Strawberry cupcakes recipe

It doesn’t happen often that I have made a recipe many times before, but it hasn’t been online at Laura’s Bakery at all. Time to change that I thought, because these strawberry cupcakes are way too delicious not to share!

Strawberry cupcakes recipe

So I recently stocked up on a whole load of fresh and flavorful strawberries that are now in season. Way more than I needed for this cupcake recipe, but I just love strawberries. During strawberry season I eat some of this red fruit almost every day. For breakfast, dessert or just in between.

Vanilla cupcakes with strawberry filling

For this cupcake recipe, I bake simple but oh-so-delicious vanilla cupcakes as a base. With an apple corer I take out some cake to fill with strawberry jam. Small pieces of strawberry can also be used by the way, but I personally like the jam very much.

If you like, you can also fold small pieces of strawberry through the batter. Keep in mind that the cupcakes might need some extra time in the oven. This is because with this fresh red fruit, you are also adding extra moisture to the batter.

TIP: If you clean your strawberries, do so before removing the crowns. This is because otherwise the strawberries will suck up the water and then your strawberries will have less flavor.

Mascarpone frosting

You can also make the topping several ways. I have made strawberry cupcake with buttercream before, but these days I often choose mascarpone frosting as the topping.

In this case, I also flavor this mascarpone cream, with strawberry jam. This not only makes it very tasty, but also gives it a nice color right away. You can choose to give the frosting more color with some red or pink food coloring. I never do this, I like the subtle color.

On top of the frosting, place half a strawberry. Gorgeous cupcake, isn’t it? You can go a little further with the decoration and add sprinkles, or chocolate sprinkles. Ooh, now I have an idea for chocolate chip cupcakes with strawberries. Now you know how I come up with my new recipes. Often they just pop into my head. Out of the blue, or because I am working on another recipe.

More strawberry recipes

If, like me, you always have strawberries in the house at the moment, you probably want to bake with them. Lucky for you, I’ve made many more recipes with strawberries; these are a few favorites:

• No bake strawberry cheesecake bites
• Strawberry milkshake
• Strawberry custard tart

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4.60 from 5 votes

Strawberry cupcakes recipe

Now that strawberries are back in season, I love making all kinds of recipes with them. These strawberry cupcakes are a favorite around here.

Prep Time20 minutes mins

Cook Time18 minutes mins

Total Time38 minutes mins

Servings: 12 servings

Ingredients 

Metric | US Customary

• 180 grams of unsalted butter
• 135 grams of fine granulated sugar
• 1 tbsp vanilla extract
• 4 eggs
• 180 grams of self rising flour
• Pinch of Salt

Filling and topping

• 12 tsp strawberry jam cupcake filling
• 180 ml whipping cream
• 3 tbsp vanilla sugar
• 375 grams of mascarpone
• 150 grams of strawberry jam mascarpone frosting
• 6 strawberries

Equipment

• Cupcake baking pan
• Cupcake liners
• cookie scoop
• Apple corer

Instructions

• Mix butter and sugar until creamy. Add the vanilla extract and eggs one at a time. Do not add the next one until the first egg is fully incorporated.
• Then add self-rising flour and salt, mix until these dry ingredients are incorporated into the batter.
• Take a cupcake baking pan and place the cupcake liners in the cavities, divide the batter between the cups. I personally do this with an cookie scoop/ice cream scoop. It works easily and you can distribute the batter nicely evenly this way.
• Bake the cupcakes for about 18 minutes at 180 °C/ 350 ℉ (conventional).
• Let them rest in the baking tin for a while before letting the cupcakes cool completely on a wire rack.
• Use an apple corer to remove some cake from the center of each cupcake. Do not make the hole all the way to the bottom.
• Fill each cavity in the cupcakes with strawberry jam.
• To make the mascarpone frosting put whipping cream, vanilla sugar and mascarpone in a bowl. Mix briefly on a low setting and then on a high setting until the mixture is firm.
• Lastly, add the strawberry jam and mix it into the mascarpone frosting on a low setting.
• Fill a piping bag with star shaped nozzle with the strawberry mascarpone frosting and pipe nice swirls on the cupcakes.
• Decorate each cupcake with half a strawberry to complete your strawberry cupcakes.

How to store

Keep in a sealed container for 3-4 days in the refrigerator.