This recipe is a lovely next step after vanilla because it teaches you how fruit can change the texture of cupcake batter. Strawberry purée adds flavor and moisture, so the batter needs a little care.

The goal is a tender cupcake with a light strawberry taste, a pretty color, and a soft crumb.

Ingredients

75 g unsalted butter, softened, about 1/3 cup
150 g sugar, about 3/4 cup
2 eggs
45 ml oil, about 3 tbsp
60 ml milk, about 1/4 cup
40 ml strawberry purée, about 2 tbsp plus 2 tsp, see note
195 g all-purpose flour, about 1 2/3 cups
1 tsp baking powder
1/2 tsp salt
Optional: strawberry flavor
Optional: pink food color

Before You Start

Butter should be soft, not melted
Use smooth purée (no large pieces)
Do not add too much liquid — balance is important

Method

Preheat oven to 175°C (350°F) and line a cupcake tray
Cream butter and sugar until light and smooth
Add eggs one at a time, mixing until light and smooth
Mix flour, baking powder, and salt in a separate bowl
Add dry ingredients when the batter becomes smooth fluffy
Add milk and strawberry purée, and mix until just combined
Add oil and mix until combined
Portion batter evenly into cupcake liners
Bake for 18–20 minutes
Cool completely before frosting

What to Look For

batter smooth and slightly soft
light pink tone (subtle, not bright)
soft, moist texture
gentle fruit flavor

❌Common Mistakes

too much purée → wet or dense cupcakes
chunky purée → uneven texture
expecting strong color → natural fruit is subtle

✨ Tip

This method works with other fruit purées like raspberry or blueberry — just keep the liquid balance similar.

Strawberry Cupcakes