If I had a dollar for every time these strawberry cupcakes disappeared off the cooling rack before the frosting even had a chance—I’d be rich. These cupcakes bring all the charm of a summer picnic, without the sunburn or ants. They’re soft, fluffy, and bursting with strawberry flavor that actually tastes like strawberries, not some mystery pink flavoring from a lab. We’re talking homemade, from-scratch batter that’s simple enough to whip up on a weeknight but still special enough for birthday parties or bake sales. The secret? Fresh strawberries blended into the batter and folded into the frosting. I know what you’re thinking—yes, you *do* need a full cup of them. Trust me. This recipe checks all the boxes: quick and easy recipes, easy cake recipes, air fryer desserts easy recipes, simple desserts with few ingredients, and—of course—sweet easy recipes. If you’re into easy homemade recipes with real flavor and zero drama, you’re in the right kitchen.

1) Key Takeaways
2) Easy Strawberry Cupcakes Recipe
3) Ingredients for Strawberry Cupcakes
4) How to Make Strawberry Cupcakes
5) Tips for Making Strawberry Cupcakes
6) Making Strawberry Cupcakes Ahead of Time
7) Storing Leftover Strawberry Cupcakes
8) Try these Desserts next!
9) Strawberry Cupcakes
10) Nutrition

1) Key Takeaways

These strawberry cupcakes are packed with fresh berries, not artificial flavoring.
You only need basic pantry staples and one bowl to mix the batter.
This recipe is a go-to for summer birthdays, bake sales, or just because.
They stay fluffy for days and pair beautifully with homemade or store-bought frosting.

2) Easy Strawberry Cupcakes Recipe

If you’ve got strawberries on the counter and a craving for something sweet, this cupcake recipe has your name written all over it. When I say easy, I mean it. We’re talking sweet easy recipes that don’t ask for complicated techniques or fancy gear. Just a bowl, a whisk, and a little kitchen curiosity.

Each cupcake turns out soft, tender, and just sweet enough to highlight the flavor of those fresh strawberries. It’s the kind of quick and easy recipe that makes you feel like a baking pro—even if your frosting skills are more “spatula swipe” than “bakery swirl.”

From lazy weekends to summer get-togethers, this easy homemade recipe has become one of my favorites. Once you try it, I’m betting it’ll land a permanent spot in your dessert rotation too.

3) Ingredients for Strawberry Cupcakes

All-purpose flour gives these cupcakes their soft, fluffy base. It’s reliable, familiar, and works like a charm every time.

Baking powder and baking soda help the batter rise into perfectly domed tops. The combo gives a gentle lift that keeps the texture airy.

Salt balances the sweetness and brings out the strawberry flavor. Don’t skip it—it matters.

Unsalted butter brings richness and depth. Make sure it’s softened so it blends smoothly with the sugar.

Granulated sugar sweetens the batter and helps create that golden crust on top.

Eggs hold everything together and give the batter structure. Use room temperature eggs for the best results.

Sour cream adds moisture and a gentle tang. It’s the secret to a soft, tender crumb.

Milk loosens up the batter just enough to make it pourable without being runny.

Vanilla extract adds warmth and rounds out the flavors. A good splash goes a long way.

Fresh strawberries give these cupcakes their personality. Chop them finely so they bake evenly throughout.

4) How to Make Strawberry Cupcakes

Step 1. Preheat the oven to 350°F and line your cupcake pan with paper liners. It’s the first thing I do, even before pulling out ingredients.

Step 2. Whisk the flour, baking powder, baking soda, and salt in a bowl. This keeps things even and prevents clumps later on.

Step 3. In another bowl, beat the butter and sugar until the mix is pale and fluffy. This takes about two to three minutes and makes a big difference.

Step 4. Crack in the eggs one at a time, then stir in the sour cream, milk, and vanilla. Mix until smooth but don’t go overboard.

Step 5. Gently fold the dry ingredients into the wet. A rubber spatula is great here to keep things light and airy.

Step 6. Fold in the strawberries. You want them evenly spread but not crushed into mush.

Step 7. Divide the batter between your liners, filling each about two-thirds full. Bake for 18 to 22 minutes, or until a toothpick comes out clean.

Step 8. Let them cool in the pan for five minutes, then move them to a rack. Don’t frost until they’re completely cool, or you’ll end up with a slippery mess.

5) Tips for Making Strawberry Cupcakes

Use room temperature butter and eggs. This little trick helps everything blend better and bake more evenly. It’s one of those small steps that makes a big impact.

Don’t skip the sour cream. It adds richness without making the cupcakes heavy. If you’re out, plain yogurt works in a pinch.

Chop your strawberries finely. Big chunks tend to sink or release too much juice. A quick dice is your best bet.

6) Making Strawberry Cupcakes Ahead of Time

You can absolutely bake these cupcakes a day or two ahead. Just keep them unfrosted and stored in an airtight container at room temperature. They’ll stay soft and full of flavor.

If you’re making frosting too, store it separately in the fridge. Give it a stir before spreading to bring it back to life.

Planning for a party? You can even freeze the unfrosted cupcakes. Let them cool, wrap them tightly, and stash them in a freezer bag. Defrost at room temp and frost fresh.

7) Storing Leftover Strawberry Cupcakes

Once frosted, keep the cupcakes in a container with a snug lid. They’re best stored at room temperature for up to two days.

If you’re dealing with warm weather or a cream cheese frosting, pop them in the fridge. Let them come to room temp before serving to get that soft bite back.

And yes, you can freeze leftovers too. Just wrap each cupcake gently and freeze for up to a month. Thaw, eat, repeat.

8) Try these Desserts next!

9) Strawberry Cupcakes