Birthdays were made to be celebrated with delicious baked treats for everyone to share and enjoy. These strawberry and cream cupcakes are inspired by the traditional Jordgubbstarta cake, which we’ve adapted for an easy-to-make cupcake recipe. Print this recipe and pop straight into your Recipe Organiser to impress your friends and loved ones.
For the cupcakes
- 180g butter
- 180g caster sugar
- 180g plain flour
- 1 heaped tsp baking powder
- 3-4 tbsp milk
- 2 eggs beaten
For the icing
- 600ml Heavy Whipping Cream
- 60g Icing Sugar
- 1 tsp Vanilla Extract
- Strawberry Jam
- 200g Fresh Strawberries
Preheat the oven to 180C/350F/Gas 4. Line a 12-hole muffin tin with paper cases.
Place the butter and sugar in an electric mixer or beat by hand until light and creamy. Add the eggs and milk.
Sift in the flour and baking powder into the wet mixture and beat gently until just combined. Add more milk, if necessary, to get the mixture to a soft drop consistency.
Spoon the mixture into the cases and bake for 15-20 minutes, or until risen and golden-brown. Remove from the oven and set aside to cool for 10 minutes.
Meanwhile, for the icing, beat the cream until soft peaks form. Carefully stir in the icing sugar and vanilla extract.
Once the cupcakes have cooled, scoop out a spoonful of cake in the centre of the cupcake and fill with a layer of jam. Finally top with the cream mixture and place pieces of strawberry to decorate.