Name: Strawberry Cupcakes with Real Strawberries – Sweet Easy Recipes
Prep time: 20 min
Cook time: 16 min
Total time: 36 min
Ingredients: 1 1/2 cups chopped fresh strawberries; 1 box (15.25 oz) white cake mix; 1 (3 oz) box strawberry Jell-O; 4 large egg whites; 1/3 cup vegetable oil; 1/2 cup milk; 1/2 cup sour cream; 1/2 teaspoon vanilla extract

Jump to Recipe

You know those strawberries that are just a little too ripe? This is where they shine. These strawberry cupcakes are made with real berries baked right into the batter—none of that boxed strawberry flavor here. They come out soft, lightly pink, and just sweet enough to not steal the show from the homemade strawberry buttercream on top. I started making these on a whim one spring when I had more strawberries than I knew what to do with. After a little trial, a little error, and a few taste-tests (tough job, right?), they’ve become a regular treat at our family get-togethers. There’s something about real strawberries in a cupcake that makes people do a little happy dance after the first bite. They’re easy to make, fun to frost, and guaranteed to disappear fast. Whether it’s a birthday, baby shower, or just a Tuesday—you really don’t need an excuse to bake these. So grab those berries and let’s get into it.

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 Cakes next!
9) Strawberry Cupcakes
10) Nutrition

1) Key Takeaways

These strawberry cupcakes are made with real fruit.
No boxed flavoring, just fresh berries and a touch of strawberry Jell-O.
Perfect for birthdays, brunch, or a casual sweet treat.
Easy to prep ahead and kid-friendly too.

2) Easy Strawberry Cupcakes Recipe

If you’ve got a bowl of strawberries staring you down from the fridge, you’re in luck. This sweet easy recipe for strawberry cupcakes checks all the boxes—fresh, fruity, and fun to make. No artificial coloring needed. No weird texture. Just cupcakes that actually taste like strawberries.

I remember the first time I tested this recipe in my tiny kitchen at Lila Cooks. I was standing there, hand-mixing the batter with my kid’s dinosaur spoon because I couldn’t find the whisk. But even then, they came out soft and fluffy and packed with strawberry flavor. My toddler ate three. I only meant to let him have one, but… parenting.

This recipe is one of those that makes your house smell like a bakery. It’s also the kind you’ll want to double because people grab seconds before you’ve even had a chance to offer coffee. Make these once and you’ll understand why they made it into our favorite list on Lila Cooks.

3) Ingredients for Strawberry Cupcakes

Chopped Fresh Strawberries: Use ripe strawberries. The kind that are just a bit soft and smell like summer. They bake down beautifully into the batter without losing their charm.

White Cake Mix: This is your shortcut. And it’s okay to use one. The strawberries do the heavy lifting flavor-wise, so the mix just gives us a solid structure to work with.

Strawberry Jell-O: This adds just enough flavor to highlight the berries. It also helps with the pretty pink color that makes these cupcakes pop.

Egg Whites: Four large ones. They keep the batter light and airy. Plus, it lets the strawberries shine without the richness of yolks stealing the show.

Vegetable Oil: We need fat for moisture. Simple as that. Cupcakes shouldn’t taste dry, ever.

Milk: Half a cup brings everything together. Go for whole milk if you can—it gives better flavor and texture.

Sour Cream: This is the trick. It makes the cupcakes soft and keeps them that way even after they cool. Don’t skip it.

Vanilla Extract: Just a touch. Because vanilla plays well with fruit and rounds out the flavor without being obvious about it.

4) How to Make Strawberry Cupcakes

Step 1: Preheat your oven to 350°F and get your cupcake liners ready. You want the oven hot and the liners waiting, not the other way around.

Step 2: In a big bowl, mix the white cake mix and the dry Jell-O powder together. No need to overthink it—just stir until it’s all pink and combined.

Step 3: Crack your eggs and separate the whites. Add those to the dry mix along with the oil, milk, sour cream, and vanilla. Stir until smooth. Don’t beat it too hard—just enough to get a creamy batter.

Step 4: Fold in the strawberries. Gently. We want pockets of berry, not pink mush. It’s like tucking them into a cozy blanket of batter.

Step 5: Spoon the batter into the liners, about two-thirds full. Don’t go overboard—they rise more than you’d think.

Step 6: Bake for 16 to 20 minutes. Your nose will tell you when they’re done. Still, do the toothpick test just to be sure.

Step 7: Let them cool completely before frosting. Trust me. If you rush it, the frosting melts, and the cupcakes get cranky.

5) Tips for Making Strawberry Cupcakes

Use fresh strawberries. Not frozen. I mean, unless you like cupcakes with little ice pockets inside (no thanks). Fresh berries taste better, bake better, and don’t mess with the batter’s texture.

Don’t skip the sour cream. It may sound odd, but it adds richness and keeps the cupcakes moist for longer than you’d expect. Sour cream does what buttercream wishes it could.

Cool completely before frosting. I know, I already said this, but it bears repeating. Frosting warm cupcakes is like decorating a sandcastle during high tide—messy and heartbreaking.

6) Making Strawberry Cupcakes Ahead of Time

You can make the cupcakes a day ahead without a problem. In fact, the flavor gets even better after a little rest. Just keep them in an airtight container at room temperature.

If you want to frost later, leave the cupcakes naked until you’re ready. That keeps the frosting from drying out or picking up fridge odors (looking at you, leftover garlic pasta).

You can also prep the buttercream a day early. Just store it in the fridge and let it come to room temp before using. Give it a quick whip and you’re good to go.

7) Storing Leftover Strawberry Cupcakes

Leftovers don’t last long around here, but when they do, we store them in an airtight container. Room temp is fine for a day or two. For anything longer, pop them in the fridge.

If they’re frosted, chill them uncovered for 20 minutes first, then cover loosely so you don’t mess up the buttercream. They’ll last up to five days this way, but honestly, you’ll eat them before then.

Want to freeze them? Just freeze the unfrosted cupcakes. Wrap each in plastic and place in a freezer-safe bag. They’ll stay fresh for up to three months. Defrost at room temp and frost fresh.

8) Try these Cakes next!

9) Strawberry Cupcakes