Introduction

These strawberry cupcakes are light, fluffy, and bursting with fresh fruit flavor. Topped with a smooth pink buttercream and a fresh strawberry, they make a delightful treat for any occasion.

Strawberry Cupcakes Recipe - Recipe Image

Ingredients

175g self-raising flour
115g caster sugar
2 eggs
100g Greek yogurt
115g butter, melted and cooled slightly
100g strawberries, hulled and finely chopped
300g icing sugar, sifted
150g butter, softened
2 tbsp milk
1 tsp vanilla extract
Few drops of pink food colouring
6 strawberries, halved, or 12 small whole strawberries for decoration

Instructions

Step 1: Preheat the oven to 180°C (160°C fan/gas mark 4) and line a 12-hole muffin tin with cupcake cases.
Step 2: In a large bowl, mix the self-raising flour and caster sugar together.
Step 3: In a separate jug, whisk the eggs, Greek yogurt, and melted butter until combined.
Step 4: Gradually add the wet ingredients to the dry ingredients, mixing until you have a smooth batter.
Step 5: Fold in the finely chopped strawberries gently to distribute them evenly throughout the batter.
Step 6: Spoon the batter into the cupcake cases, filling them about three-fourths full.
Step 7: Bake in the preheated oven for 25 to 30 minutes, or until golden and a skewer inserted in the center comes out clean.
Step 8: Remove the cupcakes from the oven and allow them to cool completely on a wire rack.
Step 9: To make the icing, beat together the sifted icing sugar and softened butter until smooth and pale.
Step 10: Add the milk, vanilla extract, and a few drops of pink food colouring, then beat until the icing is an even pale pink.
Step 11: Fill a piping bag fitted with a star nozzle with the pink buttercream and pipe swirls onto the cooled cupcakes.
Step 12: Decorate each cupcake with a halved strawberry or a small whole strawberry, then serve and enjoy.

Tips & Variations

Use fresh, ripe strawberries for the best flavor and sweetness in both the batter and decoration.
If you prefer a smoother texture, puree the strawberries before folding them into the batter instead of chopping.
For a dairy-free version, substitute the butter for plant-based margarine and use coconut yogurt instead of Greek yogurt.
You can add a tablespoon of lemon zest to the batter for a bright citrus twist.

Storage

Store the cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to 4 days, but bring to room temperature before serving. The icing may firm up when chilled but can be softened slightly by warming the cupcakes briefly in the microwave.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cupcakes ahead of time?

Yes, you can bake the cupcakes a day in advance and store them in an airtight container. It’s best to pipe the icing just before serving to keep it fresh.

Can I freeze these cupcakes?

Yes, freeze the baked, uniced cupcakes in a sealed container for up to 2 months. Thaw completely before adding the buttercream icing.

Strawberry Cupcakes Recipe

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Delightfully moist and fluffy strawberry cupcakes topped with smooth, pale pink vanilla buttercream icing and fresh strawberry garnish. These homemade treats combine the natural sweetness of fresh strawberries with creamy Greek yogurt for a tender crumb and rich flavor, perfect for dessert or afternoon tea.

Author: Dylan
Prep Time: 15 minutes
Cook Time: 25-30 minutes
Total Time: 40-45 minutes
Yield: 12 cupcakes 1x
Category: Dessert
Method: Baking
Cuisine: British

Ingredients

Scale

Cupcakes

175g self-raising flour
115g caster sugar
2 eggs
100g Greek yogurt
115g butter, melted and cooled slightly
100g strawberries, hulled and finely chopped

Buttercream Icing

300g icing sugar, sifted
150g butter, softened
2 tbsp milk
1 tsp vanilla extract
few drops of pink food colouring
6 strawberries, halved, or 12 small whole strawberries (for decoration)

Instructions

Prepare the Oven and Tin: Preheat your oven to 180°C (160°C fan) or Gas mark 4 and line a 12-hole muffin tin with cupcake cases to prevent sticking and ensure even baking.
Mix Dry Ingredients: In a large bowl, combine the self-raising flour and caster sugar evenly, which forms the base for your cupcake batter.
Combine Wet Ingredients: In a large jug, whisk together the eggs, Greek yogurt, and melted butter until smooth to provide moisture and richness.
Make the Batter: Gradually add the wet mixture into the dry ingredients and mix until you achieve a smooth batter, then gently fold in the finely chopped strawberries to evenly distribute their bursts of flavor.
Fill Cases and Bake: Spoon the batter into the prepared cupcake cases filling them about three-quarters full to allow room for rising. Bake in the preheated oven for 25-30 minutes, or until the cupcakes are golden and a skewer inserted comes out clean.
Cool the Cupcakes: Remove the cupcakes from the oven and allow them to cool completely in the tin before icing, to ensure the buttercream topping doesn’t melt.
Make the Buttercream Icing: Using a mixer, beat the sifted icing sugar and softened butter until the mixture is smooth, creamy, and pale. Add the milk, vanilla extract, and pink food coloring, then continue beating until the icing has a consistent pale pink color.
Decorate the Cupcakes: Spoon the buttercream into a piping bag fitted with a star nozzle and pipe pretty swirls onto each cooled cupcake. Garnish with strawberry halves or whole small strawberries to finish.
Serve and Enjoy: Present the cupcakes to your guests or store them in an airtight container until ready to serve.

Notes

Ensure the melted butter is cooled slightly before mixing to prevent cooking the eggs prematurely.
For best results, use fresh, ripe strawberries for both the batter and decoration.
You can substitute Greek yogurt with sour cream if preferred.
Buttercream can be stored in the fridge; bring to room temperature and re-whip before piping if needed.
These cupcakes are best enjoyed within 2 days and stored at room temperature or chilled for longer freshness.

Keywords: strawberry cupcakes, vanilla buttercream, homemade cupcakes, fresh strawberry dessert, baked cupcakes, afternoon tea treat