Strawberry and cream cupcakes

    35 min

    Fresh strawberries set a top vanilla cupcakes with a sweet buttercream icing. For more strawberry flavour, slice off the tops of the cooled cakes and sandwich with strawberry jam before icing.


    Greater Manchester, England, UK
    3 people made this

    Makes: 1 dozen cupcakes

    • 175g (6 oz) butter
    • 175g (6 oz) granulated sugar
    • 1 teaspoon vanilla extract
    • 4 eggs, beaten
    • 175g (6 oz) self-raising flour
    • Buttercream
    • 75g (3 oz) unsalted butter
    • 175g (6 oz) icing sugar
    • 1 teaspoon vanilla extract
    • 12 strawberries

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Preheat oven to 180 C / Gas 4. Place 12 paper cases in a bun tin.
    2. Cream butter and sugar in a mixing bowl until light and fluffy. Stir in vanilla and gradually beat in the eggs. Sift in the flour and gently fold until combined. Spoon the mixture into paper cases.
    3. Bake for 20 minutes or until golden and risen.
    4. For buttercream, beat the butter in a bowl until soft. Sift in icing sugar and beat well. Stir in vanilla.
    5. Either spoon or pipe the buttercream onto the cooled cupcakes and top each with a strawberry.

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