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This strawberry cupcakes recipe creates pink cupcakes just like the box. They are fluffy, moist, and made from scratch with strawberry jam for a nice fruit flavor.

Strawberries don’t have to be in season for you to make these strawberry cupcakes with jam, although you can make a fresh strawberry reduction, if desired. If you prefer chunks of fruit in your cupcakes, you can try my Fresh Strawberry Cupcakes instead.

Side view of a strawberry cupcake with the wrapper pulled down to show the texture of the cake.

Valentine’s Day Strawberry Cake

Growing up my mom would make this strawberry cake with jello for Valentine’s Day every year. It was easy to make with a box cake mix and the strawberry gelatin powder really made the fruit flavor pop.

Mom would bake the cake batter in two heart shaped cake pans and stack it for a layer cake. It felt really special and was something we’d look forward to every year. It is still a favorite cake of ours, but it’s fun to re-create some classic recipes in new ways.

Frosted strawberry cupcakes on a wire cooling rack.

Strawberry Cupcakes Recipe

I Iove cupcakes for their individual servings. Cupcakes are like a mini dessert that feels special because of the beautifully piped frosting on top. Unlike my mom’s recipe, I wanted to make these strawberry cupcakes without jello or a cake mix.

This easy strawberry cupcakes recipe is pink just like you’d get from a box of strawberry cake mix, but uses real strawberries in the form of jam, and just a hint of food coloring to make it more vibrant.

Strawberry Cupcakes in a muffin pan.

Ingredients

There are 10 ingredients in this recipe, but you probably already have most of what you need to make these pink strawberry cupcakes.

Strawberry Cupcakes Recipe Ingredients: flour, baking powder, salt, sugar, oil, eggs, vanilla extract, buttermilk, strawberry jam, and red food coloring.
  • All-Purpose Flour – Provides structure for the cupcakes. Sifting the flour helps create a fine crumb.
  • Baking Powder – To provide leavening, making the cupcakes fluffy and light.
  • Salt – To enhance flavors.
  • Granulated Sugar – To sweeten the cake.
  • Oil – To add moisture and create an even crumb. Use neutral tasting oil like canola or vegetable.
  • Eggs – To add richness, structure, and leavening.
  • Vanilla Extract – To enhance flavors.
  • Buttermilk – Adds a slight tang and helps create a tender crumb. You can make this by combining regular milk with white vinegar. (See notes in recipe card below.)
  • Strawberry Jam – Use one that looks thick and has little to no added sugar. I like to use Smucker’s Natural Strawberry Fruit Spread.
  • Red Food Coloring – Optional. This boosts the pink color of the cake.

How to Make Strawberry Cupcakes

After you’ve gathered your ingredients, it’s time to make strawberry cupcakes.

Sifting dry ingredients into a bowl with a fine mesh sieve.

First, sift together the flour, baking powder and salt in a bowl. Set aside.

Strawberry Cupcakes Recipe Steps: 1- Whisk the oil and sugar. 2- Add eggs one at a time. 3- Add vanilla, jam and food coloring. 4- Add half the dry ingredients. 5- Add all of the buttermilk. 6- Add the remaining dry ingredients.
  1. Whisk the sugar with the oil in a large bowl.
  2. Add the eggs one at a time, whisking well after each addition.
  3. Add the strawberry jam, vanilla, and food coloring. Stir well.
  4. Mix in half of the dry ingredients.
  5. Add all of the buttermilk. Stir to combine.
  6. Mix in the remaining dry ingredients, until just incorporated. Do not over-mix.

Baking

Strawberry Cupcakes Recipe Before and After Baking

Divide the batter into paper lined muffin tins 2/3 full with a #24 scoop.

Bake the strawberry cupcakes at 350 degrees Fahrenheit (or 375˚F for high altitude) for 15-18 minutes until the cake springs back when touched or a toothpick inserted into the center comes out clean or with a few moist crumbs.

Transfer cupcakes to a wire rack to cool completely.

Baked strawberry cupcakes in a muffin pan.

Frosting for Strawberry Cupcakes

After the strawberry cupcakes have cooled, you can top them with your favorite frosting. I would recommend one of these:

Frosted strawberry cupcakes on a wire cooling rack.

Storage and Tips for Homemade Strawberry Cupcakes

Store frosted cupcakes in an airtight container at room temperature up 3 days. Unfrosted cupcakes will last up to 5 days.

Cupcakes topped with cream cheese frosting should be stored in an airtight container in the fridge up to 4 days. Be sure to let the cupcakes sit out at room temperature for at least 30 minutes before consuming, to take the chill off the cake.

Can I use fresh strawberries for these cupcakes? You can definitely make your own jam with fresh strawberries for these cupcakes. You will need to make it ahead of time and allow it to cool completely before using it. Don’t just pureé the strawberries and throw them in. Jam has a more concentrated flavor from the strawberries cooking down and reducing. Try my low sugar strawberry freezer jam. It’s easy to make in the microwave.

Side view of a strawberry cupcake with the wrapper pulled down to show the texture of the cake.

If You Make This Recipe, Please Rate and Review it in the Comments Below. THANKS!

Frosted strawberry cupcakes on a wire cooling rack.

Strawberry Cupcakes Recipe

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 14 cupcakes

Pink homemade strawberry cupcakes made with jam.

Ingredients

  • 1 1/4 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cups granulated sugar
  • 1/4 cup oil (canola/vegetable)
  • 2 large eggs
  • 1/3 cup natural strawberry preserves (fruit spread or low-sugar jam)
  • 1 tsp vanilla extract
  • 1 drop red food coloring
  • 2/3 cup buttermilk*

Instructions

  1. Preheat oven to 350 degrees Fahrenheit (or 375˚F for high altitude). Line muffin tins with paper liners.
  2. Sift together the flour, baking powder and salt in a bowl. Set aside.
  3. In a separate large bowl, whisk together the sugar and oil. Add the eggs one at a time, whisking well after each addition.
  4. Add the strawberry jam, vanilla, and food coloring. Stir well.
  5. Mix in half of the dry ingredients.
  6. Add all of the buttermilk. Stir to combine.
  7. Mix in the remaining dry ingredients, until just incorporated. Do not over-mix.
  8. Divide batter into paper lined muffin tins 2/3 full with a #24 scoop.
  9. Bake at 350 degrees Fahrenheit (or 375˚F for high altitude) for 15-18 minutes until the cake springs back when touched or a toothpick inserted into the center comes out clean or with a few moist crumbs.
  10. Transfer cupcakes to a wire rack to cool completely. Then top with your preferred frosting.

Notes

  • Homemade Buttermilk: Combine 2/3 cup regular milk with 2 tsp distilled white vinegar or lemon juice. Stir together and let sit for 5 minutes before using.

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Nutrition Information:
Yield: 14 Serving Size: 1
Amount Per Serving: Calories: 154Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 27mgSodium: 170mgCarbohydrates: 25gFiber: 0gSugar: 15gProtein: 2g

This data was provided and calculated by Nutritionix, and is an estimation only.

author: Amber Brady / Category: Cakes, Cupcakes and Frosting
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