Saturday, 14 July 2018

Strawberry Cupcakes

These Strawberry Cupcakes are super pretty.  The small strawberry cakes are pack with strawberry yumminess from the freeze dried strawberries in the sponge cake, the strawberry jam hiding in the centre of the cake, to the fresh strawberries used as the crowning glory to the homemade strawberry buttercream frosting.  They're perfect for those who love this popular summer red berry. 

How to make Strawberry Cupcakes finished with a homemade strawberry frosting

With the Wimbledon finals being held this weekend what better fruit to use in a bake than the humble and ever popular strawberry.

I'm sure we'd all agree that strawberries are great served simply with some cream, or ice cream, but when summer fruits bring a fantastic pop of colour, amazing flavour, and wonderful aroma it'd be churlish not to use them in a strawberry recipe too, just like our very yummy Strawberry and Basil Upside Down Cake.

Strawberry and basil upsidedown cake

Our strawberry cupcakes are packed with strawberry yumminess.  We're talking freeze dried strawberries in the cake batter, a hidden pocket of strawberry jam in their centre, a swirl strawberry frosting made with fresh strawberries, and of course the crowning glory is a fresh strawberry.

In fact, if you're looking for recipes to use up strawberries you might also be interested in trying our homemade strawberry ice cream, which is a delicious centre to a Strawberry Baked Alaska.  A Strawberry and Basil Pavlova also makes a great dessert for the family or when you have guests, or why not use them in a Strawberry Tart recipe, like the one I shared here on Only Crumbs Remain recently.   

Assembling strawberry cupcakes

Strawberry Frosting.

I just love homemade strawberry buttercream frosting.  It's super pretty with a delicate pink hue, perfect for topping a host of different cakes with, and of course very yummy too.

Now I must admit that when I've made fruit flavoured frostings in the past I've added jam to the traditional mixture of butter and icing sugar (confectioner's sugar), and although this method is super easy and tasty its obvious draw back is that jam is packed with oodles of sugar.

An alternative method, which struck me recently, is to use real fruit in the strawberry frosting (and I see no reason why this method can't be used with other soft fruits like raspberries, blackberries and blackcurrants for instance).  Just imagine the concentrated flavour which develops when the fruit has been pureed and then cooked down to thicken it up.  The concentrated fruit puree, once cooled, can then be beaten into your buttercream frosting.  It really is as easy as that!

How to make Strawberry Cupcakes with an easy Strawberry Frosting.

Cupcakes, Strawberries, Summer, Strawberry Frosting
Yield: 6 Cupcakes

Strawberry Cupcakes

prep time: 40 minscook time: 25 minstotal time: 65 mins
These Strawberry Cupcakes are super pretty. The individual cakes are pack with strawberry yumminess from the freeze dried strawberries in the sponge cake, the strawberry jam hiding in the centre of the cake, to the fresh strawberries used as the crowning glory to the strawberry buttercream frosting. They're perfect for those who love this popular summer berry.


For the Cupcakes
  • 115g Unsalted Butter, softened
  • 55g Golden Caster Sugar
  • 60g Caster Sugar
  • pinch of Salt
  • 1/2 tsp Vanilla Extract
  • 2 Medium Eggs, lightly beaten
  • 4g Freeze Dried Strawberry Pieces (we get ours from Sainsburys)
  • 115g SR Flour
  • 2g (1/2 tsp) Baking Powder
  • Milk
For the Strawberry Frosting
  • 125g Fresh Strawberries, washed hulled and quartered
  • 160g Unsalted Butter
  • 320g Icing Sugar


  1. Preheat the oven to 190℃ / Fan 170℃ / 375℉ / Gas 5. Place the muffin sized cases into the muffin tray.
  2. Make the sponge. Place the soft butter and sugars into a good sized bowl and beat together with a wooden spoon or electric beaters until very pale and fluffy.  Add the salt and vanilla extract and beat again to combine. Gradually add the beaten eggs a little at a time, beating well after each addition, (see note b below).  Add the freeze dried strawberries and mix to combine.  Sieve the flour and baking powder into the mixture.  Use a spatula or large metal spoon  to fold this in gently.   Add a little milk (perhaps 1 tbsp) if necessary, you're aiming for the cake batter to have a nice dropping consistency.
  3. Fill the muffin cases & bake. Using a teaspoon, fill the cases with the batter mixture. You're aiming for them to be half to two-thirds full. You may decide to weigh each muffin to ensure equal sizes. Each will weigh about 60g - 62g.  Place the muffin tray in the centre of the oven and bake for 20 - 23 minutes.  You may need to rotate the tray after 15 minutes of baking.  Once baked, remove from the oven and muffin tray and place onto a cooling rack.
  4. Make the strawberry syrup.  Use a stick blender or blender to blend the strawberries until smooth.  Pass the mixture through a fine sieve to remove the seeds, catching it in a small pan.  Place the pan onto the hob over a low heat.  Gently heat the mixture, stirring it frequently to avoid it catching.  You're aiming for the mixture to halve in volume, it will become darker in colour and a little thicker.   Set aside to cool.
  5. Make the buttercream.  Place the softened butter into a good sized bowl.  Beat to ensure it is soft and creamy.  Sieve half of the icing sugar into the butter.  Use a wooden spoon to combine the two ingredients.  Sieve in the remaining icing sugar and mix to combine.   Add 30 - 40g of the cooled strawberry puree.  Mix well until streak free, soft and creamy.  If the mixture feels a little too soft for piping, place it into the fridge for a few minutes to allow the butter to firm up a little.
  6. Hollow out the cupcakes.  Use a paring knife or the wide end of a large piping nozzle to create a hollow in the top of the cupcake.  Use the tines of a fork to gently remove a little more of the cupcake sponge if required.   Add a teaspoon of the Strawberry Jam.  Avoid over filling.  Cut off a little of the sponge that was removed and place the 'crust' piece back onto the cupcake to act as  a 'plug'. 
  7. Top with the strawberry frosting.  Fit a large star nozzle to a piping bag.  Half fill the bag with the frosting.  Pipe a generous swirl on top of the cupcakes.  (You will need to refill the piping bag at some point).  Finish with a half strawberry just before serving if desired. 


SPECIFIC EQUIPMENT:  6 muffin sized cupcake cases & muffin tin. Large open star piping nozzle.  Piping Bag. 
STORAGE: Store in an airtight container for up to 3 days.  If the weather is warm place the container in the fridge.  Allow them to come back to room temperature before serving.
a) When making the cupcake batter, consider weighing the cracked eggs first to ensure the batter has equal weight of butter, sugar, flour and eggs.  Simply weigh the butter, sugar and flour to the same weight as the eggs.  Of course the value may be slightly different to the 115g listed in the ingredients above.  b)  Consider warming your lightly beaten eggs over a bain marie especially if they feel particularly cold.   Warm them until they feel luke warm.  This should help prevent the batter from curdling and produce a better cupcake sponge.  
NUTRITIONAL VALUES: Please note, nutritional values are offered as a guideline only.  Values below are for 1 cupcake, based on a batch of 6 made.  Any Percentage Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
fat (grams)
sat. fat (grams)
carbs (grams)
protein (grams)
sugar (grams)
Created using The Recipes Generator

Pin Strawberry Cupcakes with an easy Strawberry Frosting for later!

Grab the #recipe for these #Pretty #Pink #StrawberryCupcakes which is a great #SeasonalBake perfect for the summer months and the #WimbledonTennisFinal.  They are packed with #Summer #Strawberries with #FreezeDriedStrawberries in the #Cake batter, strawberry jam as a hidden pocket of yumminess, #Homemade #StrawberryFrostingMadewithFreshStrawberries and they are topped with a fresh strawberry as the crowning glory.

 Stay up to date with Only Crumbs Remain's recipes by subscribing!

If you do subscribe, thank you so much, and you can rest assured that I will only issue e-mails to yourself when a new post is published.  This is ordinarily about once or twice a week.

Simply enter your email address.

You will then receive an email from FeedBurner Email Subscription - remember to click on the link in that email to confirm that you really do want to subscribe and get all of my latest recipes and blog posts direct to your inbox!

Rest assured that I will only use your email address to notify you of new posts on
Only Crumbs Remain.

You can opt out any time, either by clicking on 'unsubscribe' link at the bottom of the e-mails or by emailing me at .

This post has been shared with: 

Cook Once Eat Twice hosted by Corina at searching for Spice

Link up your recipe of the week Only Crumbs Remain Recipes Made Easy


  1. These are so pretty Angela. Perfect for a summer tea party. Thank you for linking to #CookBlogShare

  2. These look absolutely gorgeous! We picked some fresh strawberries the other day and these would be a lovely recipe to make with them. Thanks for sharing with #CookOnceEatTwice!

    1. Ooh I bet they smelt amazing as you were picking them Corina,
      Angela x

  3. They are so so pretty! Perfect for the summer too! #Bakingcrumbs


Thank you for spending your time reading my recipe posts. You're invited to leave a comment, thought or suggestion, all of which will be will be monitored (due to spam) before showing on the blog.

PLEASE NOTE: By leaving a comment you consent to any personally identifiable information (such as name and avatar) being collected by Only Crumbs Remain. Alternatively, you may choose to mark your comment anonymous by making the relevant selection from the dropdown box in the comment field. A link to our full privacy Policy can be found at the bottom of the page.

Flick through our recipes!