Name: Vanilla Strawberry Cupcakes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
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 cup granulated sugar; 2 large eggs; 1 1/2 tsp vanilla extract; 1/2 cup whole milk; 12 fresh strawberries (for topping); 1 1/2 cups powdered sugar; 1/2 cup heavy cream or cream cheese (softened); 2 tbsp strawberry jam or puree (optional)

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Vanilla Strawberry Cupcakes are a delightful dessert that combines the classic taste of vanilla cake with a swirl of velvety frosting and a juicy strawberry topping. These cupcakes are as beautiful as they are delicious, making them perfect for parties, celebrations, or an indulgent treat any day of the week.

Why You’ll Love This Recipe

These cupcakes offer a delicate balance of light, fluffy vanilla cake and fresh strawberries. The frosting is creamy and not overly sweet, complementing the tartness of the strawberries. They are visually appealing and easy to make, making them a go-to option for both beginner bakers and experienced enthusiasts.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

All-purpose flour
Baking powder
Salt
Unsalted butter (softened)
Granulated sugar
Eggs
Vanilla extract
Whole milk
Fresh strawberries (for topping)
Powdered sugar
Heavy cream or cream cheese (for frosting)
Strawberry jam or puree (optional, for frosting flavor)

Directions

Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a bowl, whisk together flour, baking powder, and salt.
In a separate bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
Gradually add the dry ingredients to the wet mixture, alternating with milk, mixing until just combined.
Fill each cupcake liner two-thirds full and bake for 18–20 minutes or until a toothpick inserted comes out clean.
Cool cupcakes completely before frosting.
For the frosting, beat softened butter or cream cheese with powdered sugar and a splash of heavy cream until smooth. Optional: add strawberry jam or puree for flavor.
Pipe or spread frosting onto cooled cupcakes and top each with a fresh strawberry.

Servings and timing

Servings: 12 cupcakes
Prep time: 20 minutes
Cook time: 20 minutes
Total time: 40 minutes (plus cooling time)

Variations

Chocolate-strawberry: Add cocoa powder to the batter for a chocolate base.
Lemon-strawberry: Add lemon zest and juice for a citrus twist.
Stuffed cupcakes: Core and fill each cupcake with strawberry jam or fresh chopped berries before frosting.
Vegan option: Use plant-based milk and butter, and an egg substitute.

Storage/Reheating

Store cupcakes in an airtight container in the refrigerator for up to 4 days.

To serve:

Bring to room temperature before eating for best texture and flavor.
Frosting may soften, so handle with care during warm weather.

Cupcakes can also be frozen (unfrosted) for up to 2 months. Thaw at room temperature and frost just before serving.

FAQs

Can I use frozen strawberries?

Yes, but fresh strawberries give the best texture and appearance for topping.

How do I make the cupcakes extra moist?

Avoid overmixing the batter and do not overbake. You can also add a spoonful of sour cream to the batter.

Can I make the frosting ahead of time?

Yes, store it in the refrigerator and rewhip before using.

How do I pipe frosting like in the picture?

Use a piping bag fitted with a star tip for a professional finish.

Are these cupcakes overly sweet?

The sweetness is balanced, especially with fresh strawberries adding a natural tartness.

Can I add fruit inside the cupcakes?

Yes, adding diced strawberries or a spoonful of jam in the center is a great option.

Do I need to refrigerate them?

Yes, due to the fresh fruit and cream-based frosting, refrigeration is recommended.

Can I use a box mix for the base?

Yes, but homemade batter will deliver a fresher taste and texture.

Can these be made gluten-free?

Yes, by using a 1:1 gluten-free baking flour blend.

How do I prevent cupcakes from sinking?

Do not overmix and ensure your oven temperature is accurate and stable.

Conclusion

Vanilla Strawberry Cupcakes are a charming and flavorful dessert that blends classic vanilla richness with the vibrant freshness of strawberries. Whether for a birthday, brunch, or casual indulgence, these cupcakes are sure to impress both visually and in taste. Simple to prepare yet stunning in presentation, they are a delightful treat for any occasion.

Vanilla Strawberry Cupcakes

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Vanilla Strawberry Cupcakes are soft, fluffy vanilla cupcakes topped with creamy frosting and fresh strawberries, perfect for celebrations or a sweet treat any time.

Author: Emma Harper
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 12 cupcakes 1x
Category: Dessert
Method: Baked
Cuisine: American
Diet: Vegetarian

Instructions

Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a medium bowl, whisk together flour, baking powder, and salt.
In a large bowl, cream the butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each. Stir in vanilla extract.
Gradually mix in the dry ingredients, alternating with milk, until just combined.
Divide batter evenly into cupcake liners, filling each about two-thirds full.
Bake for 18–20 minutes or until a toothpick inserted into the center comes out clean.
Cool cupcakes completely on a wire rack before frosting.
To make frosting, beat softened cream cheese or butter with powdered sugar and heavy cream until smooth. Add strawberry jam or puree if desired.
Pipe or spread frosting on cooled cupcakes and top each with a fresh strawberry.