Amazing 12 strawberry cupcakes joy awaits

Oh, hello there! If you’re here, I bet you’re dreaming of the absolute best summer desserts, right? I totally get it. For years, when I was stuck in that corporate grind, the last thing I wanted to do was take on something complicated, but baking? That simple act brought me back to life. That’s why I live for sharing recipes like these amazing, wonderfully moist strawberry cupcakes. I promise you, making incredible, soul-satisfying treats from scratch doesn’t have to be another stressful task on your list. We’re going to create something truly special, fluffy berry treats, using simple techniques that prove you can conquer any recipe with a little confidence!

Why These Are the Best Fresh Strawberry Cupcakes You Will Make

If you want your summer baking to truly shine, these are the ones to pick up the mixer for. Forget dry, sad little cakes; we are making the best strawberry cupcake you have ever had. They are packed with so much actual fruit flavor you won’t believe they are so easy.

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Key Features of Our Strawberry Cupcakes

• They are incredibly moist strawberry cupcakes thanks to folding in fresh, slightly dried fruit.
• The texture is light and fluffy berry treats perfection—no dense bricks here, I promise!
• We use a straightforward creaming method that builds the perfect structure without any fussy steps.
• The homemade strawberry buttercream frosting makes them look absolutely gourmet.

Gathering Ingredients for Perfect Strawberry Cupcakes

You know how I constantly talk about using fantastic, straightforward ingredients? This recipe is the perfect example! Having everything ready before you turn on the mixer makes all the difference. It keeps you on track and helps avoid that frantic, last-minute searching we all hate. Pay close attention to those strawberries—we need them prepped just right for the best results!

For the Moist Strawberry Cupcakes Batter

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk
• 1/2 cup fresh strawberries, finely chopped and patted dry (Seriously, pat them dry!)

For the Homemade Strawberry Buttercream Frosting

• 1 cup powdered sugar, sifted
• 1/4 cup (1/2 stick) unsalted butter, softened
• 1/4 cup strawberry puree (from about 1/4 cup fresh strawberries, blended smooth)
• 1 tablespoon fresh strawberry juice (just a splash for color and flavor depth!)

Step-by-Step Instructions for Homemade Strawberry Cupcakes

Now for the fun part! This process flows really nicely, keeping you busy without feeling overwhelmed. Remember, even if you were stressed before, this flow is designed to bring you that peace I talked about. Just follow along, and we’ll have gorgeous pink cupcakes ready in no time. Trust me, the smell when these go into the oven is already half the reward! You can find more easy baking inspiration over on my blog.

Preparing the Cupcake Batter

We start by setting the stage. Preheat your oven to 350°F (175°C) and get those paper liners into your 12-cup tin. In one bowl, we whisk together the dry stuff: flour, baking powder, and salt. Keep that separate for now.

In your big mixer bowl, beat that softened butter with the sugar until it gets pale and fluffy—that takes about 3 minutes, so give it time to whip in the air! Then, beat in the eggs one at a time, making sure each one is blended before adding the next, followed by your vanilla. Next up is the alternating dance: add the dry ingredients, then a splash of buttermilk, then dry again, and so on. Always start *and* end with the dry mix. Mix until it just comes together, but please, stop stirring! Overmixing is how we end up with tough cupcakes.

Baking and Cooling Your Strawberry Cupcakes

This is where our prep pays off. Gently fold in those finely chopped, patted-dry fresh strawberries. We want the flavor, not the extra water! Scoop that batter into your liners, filling them about two-thirds full—that’s the magic line for a nice dome.

Bake for 18 to 20 minutes. You’ll know they’re done when a toothpick slides out clean. Five minutes in the pan is plenty of time for them to set up before you move them to a wire rack to cool down completely. Remember, frosting a warm cupcake is a guaranteed frosting disaster, and we don’t do disasters here!

Making and Applying the Strawberry Buttercream Frosting

While those babies cool (patience!), whip up the frosting. Beat your softened butter until it’s smooth—no lumps allowed! Then, slowly start adding that sifted powdered sugar, alternating with the strawberry puree. Keep mixing until it looks creamy and gorgeous. If you want that extra vibrant color, stir in that tablespoon of strawberry juice right at the end. Once those cakes are totally cool—and I mean *totally*—you can pipe or spread this beautiful strawberry buttercream frosting on top!

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Tips for Achieving the Most Moist Strawberry Cupcakes

I know baking can sometimes feel like rocket science, especially when you want that perfect, soft strawberry cake texture, but it’s really about a few key habits. If you want these fresh strawberry cupcakes to be the best summer fruit desserts you’ve ever made, we need to talk about those tiny details that separate a good cake from a fantastic one. You’ve got this, even if you felt frustrated in the kitchen before—that’s why I’m here!

Ingredient Preparation Secrets for Great Strawberry Cupcakes

The absolute number one thing you must do is deal with those fresh berries correctly. When you chop them, they release water like crazy. If that water goes straight into your delicate batter, you end up with sinkholes, and nobody wants a cupcake that looks like the moon’s surface! So, take those finely chopped strawberries and gently pat them dry between a few layers of paper towels. It sounds tedious, but it stops the batter from getting too wet.

Also, notice we use buttermilk! Buttermilk is slightly acidic, and that acid tenderizes the gluten in the flour just enough, resulting in a more tender, moist crumb structure. That’s a little secret weapon for fluffy berry treats. And hey, if you want a little extra burst of flavor, remember my note about the jam? Take a tiny spoonful of rich strawberry jam and tuck it right into the center of the batter in each cup before baking. It melts down into a lovely, hidden fruit surprise!

Frosting Consistency Checks for Strawberry Cupcakes

When we get to the glorious strawberry buttercream frosting, things can go slightly awry if your butter is too warm or you add too much liquid at once. If your frosting looks soupy, don’t panic! Slowly add powdered sugar, just a tablespoon at a time, until it firms up beautifully. This is the easiest fix for a runny consistency.

Now, if your frosting comes out stiff—maybe your butter was too cold—you can thin it ever so slightly. Add just a teaspoon of that reserved strawberry juice or a drop of milk at a time. You want it creamy and spreadable, not stiff enough to pipe a brick, but firm enough to hold a nice swirl when you finish decorating your pink cupcakes recipe. For more ideas on making simple but impressive desserts, check out my thoughts on easy berry cobbler recipes!

Variations on Classic Strawberry Cupcakes

I love that our base recipe for homemade strawberry cupcakes is so strong, but sometimes you want to shake things up, right? That’s where the fun of baking comes in! It’s so easy to adapt things to whatever mood you’re in, and these small tweaks let you create entirely new flavor profiles without needing a completely new recipe. This is where creativity meets delicious rewards!

Making Strawberry Lemonade Cupcakes

Ready for a real summer zing? If you want to transform these into strawberry lemonade cupcakes, it’s super simple. Instead of using buttermilk in the batter, just mix regular milk with fresh lemon juice and a little lemon zest. You want about half a teaspoon of zest per lemon you juice, then substitute that liquid mixture for the buttermilk. It gives you that perfect tartness against the sweet berries.

Adding Texture: Strawberry Crunch Cupcakes Style

If you’re feeling nostalgic for those amazing ice cream truck treats, we need texture! To make something close to strawberry crunch cupcakes, you need a topping. After you apply your frosting, crush up some vanilla wafers or shortbread until they are fine crumbs. Then, you can toss those crumbs with a tiny bit of pink coloring mixed with melted butter. Sprinkle that crunchy goodness all over the frosting. It adds such a fun contrast to the soft strawberry cake!

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Give these ideas a try next time you feel inspired! If you love unique berry desserts, you should check out my recipe for strawberry crunch cheesecake sometime. You can always share your creations with me over on my Facebook page too, which is here!

Serving Suggestions for Your Pink Cupcakes Recipe

These beautiful pink cupcakes recipe treats aren’t just delicious; they look absolutely gorgeous on a platter! They instantly elevate any gathering you’re hosting. As we always say around here, food is a love language, and these are perfect for easy entertaining. For a perfect spread of summer fruit desserts, I always pair these alongside something slightly tart, like a bowl of plain Greek yogurt topped with toasted almonds.

If you’re having a tea party or a shower, a small garnish of a single, perfect slice of strawberry on top of that buttercream makes them look instantly gourmet. They are so vibrant; they really don’t need much fuss to shine! Find some more tips on making entertaining simple on my entertaining page.

Storing and Keeping Strawberry Cupcakes Fresh

When you’ve made something this delicious—truly soft strawberry cake perfection—the last thing you want is for it to go stale on you the next day. Luckily, keeping these homemade strawberry cupcakes fresh is pretty simple, provided you follow a couple of rules, especially around that lovely frosting.

For the best texture, if you are not serving the cupcakes the same day you bake them, I always recommend storing the plain, unfrosted cupcakes first. Once they are completely cool, place them in an airtight container at room temperature. They actually stay wonderfully moist for about two full days this way. I wouldn’t put them in the fridge yet; cold air tends to dry out cake faster, and we want to keep that tenderness!

Now, if they are already frosted with the strawberry buttercream, they need a slightly different plan. Because the frosting uses butter, room temperature can get a little too soft, especially in the summer. Store frosted cupcakes in an airtight container in the refrigerator. They’ll be fine for up to four days this way, but here’s my biggest tip for deliciousness: Take them out of the fridge about an hour before you plan to serve them! Letting them come back to room temperature takes the chill off the butter and sugar, restoring that perfectly creamy texture and maximizing the amazing flavor of your fresh strawberry goodness.

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Frequently Asked Questions About Strawberry Cupcakes

I know you might have a few questions bubbling up once you start planning, especially if you’re trying to make these for a big group or want slightly different results. That’s totally normal for any great baking project! We want these to be the best, easiest strawberry cupcakes you’ve ever tackled. If you still need a hand after reading everything, feel free to reach out on my contact page!

Can I use frozen strawberries instead of fresh in these strawberry cupcakes?

That’s a great question, and honestly, I’d really steer you toward fresh here if you can manage it. Frozen berries have way too much incorporated water, and that extra moisture can make your batter loose and result in sinkholes! If you absolutely must use frozen, you need to thaw them completely and then press them between several thick layers of paper towels until they are nearly dry. Alternatively, just use frozen for making your puree or jam component; that works perfectly.

What is the best frosting alternative for these strawberry cupcakes?

My homemade strawberry buttercream is divine, but if you prefer a bit more tang to cut through the sweetness, cream cheese frosting cupcakes are a fantastic substitution! The slight acidity in the cream cheese really brightens up the fresh berry flavor. Just follow a standard cream cheese frosting recipe, swapping out some of the liquid for a splash of that strawberry puree we use in the buttercream.

How do I get my strawberry cupcakes to be perfectly pink?

Because we are using real fruit puree, you’ll get a lovely, natural blush color in your pink cupcakes recipe—it looks so much better than artificial coloring! However, if you’re aiming for that super vibrant, ‘pop’-of-pink look often seen in pictures, just add one single drop of high-quality pink or red gel food coloring right when you add the strawberry puree to your frosting. Gel coloring is much more concentrated than liquid coloring, so a tiny bit goes a long way!

Nutritional Estimates for These Homemade Strawberry Cupcakes

Okay, while my main joy comes from creating food that tastes amazing and brings people together, I totally get that sometimes you want the numbers. So, here’s a quick look at what you’re looking at. Just remember, these nutritional estimates are based on the recipe provided and are just general guides—they aren’t exact science! You can read more about how I approach disclaimers on my disclosure policy page. Enjoy these fluffy berry treats guilt-free, knowing they are made with love!

• Serving Size: 1 cupcake
• Calories: 350
• Sugar: 35g
• Fat: 18g
• Protein: 4g

Share Your Joy: Rate and Comment on Your Strawberry Cupcakes

Whew! We made it through the whole process, and I sincerely hope you’re holding one of these perfect, beautiful strawberry cupcakes right now. That moment when you take that first bite of your creation? That’s the pure cooking joy I’m always talking about!

I would absolutely love to hear how these turned out for you. Did the buttermilk make your cake extra tender? Did the strawberry buttercream hold its shape nicely? Please drop a rating right here on the page—five stars if you loved them, fewer if something tripped you up, because that feedback helps me keep these recipes perfect for everyone.

Sharing recipes is about connection, so leave a comment below and tell me who you’re sharing these fluffy berry treats with! It truly brings a smile to my face knowing one of my recipes made it to your kitchen table and helped bring some happiness to your people.

Moist Fresh Strawberry Cupcakes with Homemade Buttercream

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You can create incredibly moist and fluffy strawberry cupcakes from scratch, loaded with fresh berries and topped with a rich strawberry buttercream frosting. This recipe proves that exceptional desserts do not need to be complicated.

• Author: purejoyalex
• Prep Time: 20 min
• Cook Time: 20 min
• Total Time: 40 min
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk
• 1/2 cup fresh strawberries, finely chopped and patted dry
• 1 cup powdered sugar, sifted (for frosting)
• 1/4 cup (1/2 stick) unsalted butter, softened (for frosting)
• 1/4 cup strawberry puree (from about 1/4 cup fresh strawberries, blended) (for frosting)
• 1 tablespoon fresh strawberry juice (for color/flavor in frosting)

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Instructions

1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3 minutes.
4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry mixture. Mix until just combined; do not overmix.
6. Gently fold in the finely chopped, dry fresh strawberries.
7. Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
8. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
9. To make the frosting, beat the softened butter until smooth. Gradually add the sifted powdered sugar, alternating with the strawberry puree, until the frosting is smooth and creamy. Add a few drops of strawberry juice if you want a deeper pink color.
10. Once the cupcakes are completely cool, pipe or spread the strawberry buttercream frosting onto each one.

Notes

• For the best flavor and texture, make sure your fresh strawberries are chopped small and gently patted dry with a paper towel before folding them into the batter. This prevents excess moisture from affecting the cake structure.
• If you are planning your weekly meals, these cupcakes are a great option for easy entertaining.
• For an extra burst of flavor, consider adding a small amount of strawberry jam into the center of the cupcake batter just before baking.

Nutrition

• Serving Size: 1 cupcake
• Calories: 350
• Sugar: 35g
• Sodium: 180mg
• Fat: 18g
• Saturated Fat: 11g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 65mg