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Five strawberry cupcakes

Strawberry cupcakes

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A star rating of 4.3 out of 5.11 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Makes 12

Treat family and friends to these beautiful strawberry cupcakes. They're made with fresh strawberry pieces in the sponge, and a vibrant pink buttercream icing 

  • Vegetarian
Nutrition: Per serving
NutrientUnit
kcal387
fat20g
saturates12g
carbs47g
sugars36g
fibre1g
protein3g
salt0.59g
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Ingredients

  • 175g self-raising flour
  • 115g caster sugar
  • 2 eggs
  • 100g Greek yogurt
  • 115g butter, melted and cooled slightly
  • 100g strawberries, hulled and finely chopped

For the icing

  • 300g icing sugar, sifted
  • 150g butter, softened
  • 2tbsp milk
  • 1tsp vanilla extract
  • pink food colouring
  • 6 strawberries, halved, or 12 small whole strawberries

Method

  • STEP 1

    Heat the oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with cupcake cases. Mix the flour and sugar together in a large bowl. In a large jug, whisk together the eggs, yogurt and melted butter. Gradually mix the wet ingredients into the dry until you have a smooth batter, then fold in the strawberries.

  • STEP 2

    Fill the prepared cases so they are about three-fourths full. Bake for 25-30 mins, or until golden and a skewer inserted into the middles comes out clean. Leave to cool.

  • STEP 3

    Meanwhile, make the icing. Beat the sugar and butter together until smooth and pale, then add the milk, vanilla and a little pink food colouring and beat until the icing is an even pale pink shade. Spoon the icing into a piping bag fitted with a star nozzle, then pipe in swirls onto the cooled cupcakes. Decorate each with a strawberry half or small strawberry, then serve.

Goes well with

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Overall rating

A star rating of 4.3 out of 5.11 ratings
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