Strawberry Cupcake Recipe

This strawberry cupcake recipe creates soft texture, fluffy crumbs, and fresh berry flavor using simple ingredients and easy baking steps. These strawberry cupcakes stay moist, bake evenly, and work perfectly for birthdays, spring parties, holidays, and weekend desserts.

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Course: Dessert

Cuisine: American

Keyword: Strawberry Cupcake Recipe

Prep Time: 20

Cook Time: 20

Total Time: 40

Servings: cupcakes

Calories: 255kcal

Author: Lila benett

Cost: 2

Equipment

mixing bowls
whisk
hand mixer or stand mixer
cupcake tray
paper cupcake liners

Ingredients

1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, softened
1/4 cup vegetable oil
3/4 cup granulated sugar
2 large eggs
1/2 cup milk
1 tsp vanilla extract
3/4 cup fresh strawberries, diced

Instructions

Preheat the oven to 350°F and line a cupcake tray with paper liners.
In a medium bowl, whisk together the flour, baking powder, and salt.
In another bowl, beat the butter and sugar until light and creamy.
Add the eggs, milk, oil, and vanilla extract to the butter mixture and mix until combined.
Slowly combine the dry ingredients with the wet ingredients and stir gently until the batter becomes smooth.
Fold the diced strawberries gently into the batter until evenly distributed.
Fill each cupcake liner about two-thirds full with batter.
Bake for 18–22 minutes or until the tops are lightly golden and a toothpick comes out mostly clean.
Allow the cupcakes to cool completely before frosting and serving.

Notes

Use fresh diced strawberries for the best flavor and texture. Avoid adding too many strawberries or the cupcakes may become soggy. Use room-temperature ingredients for smoother batter and fluffier cupcakes.

Nutrition