Vanilla Cupcakes with Strawberry Filling
These light vanilla cupcakes with a strawberry centre and a swirl of colourful buttercream are a lovely way to brighten your day. Perfect for sharing with friends or enjoying with a quiet cup of tea, this easy recipe brings a touch of homemade comfort to any moment.
Yield: 24 cupcakes
- 3 - large eggs
- 475 g - water
- 375 g - buttermilk
- 282 g - vegetable oil
- 25 g - vanilla extract
- 750 g - sugar
- 1 tsp - xanthan gum
- 3 tsp - baking soda
- 125 g - potato starch
- 75 g - tapioca starch
- 112 g - arrowroot flour
- 50 g - white rice flour
- 75 g - cornstarch
- 150 g - sorghum flour
- 1 jar - strawberry jam
- 227 g - unsalted butter, softened
- 1 tsp - vanilla extract
- 456 g - powdered sugar
- 2–4 tbsp - heavy whipping cream
- Pink and orange gel food colouring
- Step 1
Preheat oven to 325°F (165°C).
- Step 2
Line two standard muffin trays with 24 paper cupcake liners.
- Step 3
In a stand mixer or large bowl, add all dry ingredients. Mix on low for 1–2 minutes to combine.
- Step 4
Pour in eggs, water, buttermilk, oil, and vanilla. Mix on medium until fully combined and smooth. Batter will be thin.
- Step 5
Use a 1/3 cup measure to fill each cupcake liner.
- Step 6
Bake for 20–25 minutes, or until a toothpick comes out clean.
- Step 7
Cool Completely. Once cooled, use a small paring knife to cut a hole in the center of each cupcake.
- Step 8
Pipe strawberry jam into each center using a piping bag.
- Step 1
Whip butter until light and fluffy.
- Step 2
Gradually add powdered sugar and vanilla.
- Step 3
Mix in heavy cream 1 tbsp at a time until frosting is smooth and spreadable.
- Step 4
Divide frosting into 2 bowls.
- Step 5
Add 3 drops pink gel food coloring to one, and 2 drops orange to the other.
- Step 6
Spoon each colour into opposite sides of a large piping bag fitted with a star tip.
- Step 7
Pipe a colourful swirl onto each cooled, filled cupcake.
