Pink Strawberry Cupcakes

Hosting a summer bash? Don’t forget the cupcakes! These Pink Strawberry Cupcakes with jam frosting are fruity and fun. Ideal for picnics, parties, and even Valentine’s Day!

Easy Strawberry Cupcakes.

Summer is in full swing, and there's no sweeter way to celebrate than with a batch of pink strawberry cupcakes topped with luscious strawberry jam frosting!

These easy-to-make treats are bursting with fresh, fruity flavor. Perfect for backyard parties, sunny picnics or just sharing something special with friends.

Pink Cupcakes With Strawberry Frosting.

I love to bake cupcakes for special occasions, and this easy recipe is a great way to impress your guests without spending hours in the kitchen. 

Not only do they have a strawberry and vanilla pink sponge but they're also topped with a strawberry preserve buttercream frosting and topped with fresh strawberries.

They’re perfect sweet treats for birthday parties, Valentine’s Day, afternoon tea and any other special occasion you can think of.

Ingredients

For the cupcakes:

• 2 1/2 cups flour

• 3 teaspoons baking powder

• 1 teaspoon salt

• 1 1/2 cups sugar

• 1/2 cup vegetable oil

• 3 eggs

• 1 cup strawberry preserves

• 1 teaspoon vanilla extract

• 1 1/3 cup buttermilk

• 2 to 3 drops of red gel food coloring (optional)

For the buttercream frosting:

• 1 cup unsalted butter, softened

• 1 teaspoon vanilla extract

• 6 tablespoons strawberry preserves

• 4 cups powdered sugar

• 1 tablespoon milk

• 1 drop of red gel food coloring (optional)

Instructions

Making the cupcakes.

1. Preheat the oven to 350 degrees and line a muffin pan with cupcake liners.

2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

3. In a separate bowl, beat together the sugar and vegetable oil until smooth and combined.

4. Add the eggs one at a time, beating between each addition.

5. Add the strawberry preserves and vanilla extract. Beat to mix.

6. Slowly introduce the dry ingredients into the mix, beating until everything comes together.

7. Add the buttermilk and 2 to 3 drops of red gel food colouring. Mix until fully combined.

8. Fill each cupcake liner 2/3 of the way full of batter and bake in the preheated oven for 15 to 18 minutes, until a toothpick inserted in the centre comes out clean.

9. Allow the cupcakes to cool in the pan until they’re safe to touch, then transfer to a wire cooling rack to cool completely.

Making the frosting.

1. While the cupcakes are cooling, prepare the frosting by beating the butter, vanilla extract, and strawberry preserves together.

2. Add the food colouring, if desired and beat until mixed.

3. Add the powdered sugar and milk and beat until smooth and creamy.

4. Fill a piping bag with the strawberry frosting and pipe a swirl on top of each cooled cupcake using a pastry star tip.

5. Top with a freshly sliced strawberry to finish.

Store cupcakes in an airtight container for 2-3 days. You can refrigerate if necessary but bring them to room temperature before serving.

Tips:

• Allow eggs, buttermilk, and other refrigerated ingredients to come to room temperature before mixing. This helps achieve a smoother batter and makes your cupcakes moist and fluffy.

• Make sure your cupcakes are completely cooled before you attempt to frost them. You put so much hard work into that fluffy frosting, that you don’t want it melting!

Looking for more sweet strawberry treats? Try making strawberry shortcake cups. Or whip up a strawberry mascarpone mousse. Perfect for warm evenings or a romantic touch at any gathering.

📌 Save this recipe card or pin it for later - and let me know in the comments if you try them! I’d love to see how yours turn out!