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Strawberry Swirl Cupcakes pair tender vanilla cupcakes with sweet strawberry buttercream.
The best part might be the buttercream. Strawberry Swirl Cupcakes bring vanilla and strawberry together.
Why You’ll Love and Enjoy These Strawberry Swirl Cupcakes
- The cupcakes are soft, buttery and full of vanilla flavour.
- The strawberry buttercream is sweet, creamy and easy to customize.
- They look pretty without needing complicated decorating skills.
Additional Information
- Can these cupcakes be frozen? Yes. Freeze the uniced cupcakes in an airtight container or freezer bag for up to 3 months. Thaw them completely at room temperature before decorating. The buttercream is better made fresh, although it can also be prepared ahead and refrigerated.
- How long can they be stored and how? Uniced cupcakes can be kept in an airtight container at room temperature for about 2 days. Once iced, keep them in an airtight container in the refrigerator for up to 3 days, then let them sit at room temperature for a little while before serving so the buttercream softens.
Ingredient substitutions
- Butter: Margarine works well in the cupcakes. For the buttercream, butter gives the best flavour and texture, but a suitable baking margarine can be used.
- Caster sugar: Regular granulated sugar can work, although caster sugar dissolves more easily.
- Vanilla essence: Vanilla extract can be used in the same amount.
- Strawberry essence: Strawberry extract can be substituted, but the strength can vary, so add it gradually.
- Pink gel colouring: You can leave it out completely. The cupcakes will taste the same; they just won’t have the pink colour.
Strawberry Swirl Cupcakes
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
- Yield: 12 depending on size 1x
- Category: Cake Cupcakes Cookies and Tarts
- Method: Easy baking
Description
These Strawberry Swirl Cupcakes are soft, buttery and packed with vanilla flavour, then finished with a sweet strawberry buttercream. They’re simple enough for a regular baking day, but pretty enough to put out when you’ve got people coming over.
Ingredients
Vanilla Cupcakes
- 200 g butter or margarine, softened
- 200 g caster sugar
- 4 medium eggs
- 10 ml – 2 tsp vanilla essence
- 200 g Self-Raising flour
- 5 ml – 1 tsp baking powder
Strawberry Buttercream
- 113 g – 1/2 cup butter, softened
- Pinch of salt
- 360 g (approx) 3 cups icing sugar
- 5 ml – 1 tsp strawberry essence
- A few drops pink gel food colouring
Instructions
Cupcakes
- Preheat your oven to 350⁰F (180⁰C). Line a 12-cup muffin tin with paper liners.
- Beat 200 g softened butter or margarine and 200 g caster sugar together until light and fluffy. Give it a good few minutes here because this helps keep the cupcakes nice and light.
- Add 2 tsp vanilla essence and mix it through.
- Beat in 2 medium eggs, one at a time, mixing well after each addition.
- Add 100 g Self-Raising flour and mix gently until just combined.
- Add the remaining 2 medium eggs and mix until incorporated.
- Add the remaining 100 g Self-Raising flour and 1 tsp baking powder. Mix just until you no longer see dry flour. Don’t overmix the batter or the cupcakes can turn out heavier than they should.
- Divide the batter evenly between the 12 paper liners. They should be about 2/3 full.
- Bake for 18 to 22 minutes, or until the tops are lightly golden and a toothpick inserted into the centre comes out clean or with a few moist crumbs.
- Leave the cupcakes in the tin for about 5 minutes, then transfer them to a wire rack to cool completely before icing.
Strawberry Buttercream
- Beat 1/2 cup softened butter and a pinch of salt until smooth and creamy.
- Gradually add 3 cups icing sugar, mixing well between additions. If the buttercream feels too stiff, add a tiny splash of milk, 1 tsp at a time. If it’s too soft, add a little more icing sugar.
- Add 1 tsp strawberry essence and beat until evenly mixed.
- Add a few drops of pink gel food colouring and mix until you get the shade you like. Start with less than you think you need because gel colour can build up quickly.
- Once the cupcakes are completely cool, pipe or spread the strawberry buttercream over the tops.
Notes
Prepared, tried and tested by: Vashnee
Nutrition
- Serving Size: 1
- Calories: 453
- Sugar: 46.2 g
- Sodium: 237.7 mg
- Fat: 22.7 g
- Saturated Fat: 13.7 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 0.5 g
- Protein: 3.7 g
- Cholesterol: 110.6 mg
You don’t need a complicated cupcake recipe to make something that looks bakery-worthy. Skip the fancy cupcake tricks. A really good vanilla cake and strawberry buttercream are enough.
Strawberry Swirl Cupcakes gives a classic vanilla cupcake a sweet strawberry finish without making the recipe complicated. The soft, buttery cupcakes and creamy strawberry buttercream make an appealing combination for birthdays, afternoon baking or simply when a homemade treat is in order. The recipe is straightforward, the ingredients are familiar and the finished cupcakes look pretty with very little decorating effort.
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I love cupcakes and have a board dedicated to them on Pinterest.
Awesome. Hope you can use these on your pinterest board. Please provide me with your pinterest name or http then I can follow you. If you wish to follow me, Pinterest: https://www.pinterest.com/cookandenjoy/
I also have a guest bloggers board where you can share of your recipes. Hope you will join there as well.