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.