Following on from the easy love emoji cupcakes I shared with you here last week, today I have another fun Valentines inspired cupcake recipe to share, this time for strawberries & cream cupcakes with strawberry roses on top!
Be sure to check out my tutorial video so you can see just how easy these are to decorate!
I had Valentines Day in mind when I created these cupcakes, but of course they could be baked at any time of year – they’d be perfect for Mother’s day, birthdays or even a wedding! Serve them up at a picnic, party or as part of a fancy afternoon tea at home – these pretty rose cupcakes would work for almost any occasion.
The strawberry roses may look complicated, but they are actually incredibly easy to make, and take no time at all – always a bonus! I popped a strawberry jam surprise in the middle of each cupcake too – the kids LOVED that bit!
Strawberries & Cream Cupcakes
Ingredients (makes 12):
For the cupcakes:
- 175g softened butter (or dairy free spread)
- 175g golden caster sugar
- 3 large eggs
- 175g self raising flour
- 2 Tbsp milk (or dairy free alternative)
- 2 tsp vanilla extract
- 4 Tbsp smooth strawberry jam
For the butter icing:
- 100g softened butter (or dairy free spread)
- 225g icing sugar
- 1 tsp vanilla extract
- 1 Tbsp milk or dairy free equivalent
To decorate:
- 12 fresh strawberries (leaves intact)
Method:
Preheat the oven to 180°C (Gas mark 4/350°F). Line a 12 hole muffin tin with 12 cupcake cases.
Place the butter or dairy free spread into a mixing bowl and whisk together with the caster sugar until light and fluffy. Break the eggs into a bowl and lightly whisk with a fork. Add the eggs a little at a time to the butter and sugar mix, whisking in between.
Sift the flour on top, and using an electric whisk on a low speed, gently blend the ingredients together. Add the milk and vanilla extract and blend again. Increase the mixer speed and whisk for a few more seconds until well mixed.
Divide the cake mixture between the cupcake cases and smooth over the tops. Bake for 20-25 minutes until risen, golden and springy to the touch.
Once the cakes are cooked, transfer to a wire rack to cool. Once the cakes are cool enough to handle (but still warm), use a small sharp knife to cut a round cone shaped piece of sponge from the top of each cake. Fill with jam, then press the tops back on to seal in the jam. Leave to cool completely.
Whilst the cakes finish cooling, make the buttercream icing. Whisk the butter with an electric whisk until light and fluffy. Sift in the icing sugar, a little at a time, until completely combined. Add the vanilla extract and whisk again. Add the milk in small splashes until the icing is at the correct consistency for piping.
Create your strawberry roses: Snip any stalks from your strawberries with kitchen scissors, leaving the leaves in place. Place a strawberry, leaves side down, onto a chopping board and make cuts around the bottom of the strawberry to form the petals. Once you’ve got your bottom row of petals, cut the next row, moving further up the strawberry each time. Continue until you have made cuts right the way up to the top.
Gently pull the cut ‘petals’ away from the strawberry to form the rose, then put aside and repeat with the other strawberries until you have 12 strawberry roses.
Once the cupcakes are cool, pipe a swirl of buttercream on each one. Top each cupcake with a strawberry rose and serve immediately.
Note: You can bake and ice the cupcakes with buttercream in advance, but the strawberry roses should only be added just before serving, as the moisture from the strawberries will begin to react with the buttercream after a while.
I recently gathered all my cake and cupcake recipes together in one collection so that they are easier for you to find. You can see all of them here: Cake & Cupcake Recipes. I’ve also got more fun and easy recipes to add to the collection soon so do pop back again to see what is new!
Looking for more Valentine’s Day food ideas? You’ll find lots of child-friendly easy recipes and fun food tutorials for Valentines Day over in the Valentines Day Food section of the blog.
Happy Baking!
Grace
Strawberries & Cream Cupcakes with Strawberry Roses
Ingredients
For the cupcakes:
- 175 g softened butter (or dairy free spread)
- 175 g golden caster sugar
- 3 large eggs
- 175 g self raising flour
- 2 Tbsp milk (or dairy free alternative)
- 2 tsp vanilla extract
- 4 Tbsp smooth strawberry jam
For the butter icing:
- 100 g softened butter (or dairy free spread)
- 225 g icing sugar
- 1 tsp vanilla extract
- 1 Tbsp milk or dairy free equivalent
To decorate:
- 12 fresh strawberries (leaves intact)
Instructions
- Preheat the oven to 180°C (Gas mark 4/350°F). Line a 12 hole muffin tin with 12 cupcake cases.
- Place the butter or dairy free spread into a mixing bowl and whisk together with the caster sugar until light and fluffy. Break the eggs into a bowl and lightly whisk with a fork. Add the eggs a little at a time to the butter and sugar mix, whisking in between.
- Sift the flour on top, and using an electric whisk on a low speed, gently blend the ingredients together. Add the milk and vanilla extract and blend again. Increase the mixer speed and whisk for a few more seconds until well mixed.
- Divide the cake mixture between the cupcake cases and smooth over the tops. Bake for 20-25 minutes until risen, golden and springy to the touch.
- Once the cakes are cooked, transfer to a wire rack to cool. Once the cakes are cool enough to handle (but still warm), use a small sharp knife to cut a round cone shaped piece of sponge from the top of each cake. Fill with jam, then press the tops back on to seal in the jam. Leave to cool completely.
- Whilst the cakes finish cooling, make the buttercream icing. Whisk the butter with an electric whisk until light and fluffy. Sift in the icing sugar, a little at a time, until completely combined. Add the vanilla extract and whisk again. Add the milk in small splashes until the icing is at the correct consistency for piping.
- Create your strawberry roses: Snip any stalks from your strawberries with kitchen scissors, leaving the leaves in place. Place a strawberry, leaves side down, onto a chopping board and make cuts around the bottom of the strawberry to form the petals. Once you’ve got your bottom row of petals, cut the next row, moving further up the strawberry each time. Continue until you have made cuts right the way up to the top.
- Gently pull the cut 'petals' away from the strawberry to form the rose, then put aside and repeat with the other strawberries until you have 12 strawberry roses.
- Once the cupcakes are cool, pipe a swirl of buttercream on each one. Top each cupcake with a strawberry rose and serve immediately.
Video
Notes
Love this fun recipe? Why not save it to Pinterest so you can easily find it again!
Christina Kamp says
How cute! And so yummy. Thanks for sharing this idea!
Grace Hall says
Thank you! I was really pleased with how these ones came out! 🙂