkshake for a full-on fruity experience.
FAQs
Yes! If using frozen strawberries, thaw them first and make sure to drain any excess liquid to avoid watery batter.
Definitely! You can bake the cupcakes a day in advance and store them in an airtight container. Frost them the day you plan to serve for the freshest result.
Freeze the Unfrosted cupcakes by individually wrapping them with a plastic wrap and then place them in an airtight container. Unfrosted cupcakes can stay in the freezer for up to two months.
These homemade strawberry cupcakes are everything you want in a dessert: light, fluffy, and bursting with fruity flavor. They’re perfect for special occasions or a sweet indulgence at home. Whether you’re an experienced baker or just starting out, you’ll find this recipe easy to follow and absolutely rewarding.
More Amazing Cake Recipes, You Should Try
⭐PLEASE RATE AND REVIEW
If you have tried this Moist Strawberry Cupcake recipe and liked it, please give it a 5-star rating and comment below with your experience!
Strawberry Cupcakes Made with Fresh Strawberries
Ingredients
FOR THE CUPCAKE BATTER
- 1 cup + 6 tablespoon all-purpose flour
- 3 medium eggs or 2 large eggs
- 1 cup of sugar
- ¼ cup soft unsalted butter
- ¼ cup oil
- 1 teaspoon vanilla extract
- ¼ cup strawberry puree how to make it is in the notes below
- 3 tablespoon strawberry Jell-O powder
- ½ cup milk
- 1 teaspoon baking powder
- ¼ teaspoon salt
FOR THE BUTTERCREAM FROSTING
- ½ cup unsalted and softened butter
- 2 cup sifted confectioners’ sugar
- ½ teaspoon vanilla
- 1 to 2 tablespoon cold water or milk
- Pinch of salt
Instructions
TO MAKE THE STRAWBERRY CUPCAKES
- All the ingredients must be at room temperature for the best results.
- Preheat oven to 325F/162C. Line a 12-cupcake pan with cupcake liners.
- Sift the flour with salt and baking powder. Keep aside.
- In a bowl, add the butter, oil, and sugar. Beat the mixture until well combined for 4 minutes.
- Add the strawberry Jell-O powder and beat for 2 minutes.
- Add the eggs one at a time and beat for 2 minutes after each egg.
- Add the strawberry puree and vanilla and beat for a minute.
- Add a quarter of the flour to the batter and beat on low speed for a few seconds, then add a quarter of the milk and beat on slow speed for few seconds. Repeat this step until you’ve used up all the flour and milk.
- Pour the batter in the cupcake pan. Bake the cupcakes on the middle shelf for 25 to 30 minutes, or until a toothpick inserted in the middle comes out clean.
- Remove the cupcakes from the pan and place them on a cooling rack. Leaving the cupcakes in the baking pan will overcook the cupcakes and make them dry.
- When the cupcakes are cool, frost them with buttercream frosting.
TO MAKE BUTTERCREAM FROSTING
- In a mixing bowl, add in butter and beat on high speed until fluffy for 3 minutes.
- Add in confectioners’ sugar and beat to combine for 3 minutes.
- Add in the vanilla and beat for few seconds until combined.
- Add in water or milk to adjust the constancy and make it thick enough to pipe. Beat for 3 minutes on high speed.
Video
Notes
- Strawberry puree: To make strawberry puree, mash the strawberry with a masher or a fork until smooth with little chunks.
- You can make the cupcakes a day ahead. After the cupcakes cool, store in an airtight container and leave at room temperature to frost the next day.
- You can replace milk with buttermilk in the cupcake batter, but it’s better not to use skim or low-fat milk for this recipe.
They look amazing! I love that you have used berry puree to make the muffins.
Thank you Angie, these cupcakes are to die for 🙂
I love berry desserts and your cupcakes look phenomenal!! So perfect topped with a swirl of buttercream frosting.
Thanks Liz! The buttercream frosting tastes amazing with the strawberry cupcakes.
The cupcake looks so moist and tasty. Loved the idea of adding fresh strawberry. I guess thats the secret of the amazing color. beautiful photography Muna.
Thank you Rahul, I like adding fruits to my cakes, it gives a refreshing flavor!