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The first time I made these strawberry cupcakes, the kitchen smelled like summer mornings. Sweet, fruity, and light, they taste like sunshine in each bite. Whether you bake them for a party or just a weekend treat, this Strawberry Cupcakes Recipe makes it easy to turn everyday ingredients into something truly special.

Why You’ll Love This Strawberry Cupcakes Recipe

These cupcakes are soft, fluffy, and filled with real strawberry flavor. The batter mixes up fast, and the results look bakery-perfect. Plus, you can use fresh jam, homemade frosting, or even store-bought spreads for convenience. Each bite delivers that sweet-tart balance you can’t help but love.

Strawberry cupcake with pink frosting and fresh strawberries on a marble surface — Soft strawberry cupcake topped with creamy pink frosting and surrounded by fresh berries.

Ingredients You’ll Need

Key Dry Ingredients and Their Role

All-purpose flour gives structure, while baking powder adds lift. A pinch of salt sharpens the sweetness and rounds out the flavor.

Wet Ingredients for Flavor and Moisture

Sugar, oil, eggs, and buttermilk keep these cupcakes moist and tender. Strawberry preserves bring that natural fruit flavor, while vanilla and a drop of red food coloring create a rosy hue.

Ingredient Substitutions and Helpful Notes

If you don’t have buttermilk, mix milk with a bit of vinegar or lemon juice. Homemade jam works too just make sure it’s thick and cooled before using. Always mix gently so your cupcakes stay light.

How to Make Strawberry Cupcakes Step-by-Step

Prep and Mixing the Dry Ingredients

Preheat your oven to 350°F. Line your muffin tins with paper liners. Then sift together flour, baking powder, and salt in a medium bowl and set aside.

Mixing the Wet Ingredients

In a separate large bowl, whisk sugar and oil. Add eggs one at a time, whisking until smooth. Stir in strawberry jam, vanilla, and food coloring if desired.

Combining Everything for the Perfect Batter

Add half the dry ingredients to the wet mixture and stir lightly. Then pour in the buttermilk and mix again. Add the rest of the dry ingredients and stir just until blended. Avoid overmixing for a tender crumb.

Baking the Cupcakes Correctly

Filling the Liners

Fill each cupcake liner about two-thirds full. This ensures even baking and a perfect rise.

Baking Times and Temperature Tips

Bake at 350°F for 15–18 minutes, or until a toothpick inserted into the center comes out clean. For high-altitude baking, raise the temperature to 375°F.

Cooling for Best Texture and Frosting Results

Let the cupcakes cool in the pan for a few minutes, then transfer to a wire rack. Wait until they’re fully cooled before frosting—warm cupcakes will melt your frosting.

Fresh strawberry cupcakes with pink frosting on cooling rack and blue napkin — Soft strawberry cupcakes cooling with swirled pink frosting and fresh strawberries on a marble surface.

Frosting Options for Strawberry Cupcakes

Strawberry Cream Cheese or Buttercream

Both strawberry buttercream and cream cheese frosting complement these cupcakes beautifully. Add a spoonful of strawberry jam for a rich pink finish.

Classic or Vanilla Frosting Choices

If you like something simpler, classic vanilla frosting makes a light and creamy topping that balances the fruit flavor.

Light and Tangy Options like Lemon or Whipped Frosting

A lemon cream cheese frosting gives a zesty twist. For a lighter option, try whipped cream cheese frosting—it’s airy and easy to spread.

Tips for Success and Common Mistakes to Avoid

Getting the Right Strawberry Flavor

Use real jam, not puree. The concentrated flavor of preserves gives the best taste and texture.

Preventing Dense or Dry Cupcakes

Do not overmix. Stir gently just until the flour disappears. This step keeps your cupcakes soft and moist.

Buttermilk and Homemade Jam Tips

Always let your milk-vinegar mixture sit for five minutes before using. If you make your own jam, simmer strawberries until thick to prevent soggy cupcakes.

Freshly baked strawberry cupcakes in muffin pan with blue napkin and strawberries — Soft strawberry cupcakes cool in a muffin pan beside fresh strawberries and a dark blue napkin.

Storage and Make-Ahead Instructions

Room Temperature Storage

Store frosted cupcakes in an airtight container at room temperature for up to three days. Unfrosted cupcakes last up to five.

Refrigeration Guidelines for Cream Cheese Frosting

If you use cream cheese frosting, refrigerate your cupcakes for up to four days. Let them sit at room temperature for about thirty minutes before serving.

Freezing or Preparing Components Ahead

You can bake the cupcakes in advance and freeze them (unfrosted) for up to two months. Thaw overnight, then frost before serving.

More Such Recipes

Strawberry cupcakes with pink frosting on cooling rack and fresh strawberries — Soft strawberry cupcakes topped with creamy pink frosting and surrounded by fresh strawberries.

Conclusion

This Strawberry Cupcakes Recipe brings out the joy of homemade baking with real fruit flavor and a soft, tender crumb. Perfect for birthdays, picnics, or any day you want something sweet and simple. Share your results with me on Pinterest or Facebook I Love seeing your kitchen moments!

Strawberry Cupcakes Recipe | Amazing Homemade Trea

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