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Strawberry cupcakes on a white plate.
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4.91 from 10 votes

Strawberry Cupcakes

If you are a fan of cupcakes and strawberries then this recipe is for you. These homemade strawberry cupcakes are light, fluffy, airy, moist, and oh so delicious. Time to impress your friends and family with these amazing cupcakes. If I can do it, you can do it!
Prep Time25 mins
Cook Time22 mins
Cooling Time15 mins
Total Time1 hr 2 mins
Course: Cakes, Dessert
Cuisine: American
Keyword: airy, fluffy, moist, soft, tender
Servings: 24 cupcakes
Calories: 218kcal
Author: Matt Taylor


  • Bowl
  • Mixer
  • Sifter
  • Whisk
  • Spatula
  • 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!



Note: These nutritional facts are based on just the cupcakes as is plain, and don't reflect any frosting or additional toppings. 
strawberry cupcakes nutritional ingredients