Easy Strawberry Cupcakes for Any Occasion

These are strawberry cupcakes that taste like actual strawberries—not the “mystery pink” from the grocery store. Soft, plush crumb, a little vanilla, a whisper of lemon, and a strawberry frosting that’s silky and unapologetically berry-forward. They’re the kind of cupcakes you bring to a birthday, or just a Tuesday, and somehow everyone turns into a person who “doesn’t usually like cupcakes” but is suddenly asking for seconds.

My husband calls these “berry clouds” which feels dramatic until you eat one standing at the counter at 9 p.m. and nod like, yeah, okay, fair. Our little family has adopted them as a celebration default. I’ve made them for a neighbor kid’s last-minute party, for a rainy picnic that moved to the living room, and once at 7 a.m. with a toddler wearing a Spider-Man mask and licking the beater like it was a job. We always end up with frosting fingerprints on the fridge and zero regrets.

Kitchen Talk

I learned the hard way that juicy strawberries can make cupcake batter too wet. Now I either cook the chopped berries down until syrupy or I go the freeze-dried route for a big punch of flavor without extra liquid. Both work—one is cozy and stovetop-y, the other is “it’s 5:30 and I promised cupcakes.”

If your frosting is playing hard to get with the pink, it’s not you. Some berries are paler. I crush freeze-dried strawberries into powder and boom, natural color and flavor. Also: I once frosted warm cupcakes because patience is not my spiritual gift. They slid around like tiny strawberry landslides. We still ate them. We always do.

Oil plus butter is my favorite combo: oil keeps things soft; butter brings the flavor party. And yes, lining the pan matters—my cute floral liners betrayed me once and peeled right off. The plain white bakery ones never do me dirty.

Shopping Tips

– Produce/Fruit: Look for deeply red strawberries all the way up to the stem. Smaller berries tend to be sweeter; if using frozen, thaw and drain well.
– Baking Basics (Flour/Sugar/Leaveners): Cake flour gives extra tenderness, but all-purpose is fine if that’s what you have. Check your baking powder’s date—old stuff = sad rise.
– Dairy: Full-fat sour cream or thick yogurt keeps the crumb plush. Buttermilk is great; DIY with milk and a squeeze of lemon if needed.
– Eggs: Large, room-temp eggs mix in smoother and give a more even bake. Peek at the carton date and avoid any with cracks.
– Fats & Oils: Use a neutral oil for moisture and real butter for flavor. Skip strong oils that can fight the strawberry vibe.
– Citrus: A little lemon zest brightens the berries without turning this into lemonade cake. Choose firm, heavy lemons for the most fragrant zest.

Prep Ahead Ideas

– Cook down the strawberries (or blitz freeze-dried berries into powder) the day before; stash in the fridge in a covered jar so it’s ready for batter and frosting.
– Bake the cupcakes a day ahead and keep them unfrosted in an airtight container; frost the day you serve for the freshest texture.
– Make the frosting in advance and refrigerate. Let it sit on the counter to soften, then re-whip quickly before piping.
– If you’re transporting, pack the cooled cupcakes and frosting separately in snug containers and assemble on site like a cupcake hero.

✔Time-Saving Tricks

– Use freeze-dried strawberry powder instead of cooking down fresh berries—huge flavor, zero simmer time.
– A cookie scoop portions batter evenly and fast. No more playing “which one is taller?”
– Cool the pan on a wire rack and pop cupcakes out after a short rest so they don’t steam and get soggy bottoms.
– Don’t rush the cool time before frosting. Warm cupcakes equal slippery frosting and heartbreak.
– If butter is cold, cube it small and let it stand near the oven while cupcakes bake—softens quicker without melting.

✔Common Mistakes

– Soggy crumb from wet berries: I did this once when I skipped draining and the centers collapsed. Fix by patting berries dry or reducing them to a thick, jammy consistency first.
– Runny frosting: Happens on hot days. Chill the bowl for a few minutes, then re-whip. A pinch of salt and a little extra powdered sugar can also help it hold.
– Overmixing the batter: Makes tough cupcakes. Stir just until the flour disappears; lumps are not the enemy.
– Overfilling liners: Leads to mushroom tops or spillover. Aim for around two-thirds full and rotate the pan for even baking.
– Pale flavor: Use real vanilla and a touch of lemon zest; it wakes everything up.

What to Serve It With

– Fresh berries and lightly sweetened whipped cream for a strawberry-on-strawberry moment.
– Cold lemonade or iced tea for summer afternoons.
– Vanilla bean ice cream for birthday energy without the cake cutting.
– A glass of bubbly if you’re feeling celebratory—strawberries love sparkle.

✔Tips & Mistakes

– Room-temp ingredients combine smoother and rise better.
– Toss chopped berries with a little flour before folding in to help prevent sinking.
– If your cupcakes feel sticky on top, give them a brief chill uncovered, then store as usual.
– Cupcakes not pink enough? Add a spoon of freeze-dried berry powder—instant glow-up.
– Forgot liners? Grease the tin well and let cupcakes cool longer before easing out with a thin spatula.

✔Storage Tips

These keep happily at cool room temp for a day or two; after that, pop them in the fridge in an airtight container. They’re surprisingly good cold—no judgment if one becomes breakfast. Unfrosted cupcakes freeze like champs; wrap snugly and thaw on the counter, then frost when they’re fully defrosted. Frosted cupcakes can be chilled, but let them sit out a bit before serving so the crumb can soften back up.

✔Variations and Substitutions

– Lemon-strawberry: Add extra lemon zest to the batter and a squeeze of juice to the frosting for bright, tart edges.
– Chocolate-dipped vibe: Top with chocolate shavings or a drizzle of melted dark chocolate. Strawberries + chocolate = never wrong.
– Cream cheese frosting: Swap buttercream for tangy cream cheese frosting if you like it less sweet.
– Frozen berries: Totally fine—thaw, drain, and pat dry before using.
– Gluten-free: A good 1:1 gluten-free baking blend works; expect a slightly different crumb but still dreamy.
– Dairy-free: Use plant-based milk, dairy-free butter, and a neutral oil. Frosting works great with vegan butter sticks.
– Egg-free: Flax “eggs” can work in a pinch; texture leans a little denser but still delicious.

Frequently Asked Questions

Easy Strawberry Cupcakes for Any Occasion

Soft, berry-studded cupcakes topped with a fluffy strawberry buttercream—simple to make, beautifully pink, and perfect for birthdays, showers, or any celebration.

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Prep Time: 20 minutes minutes

Cook Time: 18 minutes minutes

Total Time: 38 minutes minutes

Servings: 12

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.5 cup all-purpose flour spooned and leveled
• ▢ 1 cup granulated sugar
• ▢ 1.5 tsp baking powder
• ▢ 0.5 tsp baking soda
• ▢ 0.5 tsp fine salt
• ▢ 0.5 cup unsalted butter softened
• ▢ 2 large eggs room temperature
• ▢ 2 tsp vanilla extract
• ▢ 0.5 cup whole milk room temperature
• ▢ 0.5 cup sour cream room temperature
• ▢ 1 cup fresh strawberries, finely diced patted dry
• ▢ 0.25 cup strawberry jam seedless preferred
• ▢ 1 cup unsalted butter softened, for frosting
• ▢ 3 cup powdered sugar sifted
• ▢ 0.25 cup strawberry jam for frosting; adjust to taste
• ▢ 2 tbsp heavy cream as needed to thin frosting
• ▢ 1 tsp vanilla extract for frosting
• ▢ 0.125 tsp fine salt a pinch, for frosting

Instructions

Preparation Steps

• Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners.
• Whisk flour, baking powder, baking soda, and salt in a medium bowl; set aside.
• In a large bowl, beat softened butter and granulated sugar on medium speed until pale and fluffy, about 2 to 3 minutes.
• Beat in eggs one at a time, then mix in vanilla until combined.
• Stir together milk and sour cream. Add dry ingredients to the butter mixture in two additions, alternating with the milk mixture, mixing on low just until combined. Do not overmix.
• Fold in diced strawberries and 0.25 cup strawberry jam until evenly dispersed.
• Divide batter evenly among liners (about two-thirds full). Bake 16 to 19 minutes, or until a toothpick comes out clean with a few moist crumbs.
• Cool in the pan for 10 minutes, then transfer cupcakes to a wire rack to cool completely before frosting.
• Make the frosting: Beat 1.0 cup butter until creamy and light, 2 minutes. Gradually beat in powdered sugar. Add 0.25 cup strawberry jam, vanilla, and salt; beat until fluffy. Add heavy cream as needed to reach a smooth, pipeable consistency.
• Frost cooled cupcakes and garnish with a small strawberry slice or sprinkles, if desired.

Notes

For best texture, ensure dairy and eggs are at room temperature. Pat strawberries very dry to avoid excess moisture. Store cupcakes covered at room temperature for 1 day or refrigerated up to 3 days; bring to room temperature before serving. Frosting can be made 1 day ahead and chilled; rewhip before using.