Super Tasty Cupcakes With Strawberry Frosting

These strawberry pink cupcakes are made with strawberry pink sponge, cream cheese and strawberry jam frosting, sprinkles.

And you see those cute cake toppers? You can download and print for yourself at the end of this post!

So, if you want to make these Valentine’s cupcakes as a gift for the love of your life, read on!

Ingredients

For the sponges (makes 6 large cupcakes, or you could probably stretch to 9-12 smaller cakes):

• 200g (7 oz) caster sugar
• 200g (7 oz) self raising flour
• 2 medium eggs
• 150g (5.3 oz) slightly salted butter
• 2 tbsp whole milk
• 1 tsp strawberry extract
• 3-4 drops red food colouring gel

For the frosting:

• 125g (4.4 oz) cream cheese
• 60g (2.1 oz) strawberry jam
• 650g (1.4 lbs) icing sugar
• 1 tbsp milk, if needed
• Sprinkles (optional)

Instructions

1. Put all the sponge ingredients except the food colouring into a large bowl.

2. Beat with an electric mixer until smooth and creamy.

3. Fold in the food colouring drop by drop until you have a suitably pink mix.

4. Spoon the batter into a 6-hole muffin tray lined with large muffin cases.

5. Bake at 190C (170C fan, 375F) for 25-30 minutes until golden on top (they'll still be pink inside). Leave to cool completely.

6. Beat the jam and cream cheese together with a fork until well combined.

7. Beat the cream cheese mix into the icing sugar until it's light and fluffy. If it's too thick, add a few drops of milk.

8. Spoon the mix into a frosting bag fitted with a star nozzle and pipe evenly onto the cakes.

9. Add sprinkles and toppers if you wish! You can download the toppers shown below.

Enjoy!

Are you tempted to bake these for Valentine's Day?

Grab the free printable

To download the printable cupcake toppers, as well as some lovely little gift tags, just click on the image below to access the high res version to save and print.

To make the toppers, just cut them out, fold in half and glue closed with a clean toothpick or cocktail in place. Leave to dry and they're ready to use.

Enjoy!

Happy Valentine's Day!

Print this strawberry cupcakes recipe

Here's the recipe for these strawberry cupcakes again in a printable format.

Print Recipe

5 from 1 vote

Strawberry cupcakes (perfect for Valentine's Day)

These strawberry pink cupcakes are made with strawberry pink sponge, cream cheese and strawberry jam frosting.

Course: cakes and bakes

Diet: Vegetarian

Keyword: cakes, cupcakes, mini cupcakes, strawberry, Valentine's Day

Servings: 6 large cupcakes

Calories: 975kcal

Author: Emily Leary

Ingredients

For the sponges

• 200 g (7.1 oz) caster sugar
• 200 g (7.1 oz) self raising flour
• 2 medium eggs
• 150 g (5.3 oz) slightly salted butter
• 2 tbsp whole milk
• 1 tsp strawberry extract
• 3-4 drops red food colouring gel vegetarian if required

For the frosting

• 125 g (4.4 oz) cream cheese
• 60 g (2.1 oz) strawberry jam
• 650 g (1.4 lb) icing sugar
• 1 tbsp milk if needed
• Sprinkles optional

Instructions

• Put all the sponge ingredients except the food colouring into a large bowl.
• Beat with an electric mixer until smooth and creamy.
• Fold in the food colouring drop by drop until you have a suitably pink mix.
• Spoon the batter into a 6-hole muffin tray lined with large muffin cases.
• Bake at 190C (170C fan, 375F) for 25-30 minutes until golden on top (they’ll still be pink inside). Leave to cool completely.
• Beat the jam and cream cheese together with a fork until well combined.
• Beat the cream cheese mix into the icing sugar until it’s light and fluffy. If it’s too thick, add a few drops of milk.
• Spoon the mix into a frosting bag fitted with a star nozzle and pipe evenly onto the cakes.
• Add sprinkles and toppers if you wish! You can download the toppers shown below.

Video

Nutrition

Calories: 975kcal | Carbohydrates: 174g | Protein: 8g | Fat: 30g | Saturated Fat: 18g | Cholesterol: 132mg | Sodium: 276mg | Potassium: 103mg | Fiber: 1g | Sugar: 145g | Vitamin A: 984IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 1mg

* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.

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