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strawberry cupcake on a mini cake stand.
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5 from 1 vote

Strawberry cupcakes with fresh strawberry buttercream

These pretty strawberry cupcakes are flavoured with freeze dried strawberries and a hidden filling of strawberry jam, before being topped fresh strawberry buttercream frosting and a fresh strawberry.
Prep Time40 mins
Cook Time25 mins
Total Time1 hr 5 mins
Course: afternoon tea, Cake
Cuisine: International
Keyword: cupcake, summer
Servings: 6 cupcakes
Author: Angela


  • muffin tin
  • cupcake cases
  • food processor, goblet blender or stick blender
  • piping bag
  • star nozzle


For the Cupcakes

  • 125 g (4oz) butter, softened
  • 125 g (4oz) golden caster sugar
  • 2 medium eggs, lightly beaten
  • 1 teaspoon freeze-dried strawberries
  • 125 g (4oz) self-raising flour
  • ½ teaspoon baking powder
  • 1 tablespoon milk

For the Strawberry Frosting

  • 125 g (4oz) fresh strawberries, washed, hulled and quartered
  • 150 g (5oz) butter
  • 350 g (12oz) icing sugar (confectioners sugar)

To complete

  • 2 tablespoon strawberry jam
  • fresh strawberries, to decorate


To make the cupcakes

  • Preheat the oven to 190℃ (170℃ fan)/375°F/gas mark 5. Place the cupcake cases into the muffin tray.
  • Beat 125g (4oz) butter and 125g (4oz) sugar until very pale and fluffy. Beat in ½ teaspoon vanilla extract.
  • Gradually add 2 beaten eggs a little at a time, beating well after each addition.
  • Sprinkle over 1 teaspoon freeze dried strawberries then sift in 125g (4oz) flour and fold in using a spatula or large metal spoon. Add 1 tablespoon milk and mix in.
  • Divide the cake batter equally between 6 cupcake cases filling about ⅔ full. Bake in the centre of the oven and bake for 20 – 25 minutes until risen, golden and springy to the touch.
  • Transfer from the muffin tin to a wire rack and allow to cool completely.

To make the strawberry frosting

  • Blitz 125g (4oz) strawberries to a purée in a blender, then push the mixture through a fine sieve to remove the seeds intro a small saucepan.
  • Place the pan over a low heat and gently cook the puree stirring it frequently to avoid it catching until it has thickened and has reduced by about a half. Set aside to cool.
  • Beat 150g (5oz) butter until creamy. Then sift in about half of the 350g (12oz) icing sugar. Beat with a wooden spoon to combine.
  • Sift in the remaining icing sugar and beat to combine. Add 3 – 4 tablespoon of the cooled strawberry puree. Beat well until streak free, soft and creamy.

To complete

  • Using a small knife cut out a hollow in the top of the cupcake. Add a teaspoon of the strawberry jam to each cupcake. Avoid over filling. Cut off a little of the sponge that was removed from the cupcake and use the crust piece to plug in the filling.
  • Pipe a generous swirl of the strawberry buttercream on top of the cupcakes and top with a half strawberry to decorate.



Cook's Tip
If you can't find freeze-dried strawberries you can leave them out and add½ teaspoon vanilla extract instead. With the jam and the frosting, you will still get plenty of strawberry flavour.
Depending on how generously you top the cupcakes you may have some spare icing left over.  Leftover icing can be stored in the refrigerator for up to 1 week or in the freezer for up to 3 months.
Store in an airtight container in a cool place for up to 2 days. If stored in the refrigerator allow them to come back to room temperature before serving.