Name: Strawberry Cupcakes with Pink Vanilla Buttercream Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: British
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; 300g icing sugar, sifted; 150g butter, softened; 2 tbsp milk; 1 tsp vanilla extract; Few drops of pink food colouring; 6 strawberries, halved, or 12 small whole strawberries, for decoration

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

300g icing sugar, sifted

150g butter, softened

2 tbsp milk

1 tsp vanilla extract

Few drops of pink food colouring

6 strawberries, halved, or 12 small whole strawberries for decoration

Instructions

Step 1: Preheat the oven to 180°C (160°C fan)/gas mark 4 and line a 12-hole muffin tin with cupcake cases.

Step 2: In a large bowl, mix the self-raising flour and caster sugar together.

Step 3: In a separate jug, whisk the eggs, Greek yogurt, and melted butter until combined.

Step 4: Gradually pour the wet ingredients into the dry ingredients, mixing until you have a smooth batter.

Step 5: Gently fold in the finely chopped strawberries.

Step 6: Spoon the batter into the prepared cupcake cases, filling each about three-fourths full.

Step 7: Bake for 25-30 minutes, or until golden and a skewer inserted into the center comes out clean.

Step 8: Remove from the oven and allow the cupcakes to cool completely on a wire rack.

Step 9: To make the icing, beat the sifted icing sugar and softened butter together until smooth and pale.

Step 10: Add the milk, vanilla extract, and a few drops of pink food colouring, then beat again until the icing is evenly colored and fluffy.

Step 11: Fill a piping bag fitted with a star nozzle with the buttercream and pipe swirls onto each cooled cupcake.

Step 12: Decorate each cupcake with a halved strawberry or a small whole strawberry, then serve.

Tips & Variations

For extra strawberry flavor, add a teaspoon of strawberry extract to the icing.

Use frozen chopped strawberries if fresh are not available, but thaw and drain them first to avoid excess moisture.

Substitute Greek yogurt with sour cream or buttermilk for a slightly different texture.

If you prefer less sweet icing, reduce the amount of icing sugar slightly.

Storage

Store the cupcakes in an airtight container at room temperature for up to 2 days. If you need to keep them longer, refrigerate for up to 4 days but bring to room temperature before serving. The cupcakes are best enjoyed fresh as the fresh strawberries inside can make them slightly moist over time. Avoid freezing if possible, as the texture may change.

FAQs

Can I use frozen strawberries in this recipe?

Yes, you can use frozen strawberries, but make sure to thaw and drain them well to prevent the batter from becoming too wet or soggy.

How do I make the buttercream icing smooth and fluffy?

Beat the softened butter and sifted icing sugar together thoroughly until pale and smooth before adding the milk and flavorings. Beating well at each stage helps incorporate air, resulting in fluffy icing.