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Strawberry Cupcakes

Sometimes all you need is a Strawberry Cupcake, baked with sweet, fresh seasonal strawberries. Then other times you need a little extra POW to your Strawberry Cupcake, stuffed with a fresh strawberry centre and a hidden Oreo cookie base.
Prep Time30 mins
Cook Time20 mins
Cooling30 mins
Total Time1 hr 20 mins
Course: Snacks
Cuisine: Cupcakes
Keyword: Strawberries, Strawberry Cupcakes
Servings: 12 Cupcakes

Ingredients

For the cupcakes

  • 150 g butter softened
  • 150 g golden caster sugar
  • 3 eggs large
  • 1 tsp vanilla extract
  • 150 g self-raising flour
  • 12 fresh ripe strawberries
  • 12 oreo biscuits

For the strawberry buttercream

  • 150 g butter softened
  • 250 g icing sugar
  • 1 tsp vanilla extract
  • 50 g freeze dried strawberries plus extra for dusting

Instructions

For the cupcakes

  • Line a cupcake tin with 12 cupcake cases and preheat your oven to 160°C
  • Put an Oreo cookie at the base of each cupcake case and leave it to one side
  • Cream the butter and sugar into a large bowl until light and fluffy
  • Add the eggs, vanilla and flour all at once and beat it in until just combined
  • Spoon a tablespoon of the cupcake batter on top of the oreo biscuit in each cupcake case.
  • Remove the stalks from the strawberries and push a strawberry upside down into the centre of each cupcake
  • Bake for 18-20 minutes until golden and springy. The strawberries will release some water so if you insert a skewer to test if they're cooked you may notice a little moisture inside. Leave them to cool in the tins for 10 minutes, the remove and leave on a wire rack until completely cooled.

For the strawberry buttercream

  • Cream the butter in a large bowl until light and fluffy
  • Add the icing sugar a tablespoon at a time and beat it into the butter until well combined
  • Blitz the freeze dried strawbrries into a food processor until its a fine powder then add it gradually. You might not need to add it all, if you want a paler pink colour add less, and if you want it richer add it all. The less you add will obviously impact the flavour intensity.
  • Fill a piping bag with a open star nozzle and fill the it with the strawberry buttercream. Pipe swirls of the buttercream onto each cupcake then sprinkle them with any remaining freeze dried strawberry powder.
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