Name: Strawberry Cupcakes – Pina Colada Cupcake Recipe Easy and Delicious
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1½ cups all-purpose flour; 1 tsp baking powder; ½ tsp baking soda; ¼ tsp salt; ½ cup unsalted butter, softened; ¾ cup granulated sugar; 2 large eggs; 1 tsp vanilla extract; ½ cup sour cream; 1 cup finely chopped fresh strawberries

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You know those days when you just need something a little sweet to make things better? I’ve had plenty. And for me, nothing brightens up an afternoon like a batch of homemade strawberry cupcakes. They’re soft, they’re fluffy, and that fresh strawberry flavor? It actually tastes like summer. I first made these on a whim, just trying to use up a few berries that were about to go south. The smell pulled everyone into the kitchen before they’d even cooled. I’ve never looked back. They’re easy, too—no fancy tools, no oddball ingredients. Just good ol’ flour, eggs, butter, and strawberries. We’re talking about comfort food you can hold in one hand. Trust me, you’ll want to keep this recipe close.

1) Key Takeaways
2) Easy Strawberry Cupcakes Recipe
3) Ingredients for Strawberry Cupcakes
4) How to Make Strawberry Cupcakes
5) Tips for Making Strawberry Cupcakes
6) Making Strawberry Cupcakes Ahead of Time
7) Storing Leftover Strawberry Cupcakes
8) Try these Desserts next!
9) Strawberry Cupcakes
10) Nutrition

1) Key Takeaways

Fresh strawberries make these cupcakes naturally sweet and fruity.
The texture is light, fluffy, and moist, perfect for all ages.
No boxed mix, no problem—everything is made from scratch.
These cupcakes are freezer-friendly and easy to prep ahead.

2) Easy Strawberry Cupcakes Recipe

If there’s one dessert I always fall back on, it’s these strawberry cupcakes. They’re the perfect blend of simple ingredients, fresh flavor, and the kind of baking that doesn’t leave you with a mountain of dishes.

We start with real strawberries. Not extract, not artificial flavors—just the fruit. That’s what gives these cupcakes their unmistakable taste. The main keyword, pina colada cupcake recipe easy, fits here because the recipe feels like a tropical treat with the berries shining through every bite.

The batter mixes together in under 10 minutes. You don’t need a mixer, just a bowl and a spoon. The final cupcakes rise gently in the oven and come out golden with flecks of strawberry. If you love sweet easy recipes or enjoy easy baking recipes, this one checks all the boxes.

3) Ingredients for Strawberry Cupcakes

All-purpose flour gives the base structure to the cupcakes. It balances the moisture and creates that soft crumb we love.

Baking powder and baking soda help the batter rise. The combo makes these cupcakes light without being too airy.

Salt sounds minor, but it brightens the sweetness and deepens the flavor of the strawberries.

Unsalted butter adds richness. Make sure it’s softened so it creams well with the sugar.

Granulated sugar brings just enough sweetness without overwhelming the fruit. It also helps with texture.

Eggs hold the batter together. They also trap air, which helps the cupcakes rise.

Vanilla extract adds warmth and a mellow background flavor that blends beautifully with the berries.

Sour cream keeps the batter moist and gives a subtle tang that enhances the strawberry flavor.

Fresh strawberries chopped fine are the star. You want them ripe and sweet, the kind that smells like jam before you even slice them.

4) How to Make Strawberry Cupcakes

Step 1. Preheat your oven to 350°F. Line a cupcake tin with paper liners so nothing sticks later.

Step 2. In one bowl, whisk together your dry ingredients: flour, baking powder, baking soda, and salt.

Step 3. In another bowl, beat the butter and sugar until it looks pale and fluffy. Add eggs one at a time, mixing between each. Stir in vanilla.

Step 4. Fold in the sour cream, then gently add the dry ingredients. Stir just until combined. Overmixing will make the cupcakes dense.

Step 5. Fold in the strawberries. Don’t stir too much or the batter will turn pink all over.

Step 6. Divide the batter evenly into the liners, filling each about two-thirds full.

Step 7. Bake for 18 to 20 minutes. When a toothpick poked into the center comes out clean, they’re done.

5) Tips for Making Strawberry Cupcakes

Use room-temperature ingredients. Cold butter or eggs can mess with the batter texture and lead to uneven baking.

Don’t skip the sour cream. If you don’t have it, plain Greek yogurt works just fine. But you need that moisture for the cupcakes to stay soft.

If your strawberries are super juicy, pat them dry before chopping. Too much liquid can make the batter runny and the texture gummy.

Want to frost these? A whipped cream cheese frosting or even just lightly sweetened whipped cream works great. Or leave them plain for a rustic, sweet treat.

If you’re into easy cupcake recipes or even hunting down easy dessert recipes for a last-minute gathering, this one’s a no-fail option.

6) Making Strawberry Cupcakes Ahead of Time

These cupcakes hold up like champs. You can make them the night before and they’ll still taste fresh the next day. Just keep them covered once cooled.

If you want to freeze them, skip the frosting and store the plain cupcakes in an airtight bag or container. I usually double wrap them just to be safe—first plastic, then foil.

To thaw, pull them out and let them sit at room temperature for about an hour. They taste as good as new. For folks looking for quick and easy recipes with fruit, this one slides right into your meal prep plans.

7) Storing Leftover Strawberry Cupcakes

Let the cupcakes cool completely before storing. If they’re still warm, condensation can make them soggy.

Store them in a container with a loose-fitting lid or a slightly ajar top if you live somewhere humid. They keep their texture better that way.

If you added frosting, keep them in the fridge. Otherwise, they’re fine on the counter for two days. And if you’re wondering how to stretch sweet easy recipes over the week, this is how.

8) Try these Desserts next!

9) Strawberry Cupcakes