These delicious strawberry cupcakes are the ultimate strawberry indulgence. With soft jam centers, a luxurious strawberry buttercream frosting, and adorned with a fresh strawberry. The perfect recipe when strawberries are in season. You can also use frozen strawberries during the rest of the year. This is a simple, easy and effortless recipe. It uses my one bowl mixing method, that you will love.
12Fresh strawberries depending on number of cupcakes
2tablespoonRed sprinkles for decorationoptional
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Preheat the oven at 170 °C/ 340 °F.
Line cupcake pan with cupcake liners.
Ensure all ingredients are at room temperature.
Place whole strawberries in a blender – until smooth.
Add 2 tablespoon of flour aside to be added to the chopped strawberries just before adding it to the batter.
Place all other ingredients except the chopped strawberries and jam in a bowl. (butter, sugar, eggs, baking powder, baking soda, salt, milk, strawberry puree, and extracts)
Use a whisk or electric mixer – mix until well combined with no dry flour visible.
Finally, add the saved 2 tablespoon flour to the chopped strawberries – give them a mix and add them to the batter.
(this will prevent the strawberries from sinking to the bottom of the cupcakes)
Use an ice cream scooper or small measuring cup fill cupcake liners ⅔ full with batter.
Add 1 teaspoon strawberry jam in the center of each batter.
Top with more batter.
Tap pan to help settle the batter.
Bake in the preheated oven for about 18 to 20 minutes.
Place strawberries in a blender until smooth. (you can sieve this if you want a smooth buttercream)
Cream the butter for two minutes until light and pale in color.
Add powdered sugar a little at a time. Followed by the salt
Once all the powdered sugar is in – continue to whip for a minute more.
Continue to mix this for two minutes on medium until it’s all well incorporated.
Lastly, add the strawberry puree, strawberry extract and vanilla extract, and food color. Whip a minute more
This should be a good consistency to pipe swirls on cupcakes or frost around a cake.
If necessary add one or two tablespoons of milk to the buttercream to get a medium peak consistency.
Once the strawberries cupcakes are cooled completely.
Place the strawberry buttercream in a piping bag with a large star piping nozzle.
Pipe a swirl. I piped them like an ice cream scoop.
Sprinkle with some red sugar sprinkles or sugar hearts.
Top with a strawberry.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you