introduction
I grabbed a bag of frozen strawberries between school drop-off and a soccer practice and decided to turn them into a small treat that felt special but didn’t take all evening. The kids asked for pink cupcakes, and I wanted something quick, moist, and not too fussy. These strawberry cupcakes fit the bill: simple batter, a hit of jam for real fruit flavor, and a soft crumb that kids love. I often pair simple baking nights with other quick projects, like making a fun handheld breakfast the next morning, so when you try these, you might also enjoy making homemade strawberry pop tarts another day for a weekend treat.
why make this recipe
This recipe works when you want a homemade dessert that feels bright and fresh without a long ingredient list. The jam in the batter gives real strawberry flavor without worrying about purees or extra steps. You can mix everything in a few bowls and still have time to help with homework or get dinner ready.
These cupcakes also bake fast. They are perfect for last-minute parties, school events, or when the kids ask for something sweet after dinner. If you like easy dinner-day ideas, these pair well with simple weeknight menus and homemade sides like the easy crockpot meals I turn to on busy nights.
how to make Strawberry Cupcakes Recipe | Amazing Homemade Treat
Start by measuring your dry and wet ingredients separately. Sift the flour, baking powder, and salt so the batter stays light. Whisk the sugar and oil until combined, then add eggs one at a time so the mix stays smooth. Fold in the strawberry preserves and vanilla for flavor and a touch of color. Alternate adding dry ingredients and buttermilk to keep the batter tender; this gives a soft crumb without overworking the flour. Scoop batter into liners and bake until a toothpick comes out clean. Let cupcakes cool fully before frosting so the toppers don’t melt. Keep steps short, mix gently, and you’ll get consistent results every time.
Ingredients :
1 ¼ cups (150g) all-purpose flour, 1 ½ teaspoons baking powder, ½ teaspoon salt, ¾ cup (150g) granulated sugar, ¼ cup (59ml) canola or vegetable oil, 2 large eggs, ⅓ cup (101g) natural strawberry preserves (low-sugar jam or fruit spread), 1 teaspoon vanilla extract, 1 drop red food coloring (optional), ⅔ cup (159ml) buttermilk (or ⅔ cup milk + 2 tsp vinegar/lemon juice, let sit 5 mins)
Directions :
Preheat oven to 350°F (or 375°F for high altitude) and line muffin tins with paper liners.
<, p id=”instruction-step-2″>2. In a bowl, sift flour, baking powder, and salt; set aside., p id=”instruction-step-3″>3. In another large bowl, whisk sugar and oil., p id=”instruction-step-4″>4. Add eggs one at a time, mixing well after each., p id=”instruction-step-5″>5. Stir in strawberry jam, vanilla, and optional food coloring., p id=”instruction-step-6″>6. Mix in half of the dry ingredients., p id=”instruction-step-7″>7. Add buttermilk and mix until combined., p id=”instruction-step-8″>8. Stir in remaining dry ingredients just until blended; do not overmix., p id=”instruction-step-9″>9. Spoon batter into liners, filling each about ⅔ full., id=”instruction-step-10″>10. Bake 15–18 minutes until a toothpick inserted comes out clean or with a few moist crumbs., =”instruction-step-11″>11. Cool completely on a wire rack before frosting.
how to serve Strawberry Cupcakes Recipe | Amazing Homemade Treat
Serve these cupcakes at room temperature. A simple buttercream with a spoon of strawberry preserves folded in makes a light, fruity topping. For a faster finish, dust with powdered sugar or spread store-bought cream cheese frosting and add a fresh strawberry slice on each cupcake for color. These also travel well for school parties—place them in a single layer container so the frosting doesn’t get squashed. If you want a themed dessert for holidays or events, pair these with a small, no-bake side like the fun treats shown in this valentine Oreo bark recipe for an easy display idea.
how to store Strawberry Cupcakes Recipe | Amazing Homemade Treat
Cool completely before storing. At room temperature, keep cupcakes in an airtight container for up to two days. For longer storage, refrigerate up to five days—bring them to room temperature before serving to restore softness. You can freeze unfrosted cupcakes wrapped tightly in plastic and foil for up to three months. Thaw in the fridge overnight and then at room temperature before frosting. If you freeze frosted cupcakes, use a firm frosting and freeze on a tray first, then wrap to protect the decoration.
tips to make Strawberry Cupcakes Recipe | Amazing Homemade Treat
- Measure flour by spooning it into the cup and leveling; don’t pack it, or cupcakes will be dense.
- Use room-temperature eggs for even mixing and better rise.
- Don’t overmix once you add the dry ingredients; stop when streaks disappear to keep cupcakes tender.
- If you don’t have buttermilk, mix milk with vinegar or lemon juice and let sit 5 minutes—this reacts with baking powder for lift.
- Add one drop of red food coloring only if you want a pinker color; flavor comes from the preserves.
- Test with a toothpick at the shortest bake time to avoid dry cupcakes—ovens vary.
variation (if any)
- Strawberry buttercream: Beat softened butter with powdered sugar and fold in 1–2 tablespoons of strawberry preserves for a creamy, fruity frosting.
- Fresh strawberry swirl: Chop small fresh strawberries and fold a tablespoon into the frosting for texture.
- Lemon twist: Add 1 teaspoon lemon zest to the batter for a bright, tangy note that pairs well with strawberry.
- Chocolate-strawberry: Top each cupcake with a thin ganache drizzle for a chocolate contrast.
FAQs (minimum three FAQ)
Q: Can I use fresh strawberries instead of jam?
A: Yes. Use a small strawberry puree (about 1/3 cup) cooked down to remove excess water, or fold in finely chopped berries. If using fresh puree, reduce any extra liquid elsewhere to keep batter consistency.
Q: Can I make these cupcakes without oil?
A: You can substitute melted butter for oil in the same amount for a richer flavor. Avoid swapping for solid fats that aren’t fully melted, as texture will change.
Q: How can I make these cupcakes last longer for a party?
A: Bake ahead and freeze unfrosted cupcakes. Thaw and frost the day of the event. If frosted, keep them chilled until shortly before serving.
Q: My cupcakes sink in the middle—why?
A: Sinking often happens from opening the oven too soon, too much leavening, or underbaking. Check your baking time and oven temperature, and avoid opening the door in the first 10 minutes.
Q: Can I double the recipe?
A: Yes. Double all ingredients and bake in two pans, keeping the same bake time but checking doneness with a toothpick.
Conclusion
If you enjoy trying different cupcake styles, you may also like this rich tres leches cupcakes recipe for another special dessert option.
Strawberry Cupcakes
Ingredients
Method
- Preheat oven to 350°F (or 375°F for high altitude) and line muffin tins with paper liners.
- In a bowl, sift flour, baking powder, and salt; set aside.
- In another large bowl, whisk sugar and oil until combined.
- Add eggs one at a time, mixing well after each addition.
- Stir in strawberry jam, vanilla, and optional food coloring.
- Mix in half of the dry ingredients and then add buttermilk; mix until combined.
- Stir in remaining dry ingredients just until blended; do not overmix.
- Spoon batter into liners, filling each about ⅔ full.
- Bake for 15–18 minutes until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool completely on a wire rack before frosting.