Strawberry cupcakes

Treat family and friends to these beautiful strawberry cupcakes. They’re made with fresh strawberry pieces in the sponge, and a vibrant pink buttercream icing

  • Prep:20 mins
    Cook:30 mins
  • Easy

Nutrition per serving

  • kcal 387
  • fat 20g
  • saturates 12g
  • carbs 47g
  • sugars 36g
  • fibre 1g
  • protein 3g
  • salt 0.59g


  • 175g self-raising flour
  • 115g caster sugar
  • 2 eggs
  • 100g Greek yogurt
  • 115g butter, melted and cooled slightly
  • 100g strawberries, hulled and finely chopped
  • 300g icing sugar, sifted
  • 150g butter, softened
  • 2 tbsp milk
  • 1 tsp vanilla extract
  • few drops of pink food colouring
  • 6 strawberries, halved, or 12 small whole strawberries


  1. Heat the oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with cupcake cases. Mix the flour and sugar together in a large bowl. In a large jug, whisk together the eggs, yogurt and melted butter. Gradually mix the wet ingredients into the dry until you have a smooth batter, then fold in the strawberries. 

  2. Fill the prepared cases so they are about three-fourths full. Bake for 25-30 mins, or until golden and a skewer inserted into the middles comes out clean. Leave to cool. 

  3. Meanwhile, make the icing. Beat the sugar and butter together until smooth and pale, then add the milk, vanilla and a little pink food colouring and beat until the icing is an even pale pink shade. Spoon the icing into a piping bag fitted with a star nozzle, then pipe in swirls onto the cooled cupcakes. Decorate each with a strawberry half or small strawberry, then serve. 

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