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strawberry cupcakes on a cake stand.
cookingwithmykids

Easy strawberry cupcakes

5 from 7 votes
A nice easy recipe for strawberry cupcakes. They're delicious and simple enough for kids to bake.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 12
Course: Afternoon tea
Cuisine: American, British
Calories: 346
Ingredients Method Notes

Ingredients
  

  • 150 g butter
  • 150 g golden caster sugar
  • 3 eggs
  • 150 g self raising flour
  • ½ tsp baking powder
  • 4-5 strawberries
For the icing
  • 200g strawberries
  • 300 g icing sugar
  • 150 g butter
  • Strawberries to decorate

Method
 

Preheat the oven to 180C / 160C Fan and line a cupcake tin with 12 cases
    Cream the butter and sugar together
    1. Weigh the butter and cut it into small pieces before adding it to a large bowl.
    2. Measure the sugar into a small bowl, and add it to the butter. Cream the butter and sugar together with a wooden spoon until it’s smooth, light and creamy. Alternatively mix it together using the k paddle of a stand mixer.
    Add the eggs and flour
    1. Break the eggs into a separate bowl then add them in to the mixture. Beat them in gradually until the mixture is smooth.
    2. Weigh the flour then add it to the bowl with the baking powder.
    Add the strawberries
    1. Chop the strawberries then add them into your mixture and give everything one final mix.
    2. Spoon the mixture into your cases.
    Cook the cupcakes
    1. Pop your cupcakes in the oven for 20-25 minutes until they are golden brown and just firm to touch.
    Decorate the strawberry cupcakes
    1. Measure out the strawberries, hull them and cut them into small pieces. Blitz them using a hand or stick blender until they are nice and smooth.
      Put them in a small saucepan and heat them gently for five or ten minutes until they have reduced and thickened. Set the puree aside to cool.
    2. Add the icing sugar into a bowl. Weigh the butter then add that to your bowl along with a splash of milk. Using the k-paddle of your free-standing mixer beat the butter and icing together until they become nice and soft and fluffy.
      Add the strawberry puree and continue mixing until it is well mixed in.
    3. Add the icing into a piping bag with a large star nozzle. Pipe a swirl on each cupcake.
    4. Add a strawberry on top and enjoy!

    Notes

    *You can use dried strawberries instead of fresh ones and the flavour if you have them. You need about 20g – ground them up and add 15g into the cake mixture and 5g into the icing.