Why You’ll Love Strawberries and Cream Cupcakes Recipe
These cupcakes combine classic flavors in a simple but impressive way. The sponge is soft and buttery, the jam adds a sweet fruity burst, and the whipped cream gives a light, creamy finish. Fresh strawberries on top make them feel extra special without requiring complicated decorating skills. They’re ideal for parties, picnics, or any time you want a homemade dessert that looks and tastes bakery-worthy.
Ingredients
200g/7oz unsalted butter, softened
200g/7oz caster sugar
4 free-range eggs
200g/7oz self-raising flour
4 tbsp good-quality strawberry jam
250ml/9fl oz lightly whipped double cream
250g/9oz strawberries, hulled
icing sugar, for dusting
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat the oven to 200C/400F/Gas 6. Line two 12-hole muffin trays with paper cases.
- Cream the butter and sugar together, preferably with an electric whisk, in a large bowl until the mixture is light and fluffy. This takes about 5–7 minutes.
- Beat in the eggs one at a time until fully combined. If the mixture begins to curdle, add a spoonful of the flour. Fold in the remaining flour gently using a metal spoon until smooth.
- Spoon or pipe the mixture into the cases until half full. Add about half a teaspoon of strawberry jam into each, then cover with more batter until cases are about three-quarters full. Bake for 12–15 minutes until golden and springy to the touch. Cool on a wire rack.
- Once cooled, cut a small hollow in each cupcake, fill with whipped cream, and top with a fresh strawberry. Finish with a dusting of icing sugar.
Servings and timing
Servings: 24 cupcakes
Prep time: 25 minutes
Cook time: 12–15 minutes per batch
Total time: About 1 hour
Variations
You can swap strawberry jam for raspberry or mixed berry jam for a different fruity twist. For extra richness, add a teaspoon of vanilla extract to the batter. If you prefer a lighter topping, replace double cream with whipped mascarpone sweetened with a little icing sugar. You can also dip the strawberries in melted chocolate before placing them on top for a more indulgent finish.
Storage/Reheating
These cupcakes are best enjoyed fresh on the day they are assembled due to the whipped cream. However, unfilled cupcakes can be stored in an airtight container at room temperature for up to 2 days. Once filled with cream and strawberries, store them in the refrigerator and consume within 24 hours. They should not be reheated, but can be brought to room temperature for about 10–15 minutes before serving if chilled.
FAQs
Can I make the cupcakes in advance?
Yes, you can bake the cupcakes a day ahead and fill them just before serving for the best texture.
Can I use frozen strawberries?
Fresh strawberries are best, but thawed frozen strawberries can be used if well-drained.
Why did my cupcakes sink in the middle?
This can happen if the oven door was opened too early or the batter was overmixed.
Can I use plain flour instead of self-raising flour?
Yes, but you will need to add baking powder to help them rise properly.
How do I know when the cupcakes are done?
They should be golden and spring back lightly when touched in the center.
Can I make these cupcakes less sweet?
You can slightly reduce the sugar, but it may affect texture and moisture.
Can I replace double cream with something else?
Yes, whipped mascarpone or stabilized whipped cream works well.
How do I stop the jam from sinking?
Adding it after partially filling the cases helps keep it centered.
Can I freeze these cupcakes?
You can freeze the plain cupcakes before filling, but not after adding cream and strawberries.
What is the best way to fill the cupcakes?
A small knife or cupcake corer works well for creating a neat cavity for the cream.
Conclusion
These strawberries and cream cupcakes are a simple yet elegant dessert that brings together soft sponge, fruity jam, fresh strawberries, and light whipped cream. They’re easy to prepare, visually appealing, and perfect for sharing at gatherings or enjoying as a homemade treat.
