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Strawberry Cupcakes
5 from 3 votes

Strawberry Cupcakes

These Strawberry Cupcakes are soft, tender vanilla cupcakes loaded with bits of fresh strawberries and topped with a pink swirled vanilla frosting!

Prep Time
45 mins
Cook Time
19 mins
Total Time
1 hr 4 mins
Servings: 24 cupcakes
Calories: 334 kcal
Course: Dessert
Cuisine: American

Ingredients

Cupcakes
  • 1/2 cup butter room temperature
  • 1 1/2 cups granulated sugar
  • 3 tablespoons vegetable oil
  • 4 egg room temperature, large
  • 1/2 cup milk whole
  • 2 teaspoons vanilla extract
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 2 cups cake flour
  • 1 cup strawberries finely diced
  • 1/4 cup Sprinkles pink
Frosting
  • 1 cup butter room temperature
  • 3 cups powdered sugar
  • 2 teaspoons vanilla extract
  • 4 tablespoons milk
  • gel paste color pink
  • Pink gumballs

Instructions

Cupcakes
    Cup of Yum
  1. Preheat oven to 350 degrees F. Place cupcake papers in the cupcake pan.
  2. In a mixing bowl, add in the butter, sugar and oil. Mix until light and fluffy. This will take about 2 minutes.
  3. Add in the room temperature eggs one at a time and mix until combined. Once they are mixed in, turn the hand mixer to high and beat for another 3 minutes until the mixture becomes thick and very pale. This is crucial otherwise the cake will fall.
  4. Measure out the milk and vanilla extract. Set aside.
  5. Measure out the cake flour, baking powder and baking soda.
  6. Add a third of the flour mixture into the egg mixture. Beat just until combined.
  7. Add half of the milk and beat until just combined.
  8. Repeat adding another third of the flour then the rest of the milk. Finish with the last bit of flour.
  9. Add the strawberries and sprinkles. Stir until just incorporated.
  10. Scoop out the batter and place in the cupcake liners. Only fill about ⅔ full. Don’t overfill the liners, they batter will run out.
  11. Place in the oven and bake for 17 minutes or until done. Place a toothpick in the center of the cupcakes and if it comes out clean or with moist crumbs it’s done. If there’s still batter, give it another minute or two.
  12. Remove from the oven and let cool.
Frosting
  1. In a large mixing bowl, add in the butter. Mix until the butter is creamy.
  2. Add in the vanilla extract, milk, and powdered sugar. Mix on low until the powdered sugar is almost completely incorporated.
  3. Turn mixer on high and beat for about 1 to 2 minutes until light and fluffy.
  4. Scoop out about 1/4 of the frosting. Add in the electric purple and electric pink. Mix until combined. Add gel paste until you have your desired color.
  5. Place a 1M piping tip into a disposable piping bag. Line one crease of the piping back with the deep pink gel food color.
  6. Fill 1/2 of the bag with the white frosting. Add a layer of the electric purple/pink frosting. Add in the rest of the white frosting or whatever will fit. Pipe nice tall swirls on each cupcake.
  7. Top with a pink gumball.

Nutrition Information

Calories 334kcal (17%) Carbohydrates 54g (18%) Protein 2g (4%) Fat 13g (20%) Saturated Fat 8g (40%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 3g (15%) Trans Fat 1g (50%) Cholesterol 47mg (16%) Sodium 173mg (7%) Potassium 71mg (2%) Fiber 1g (4%) Sugar 41g (82%) Vitamin A 406IU (8%) Vitamin C 3mg (3%) Calcium 30mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 24 cupcakes

Amount Per Serving

Calories 334

% Daily Value*

Calories 334kcal 17%
Carbohydrates 54g 18%
Protein 2g 4%
Fat 13g 20%
Saturated Fat 8g 40%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 3g 15%
Trans Fat 1g 50%
Cholesterol 47mg 16%
Sodium 173mg 7%
Potassium 71mg 2%
Fiber 1g 4%
Sugar 41g 82%
Vitamin A 406IU 8%
Vitamin C 3mg 3%
Calcium 30mg 3%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.