Preparation

• You should prepare the cupcake batter according to your desired recipe, whether it's chocolate, vanilla or another flavor. You can also use a cake mix to create the cupcake batter. Choose fresh strawberries that have no blemishes, a firm skin and a bright red color. Smaller varieties tend to have more flavor and color than their larger counterparts, but sample first to ensure sweetness. Wash the strawberries gently under running cold water, and then pat them dry with paper towels. Trim off the tops, removing any green, and set them aside in a bowl.

Filling

• Don't forget to place a cupcake liner in each cup in a muffin pan. Spray each liner lightly with cooking spray. Fill each liner one-third full with the prepared batter. Then place a strawberry, in the desired position, whether point down or up, in the middle of the each liner. Fill around and over the strawberries so that each liner is two-thirds full with batter. If there are any exposed pieces of strawberry, simply press them down into the batter with a blunt dinner knife, and spread a little more batter over the area.

Baking

• Place your muffin pan in an oven preheated to 350 degrees Fahrenheit. Baking times will generally be slightly longer due to the addition of the strawberry, as it will release moisture as it cooks; however, keep in mind that this can vary according to the size of the strawberry as well as the size and accuracy of your oven. Bake according to the time in your recipe, and then test to see if the cupcakes are done by inserting a toothpick just off to the side of a strawberry. If the toothpick comes out clean, they're done. If it doesn't, continue baking the cupcakes for two to three minutes, then check with a toothpick again. Continue doing this until the toothpick comes out clean.

Alternatives

• There are other ways to incorporate strawberries into your cupcakes as well. You can simply hull and dice them into small pieces and fold them into your batter after it's mixed and blended. Or, for an even texture throughout the cupcakes, puree the strawberries -- and use the strawberry puree as a substitute for the milk in your recipe. You can also add a whole fresh strawberry to a cupcake after you bake it if you want to retain the texture of an uncooked berry. Simply use a paring knife to cut a cone shape into the center of a baked and cooled cupcake. Remove the cone, and place the strawberry, point side down into the cupcake, leaving a small gap at the top. Fill the gap with a portion of the cake you removed. Ice as usual.