Fresh Strawberry Cupcakes
Prep time
Cook time
Total time
For strawberry lovers - a cupcake filled with fresh strawberries, strawberry jam center and strawberry buttercream frosting.
Recipe type: Dessert
Serves: 12 cupcakes
  • 4-5 large strawberries
  • 1&1/2 cup (210 g) plain flour
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp salt
  • ⅞ cup (175g) granulated sugar
  • ½ cup (115g) unsalted butter, melted
  • 1 large egg
  • ¼ cup (62g) strawberry yogurt (I’m using Greek yogurt)
  • ¾ cup (180ml) milk
  • 1 tsp vanilla extract
  • Strawberry Jam (for filling)
  • Strawberry Buttercream Frosting:
  • ½ cup unsalted butter, softened at room temperature
  • 2 cups (280 g) confectioner’s /icing sugar
  • Pinch of salt
  • 1 tsp vanilla extract
  • 1 tbsp milk
  • 4 – 5 strawberries - finely chopped
  • Strawberries - sliced for topping
  1. Preheat oven to 180°C/350°F degrees. Line a 12-cup muffin pan with cupcake liners. Set aside.
  2. Make the cupcakes: In a food processor or blender, add in sliced strawberries and pulse until chunky puree. You should have about ⅓ cup.
  3. In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside.
  4. In a microwave-safe bowl, melt butter in the microwave. Alternatively, you could do it in a saucepan over the stovetop.
  5. Stir in sugar, the mixture will be gritty and it is ok.
  6. Stir in egg, yogurt, milk, and vanilla extract until combined.
  7. Slowly mix dry ingredients into the wet ingredients until no lumps remain. Do not overmix or your cupcakes will become tough. Fold in the strawberry puree. Batter will be thick.
  8. Divide batter and bake for 20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.
  9. Using a small round cookie cutter or knife, remove ¼ center of each cupcake and fill it with 1 tsp of strawberry jam.
  10. Make the frosting: Mix the softened butter on medium speed with an electric or stand mixer. Beat for about 3 minutes until smooth and creamy.
  11. Add icing sugar, milk, and salt. Increase to high-speed and beat for 3 minutes. Fold in chopped strawberries. If your buttercream is too soft, pop it the fridge for 15 mins before piping.
  12. Put the buttercream in a piping bag and frost each cupcakes. Alternatively, you could spoon them on top of the cupcakes. Decorate with sliced strawberries and sprinkles.
Recipe by Bear Naked Food at