Homemade Strawberry Cupcakes

These soft, fluffy, tender homemade strawberry cupcakes are so delicious. If you love strawberries and you love cupcakes you have got to try this recipe.

Time to amp up that basis vanilla cupcake recipe with some awesome strawberry flavor. Sure you can buy a strawberry cupcake mix from the store, but making it from scratch is so much better.

Top them off with swirls of homemade buttercream frosting and then some strawberry slices and you are in for a real treat.

This moist strawberry cupcakes recipe from scratch is so easy to make too. If I can do it, you can do it. Time to impress your friends and family. Let’s get baking!

Ingredients

• 2 1/2 cups of cake flour or all-purpose/plain flour 320g
• 2 1/2 tsp. baking powder 12g
• 1/2 tsp. of salt 2g
• 3/4 cup unsalted softened butter 170g
• 1 3/4 cup white granulated sugar 337g
• 2 large eggs
• 1 tsp. vanilla extract 5ml
• 1/2 cup sour cream optional (123g)
• 1 1/4 cups of milk whole, 2%, 1%, almond, etc. (312ml)
• 1 cup diced strawberries doesn’t have to be exact (166g)
• Red food coloring optional 5 to 10 drops or more as needed

Instructions

Preheat the oven to 350 F/176 C. In a medium bowl whisk together the flour, salt, and baking powder. Or use a sifter.

In a large bowl, cream together the softened butter with the sugar, using a mixer. Then add in one of the eggs and the vanilla extract and mix those in, followed by the final egg.

Now mix in the sour cream until just combined, followed by the milk.

Next, put the mixer away and finish the batter by hand. Fold and stir the flour mixture in the batter a third of it at a time. Scrape the sides of the bowl as needed. Follow that up with the diced strawberries and the optional food coloring. Start with about 5 drops of food coloring and go from there.

Prepare two standard muffin pans with muffin/cupcake liners. Then fill each up about 3/4ths full. I normally use a 1/2 measuring cup for this. Bake both pans side by side on the middle rack in the preheated oven for 16 to 24 minutes until a toothpick comes out clean.

Once they come out of the oven allow them to cool in the pans for a few minutes, then transfer them to a wire rack to cool completely. You can leave them like this and eat them plain or decorate them with frosting and other things like sliced strawberries, sprinkles, etc. Enjoy!

Find and print the FULL recipe here on my website: https://www.inthekitchenwithmatt.com/strawberry-cupcakes