Print

Strawberry Cupcakes Recipe

Print Recipe

★★★★★

4.8 from 64 reviews

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.

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

  1. 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.
  2. Mix Dry Ingredients: In a large bowl, combine the self-raising flour and caster sugar evenly, which forms the base for your cupcake batter.
  3. Combine Wet Ingredients: In a large jug, whisk together the eggs, Greek yogurt, and melted butter until smooth to provide moisture and richness.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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

Find it online: https://dinewithdylan.com/strawberry-cupcakes-recipe/