Name: Easy Cupcake Recipes Strawberry Cupcakes That Taste Like Summer
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 1 1/2 cups fresh strawberries, hulled and chopped; 1 1/2 cups all-purpose flour; 1 teaspoon baking powder; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1/2 cup milk; Frosting of choice (strawberry buttercream recommended)

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Biting into a homemade strawberry cupcake feels like catching summer in your hands. The crumb is soft, the flavor bright, and there’s that sweet berry perfume that makes the whole kitchen smell alive. When I first tested this recipe, I thought I’d eat just one. Let’s just say the cupcake tin never stood a chance. Cupcakes are meant to feel easy, and that’s why I keep coming back to this batch. They start with simple kitchen recipes, nothing fussy, nothing you don’t already have in your pantry. The batter comes together fast, and before you know it, the oven’s doing its work and the house smells like the best strawberry cupcake recipe you’ve ever known. I love how these remind me of strawberry shortcake cupcakes recipe from a county fair—sweet, tender, and begging for a swirl of frosting. If you’ve been looking for cupcake recipes that make you smile before you even take a bite, well, here we are. Sometimes, the best easy cupcakes don’t need a reason, they just need a plate and someone to share them with.

1) Key Takeaways
2) Easy Strawberry Cupcakes Recipe
3) Ingredients for Strawberry Cupcakes
4) How to Make Strawberry Cupcakes
5) Tips for Making Strawberry Cupcakes
6) Making Strawberry Cupcakes Ahead of Time
7) Storing Leftover Strawberry Cupcakes
8) Try these desserts next!
9) Strawberry Cupcakes
10) Nutrition

1) Key Takeaways

Fresh strawberries give natural sweetness and a soft crumb.
The batter uses simple pantry staples and easy steps.
These cupcakes taste light but feel indulgent with frosting.
Perfect for birthdays, weekend bakes, or summer gatherings.

2) Easy Strawberry Cupcakes Recipe

When I think about comfort in the kitchen, easy cupcake recipes always come to mind. They never feel complicated, and they carry that sense of joy you only get from holding something small, sweet, and made with care. These strawberry cupcakes capture that exact feeling.

The crumb is soft with fresh fruit, the smell fills the room like early summer mornings, and you get this pink tint in the batter that looks almost too pretty to cover with frosting. Almost. I’ve tried skipping the frosting once, and let’s just say I regretted it as soon as I took a bite.

What I love most is how approachable this recipe feels. You don’t need advanced skills or unusual tools. You just need strawberries, butter, sugar, and a little faith that good things happen when we bake. It’s why I keep calling this the best strawberry cupcake recipe in my house.

3) Ingredients for Strawberry Cupcakes

Fresh Strawberries: The heart of these cupcakes. Puree them and fold them in for that real fruit flavor. Sweet and juicy strawberries make every bite stand out.

All Purpose Flour: The base that gives structure without weighing the crumb down. Sifted flour keeps the texture light.

Baking Powder: This helps the cupcakes rise and stay fluffy. It’s a small scoop but makes a big difference.

Salt: Just a pinch to balance the sweetness. Without it, everything feels flat.

Butter: Softened butter brings richness and helps the batter cream properly with sugar.

Sugar: White granulated sugar sweetens and helps hold moisture. The texture depends on it.

Eggs: Eggs tie everything together and give stability. Room temperature eggs mix more smoothly.

Vanilla Extract: A small amount boosts both the strawberry and buttery notes.

Milk: It thins the batter slightly and keeps the crumb moist once baked.

Frosting: I lean toward strawberry buttercream, but plain vanilla or cream cheese frosting works well too.

4) How to Make Strawberry Cupcakes

Step 1: Preheat the oven to 350°F and line a cupcake pan with paper liners. Starting right makes all the difference later.

Step 2: Blend your strawberries into a smooth puree. Set it aside. This will be the star ingredient that lifts the batter.

Step 3: In a medium bowl, whisk flour, baking powder, and salt. Keep them combined so the batter mixes evenly later.

Step 4: In a larger bowl, cream butter and sugar until pale and fluffy. Beat in the eggs one at a time and then the vanilla extract.

Step 5: Mix in the strawberry puree and milk. The batter should look pink and smell fruity at this point.

Step 6: Fold the dry ingredients into the wet mix. Stir gently to avoid tough cupcakes. Stop when you don’t see streaks of flour.

Step 7: Spoon the batter into liners about two thirds full. This gives them space to rise properly.

Step 8: Bake for 18 to 20 minutes. Use a toothpick to check the center. If it comes out clean, they’re ready.

Step 9: Cool the cupcakes completely on a rack before frosting. Warm cupcakes and soft frosting never get along well.

5) Tips for Making Strawberry Cupcakes

When I first tried making these, I underestimated how much fresh strawberries affect the texture. If your berries are very juicy, reduce the milk a bit so the batter doesn’t thin out too much. It keeps the crumb balanced and prevents soggy bottoms.

Another trick is to cream the butter and sugar properly. If you rush that step, you’ll lose some airiness in the batter. It’s worth those extra minutes of mixing. And don’t overmix when folding in flour. Less stirring means more tender cupcakes.

I also recommend sticking to paper liners that fit well in your pan. I once used thin ones, and the batter seeped through and made a mess. A good liner saves you cleanup and keeps the cupcakes picture ready. These small choices turn an easy cupcake recipe into something special every time.

6) Making Strawberry Cupcakes Ahead of Time

If you want these cupcakes for a party or a weekend treat, you can bake them a day ahead. Just store the cooled cupcakes in an airtight container at room temperature. They’ll stay soft and flavorful until you’re ready to frost them.

I’ve found that frosting them the same day you serve works best. The buttercream holds its shape, and the cakes taste fresh. You can prepare the frosting the night before and keep it chilled. Bring it back to room temperature before spreading it on top.

Another option is freezing the unfrosted cupcakes. Wrap them tightly, freeze, then thaw on the counter before frosting. That way, you can always have a batch ready when you need one without sacrificing taste or texture.

7) Storing Leftover Strawberry Cupcakes

On the rare chance you have leftovers, keep them in a container with a lid. They’ll hold for three days on the counter, and a week in the fridge. If stored in the fridge, let them sit out for a few minutes before eating so the crumb softens again.

I wouldn’t recommend freezing frosted cupcakes since the texture changes. If you want to freeze, do it before frosting. Then decorate once they’re thawed. It saves the look and flavor.

Sometimes I wrap single cupcakes in cling wrap for quick snacks. It’s not fancy, but it means I get a perfect strawberry cupcake at work without crumbs spilling everywhere in my bag.

8) Try these desserts next!

9) Strawberry Cupcakes