top of page

Strawberries and Cream Cupcakes Recipe

Updated: 3 days ago

Light fluffy vanilla cupcakes with homemade strawberry jam and topped with fresh cream and strawberries.

Strawberries and Cream Cupcakes Recipe

Ingredients for a 6 cupcakes

  • 100g(3.52oz) soft butter/margarine at room temperature

  • 100g( 3.52oz) caster sugar/ regular sugar placed in grinder for a few sec

  • 10ml(0.35oz) water

  • 2 small eggs/1 large, room temperature

  • 1 teaspoon pure vanilla extract

  • 50g(1.76 oz) freeze dried/fresh strawberries chopped

  • 140g(4.93oz) self-raising flour /plain flour with 1tsp of baking powder

For the Filling :

150g(5.29oz) strawberry jam

For decorating:

180ml(6.33oz) whipping cream, 20g(0.70 oz) icing sugar, 1 tsp vanilla extract, 1 tsp strawberry essence(optional), a few drops of pink food colouring(optional)

100g(3.52oz) Fresh Strawberries


6 cupcakes tin

cupcake cases

hand mixer/stand mixer


piping bag

1 piping tip 1M


  • Heat the oven to 160°C . Lay out the cupcake cases in the tin

  • Place the butter/margarine, sugar, in the mixing bowl and beat with a whisk or mixer until the sugar starts melting.

  • Add the water and vanilla essence all at once. Give it a stir, then add the eggs and mix until combined.

  • To avoid lumps add the flour slowly, preferably 1tbsp at a time.

  • Lastly add the chopped up strawberry pieces.

  • Pour the mixture into the cases, using a spoon/ice cream scoop and bake in the middle shelf of the oven for 20-22min. The cupcakes are cooked when they looks well risen and gold or when a skewer come clean from the centre of the cupcakes.

  • Let them sit for a few minutes, then gently take them out onto a wire rack to cool.

  • Make a hole in the middle using a knife/apple core remover and fill it with strawberries jam.

  • To make the filling beat the cream with the icing sugar vanilla and strawberry essence, add a few drops of pink if you like and 2 big table spoons of strawberry jam. (*if you over mix the cream and it splits pour more cream and mix gently)

  • Using a piping bag and 1M tip, pipe the cream on the cupcakes, finish it off with some fresh strawberries. Keep in the fridge up to 3 days.


Rated 0 out of 5 stars.
No ratings yet

Add a rating
bottom of page