Strawberry Cream Cupcakes Recipe

Name: Strawberry Cream Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 9 tbsp butter, at room temperature; 3/4 cup sugar; 1 tsp vanilla extract; 2 None large eggs; 1/2 cup self-raising flour; 2/3 cup milk; 24 None small strawberries, hulled, thinly sliced lengthwise; 2 tbsp strawberry jam; None None FOR THE BUTTERCREAM; 5 tbsp butter, at room temperature; 1 cup powdered sugar; 2 tsp milk

Servings: persons

9 tbsp butter, at room temperature
3/4 cup sugar
1 tsp vanilla extract
2 None large eggs
1/2 cup self-raising flour
2/3 cup milk
24 None small strawberries, hulled, thinly sliced lengthwise
2 tbsp strawberry jam
None None FOR THE BUTTERCREAM
5 tbsp butter, at room temperature
1 cup powdered sugar
2 tsp milk

1
Preheat oven to 350u00b0F. Line a 12 hole cupcake pan with paper liners.
2
Using an electric mixer, beat butter, sugar, vanilla, eggs, flour and milk in a medium bowl on low speed until just combined. Increase speed to medium and beat for 3 mins or until pale and creamy. Spoon into prepared pan. Bake for 20-25 mins or until a skewer inserted at center comes out clean. Cool for 5 mins in the pan. Transfer to a wire rack to cool completely.
3
Meanwhile, to make buttercream, using an electric mixer, beat butter and sifted powdered sugar in a small bowl until light and fluffy. Beat in enough milk to make a thick icing.
4
Spread cooled cupcakes with the buttercream. Arrange strawberry slices on top to create a flower pattern.
5
Combine jam and 1 tbsp water in a small microwave-safe bowl. Microwave on high for 30 seconds or until melted and smooth. Cool slightly. Brush cakes with jam to glaze.

963

kcal

Calories

Fat

131

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 9 tbsp butter, at room temperature, 3/4 cup sugar, 1 tsp vanilla extract, 2 None large eggs, and more.

Yes, Strawberry Cream Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Strawberry Cream Cupcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions