Strawberry Cupcakes


There are ton’s of Strawberry Cake recipes out there, but most of them involve a white cake mix and a box of strawberry gelatin. I wanted to make something from scratch, that had the strawberry flavor, because it actually had strawberries in it. Doing some digging on the internet, I found that this was a difficult task, but eventually Martha Stewart gave me an idea and I tweaked her original recipe and came up with this cupcake recipe. Here is the final product! These cupcakes are delicious and very moist and can be eaten by themselves or with cream cheese frosting. In this instance, I have been wanting to make what is call a Hi-Hat cupcake frosting for a while, so I will be using a different recipe that I will link here, to make the frosting. When all is said and done, it will be a Chocolate Covered Strawberry Cupcake, that I will link here.


  • 1 1/2 c. flour

  • 1 c. sugar

  • 3/4  t. baking powder

  • pinch of salt

  • 3 oz vegetable oil

  • 3/4 c. strawberry puree (blend strawberries or store bought)

  • 3/4 t. vanilla

  • 1/4 t. lemon juice

  • 2 eggs, beaten

  • 2 drops of Red or Pink Food Color



  1. Preheat oven to 325 degrees.

  2. Mix all dry ingredients together in a mixing bowl.

  3. Add the vegetable oil, strawberry puree, vanilla, and lemon juice to the dry ingredients and whisk until combined.

  4. Add the eggs and food color to the batter and whisk until smooth.

  5. Divide the batter evenly between 12 cupcake paper cups.

  6. Bake for 14-20 minutes, or until the tops are firm to the touch and cake is cooked through.

  7. Remove cupcakes from pan and cool on wire racks.

  8. Enjoy

  9. Yields 12 cupcakes

Calories: 197, Total Fat: 8g, Dietary Fiber: .7g, Sugars: 17.2g, Protein: 2.6g


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