Strawberries and Cream Cupcakes | Cupcake Jemma | Cake Ideas | baking ideas

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Strawberries and Cream Cupcakes | Cupcake Jemma

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It’s Summer and that means I finally have an excuse to eat copious amounts of whipped cream with strawberries after dinner (and lunch…and breakfast). To mix things up for myself, I have baked these delicious Strawberries & Cream Cupcakes for a twist on my favourite way to eat my favourite fruit.


For the strawberry goo…

a punnet (400g) of strawberries
2 tbsp sugar

For the cupcakes…

125g self raising flour
125g caster sugar
125g unsalted butter, softened
1/4 tsp bicarbonate of soda
1/4 tsp vanilla extract
2 lg free range eggs
1 1/2 tbs whole milk

2-4 tbs strawberry goo

For the icing –
100g unsalted butter, softened
225g icing sugar, sifted
2 tbs double cream
2-3 tbs strawberry goo

Strawberries for decorating!
MY INSTAGRAM: @jemmajemma (watch out for the occasional swear word and lots of pics of food and dogs) and @cupcakejemma
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  1. Gadhave Mohan says:

    ur tattoos are very cool jemma

  2. Constance Ly says:

    I tried the cupcake today and it amazing, especially the strawberry goo, my kids loved it so much and have 3 straight away. I think it a bit soft, can I change self-raising flour to plain flour and how much plain flour do I have to use?

  3. Fadly R says:

    Made this today, it only yield 9 cupcakes. The cake is great, need to work in the frosting. Thanks for the recipe!

  4. Tza Oriana says:

    I will try with raspberry

  5. Debbie Henderson says:

    I assume I could fill the cupcakes with strawberry goo as per your Eton Mess cupcakes?

  6. Khadijah says:

    Hi can you find bicarbonate soda in tescos in London and another thing can you make this recipe with an electric hand mixture

  7. Rachael Cooper says:

    I love you jemma

  8. Eve McEwen says:

    Do we need to wait for the strawberry goo to cool before we add it to the cupcake batter?

  9. bo wei_99 says:

    Can I use milk instead of double cream for the icing?

  10. Ruth Salinas says:

    How do you avoid over beating the batter for cupcakes?? My cupcakes always come out dense and chewy. I’ve tried beating less but then the batter loops lumpy. I just can’t seem to get it right 🙁

  11. farah hanum says:

    My country doesn't have the double cream..can i used whipping cream?

  12. Samantha Kresser says:

    Love this vid!!!!

  13. orlybabe says:

    Just made these, mine are no where as dark as Jemma’s. And I have no clue why! Lol

  14. Mikhael hose says:

    i love this recipe i made this when i was 11 years old now i'm 12 and i made this at my parent's wedding anniversary they loved it minus the butter cream my mom is a little sensitive to sweetness so next time i need to replace the frosting with whipping cream or swiss meringue butter cream but thanx for sharing this recipe

  15. Lynn Sa says:

    What can I use instead of double cream?

  16. Anoop Kasa says:

    I made these and they turned out amazing.. my kitchen smelled like strawberries for a day.. loved it..
    But I guess 100g butter for the frosting is too less, I got to frost only 9 cupcakes, I didn’t get the frosting for the other three cupcakes. I think 150g of butter for frosting would be good.

  17. Reehana Taj says:

    Thanks for this recipe Jemma. I decreased the amount of butter and sugar in the cupcakes, and I found the buttercream was far too sweet so I had to cut it with fresh lemon juice. I managed to just about frost 12 cupcakes. Made these for Mothers Day, and my mum really liked them. The cupcake was light & fluffy. Thanks again!

  18. Mariana Castro Cázares says:

    Hey Jemma! What quantities should I use to make a whole cake instead of cupcakes? Does it really change?

  19. jemma madden says:

    I had so much strawberry goo left – I think 200g is plenty

  20. A A says:

    Do we must use bio soda? Can we use baking powder or soda?

  21. Nigel Walsh says:

    Can I use stork instead of butter for the butter cream as I do in the actual cakes?

  22. emjayakeela says:

    I had the same problem with before witg the 1 dozen cupcake recipes…I think the pans in Canada are bigger b/c I only got 10 cupcakes and there was no where near enough buttercream to cover even the 10… the flavor is great though! Also wondering what would cause a coarse texture on the cupcakes…

  23. Inshira Nizam says:

    CAn i please know if this buttercream wil curdle after u add the strawberry puree? Plz help me out

  24. eryl evans says:

    Can the butter cream with the strawberry goo be used between layers of a cake? Thanks

  25. Cathie Huxtable says:

    What piping bags do you use? Thank you!

  26. Tasha Jones says:

    I’m noticing all of your recipes you use self rising flour instead of cake flour. Why is that?

  27. Tony Rhodes says:

    Just made the batter and I didn’t get 12 cupcakes more like 9/10 with a standard size cookie scoop … we will see how they look when they come out

  28. Olivia Arispe says:

    Is double cream just thickened cream? In Australia double cream is this incredibly thick cream…

  29. Kriti Katiyar says:

    Hey I'm from India pls tell can we use strawberry cruch interested of strawberry goo!

  30. Stewart Burke says:

    Hi jemma, i just cooked this receipe and im finding my cupcakes are rising and then sinking in the middle. Is it because of the jam maybe? Or am i doing something wrong lol

  31. Karina R says:

    Hi. Do you have to wait for the goo to cool down first?

  32. Anne Ramsey says:

    How long do all your cupcakes last in airtight container.

  33. Isaiah Williams says:

    I put too much strawberry goo in my cupcakes batter and they deflated!

  34. Himanshu Patel says:

    Strawberry and cream cupcakes are awesome and cool.

  35. Teijo Rei says:

    Maybe try adding milk powder to the icing to get a more milky, creamy flavor? I think adding just 2 tbsp of cream doesn't really make it taste like cream.

  36. Aliyafiya Fathima says:

    Can i use a Ready strawberry crush to. It?

  37. Bunny Gamez says:

    I made these and they came out horrible. Barely enough batter. Im sure its my mistake but im just letting yall know.

  38. Tom Rodriguez says:

    Please, Somebody tell this woman I LOOOOOVE HER…!

  39. sweetangeleta says:

    Hi Jemma, sadly I along with my family didn't like it that much! It was too spongy unfortunately! I followed the recipe but didn't quite like the texture. Of course it was spongy and soft but not a very cupcake like consistency. I've made your oreo cupcakes which were a hit! Well that recipe is a keeper, not this..

  40. Joelle Steffen Bonifacio says:

    Not a huge fan of these cupcakes. The goo ribbons puddled at the bottom. They tasted ok but didn't look great. The frosting turned into a blood bath. Again, tasted fine because goo is amazing but looked like I would have lost an episode of Nailed It. Just didn't turn out AT ALL. And they're for work tomorrow so I'm kinda embarrassed.

  41. Urja Patel says:

    Hi Jemma, what can be substituted for the eggs ??

  42. Cynthsterr says:

    Is er hier iemand nederlands
    . Caster sugar.. basterd suiker?

  43. nehchal narula says:

    Hi. It's a wonderful recipe. Can we add strawberries within the cupcake batter?

  44. Victroy Arthur says:

    I made them today and they taste great but they sank kinda deflated immediately after I pulled them out

  45. Dior says:

    how many cupcakes does this recipe make ? great recipe by the way !

  46. Michelle Melendez says:

    Where you got the frosting pipe 🥰

  47. Saiful Islam says:

    Cheesecake cupsl

  48. Sabrina Azhary says:

    Strawberry i love

  49. Zareefa Zalme says:

    Yum man

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