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Strawberry cupcake with pink swirly icing with pink and white balls Tried & Tested

Strawberry cupcakes

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3.304 stars based on 23 ratings

We use freeze dried strawberries (or try cherries or raspberries) to give these cupcakes a delicious natural flavour, but you could also use strawberry flavour in the icing if liked and omit the strawberries from the cake recipe.

Key Information

  • Prep:
  • Bake:
  • Serves:12
  • Skill level:easy

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Ingredients

For the cupcakes

  • 20g ¾ oz Strawberries (dried)
  • 150g 5⅜ oz Butter (unsalted) softened
  • 150g 5⅜ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 3 3 Egg(s) (free range) whole, beaten
  • 150g 5⅜ oz Self-raising white flour (we use Allinson) Self-raising white flour
  • ½tsp ½tsp Baking powder

For the icing

  • 400g 14⅛ oz Icing sugar (we use Silver Spoon) Icing sugar
  • 100g 3½ oz Butter (unsalted) softened
  • Pink food colouring
  • Silver balls

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Heat the oven to 180°C (fan 160°C, gas mark 4). Line a cupcake tin with 12 paper cupcake cases.

  2. Classic mode Step 2

    Crush  the strawberries in a pestle and mortar until finely ground but not completely powdered.

    Ingredients for this step

    • 20g ¾ oz Strawberries (dried)
  3. Classic mode Step 3

    Cream the butter and sugar in a mixing bowl until smooth, light and creamy. Gradually beat in the eggs until the mixture is smooth. Add 15g of the strawberries and all of the flour.

    Ingredients for this step

    • 150g 5⅜ oz Butter (unsalted) softened
    • 150g 5⅜ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
    • 3 3 Egg(s) (free range) whole, beaten
    • 15g ½ oz Strawberries (dried)
    • 150g 5⅜ oz Self-raising white flour (we use Allinson) Self-raising white flour
  4. Classic mode Step 4

    Divide the mixture into the cupcake cases and bake for 20-25 minutes until golden and just firm to the touch.

  5. Classic mode Step 5

    To make the icing, place the remaining strawberries in a mixing bowl with the icing sugar, softened butter and a small drop of pink food colouring. Mix with a little hot water, if needed, to make a smooth icing.

    Ingredients for this step

    • 400g 14⅛ oz Icing sugar (we use Silver Spoon) Icing sugar
    • 100g 3½ oz Butter (unsalted) softened
    • Pink food colouring
  6. Classic mode Step 6

    Pipe a swirl of icing on top of each cake and sprinkle with sugar baubles.

    Ingredients for this step

    • Silver balls