Soft, fluffy, and full of real strawberry flavor, this Strawberry Cupcakes Recipe is easy to make and always a crowd-pleaser.

Scale

1 ¼ cups (150g) all-purpose flour

1 ½ teaspoons baking powder

½ teaspoon salt

¾ cup (150g) granulated sugar

¼ cup (59ml) canola or vegetable oil

2 large eggs

⅓ cup (101g) natural strawberry preserves (low-sugar jam or fruit spread)

1 teaspoon vanilla extract

1 drop red food coloring (optional)

⅔ cup (159ml) buttermilk (or ⅔ cup milk + 2 tsp vinegar/lemon juice, let sit 5 mins)

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1. Preheat oven to 350°F (or 375°F for high altitude) and line muffin tins with paper liners.

2. In a bowl, sift flour, baking powder, and salt; set aside.

3. In another large bowl, whisk sugar and oil.

4. Add eggs one at a time, mixing well after each.

5. Stir in strawberry jam, vanilla, and optional food coloring.

6. Mix in half of the dry ingredients.

7. Add buttermilk and mix until combined.

8. Stir in remaining dry ingredients just until blended; do not overmix.

9. Spoon batter into liners, filling each about ⅔ full.

10. Bake 15–18 minutes until a toothpick inserted comes out clean or with a few moist crumbs.

11. Cool completely on a wire rack before frosting.

You can make your own buttermilk by mixing regular milk with vinegar or lemon juice and letting it sit for 5 minutes.

If using homemade strawberry jam, make sure it’s cooled and thickened—pureed strawberries won’t work the same.

Avoid overmixing the batter to keep the cupcakes light and fluffy.