Strawberry Cupcakes Recipe with Step-by-Step Video Tutorial

This strawberry cupcakes recipe produces pink, fluffy cupcakes made from scratch. They’re moist, tender, and use strawberry jam to provide a bright fruit flavor without relying on boxed mix or gelatin.

These cupcakes don’t require fresh strawberries in season; a good-quality jam gives concentrated strawberry flavor. If you prefer pieces of fresh fruit in the batter, try a fresh strawberry cupcake variation instead.

Valentine’s Day Strawberry Cake

My mom used to make a simple strawberry cake with boxed mix and strawberry gelatin for Valentine’s Day. It was nostalgic and flavorful because the gelatin amplified the strawberry taste. I wanted to recreate that familiar pink color and flavor but using real ingredients and a from-scratch approach.

Strawberry Cupcakes Recipe

Cupcakes are perfect for individual servings and feel special when finished with a pretty swirl of frosting. This recipe delivers that classic pink cupcake look using strawberry jam for flavor and a touch of red food coloring for added vibrancy.

Ingredients

There are ten ingredients in this recipe, most of which are pantry staples.

• All-purpose flour – provides structure; sifting gives a finer crumb.
• Baking powder – leavens the cupcakes for a light texture.
• Salt – enhances flavors.
• Granulated sugar – sweetens the cake.
• Neutral oil (canola or vegetable) – keeps the crumb moist and tender.
• Eggs – add richness and structure; use room temperature eggs for best results.
• Vanilla extract – rounds out the flavor.
• Buttermilk – creates a tender crumb and slight tang; you can make a substitute by adding vinegar or lemon juice to milk and letting it sit briefly.
• Strawberry jam – choose a thick, low-sugar or natural preserve for concentrated strawberry flavor.
• Red food coloring (optional) – intensifies the pink color.

How to Make Strawberry Cupcakes

When your ingredients are measured and ready, follow these steps to make the batter:

1. Sift together the flour, baking powder, and salt. Set aside.

2. In a large bowl, whisk the sugar and oil until combined. Add the eggs one at a time, whisking well after each.

3. Stir in the strawberry jam, vanilla, and a drop of red food coloring if using. Mix until smooth.

4. Add half of the dry ingredients and stir to combine.

5. Add all of the buttermilk and stir gently to combine.

6. Fold in the remaining dry ingredients, mixing just until incorporated. Do not over-mix—the batter should be slightly thick but pourable.

Baking

Scoop the batter into paper-lined muffin tins about two-thirds full (a #24 scoop yields evenly sized cupcakes).

Bake at 350°F (or 375°F for high altitude) for 15–18 minutes, or until the tops spring back when gently touched and a toothpick inserted in the center comes out clean or with a few moist crumbs.

Remove the cupcakes from the oven and transfer them to a wire rack to cool completely before frosting.

Frosting for Strawberry Cupcakes

Once cooled, top the cupcakes with your favorite frosting. Popular choices include:

• Strawberry cream cheese frosting for a tangy, fruity finish.
• Strawberry buttercream made with a bit of jam folded into the frosting.
• Classic cream cheese frosting or vanilla buttercream for a simple complement.
• Stabilized whipped cream for a lighter topping.

Storage and Tips for Homemade Strawberry Cupcakes

Store frosted cupcakes in an airtight container at room temperature for up to 3 days. Unfrosted cupcakes will keep up to 5 days at room temperature.

Cupcakes topped with cream cheese frosting should be stored in the refrigerator for up to 4 days. Before serving, allow chilled cupcakes to sit at room temperature for about 30 minutes to remove the chill and restore texture.

If you want to use fresh strawberries, make a jam or a reduced strawberry compote ahead of time and allow it to cool completely before mixing into the batter. Straight pureed strawberries won’t give the same concentrated flavor as a cooked jam or reduction.