Fresh Strawberry Cupcakes with Vanilla Buttercream

Name: Fresh Strawberry Cupcakes with Vanilla Buttercream
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 12
Ingredients: 2 eggs; 100 g strawberries, hulled and finely chopped; 6 strawberries, halved or small whole strawberries; 175 g self-raising flour; 115 g caster sugar; 100 g Greek yogurt; 265 g butter; 300 g icing sugar, sifted; 2 tbsp milk; 1 tsp vanilla extract; 1 drop pink food coloring

These strawberry cupcakes are soft, fruity, and topped with a smooth vanilla buttercream swirl. Fresh strawberries baked into the sponge and added on top make them a bright, crowd-pleasing treat for parties, afternoon tea, or summer baking.

Servings12 Portions

Prep Time20 Mins

Cook Time30 Mins

Difficulty

Intermediate

Ingredients

eggs
2
strawberries, hulled and finely chopped
100 g
strawberries, halved or small whole strawberries
6
self-raising flour
175 g
caster sugar
115 g
Greek yogurt
100 g
butter
265 g
icing sugar, sifted
300 g
milk
2 tbsp
vanilla extract
1 tsp
pink food coloring
1 drop

Step-by-Step Instructions

Preheat the oven to 180C/160C fan/gas 4. Line a 12-hole muffin tin with cupcake cases. In a large bowl, stir together the self-raising flour and caster sugar. In a separate jug, whisk the eggs, Greek yogurt, and 115 g melted, slightly cooled butter until combined.

Pour the wet mixture into the dry ingredients in stages, mixing gently until the batter is smooth and no dry flour remains. Fold in the finely chopped strawberries, taking care not to overmix.

Divide the batter between the cupcake cases, filling each about three-quarters full. Bake for 25-30 minutes, until the cupcakes are lightly golden and a skewer inserted into the center comes out clean. Transfer to a wire rack and let them cool completely before decorating.

For the buttercream, beat the remaining 150 g softened butter with the sifted icing sugar until pale and smooth. Add the milk, vanilla extract, and a small amount of pink food coloring, then beat again until light, creamy, and evenly colored.

Spoon the buttercream into a piping bag fitted with a star nozzle and pipe swirls onto the cooled cupcakes. Finish each cupcake with a strawberry half or a small whole strawberry before serving.