Strawberry and vanilla cupcakes recipe

0 ratings Rate
  • Serves 12 (makes 12 cupcakes)
  • 40 mins to prepare and 20 mins to cook, plus cooling
  • 580 calories / serving
  • Freezable
Share
Rate
Rate
Binder
Add this recipe to your binder.
Add
Mealplan

These fruity strawberry and vanilla cupcakes are the perfect way to spoil your loved ones this Mother's Day. Bake a batch of these scrumptious sweet treats, filled with strawberry jam and topped with delicious vanilla buttercream, to enjoy alongside a steaming cup of tea. 

Preheat the oven to gas 4, 180°C, fan 160°C. Line a 12-hole muffin tin with cupcake cases. In a bowl, beat the butter and sugar with an electric whisk until light and fluffy.

Add the eggs, one at a time, beating well after each addition. Sift in the flour and a pinch of salt, then fold in the vanilla extract.

Divide two-thirds of the cake mixture between the cupcake cases. Add 1 tsp of jam to the centre of each, then top with the remaining cake mixture. Bake for 20 minutes, or until risen and a skewer inserted into the middle comes out clean. Leave to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.

To make the icing, beat the buttercream in a bowl with an electric whisk until light and fluffy. Spoon half the mixture into a separate bowl, then add pink food colouring, a few drops at a time, beating until the desired shade is reached.

Spoon the plain and pink icing into separate piping bags, then cut off the ends to make a 1cm (1/2in) hole. Put both bags into a third piping bag fitted with a 1cm (1/2in) round nozzle. Pipe a swirl of icing on each cupcake. 

Freezing and defrosting guidelines

Bake according to the recipe but stop before adding decoration or icing. Allow to cool completely. Wrap well in clingfilm and tin foil (to prevent freezer burn) and freeze for up to 3 months.

Loosen the tin foil and clingfilm but leave to defrost in packaging at room temperature for several hours before serving. If you wish to serve the baked goods warm, place them on a baking sheet for 10 minutes in a moderate oven.

If you wish to add icing or decoration, add them after the baked goods have fully defrosted and are at room temperature.

See more Baking recipes

As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.

Text
ingredients
Email recipe details
Print recipe
  • Ingredients

  • 250g (8oz) unsalted butter
  • 250g (8oz) caster sugar
  • 4 medium eggs
  • 250g (8oz) self-raising flour
  • 1 tsp vanilla extract
  • 75g (3oz) strawberry jam
  • For the icing

  • 1 x 400g tub vanilla buttercream
  • pink food colouring gel
Shop ingredients
Ways to shop
Look out for this basket to buy recipe ingredients.
Find out more

or
  • Energy 2428kj 580kcal 29%
  • Fat 30g 43%
  • Saturates 17g 85%
  • Sugars 56.6g 63%
  • Salt 0.3g 5%

of the reference intake
Carbohydrate 77.3g Protein 4.6g Fibre 0.7g

Convert

Text me the ingredients

Simply enter your mobile number below to receive the ingredients for this recipe by text

Please enter a valid UK or Ireland mobile phone number

Terms of Use. We will send you a text containing the list of ingredients for this recipe and a link to access the method. This will not cost you anything. If a message is undelivered we will only attempt to resend for up to 24 hours. This service involves no registration or subscription.