Kirbie's Cravings

Strawberry Cupcakes

This fresh strawberry cupcake recipe is easy to make and filled with strawberry flavor. This recipe is for unfrosted cupcakes that are delicious plain, or you can add your favorite icing.

close-up photo of strawberry cupcakes

Strawberries were on sale this weekend. They looked so big, bright, and pretty that I had to get a few boxes. The sight of the beautiful strawberries made me want to make a strawberry dessert.

A while back, I found a recipe from Little Corner of Mine, using strawberry yogurt. I decided to try out the recipe and add some fresh strawberries to the recipe. This is a basic strawberry cupcake recipe without frosting. My family doesn’t like overly sweet desserts, but you can easily add your favorite frosting.


  • All-purpose flour
  • Baking powder
  • Salt
  • Granulated sugar
  • Strawberry yogurt
  • Large eggs
  • Whole milk
  • Strawberry extract
  • Red food coloring
  • Canola oil or vegetable oil
  • Fresh strawberries

Yogurt: I use regular strawberry-flavored yogurt for this recipe. I haven’t tried it with strawberry Greek yogurt.

Milk: Whole milk makes these cupcakes soft and moist, but you can use 2% milk, too.

Strawberry extract: This adds an extra boost of strawberry flavor. You can usually find it in the baking aisle near the other extracts.

Food coloring: You only need a tiny bit for this recipe, but it is optional. I added one drop to my batter, and the cupcakes didn’t really turn pink. If you want pinker cupcakes, I recommend adding another drop.

Strawberries: Remove the stems from the strawberries and cut them into small pieces. The chopped strawberries are mixed into the cupcake batter.

photo of three cupcakes

How to Make Them

I like to line my cupcake pan with cupcake liners. If you don’t have some on hand, you can coat the cupcake molds with cooking spray instead.

This is an easy one-bowl cupcake recipe. First, whisk the flour, baking powder, salt, and sugar in a large bowl.

Make a well in the center of the dry ingredients and add the yogurt, eggs, milk, extract, food coloring, and oil. Mix until combined.

Stir in the chopped strawberries and then transfer the batter to the prepared pan. Fill each liner 3/4 full.

Bake the cupcakes at 350°F for 20 to 25 minutes. Cool them on a wire rack.

Recipe Tips

  • My family is not a fan of frosting, so I like to keep these cupcakes plain. If you want to frost yours, I think whipped cream frosting or mascarpone frosting would work well with these cupcakes. Or try vanilla buttercream, strawberry frosting, or cream cheese frosting.
  • If you want to frost them, allow the cupcakes to cool to room temperature.
  • Cooled cupcakes will keep in an airtight container for a few days. You can also freeze them for up to a month or two.

Strawberry Cupcakes

The cupcakes were really moist and had a peach color due to the strawberry yogurt. I think this recipe would be great for those who love strawberry desserts. And I love the pretty color!

More Desserts with Fresh Strawberries

Strawberry Cupcakes

Servings: 24 cupcakes
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Course: Dessert
Cuisine: American
These strawberry cupcakes are light and fluffy and moist with bits of fresh strawberries baked right in the batter.


  • 2 1/2 cup cake flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter
  • 1 1/4 cup sugar
  • 2 eggs
  • 1/3 cup buttermilk or sour cream
  • 1/4 cup oil
  • 1 tsp vanilla extract
  • 2 cup chopped strawberries


  • Preheat oven to 350°F and prepare two cupcake pans.
  • Sift flour, salt, and baking soda in medium bowl.
  • In bowl of mixer, cream butter and sugar until fluffy. Add eggs one at a time until combined. Add buttermilk (or sour cream), oil and vanilla until combined. Add flour mixture and stir until just combined. Fold in berries.
  • Fill cupcake pans 3/4 way. Bake for 15-20 minutes. Allow to cool completely before frosting.


Recipe adapted from Fake Ginger

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

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2 comments on “Strawberry Cupcakes”

  1. is it possible to substitute fresh strawberries with strawnberry jam? if yes, how do i go about? tks a lot! by the way, I m from singapore! start to like your recipes!!

    • You can probably swirl some strawberry jam in at the end, after the batter is finished mixing and before putting it in the oven to bake. Glad you found my blog!