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.
Servings: 12 servings
Ingredients
- 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
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.