Strawberry Cupcakes {Soft & Moist}

Quick and easy strawberry cupcakes recipe, homemade from scratch with simple ingredients. Pink, soft, moist and loaded with fresh strawberry flavor.

These strawberry cupcakes are so delicious and have the perfect light and airy texture. Their pretty pink color makes them the perfect dessert for Valentine’s Day, Mother’s Day, Summer weddings and anniversaries. Also, there is no cake mix boxes and no jello in this recipe!

Easy Strawberry Cupcakes Recipe

How do you make easy strawberry cupcakes?

  1. Cream together butter and sugar.
  2.  Mix in eggs, strawberry puree, buttermilk, vanilla, strawberry extract, pink gel coloring.
  3. Whisk together flour, baking powder, baking soda separately.
  4. Dump this dry mixture into the wet mixture and mix until just combined.
  5. Pour batter in cupcake liners and bake.
  6. Let them cool completely and top off with swirls of strawberry frosting.

Can you bake strawberries in cupcakes?

I don’t recommend it because the strawberries will release juices during baking and that will make the cupcakes very soggy. However, once they are fully baked and cooled down, hollow out the center and fill the center with chopped fresh strawberries or small whole strawberry. Top it off with frosting to seal the whole in the center.

How do you make strawberry frosting for cupcakes?

  1. Cream together butter and shortening.
  2. Mix in strawberry puree and vanilla extract,
  3. Add powdered sugar and mix until fluffy.
Fresh Strawberry Cupcake Recipe With Strawberry Buttercream Frosting

Tips for best homemade strawberry cupcake recipe from scratch

  • Use unsalted butter to prevent the cupcakes from becoming too salty.
  • Strawberry extract is optional but it enhances the flavor. You can buy it from Amazon.
  • Use gel food coloring because liquid food coloring is not as vibrant and also it’s thinner and can alter the consistency of the batter.
  • Use cake flour for the best texture. If you don’t have it, you can also easily make it at home. Recipe is in the link below.
  • Don’t replace the egg whites with whole eggs because that will make the batter very thin and alter the texture as well.
  • Don’t over-mix the cupcake batter because that yields tough cupcakes.
  • Don’t use whole milk because buttermilk adds a lot of moisture.
  • Instead of strawberry buttercream, you can use American buttercream. 
  • Homemade buttermilk substitute- if you don’t have buttermilk, mix together 1 tsp lemon juice or white vinegar with 1/4 cup. Whisk and let it sit for 5 minutes and then, use in recipe.
  • Strawberry puree- Puree fresh or frozen strawberries in a food processor. You can run it though a fine meshed sieve to remove seeds, if you like but I don’t do it.


  • Strawberry shortcake cupcakes- Also known as strawberries and cream cupcakes. They are best paired with whipped cream and lots of chopped fresh strawberries.
  • Strawberry cheesecake cupcakes- You can either fill and frost them with cream cheese frosting or try my Mini No Bake Strawberry Cheesecakes. 
  • Strawberry lemonade cupcakes- The best way to enjoy this flavor combination is by adding lemon extract or lemon zest in the batter and pairing them with lemon frosting.
  • Strawberry filled cupcakes- I didn’t fill them with anything but they can be filled with fresh strawberry or creamy frosting of your choice.
Best Pink Strawberry Cupcakes From Scratch

Other Strawberry Dessert Recipes

Easy Strawberry Cupcakes with Strawberry Frosting
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Easy Strawberry Cupcakes From Scratch

Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Quick and easy strawberry cupcakes recipe, homemade from scratch with simple ingredients. Pink, soft, moist and loaded with fresh strawberry flavor. 
Yield: 12 Cupcakes


  • 1/2 cup Butter, Unsalted, Room temperature
  • 3/4 cup Granulated sugar
  • 1 Egg, Large
  • 2 Egg whites, Large
  • 1/2 cups Strawberry puree
  • 1/4 cup Buttermilk
  • 1 tsp Vanilla extract
  • 1/2 tsp Strawberry extract, Optional
  • Pink gel food coloring
  • 1 2/3 cups Cake flour
  • 3/4 tsp Baking powder
  • 1/4 tsp Baking soda
  • 4 cups Strawberry buttercream frosting
  • 12 Strawberries, Washed and patted dry


  • In a large mixing bowl, cream together butter and sugar until light and fluffy.
  • Mix in eggs until smooth.
  • Add strawberry puree, buttermilk, vanilla extract, strawberry extract, pink gel coloring and mix until smooth.
  • In a separate mixing bowl, whisk together cake flour, baking powder and baking soda. 
  • Dump this dry mixture into the wet mixture and mix until just combined. Do not over-mix!
  • Pour batter into cupcake liners.
  • Bake at 350 degrees for about 20 minutes or until an inserted toothpick in the center comes out clean.
  • Allow the cupcakes to cool down completely. Then, frost them in icing and decorate with a strawberry! Enjoy!


  • Read all my tips above.
  • Leftovers can be stored in a sealed container in the fridge for up to 3 days. 


Calories: 509kcal, Carbohydrates: 77g, Protein: 3g, Fat: 20g, Saturated Fat: 7g, Cholesterol: 34mg, Sodium: 252mg, Potassium: 109mg, Sugar: 60g, Vitamin A: 265IU, Vitamin C: 5.7mg, Calcium: 30mg, Iron: 0.4mg
Course: Dessert
Cuisine: American
Calories: 509
Author: CakeWhiz

Until next time, tata my lovelies!

10 comments on “Strawberry Cupcakes {Soft & Moist}”

  1. These are gorgeous…perfect for Valentine’s Day!

  2. This is the prettiest cupcake ever! Love your photos!5 stars

  3. Please respond today.
    We are only 2 people. Need to 1/2 the recipe. We only need a SMALL batch of these strawberry CUPCAKES. How do we do half of this cupcake recipe please.

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