Description

Delight in these homemade strawberry cupcakes featuring a moist strawberry-infused batter topped with smooth, pale pink buttercream icing and fresh strawberry decorations. Perfect for celebrations or a sweet treat any day, these cupcakes blend fresh fruit with a classic cupcake base for a refreshing and visually stunning dessert.

Ingredients

Scale

Cupcake Batter

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

Buttercream Icing

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

Preheat and Prepare Cases: Heat the oven to 180°C (160°C fan)/gas mark 4. Line a 12-hole muffin tin with cupcake cases to prevent sticking and ensure easy removal after baking.
Make the Batter: In a large bowl, mix the self-raising flour and caster sugar together evenly. In a separate large jug, whisk together the eggs, Greek yogurt, and melted butter until combined. Gradually pour the wet ingredients into the dry ingredients mixing until you achieve a smooth batter consistency. Fold in the finely chopped strawberries gently to distribute evenly.
Fill and Bake: Spoon the batter into the prepared cupcake cases, filling each about three-fourths full to allow room for rising. Place the tin in the preheated oven and bake for 25 to 30 minutes, or until the cupcakes are golden and a skewer inserted in the center comes out clean.
Cool the Cupcakes: Remove the cupcakes from the oven and allow them to cool completely in the tin before icing to prevent melting the buttercream.
Prepare the Buttercream Icing: In a mixing bowl, beat the softened butter and sifted icing sugar together until the mixture is smooth and pale. Add the milk, vanilla extract, and a few drops of pink food colouring, then continue beating until the icing is a consistent pale pink shade and creamy texture.
Pipe and Decorate: Spoon the pink buttercream icing into a piping bag fitted with a star nozzle. Pipe decorative swirls on top of each cooled cupcake. Finish by decorating each cupcake with a halved strawberry or a small whole strawberry for an elegant and fruity finish.

Notes

Ensure the butter is not too hot before mixing into the batter to avoid cooking the eggs prematurely.
You can substitute Greek yogurt with plain yogurt if preferred, but Greek yogurt adds more moisture and a slight tang.
For more intense strawberry flavor, you can lightly macerate the chopped strawberries with a bit of sugar before folding in.
Use fresh strawberries for best flavor and appearance as frozen berries may release excess moisture and alter texture.
Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 3 days, bring to room temperature before serving.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: British

Keywords: strawberry cupcakes, buttercream icing, homemade cupcakes, strawberry dessert, baking recipe