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easy strawberries and cream cupcakes

Easy Strawberries and Cream Cupcakes

Aimee Field
Light, fruity and perfectly moist. These easy strawberries and cream cupcakes are the perfect summer treat, and so quick to put together!
Prep Time 40 mins
Cook Time 23 mins
Cooling Time 30 mins
Total Time 1 hr 33 mins
Course Cupcakes
Cuisine British
Servings 8 Cupcakes



  • 170 g unsalted butter room temperature
  • 170 g caster sugar
  • 1 tsp vanilla extract
  • 3 large eggs
  • 170 g plain flour
  • 1 1/2 tsp baking powder
  • 1/8 tsp salt
  • 1 tbsp milk whole or semi-skimmed


  • 70 g strawberry jam


  • 375 g double cream chilled
  • 4 strawberries


  • For the sponge: Firstly preheat the oven to 180C/160C Fan/Gas Mark 4, and line one or two large cupcake/muffin tin(s) with 8 cupcake/muffin cases. Then set aside.
  • Place the butter into a large bowl and beat with an electric hand-whisk until light and fluffy. Then beat in the sugar until well combined and fluffy. Then add the vanilla, and the eggs one at a time - beating well between each addition.
  • In a small bowl, combine the flour, baking powder and salt. Then beat into the wet batter in three additions, mixing until just combined each time. Finally, beat in the milk until just combined and divide the batter between the cupcake/muffin cases. Bake for 23 minutes, until the cupcakes are a golden brown and springy to the touch. Place the cupcakes onto a cooling rack and leave to cool completely.
  • For the filling: In a small bowl, mix the jam to loosen a little. Then using either an apple corer or small paring knife, core the cupcakes and fill each with the jam to the brim.
  • For the topping: Pour the cold cream into a large bowl and using an electric hand-whisk, whisk on a high speed until stiff peaks. Then spoon into a piping bag fitted with a star tip (I used Wilton 2D). Pipe swirls over each cupcake. Finally, slice the strawberries in half and place one into the top of each cupcake.


Decorate cupcakes just before serving, if they cannot be refrigerated. 
Cupcakes will keep in the fridge in an air-tight container for 4-5 days. Bring to room temperature before consuming. 
Keyword strawberry, vanilla, whipped cream