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Easy Strawberry Cupcakes for Any Occasion

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
Cook Time: 18 minutes
Total Time: 38 minutes
Servings: 12
Calories: 120kcal

Ingredients
 

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.

Nutrition

Serving: 200g | Calories: 120kcal | Carbohydrates: 120g | Protein: 120g | Fat: 120g | Saturated Fat: 120g | Polyunsaturated Fat: 120g | Monounsaturated Fat: 120g | Trans Fat: 120g | Cholesterol: 120mg | Sodium: 120mg | Potassium: 120mg | Fiber: 120g | Sugar: 120g | Vitamin A: 120IU | Vitamin C: 120mg | Calcium: 120mg | Iron: 120mg