That’s why I’m SO stoked to share this Easy Strawberry Cupcakes Recipe with you. These aren’t some fussy, perfect-looking cupcakes. These are the real deal – moist, strawberry-packed, and frosted with a simple sweetness that just makes you wanna do a little happy dance. Seriously, if I can make these, ANYONE can. Trust me.

My husband, bless his heart, is a dessert FIEND. I swear, he has a separate stomach just for sweets. Anyway, I made these strawberry cupcakes for his birthday last year, and he declared them the “best cupcakes EVER!” He even tried to hide one in the back of the fridge to savor later (didn’t work, I found it, and we shared it, obviously). Now, the kids are always begging me to make them, and honestly, I don’t mind because they’re seriously so easy. Plus, the house smells AMAZING while they’re baking. I can never make a single batch without getting caught sneaking a bite of batter… Oops!

Why You’ll Love This Easy Strawberry Cupcakes Recipe

Because they taste like summer in a cupcake. Seriously, that strawberry flavor just POPS.
They’re SO easy to make, even I can’t mess them up (and that’s saying something).
That frosting? Simple. Creamy. Perfect. No fancy piping bags needed here, folks.
They’re the perfect excuse to eat cake for breakfast (don’t judge).
They make everyone happy. And who doesn’t want to spread a little cupcake joy?

How to Make It

Okay, picture this: I’m standing in my kitchen, covered in flour (probably), with the radio blasting some 80s tune. That’s how these cupcakes usually get made!

First, grab your butter and sugar. Cream those bad boys together until they’re light and fluffy. Don’t skip this step! It’s what makes them nice and airy.

Next, toss in your eggs, one at a time. I usually crack them right into the bowl and pray I don’t get any shell in there. Then goes the vanilla, because vanilla makes everything better, right?

In a separate bowl (yeah, more dishes, I know, sorry!), whisk together your flour, baking powder, and salt. Gradually add that to the wet ingredients, mixing until just combined. Don’t overmix! Nobody likes tough cupcakes.

Now for the star of the show: the strawberries! Fold in those chopped berries gently. Don’t mash them up! We want chunks of strawberry goodness in every bite.

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Fill your cupcake liners about 2/3 full. I usually eyeball it, which is why some of mine end up looking a little wonky. But hey, nobody’s perfect!

Bake them in a preheated oven until a toothpick inserted into the center comes out clean. Let them cool completely before frosting. This is the hardest part, I swear!

For the frosting, just beat together butter, powdered sugar, milk, and a little more vanilla. Frost those cooled cupcakes and try not to eat them all in one sitting. I dare you.

Ingredient Notes

All-Purpose Flour: Don’t use self-rising unless you want a cupcake explosion. I learned that the hard way…once.
Butter: Use unsalted. Trust me on this one. I accidentally used salted once and the cupcakes tasted weirdly savory.
Fresh Strawberries: Don’t even THINK about using frozen. Okay, you can, but fresh is SO much better. Plus, it gives you an excuse to go to the farmers market.
Vanilla Extract: Real vanilla extract, people! Not that imitation stuff. It makes a difference, I swear. I’ve used almond extract in a pinch, and it’s okay, but vanilla is queen.
Powdered Sugar: Don’t even try using granulated sugar for the frosting. It’ll be gritty and sad. Trust me, I’ve been there.

Recipe Steps:

Cream: Beat together butter and sugar until light and fluffy.
Incorporate: Add eggs one at a time, then stir in vanilla extract.
Combine: Whisk together flour, baking powder, and salt in a separate bowl.
Mix: Gradually add dry ingredients to wet ingredients until just combined.
Fold: Gently fold in chopped strawberries.
Fill: Fill cupcake liners about 2/3 full.
Bake: Bake in a preheated oven until a toothpick comes out clean.
Cool: Let cupcakes cool completely before frosting.
Frost: Beat together frosting ingredients and frost cooled cupcakes.

What to Serve It With

Honestly, these cupcakes are pretty perfect on their own. But if you’re feeling fancy, a scoop of vanilla ice cream or a dollop of whipped cream never hurt anyone. And if you’re serving them at a party, a glass of champagne or sparkling cider is always a good idea. Or, you know, a cup of coffee. Because cupcakes for breakfast are a thing.

Tips & Mistakes

Don’t overmix the batter! I cannot stress this enough. Overmixing leads to tough cupcakes, and nobody wants that.
Make sure your butter is softened before you start. Otherwise, you’ll end up with lumpy batter, and that’s just sad.
Let the cupcakes cool completely before frosting. Otherwise, the frosting will melt, and you’ll have a sticky mess.
Don’t be afraid to experiment with different extracts or toppings. A little lemon zest in the batter or some sprinkles on top can add a fun twist.

Storage Tips

Store any leftover cupcakes in an airtight container at room temperature for up to 3 days. Or, if you want them to last longer, you can store them in the fridge. Just be warned, the frosting might get a little hard. But honestly, who cares? Cold cupcakes are still cupcakes! I’ve been known to eat them straight from the fridge for breakfast. Don’t judge.

Variations and Substitutions

No strawberries? Okay, you could try raspberries or blueberries instead. But honestly, they won’t be strawberry cupcakes anymore. Just sayin’.
Out of vanilla extract? A little almond extract will work in a pinch. Or, you know, just skip it. Nobody will probably notice.
Want to make them vegan? I’ve never tried it, but I’m sure you could substitute the butter and eggs with vegan alternatives. Let me know how it goes!
Didn’t have enough powdered sugar for the frosting? I once used a mix of powdered sugar and granulated sugar when I was desperate. It was a little gritty, but still edible. Desperate times, right?

Frequently Asked Questions

I can’t have gluten… will this still work?

Totally. Just switch the flour for your favorite gluten-free blend. I’ve done it more times than I can count. Still tastes bomb.

Do I have to peel the pineapple first? Asking for a friend.

Wait… pineapple? There’s no pineapple in this recipe. I think your friend is in the wrong place, haha! But YES if you were making a pineapple recipe, peel it!

Can I use canned pineapple instead of fresh?

Again with the pineapple! Wrong recipe, friend! But generally speaking, canned is fine, just drain it.

How sweet is this? Can I tone it down a bit?

You totally can. Cut the sugar a little or swap in honey or maple syrup. I’ve done both when I was trying to be “healthy.” They’re still cupcakes.

What if I skip the sesame oil?

Um… why would you skip the sesame oil in CUPCAKES? Are you sure you’re on the right recipe page? There is no sesame oil! But if you skip an ingredient in something ELSE, it’s probably fine, just might taste slightly different.

Easy Strawberry Cupcakes Recipe

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