Strawberry Swirl Cupcakes

Oh, you’re in for a treat today!

These Strawberry Swirl Cupcakes are as gorgeous as they are delicious.

Picture a soft vanilla cupcake with swirls of sweet strawberry goodness baked right in, topped with a creamy, dreamy frosting.

They’re perfect for birthdays, after-school treats, or just because.

My kids go crazy for them—and honestly, so do I!

Whether you’re a cupcake pro or new to baking, you’ve got this. Let’s make something special together!

What You’ll Need

For the Cupcakes:

1 ½ cups all-purpose flour
1 ½ tsp baking powder
½ tsp salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 ½ tsp vanilla extract
½ cup whole milk
½ cup strawberry preserves or jam

For the Frosting:

½ cup unsalted butter, softened
2 cups powdered sugar
2–3 tbsp heavy cream or milk
1 tsp vanilla extract
2 tbsp strawberry preserves (optional, for a pink swirl effect)

Pro Tips

Room Temperature Everything – Let your butter, eggs, and milk sit out for 20–30 minutes. It makes mixing so much easier!
Don’t Overmix – Once you add the dry ingredients to the wet, mix just until combined. Overmixing can make your cupcakes dense.
The Swirl Technique – Use a toothpick or skewer to swirl the strawberry jam into the batter for that pretty marbled look.
Frosting Hack – If your frosting is too thick, add a tiny splash of milk. Too thin? Add a bit more powdered sugar.
Make It Fun for Kids – Let them help swirl the jam or decorate the cupcakes with sprinkles and strawberries!

Tools You’ll Need

Mixing bowls
Hand or stand mixer
Whisk
Muffin tin
Cupcake liners
Toothpick or skewer
Piping bag (optional for frosting)

Substitutions & Variations

No strawberry jam? Use raspberry or blueberry preserves instead.
Dairy-free? Swap butter for plant-based butter and milk for almond milk.
Vanilla frosting only? Skip the strawberry swirl in the frosting for a classic look.

Make-Ahead Tips

Bake the cupcakes up to 2 days in advance and store them unfrosted in an airtight container. Frost just before serving.
The frosting can be made the day before and stored in the fridge. Bring it back to room temp before using.

Instructions

1. Prep the Oven and Pan

Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.

2. Mix the Dry Ingredients

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

3. Cream the Butter and Sugar

In a large bowl, beat the butter and sugar together until light and fluffy. Add eggs one at a time, then mix in the vanilla extract.

4. Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the butter mixture, alternating with the milk. Start and end with the dry ingredients. Mix until just combined.

5. Add the Strawberry Swirl

Spoon batter into cupcake liners, filling them about 2/3 full. Add a small dollop of strawberry preserves on top of each and swirl gently with a toothpick.

6. Bake

Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean. Let the cupcakes cool completely before frosting.

7. Make the Frosting

Beat the butter until creamy, then gradually add powdered sugar. Add vanilla and cream, mixing until smooth. Optional: swirl in strawberry preserves for a pink tint.

8. Frost and Decorate

Pipe or spread the frosting onto cooled cupcakes. Garnish with fresh strawberries or sprinkles if you’d like!

Leftovers and Storage

Store cupcakes in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.
Unfrosted cupcakes can be frozen for up to 2 months. Thaw and frost when ready.