Soft and fluffy vanilla sponge cupcakes filled with a sticky sweet strawberry jam centre – yum!
These cupcakes are so versatile. Whether you need gluten-free or not, I’ve got you covered. You can easily swap between gluten-free and normal self-raising flour to suit your own needs.
The best part about cupcakes? Loading them with a gorgeous buttercream frosting coloured however you fancy and topping them with lots of fun sprinkles! I use gluten-free sprinkles from Baking Time Club (they’re vegan too!). These cupcakes are topped with a two tone pink buttercream with Valentines Day in mind but you can adapt the colours for any occasion!
This recipe uses the reverse creaming method. Don’t worry this isn’t anything too difficult! It means that instead of creaming the butter with the sugar, you ‘cream’ it with the dry ingredients to form a breadcrumb-like texture before mixing in the rest of the ingredients. ‘Why bother?’ you may ask! Well the secret is that this creates a nice flat top for your cupcake – perfect for piling them high with buttercream!
This recipe makes 12 cupcakes and will take up to an hour and a half to make. Make sure all of your ingredients are at room temperature before you start.
Ingredients:
For the cupcake sponge:
- 175 g unsalted butter, softened
- 175 g caster sugar
- 3 eggs
- 175 g gluten-free self raising flour (or normal if GF not requried)
- 1 tsp xanthan gum (omit if your flour blend already contains it or if you are using ‘normal’ flour)
- 1 tsp baking powder (gluten-free if required)
- 1 tsp vanilla bean paste or essence
- pinch of salt
- 12 tbsp strawberry jam – if you’d like to make your own jam, click here for my favourite recipe!
For the buttercream:
- 200 g unsalted butter, softened
- 400 g icing sugar
- 1 tbsp vanilla bean paste or essence
- food colouring of your choice
Useful equipment: 12 hole muffin tray, cupcake cases, mixing bowl, hand/stand mixer, spatula, piping bags and nozzle (I used Wilton 2D flower tip)
Method:
- Preheat the oven to 160 °C/320 °F and place the cupcake cases in the 12 hole muffin tray.
- In a mixing bowl, rub together the butter with the dry ingredients (flour, baking powder, xanthum gum, sugar, salt) until a breadcrumb-like consistency is acheived. You can do this with your fingers or, if you have a stand mixer, this is best done using the paddlle attachment.
- Add the eggs, one at a time, and whisk to create a smooth batter.
- Add in the vanilla and fold to combine.
- Divide the mixture evenly between the muffin cases and bake in the oven for 20-22 mins or until a skewer inserted in the middle comes out clean. Place on a wire rack to cool.
- Whilst the cakes are cooling, make the buttercream. In a mixing bowl, beat the butter until pale and then gradually add the icing sugar, mixing to combine. Once smooth and fluffy, add the vanilla and mix to combine. Add your chosen food colouring and mix again.
- When the cakes are cooled, make a hole in each cupcake (I used the end of a nozzle or a sharp knife will do) and fill with a 1 tbsp strawberry jam.
- Fill a piping bag fitted with your chosen nozzle (I used a Wilton 2D flower tip) with the buttercream and pipe in a big swirl, starting from the centre, on top of the cupcake. Top with some sprinkles and enjoy!
These cupcakes will keep up to 5 days in an airtight container at room temperature.
Like the recipe? Don’t forget to share with your family, friends and followers!
I love to hear what you think! Please let me know your thoughts in the comments below. And don’t forget to tag Pippatisserie in any photos you share on social media (or use the hashtag #pippatisserie), I love to see your bakes!
If you want to stay up to date on all new recipes, subscribe to Pippatisserie below!
