These soft, fluffy, tender homemade strawberry cupcakes are so delicious. If you love strawberries and you love cupcakes you have got to try this recipe.
Time to amp up that basis vanilla cupcake recipe with some awesome strawberry flavor. Sure you can buy a strawberry cupcake mix from the store, but making it from scratch is so much better.
Top them off with swirls of homemade buttercream frosting and then some strawberry slices and you are in for a real treat.
This moist strawberry cupcakes recipe from scratch is so easy to make too. If I can do it, you can do it. Time to impress your friends and family. Let’s get baking!
Step 1: Gather the ingredients
In order to make these divine strawberry cupcakes you will need the following easy to find ingredients:
- Flour – I like to use cake flour, but you can use all-purpose/plain flour as well if you like. The cake flour will produce a lighter and more airy cupcake.
- Baking powder
- Butter – Either salted or unsalted
- White granulated sugar
- Vanilla extract
- Sour cream – This is optional or can be substituted with Greek yogurt. It helps the cupcakes to be moister. If you don’t care about moistness, then you can certainly leave it out. Can’t find sour cream? You can make homemade sour cream.
- Milk – You can use whole milk, 2%, 1%, almond, etc.
- Strawberries – Of course, the star of this dish. You can’t have strawberry cupcakes without strawberries, that would just be silly.
- Red food coloring – This is an optional ingredient for added color.
Step 2: How to make strawberry cupcakes at home
Begin by preheating your oven to 350 F/176 C. If you are using a convection oven, I would set it to 3255/162 C. Now let’s make that cupcake batter.
In a medium bowl whisk together the flour, baking powder, and salt. You can easily just use a sifter too if you want. I do like to sift my cake flour.
Then in a large bowl cream together the softened room temp butter with the sugar. If you forget to set the butter out you can just put it in the microwave for a few seconds to soften it up, or in the oven.
Now add in the vanilla extract and one of the eggs and mix those in until just combined, followed by the last egg. Once you are done you can add in the sour cream followed by the milk.
Don’t have sour cream? You can use Greek yogurt too if you like, or try using this homemade sour cream substitute. But if you don’t mind your cupcakes a bit more on the drier side, leave it out altogether.
Once you are done, put the mixer or stand mixer away and use a spatula or spoon to mix in the flour mixture a third of it at time. This ensues the batter doesn’t get over-mixed. Over-mixing the batter can cause more dense, and chewy cupcakes. Scrape the sides of the bowl as needed.
Step 3: Gotta love strawberries
How do strawberry cupcakes get their name? Well because of the fresh strawberries of course. Chop up a bunch of fresh strawberries until you get roughly a cup worth. You can even do a little more if you like.
Fold those strawberries into the batter. Then if you would like to add some drops of red food coloring to the batter you can, or you can leave it out, totally up to you. The cupcake batter is complete.
Step 4: How to bake strawberry cupcakes
Time to fill up those cupcake/muffin pans with paper cups. Then I usually use a 1/2 cup measuring cup and scoop in enough cupcake batter to fill them up about 3/4 of the way full. You should be able to get at least 24 cupcakes out of the batter.
Bake the strawberry cupcakes on the middle rack for 16 to 24 minutes until when you poke them in the middle with a toothpick it comes out clean.
Once they are done baking, allow the cupcakes to cool in the pan for a few minutes before removing them and placing them on a wire cookie rack to cool completely. You cupcakes are done! Or are they? Time to decorate them.
Step 5: Decorate the strawberry cupcakes
You can decorate the cupcakes however you like. I like to use this homemade buttercream frosting in a piping bag with a star tip.
I also like to add slices of strawberry on top with the frosting. You could do some red sprinkles if you wanted or maybe add red food coloring to the frosting. Maybe you want to add a little strawberry puree to the frosting as well. So many options you can try out. Enjoy!
Can I make a strawberry cake instead of cupcakes?
Of course! To make a strawberry cake take two 9-inch round cake pans. Grease and flour them, and then divide the same exact batter equally between the two pans.
Bake them in a preheated oven at the same temp, for 25 to 30 minutes until the toothpick comes out clean. Allow them to cool for a bit and then remove the cake layers from the pan to cool on the rack completely. Then layer and frost and decorate to your heart’s desire.
How long do homemade strawberry cupcakes last?
If placed in an airtight container or ziplock bag they will last 1 to 2 days at room temperature or 3 to 4 days in the fridge. They will last 2 to 4 months in the freezer. Although if you are going to freezer them, it is better to leave the frosting off.
Here are some other cake recipes you may like:
- Paper cups
- Muffin pan
- Piping bag or plastic bag for decorating with a star tip
- Wire rack
- 2 1/2 cups of cake flour or all-purpose/plain flour 320g
- 2 1/2 tsp. baking powder 12g
- 1/2 tsp. of salt 2g
- 3/4 cup unsalted softened butter 170g
- 1 3/4 cup white granulated sugar 337g
- 2 large eggs
- 1 tsp. vanilla extract 5ml
- 1/2 cup sour cream optional (123g)
- 1 1/4 cups of milk whole, 2%, 1%, almond, etc. (312ml)
- 1 cup diced strawberries doesn’t have to be exact (166g)
- Red food coloring optional 5 to 10 drops or more as needed
- Preheat the oven to 350 F/176 C. In a medium bowl whisk together the flour, salt, and baking powder. Or use a sifter.
- In a large bowl, cream together the softened butter with the sugar, using a mixer. Then add in one of the eggs and the vanilla extract and mix those in, followed by the final egg.
- Now mix in the sour cream until just combined, followed by the milk.
- Next, put the mixer away and finish the batter by hand. Fold and stir the flour mixture in the batter a third of it at a time. Scrape the sides of the bowl as needed. Follow that up with the diced strawberries and the optional food coloring. Start with about 5 drops of food coloring and go from there.
- Prepare two standard muffin pans with muffin/cupcake liners. Then fill each up about 3/4ths full. I normally use a 1/2 measuring cup for this. Bake both pans side by side on the middle rack in the preheated oven for 16 to 24 minutes until a toothpick comes out clean.
- Once they come out of the oven allow them to cool in the pans for a few minutes, then transfer them to a wire rack to cool completely. You can leave them like this and eat them plain or decorate them with frosting and other things like sliced strawberries, sprinkles, etc. Enjoy!
Do you like the recipe? Please give it a rating and comment down below, I really appreciate it. If you make it tag me on Instagram @inthekitchenwithmatt. Also, sign up for the newsletter so you won’t miss out on any of my new posts and recipes.
Could I substitute the real strawberries for strawberry preserves?
I haven’t tried it. You probably can, but you will need to reduce the added sugar, so it will take some practice with the recipe.
Instead of chopped strawberries can I blend mine down? I want strawberry flavor but not pieces
You might want to add in the step with the milk in the printed portion of the recipe. I didn’t see it there but knew it had milk in the ingredients.
Can’t wait to try them!! Baked them today for my grandsons bday tomorrow. ?
Hi there, Shelly! It is there, maybe you missed it? In the printed portion, “3. Now mix in the sour cream until just combined, followed by the milk.” 🙂 Good luck, let me know how they turn out!! 🙂 🙂
Hi! I haven’t made these yet. But, I have been tasked to make these for my nephews birthday party. I’m wondering if I can make the batter in advance and store it in the fridge the day before the party and bake them that day so they’re fresh? Thank you!
Hi Vanessa! While you can make the batter a day ahead and store it in the fridge, it may not rise as well or be as light and fluffy that way. But that batter only takes a 10 to 15 minutes to put together. Any reason, you don’t want to make the batter on the same day you bake them?
I work night shift and usually don’t wake up till 2 pm and they party is at 3 pm. So I wanted to save some time. Thank you for your response
Ahh! That makes sense. Yeah, just prepare the batter before your shift, then bake them right when you get home so they are fresh. Although they won’t be too bad if you bake them the day before, but the day of is definitely fresher. 🙂 Good luck! Let me know how it turns out. 🙂
This is a big shout-out to you Matt! Thank you for the best cupcake recipe I’ve ever made!!!
I made cupcakes and a smash cake for my granddaughter’s 1st birthday, they were a big hit! Very moist and tender, honestly they’re so good you can eat them straight out of the oven when they’re still warm!
So happy you made them and liked them, Colleen!! 🙂 🙂 🙂
The cupcakes came out dense or heavy not light and fluffy. The frosting was so sweet. I don’t understand what I did wrong, I followed your instructions.
Hi Patricia! Mmm that is weird, did you use American Standard measuring cups or metric? Most likely you added a little too much flour or measured the baking powder a little off. Did you use 2 1/2 tsp. of baking powder? Did you use cake flour or AP flour? Did you use sour cream or a substitute or leave out it? The buttercream frosting is supposed to be sweet. 🙂
I have been on the hunt for a good strawberry recipe. The cake is fluffy and moist which is my favorite thing about these. However, my personal taste I just don’t think it has enough strawberry flavor. Do you think some freeze dried strawberries added would help? I don’t really like the after taste when adding strawberry extract or oil to it. Thoughts? Thank you for a fluffy cake though!!
Strawberry extract would be my advice. You could certainly try freeze-dried strawberries, if you wanted, or try a different batch of strawberries, a sweeter variety, some batches just don’t taste as “Strawberry” as others.
Thank you! I am going to test them again!
You are welcome!
I made these with the kids and they were delicious! So much so that our 4yo has requested a similar cake for his birthday next week. Do you think we could just use this recipe in a cake tin and it would be ok?
That is awesome! Sure, you can just use 2 9-inch cake rounds, or a 9×13 pan, whichever you like. 🙂 You will need to bake them a little bit longer 5 to 10 minutes probably. 🙂 Good luck, let me know how it turns out. 🙂
Matt! I made the cupcakes last night and they’re sooooo good. We tried them after they cool and they were light and delicious. I was gonna frost them this morning so I stored them in airtight Tupperware containers in room temp over night and now they’re grainy and thicker. Is there a way I could prevent this from happening? Not sure what I did wrong. I’m new to baking. Thanks in advance
Hi Jean! Unfortunately, that is the nature of homemade cupcakes. They aren’t as good the next few days. I always store mine in the fridge. But even then they aren’t as good as when they are freshly baked.
Can I use buttermilk instead of regular milk?
hello, yep you sure can! 🙂
Its my daughters 6th birthday today and I made these cupcakes for her. So so sooooo good ! Thank you 🙂
This is the 1st time I made strawberry cupcakes from scratch and she loves it !
That is so great, Leena! 🙂 I am happy you made them and that your daughter liked them. 🙂 Happy Birthday to her! 🙂
I tried out a cake with the above recipe. The cake was very soft and tasty. Thank you.
I am glad you made it and liked it! You are welcome! 🙂
I love your recipes! Easy to make and delicious to eat!
Thank you so much, Melissa! 🙂 🙂
Looks so good! Can’t wait to try this out.
Thank you, Katie! 🙂
Super simple….no need to buy boxed cake mix ever again!
Agreed! 🙂 🙂
these are so cute and such a perfect summer treat. give me all the strawberry desserts! Love these
Thank you, Rachael! 🙂
Hi save this recipe so when it’s time to bake it.