Valentine’s Day Strawberry Cupcakes

Overview

Valentine's Day Strawberry Cupcakes on a pink plate

Valentine's Day Strawberry Cupcakes

By Amy // Posted Jan 14, 2022 // Category Cupcakes, Holidays

My Valentine’s Day Strawberry Cupcakes will be the perfect surprise for your special person. I usually have a lot of self-control with things I bake but I ate two in a row and another after dinner. They are just that good!

The cupcakes are a moist vanilla sponge that is filled with diced strawberries that become almost jam like. It is topped with the fluffiest, cloud-like strawberry icing. 

I’d recommend packing them in small boxes that come in individual or  4 piece sizes. You can sometimes find pastry boxes at specialty kitchen stores as well.

Check out my favourite cupcake recipes.
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tips

1. Ingredients

The eggs and milk in the strawberry cupcakes and the butter and heavy cream in the buttercream need to be at room temperature. So that you can disperse the fresh strawberries throughout the cupcakes, I diced the strawberries in really small cubes, around 0.5cm(0.19inches). I used the Strawberries and Cream flavour from Woolworths as my strawberry extract and the heart sprinkles I used was from Coles. If you don’t live in Australia, these items can be bought from specialty cake stores or from Amazon (link to Amazon – strawberry extract, heart sprinkles). You need pink food colouring, but most supermarkets tend to stock food colouring.

2. Equipment

With both the cupcakes and the buttercream, you need a stand mixer or handmixer, sieve (to sift), spatulas and a large mixing bowl. To make the cupcakes, you also need a cupcake tin and cupcake liners. When decorating the cupcakes, you need a pastry bag along with a piping tip of your choice. I used a large round tip, but you could also use a large star nozzle as well.

3. Room temperature ingredients

Your eggs, milk, butter and heavy cream need to be at room temperature. Simply leave them on the counter for a few hours before baking. With the cupcakes, room temperature ingredients ensure your baking time isn’t altered by cold ingredients. Buttercream wise, it helps the consistency become not runny or curdle.

4. How do you make good buttercream?

If your buttercream is curdling or too stiff, you can place it in a water bath with warm water under the mixing bowl or place a warmed tea towel around the mixing bowl. This can loosen the buttercream slightly, then beat again. Sometimes your icing can turn out grainy. If this is the case, the icing might be too cold. Use a hairdryer or wrap a warm towel around your mixing bowl. Then beat again. If the buttercream is too loose and soupy, place it in the fridge for around 20 minutes and beat again.

*Disclosure: The links to Amazon products are affiliate links. I will be paid a commission if you use this link to make a purchase.

RatingDifficultyIntermediate

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Yields12 Servings
Prep Time30 minsCook Time20 minsTotal Time50 mins

Strawberry cupcakes
 ½ cup vegetable oil (120gr)
 ¾ cup white sugar (156 gr)
 2 eggs, at room temperature
 1 ¼ cups plain flour, sifted (155gr)
 ¼ tsp fine salt
 1 ¾ tsp baking powder
 ½ cup milk, at room temperature (122 gr)
 2 tsp vanilla extract
 1 cup strawberries, diced small (200gr)
Strawberry buttercream
 ¾ cup unsalted butter, at room temperature (170gr)
 2 ¾ cups icing sugar (330gr)
 1 tsp strawberry extract
 ¼ tsp fine salt
 drops of pink food colouring
 2 tbsp heavy cream, at room temperature
 heart sprinkles

Strawberry cupcakes
1

Preheat the oven to 180C (350F) and place the rack in the centre of the oven. Place cupcake liners into a cupcake tin.

2

Using an electric whisk or stand mixer, combine the oil and sugar in a large mixing bowl for around a minute at medium speed. Then add the eggs and continue mixing at medium speed for around a minute.

3

Sift the flour, salt, and baking powder to the batter. Then add the milk and vanilla extract. Continue beating at a medium speed for one minute. Fold in the strawberries very gently until well dispersed throughout the batter.

4

Fill the cupcake liner 3/4 full (around 3 tablespoons) and then bake for 18-20 minutes or until you can gently press the top with your finger and it springs back or a skewer comes out clean.

5

Let the cupcakes cool in the tin for five minutes. Then transfer to a cooling rack and let cool before piping the buttercream.

Strawberry buttercream
6

Using a stand mixer or electric mixer, beat the butter in a large mixing on medium high for around a minute until well softened. (Butter needs to be at room temperature)

7

Sift half of the icing sugar to the mixing bowl and beat on low until the butter and icing sugar become incorporated. Then turn the speed back to medium high and beat for around 2 minutes. Repeat again with the remaining icing sugar.

8

Add the strawberry extract, salt, a drop of pink food colouring and one tablespoon of heavy cream. Beat the buttercream mixture on medium high until the ingredients have come together, ensuring you scrape the bottom and side of the bowl while mixing. Add another tablespoon of heavy cream and more drops of pink food colouring until you get to your desired colour (I made mine a pale pink).

9

Pipe the strawberry buttercream (I used an extra large round tip) and top each cupcake with some heart sprinkles. Keep in an airtight container at room temperature for up to 2 days and in the fridge for up to 5 days.

Ingredients

Strawberry cupcakes
 ½ cup vegetable oil (120gr)
 ¾ cup white sugar (156 gr)
 2 eggs, at room temperature
 1 ¼ cups plain flour, sifted (155gr)
 ¼ tsp fine salt
 1 ¾ tsp baking powder
 ½ cup milk, at room temperature (122 gr)
 2 tsp vanilla extract
 1 cup strawberries, diced small (200gr)
Strawberry buttercream
 ¾ cup unsalted butter, at room temperature (170gr)
 2 ¾ cups icing sugar (330gr)
 1 tsp strawberry extract
 ¼ tsp fine salt
 drops of pink food colouring
 2 tbsp heavy cream, at room temperature
 heart sprinkles

Directions

Strawberry cupcakes
1

Preheat the oven to 180C (350F) and place the rack in the centre of the oven. Place cupcake liners into a cupcake tin.

2

Using an electric whisk or stand mixer, combine the oil and sugar in a large mixing bowl for around a minute at medium speed. Then add the eggs and continue mixing at medium speed for around a minute.

3

Sift the flour, salt, and baking powder to the batter. Then add the milk and vanilla extract. Continue beating at a medium speed for one minute. Fold in the strawberries very gently until well dispersed throughout the batter.

4

Fill the cupcake liner 3/4 full (around 3 tablespoons) and then bake for 18-20 minutes or until you can gently press the top with your finger and it springs back or a skewer comes out clean.

5

Let the cupcakes cool in the tin for five minutes. Then transfer to a cooling rack and let cool before piping the buttercream.

Strawberry buttercream
6

Using a stand mixer or electric mixer, beat the butter in a large mixing on medium high for around a minute until well softened. (Butter needs to be at room temperature)

7

Sift half of the icing sugar to the mixing bowl and beat on low until the butter and icing sugar become incorporated. Then turn the speed back to medium high and beat for around 2 minutes. Repeat again with the remaining icing sugar.

8

Add the strawberry extract, salt, a drop of pink food colouring and one tablespoon of heavy cream. Beat the buttercream mixture on medium high until the ingredients have come together, ensuring you scrape the bottom and side of the bowl while mixing. Add another tablespoon of heavy cream and more drops of pink food colouring until you get to your desired colour (I made mine a pale pink).

9

Pipe the strawberry buttercream (I used an extra large round tip) and top each cupcake with some heart sprinkles. Keep in an airtight container at room temperature for up to 2 days and in the fridge for up to 5 days.

Valentine’s Day Strawberry Cupcakes
Nutrition Facts

Servings 12


Amount Per Serving
Calories 414
% Daily Value *
Total Fat 22.7g35%
Saturated Fat 10g50%
Cholesterol 62mg21%
Sodium 196mg9%
Potassium 129mg4%
Total Carbohydrate 51.8g18%
Dietary Fiber 0.6g3%
Sugars 40.7g
Protein 2.8g6%

Calcium 4%
Iron 5%
Vitamin D 59%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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