Strawberry Cupcakes

 What Are Strawberry Cupcakes?

This easy recipe features a light and tender vanilla cake with bits of fresh strawberries, topped with a fluffy fresh strawberry buttercream frosting!

What You'll Need

You'll only need a few simple ingredients to make this easy recipe, so let's round them up and get started!

Whisk the Wet Ingredients

In a large bowl, whisk together the milk, vegetable oil, eggs, and vanilla.

Whisk in the Sugar

Add the sugar and whisk to combine.

Stir in the Dry Ingredients

Add the flour, baking powder, and salt. Mix until just combined.

Fold in the Strawberries

Now, gently fold in the fresh, diced strawberries.

Bake the Cupcakes

Divide the cake batter evenly between the 12 wells of the prepared tin, and bake for 18-20 minutes.

Let Them Cool

Remove from oven and let cool for 10 minutes. Then remove from pan and let cool completely.

Puree the Strawberries

Place diced strawberries and lemon juice in a food processor and pulse until they form a smooth puree.

Strain the Seeds

Strain strawberry sauce through a fine mesh sieve, extracting as much juice as possible. Discard the seeds.

Make the Frosting

Beat together the butter, powdered sugar, strawberry puree, and vanilla extract until lght and fluffy.

Frost the Cupcakes

Frost the cooled cupcakes with the buttercream using a piping bag or offset spatula.


Store any leftover cupcakes in an airtight container in the fridge for up to 3 days.

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