With the Wimbledon finals being held this weekend what better fruit to use in a bake than the humble and ever popular strawberry.
I’m sure we’d all agree that strawberries are great served simply with some cream, or ice cream, but when summer fruits bring a fantastic pop of colour, amazing flavour, and wonderful aroma it’d be churlish not to use them in a strawberry recipe too, just like our very yummy Strawberry and Basil Upside Down Cake.
Our strawberry cupcakes are packed with strawberry yumminess. We’re
talking freeze dried strawberries in the cake batter, a hidden pocket of
strawberry jam in their centre, a swirl strawberry frosting made with
fresh strawberries, and of course the crowning glory is a fresh
In fact, if you’re looking for recipes to use up strawberries you might also be interested in trying our homemade strawberry ice cream, which is a delicious centre to a Strawberry Baked Alaska. A Strawberry and Basil Pavlova also makes a great dessert for the family or when you have guests, or why not use them in a Strawberry Tart recipe, like the one I shared here on Only Crumbs Remain recently.
I just love homemade strawberry buttercream frosting. It’s super pretty with a delicate pink hue, perfect for topping a host of different cakes with, and of course very yummy too.
Now I must admit that when I’ve made fruit flavoured frostings in the past I’ve added jam to the traditional mixture of butter and icing sugar (confectioner’s sugar), and although this method is super easy and tasty its obvious draw back is that jam is packed with oodles of sugar.
An alternative method, which struck me recently, is to use real fruit in the strawberry frosting (and I see no reason why this method can’t be used with other soft fruits like raspberries, blackberries and blackcurrants for instance). Just imagine the concentrated flavour which develops when the fruit has been pureed and then cooked down to thicken it up. The concentrated fruit puree, once cooled, can then be beaten into your buttercream frosting. It really is as easy as that!
How to make Strawberry Cupcakes with an easy Strawberry Frosting.
For the Cupcakes
- 115 g Unsalted Butter softened
- 55 g Golden Caster Sugar
- 60 g Caster Sugar
- pinch of Salt
- 1/2 tsp Vanilla Extract
- 2 Medium Eggs lightly beaten
- 4 g Freeze Dried Strawberry Pieces we get ours from Sainsburys
- 115 g SR Flour
- 1/2 tsp Baking Powder
For the Strawberry Frosting
- 125 g Fresh Strawberries washed hulled and quartered
- 160 g Unsalted Butter
- 320 g Icing Sugar
Make the cupcakes.
- Preheat the oven to 190℃ / Fan 170℃ / 375℉ / Gas 5. Place the muffin sized cases into the muffin tray.
- Place the soft butter and sugars into a good sized bowl and beat together with a wooden spoon or electric beaters until very pale and fluffy.
- Add the salt and vanilla extract and beat again to combine. Gradually add the beaten eggs a little at a time, beating well after each addition,
- Add the freeze dried strawberries and mix to combine. Sieve the flour and baking powder into the mixture. Use a spatula or large metal spoon to fold this in gently. Add a little milk (perhaps 1 tbsp) if necessary, you’re aiming for the cake batter to have a nice dropping consistency.
- Fill the muffin cases & bake. Using a teaspoon, fill the cases with the batter mixture. You’re aiming for them to be half to two-thirds full. You may decide to weigh each muffin to ensure equal sizes. Each will weigh about 60g – 62g. Place the muffin tray in the centre of the oven and bake for 20 – 23 minutes.
- Once baked, remove from the oven and muffin tray and place onto a cooling rack.
Make the strawberry frosting
- Use a stick blender or blender to blend the strawberries until smooth. Pass the mixture through a fine sieve to remove the seeds, catching it in a small pan.
- Place the pan onto the hob over a low heat. Gently heat the mixture, stirring it frequently to avoid it catching. You’re aiming for the mixture to halve in volume, it will become darker in colour and a little thicker. Set aside to cool.
- Place the softened butter into a good sized bowl. Beat to ensure it is soft and creamy. Sieve half of the icing sugar into the butter. Use a wooden spoon to combine the two ingredients.
- Sieve in the remaining icing sugar and mix to combine. Add 30 – 40g of the cooled strawberry puree. Mix well until streak free, soft and creamy. If the mixture feels a little too soft for piping, place it into the fridge for a few minutes to allow the butter to firm up a little.
- Hollow out the cupcakes. Use a paring knife or the wide end of a large piping nozzle to create a hollow in the top of the cupcake. Use the tines of a fork to gently remove a little more of the cupcake sponge if required. Add a teaspoon of the Strawberry Jam. Avoid over filling.
- Cut off a little of the sponge that was removed and place the ‘crust’ piece back onto the cupcake to act as a ‘plug’.
- Top with the strawberry frosting. Fit a large star nozzle to a piping bag. Half fill the bag with the frosting. Pipe a generous swirl on top of the cupcakes. (You will need to refill the piping bag at some point). Finish with a half strawberry just before serving if desired.