Fresh strawberry cupcakes are moist and fruity, featuring chunks of ripe strawberries folded into a light homemade vanilla batter. They pair perfectly with a strawberry buttercream and make a lovely dessert for Valentine’s Day or any spring gathering.
Strawberries are one of the most delicious fruits to use in baking. In many regions the supply and prices are best in late winter through spring, making these cupcakes ideal for Valentine’s Day, Easter, or summer celebrations when strawberries are at their peak.
Strawberry Cupcake Recipe
These homemade strawberry cupcakes are made from scratch. The recipe starts with a reliable vanilla cupcake base, then fresh strawberries are gently folded into the batter so each bite stays tender and fruity. The cupcakes are finished with a concentrated strawberry buttercream made from preserves for bright flavor and a stable texture.
The result is a light, fluffy cupcake that’s clearly strawberry-forward without artificial coloring or flavoring. If you prefer a shortcut, boxed cake mix or a nostalgic jello-style strawberry cake can also be tasty alternatives, but these from-scratch cupcakes showcase fresh fruit best.
Ingredients
Most of these ingredients are pantry staples. You will need:
- all-purpose flour
- baking powder
- salt
- oil (canola or vegetable)
- granulated sugar
- eggs
- vanilla extract
- buttermilk (or milk plus vinegar/lemon juice)
- fresh strawberries
How to Make Strawberry Cupcakes From Scratch
- Sift the dry ingredients (flour, baking powder, salt) together to help ensure a light, even crumb.
- Cream the oil and sugar together; oil keeps the cake extra moist compared with butter in many cupcake batters.
- Whisk in the eggs one at a time, then stir in the vanilla.
- Alternate adding the dry ingredients and the buttermilk to the batter, beginning and ending with the dry ingredients. If you don’t have buttermilk, make it by mixing milk with a teaspoon of white vinegar or lemon juice and letting it sit 5 minutes.
- Fold in diced strawberries gently so they don’t break up and color the batter. Spoon the batter into liners and bake. Reserve a few strawberry pieces to place on top before baking or use as garnish after baking.
Strawberry Buttercream Frosting
A classic strawberry cupcake deserves a strawberry buttercream. This frosting uses butter, strawberry preserves or low-sugar jam, powdered sugar, and a pinch of salt. The preserves give concentrated strawberry flavor without thinning the frosting the way fresh purée can.
Beat softened butter with the preserves until light, then add powdered sugar a cup at a time until you reach a pipeable consistency. A small pinch of salt enhances the berry flavor and balances sweetness.
For tall swirls or rosettes, use a Wilton 2D or 1M piping tip and start piping from the center, spiraling outward. The thicker jam-based buttercream holds shape well and looks beautiful piled high.
More Cupcake Recipes
- Chocolate Cupcakes
- Vanilla Cupcakes
- Yellow Cupcakes
- Funfetti (Rainbow) Cupcakes
- Coconut and Lime Cupcakes
- Gingerbread Cupcakes with Cream Cheese Frosting
- Apple Pie Cupcakes
- Strawberry Lemonade Cupcakes
- Blackberry Coconut Cupcakes
- Pina Colada Cupcakes
- Rainbow Cupcakes (with food coloring)
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Fresh Strawberry Cupcakes
Ingredients
- 1 ¼ cups all-purpose flour (stir, spoon & level)
- 1 tsp baking powder
- ½ tsp salt
- ½ cup oil (canola/vegetable)
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- ½ cup buttermilk*
- 1 cup fresh strawberries, diced into ¼-inch pieces
Strawberry Frosting:
- ¾ cup unsalted butter, room temperature (12 Tbsp)
- ¾ cup natural strawberry preserves or low sugar jam
- 3 cups powdered sugar
- pinch of salt
Equipment
- Cupcake pans
- #24 scoop (or spoon)
- Large star piping tip (Wilton 2D or 1M)
- Mixing bowls and hand or stand mixer
Instructions
- Preheat oven to 350°F (375°F for high altitude). Line muffin tins with liners.
- For the cupcakes: In a medium bowl sift together flour, baking powder, and salt; set aside.
- In a large bowl, whisk oil and sugar until combined. Add eggs one at a time, whisking after each. Mix in vanilla.
- Add half the dry ingredients and mix until just combined. Stir in buttermilk, then fold in remaining dry ingredients and the diced strawberries. Do not overmix.
- Scoop batter about 2/3 full into prepared pans (about 18 cupcakes). Bake at 350°F (375°F for high altitude) for 15–20 minutes, until a toothpick comes out clean or with a few moist crumbs. Cool completely on a wire rack.
- For the frosting: Beat butter and strawberry preserves together until light. Gradually add powdered sugar, 1 cup at a time, mixing well. Add a pinch of salt. Pipe onto cooled cupcakes with a large star tip.
Notes
- Make quick buttermilk by stirring 1 tsp white vinegar or lemon juice into ½ cup milk and letting it sit 5 minutes.
- Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days.
Nutrition
Disclaimer: Nutritional values are estimated and provided as a guide only.
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