Strawberry Filled Cupcakes

These are my go to cupcakes!!!! I have tried a few different versions and so far this one worked out the best.

Strawberry Filled Cupcakes

Serves: 12


  • 80g (4 Tbsp) unsalted butter, at room temperature
  • 240g (1½ c.) sugar
  • 2 egg
  • 240g (1½ c.) flour
  • 2 tsp baking powder
  • pinch salt
  • 200ml (1 c.) milk
  • 2 tsp vanilla extract
  • 6 Tbsp raspberry jam
  • 100g (3/4 c.) unsalted butter, at room temperature
  • 450g (3 c) icing sugar
  • 2 tsp vanilla extra
  • 2 Tbsp strawberry jam
  • red food colouring *optional


  1. Preheat the oven to 180°C (350 F) and line a cupcake or muffin tin with cupcake wrappers.
  2. Whisk together the butter, sugar and egg until smooth and creamy.
  3. Fold in the flour, baking powder and salt and then whisk in the milk and vanilla.
  4. Spoon the mixture into the cupcakes cases, filling each one about ⅔ full.
  5. Bake for 20-25 minutes until risen and golden brown.
  6. Leave to cool in the tin for 5 minutes before moving to a wire rack to cool completely.
  7. Heat the strawberry jam in the microwave for 30-40 seconds, whisk till smooth. Leave to cool. Add the jam to a decorating bag with a circular tip. I found my thin long one worked best for me. Insert the tip into the center of the cupcakes and squeeze the bag until a little dot of filling is present on top of the cupcake.
  8. Whisk together the butter, vanilla, icing sugar, jam and food colouring if wanted, until smooth and creamy.
  9. Spoon the mixture into a piping bag fitted with a star nozzle and pipe onto the cupcakes.
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