Best ever strawberries 'n cream vanilla cupcakes with Swiss buttercream

    48 min

    After years of trying and testing the perfect basic vanilla cupcakes recipe, I finally found the best ever recipe! These vanilla cupcakes come out perfect every time and are so light and fluffy. These vanilla cupcakes are filled with some good quality strawberry jam, frosted with my Swiss buttercream and topped with juicy strawberries - pure bliss and so yummy!!! Hope you enjoy and happy baking ;) Recipe makes up to 18 cupcakes.


    Greater Manchester, England, UK
    8 people made this

    Makes: 18 cupcakes

    • 330g caster sugar
    • 170g butter, at room temperature
    • 2 large eggs
    • 1 tablespoon vanilla extract
    • 370g plain flour
    • 1/4 teaspoon salt
    • 1 1/2 teaspoons baking powder
    • 240ml whole milk, at room temperature
    • 1 jar good quality strawberry jam
    • 1 to 2 punnets strawberries (up to 18 strawberries required)
    • 1 batch Swiss buttercream

    Prep:30min  ›  Cook:18min  ›  Ready in:48min 

    1. Preheat your oven to 180 C / 160 C fan / Gas 4 and line two 12-hole cupcake tins with your favourite cupcake cases.
    2. In the bowl of an electric mixer or using a hand whisk, cream together your sugar and butter for around 5 minutes or until your creamed mixture begins to go a lighter shade of yellow (pale yellow).
    3. Next add your eggs one at a time and vanilla and continue to mix for a further 2 to 3 minutes until light and fluffy.
    4. In a medium bowl, sift together the flour, salt and baking powder and set aside.
    5. Measure out the milk and gradually add to the butter mixture, alternating with the flour mixture until all ingredients are well combined.
    6. Distribute the mixture into the cases, filling each around 3/4 full (I find using an ice cream scoop filled with mixture ensures even distribution of batter).
    7. Bake cupcakes for 18 to 20 minutes, rotating half way through baking until light golden brown and firm to the touch. Remove from the oven and leave cupcakes to cool in the tins for 10 minutes before transferring to a wire rack to cool completely.
    8. Using the bottom of an icing nozzle or cupcake corer, cut the middles out of each cupcake and set aside.
    9. Fill each cupcake with teaspoons full of your favourite strawberry jam and set aside whilst you make your Swiss buttercream.
    10. Frost each cupcake with the buttercream and top with a fresh strawberry. Enjoy :)

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