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Strawberry Cupcakes Recipe

Strawberry Cupcakes Recipe

Make Strawberry Cupcakes Recipe: bake moist, berry-studded cupcakes and frost with strawberry buttercream for a crowd-pleasing treat.

Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Yield12

Ingredients

Instructions

Step 1: Preheat and prepare the pan

Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners so everything is ready when the batter is mixed. This simple first move removes the guesswork later and keeps you moving—no mise en place listing here, just a friendly nudge to get the pan ready and the heat stabilized.

Step 2: Whisk the dry ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder and salt until evenly aerated and light. This creates an even, fine texture that will give the cupcakes a gentle rise and tender crumb.

Step 3: Cream butter and sugar

In a large bowl, beat the softened unsalted butter with the granulated sugar until the mixture is noticeably lighter in color and fluffy in texture. Take a moment to scrape the bowl so the aeration stays even—this is where the cake’s lightness begins.

Step 4: Add the eggs

Add the eggs one at a time to the butter-sugar mixture, beating well after each addition until each egg is fully incorporated and the mixture looks glossy and cohesive. This builds structure and emulsifies the batter.

Step 5: Stir in vanilla

Mix in the pure vanilla extract so its warm, sweet aroma is evenly distributed through the batter. It’s a small step but it lifts the flavor profile throughout.

Step 6: Alternate dry mixture and milk

Beginning and ending with the flour mixture, alternate adding the whisked dry ingredients and the whole milk to the butter mixture. Mix just until combined—stop when you no longer see streaks of flour to avoid overworking the batter. The texture should become smooth, slightly thick but easily ribboning.

Step 7: Fold in the chopped strawberries

Gently fold the chopped fresh strawberries into the batter so bright red flecks remain visible and the batter keeps its airy volume. Aim for a homogenous distribution of fruit without smashing it into puree.


Step 8: Portion into liners

Divide the finished batter evenly among the paper-lined cupcake tin cups, filling each about two-thirds full so they have room to rise into pretty domes. Smooth the tops lightly if needed for an even bake.

Step 9: Bake until set

Bake the cupcakes for 18–20 minutes, or until a toothpick inserted into the center comes out clean. The tops should be lightly golden and spring back gently when touched.

Step 10: Cool on a rack

Remove the tray from the oven and let the cupcakes cool completely on a wire rack so they set and are ready for frosting; rushing this step risks melting the frosting when applied.

Step 11: Beat butter for frosting

For the frosting, beat the softened butter until creamy and pale. This is the foundation of a silky, stable frosting that will hold peaks when piped.

Step 12: Add powdered sugar

Gradually add the powdered sugar while beating so the frosting builds volume and becomes smooth rather than gritty—take your time so the texture stays light.

Step 13: Flavor and loosen

Mix in the vanilla extract and heavy cream, beating until the frosting is fluffy and pipeable but still stable—this balances structure and tenderness for those tall swirls.

Step 14: Fold in strawberry puree

Fold the pureed fresh strawberries into the frosting until a uniform pink hue and delicate streaks remain, creating a satin, slightly glossy frosting flecked with real fruit.

Step 15: Frost the cooled cupcakes

Once the cupcakes are completely cool, pipe or spread the strawberry frosting onto each one, creating tall swirls that showcase the frosting’s creamy texture. Top with a halved or whole fresh strawberry if you like.

Step 16: Serve and enjoy

Arrange the frosted cupcakes on a serving platter, slice one in half to reveal the moist crumb and any hidden pockets of strawberry, and serve with a small spoonful of extra frosting if desired.

Notes