Strawberry Wing Cupcakes Recipe – Easy Buttercream & Jam Filling

Last Updated on 2 months by Neha Deshmukh

Strawberry Wing Cupcakes Recipe – Easy Buttercream & Jam Filling

Hey everyone! If you’re looking for a fun and adorable treat that’s surprisingly easy to make, you have to try these Strawberry Wing Cupcakes. I first made these for my niece’s birthday, and they were a total hit! The little wings just make them so cheerful, and the jam and cream filling is absolutely divine. They’re perfect for parties, or just a sweet little pick-me-up on a regular day. Let’s get baking!

Why You’ll Love This Recipe

These Strawberry Wing Cupcakes aren’t just cute; they’re seriously delicious! The light and fluffy cupcake base pairs perfectly with the sweet jam and creamy filling. Plus, they’re relatively quick to make – perfect when you need a homemade treat without spending hours in the kitchen. Honestly, the decorating is the most fun part!

Ingredients

Here’s what you’ll need to create these delightful cupcakes:

• 125 gms Butter, softened
• 1 tsp Vanilla essence
• 2/3 cup Caster sugar
• 3 Eggs
• 1.5 cups Self-raising flour
• 1/4 cup Milk
• 1/2 cup Jam (strawberry or raspberry works beautifully!)
• 300 ml Thickened cream
• A handful of Strawberries, for garnish

Ingredient Notes

Let’s talk ingredients for a sec! A few things make this recipe extra special, especially if you’re used to Indian baking adaptations.

• Caster Sugar: This is finer than granulated sugar, which helps create a lighter, smoother cupcake. If you don’t have it, you can pulse granulated sugar in a food processor for a few seconds.
• Self-raising Flour: This is a lifesaver! It already has baking powder mixed in, so you don’t need to add it separately. It’s super common in Indian baking because it simplifies things.
• Thickened Cream: We’re using thickened cream for a lovely, stable whipped cream. It holds its shape really well, which is important for the filling. You can find this easily in most Indian supermarkets.

Step-By-Step Instructions

Alright, let’s get down to business! Here’s how to make these adorable cupcakes:

1. Preheat the oven to 180°C (350°F) about 10 minutes before you plan to bake. Getting the oven nice and hot is key!
2. In a bowl, cream together the softened butter and caster sugar until light and fluffy. Then, beat in the vanilla essence.
3. Add the eggs one at a time, mixing well after each addition. Don’t worry if it looks a little curdled at this stage – it will come together.
4. Gently fold in the self-raising flour, alternating with the milk. Start and end with the flour. Mix on low speed until just combined, then increase to medium speed for about 3 minutes until the batter is smooth and pale.
5. Line a cupcake tin with paper cases. Spoon rounded tablespoons of batter into each case, filling them about two-thirds full.
6. Bake for 20-25 minutes, or until the cupcakes are golden brown and a toothpick inserted into the center comes out clean.
7. Let the cupcakes cool on a wire rack completely before decorating. This is important, or the cream will melt!
8. Once cool, carefully cut a circle from the top of each cupcake and slice it into two halves to form ‘wings’.
9. Fill the cavity with a generous dollop of jam and whipped cream.
10. Place the wings on top of the cream, and garnish with sliced strawberry pieces. A light dusting of icing sugar adds a pretty finishing touch, if you like!

Expert Tips

• Don’t overmix the batter! Overmixing develops the gluten in the flour, resulting in tough cupcakes.
• Make sure your butter is properly softened. It should be room temperature and easily pliable.
• For extra fluffy whipped cream, chill your bowl and beaters before whipping.
• If you don’t have a cupcake tin, you can use a muffin tin – just adjust the baking time slightly.

Variations

Want to switch things up? Here are a few ideas:

• Gluten-Free Adaptation: Simply substitute the self-raising flour with a gluten-free self-raising flour blend. It works beautifully!
• Vegan Adaptation: Use plant-based butter, an egg replacer (like flax eggs), and plant-based whipped cream. My friend Priya swears by this version, and says you can’t even tell the difference!
• Spice Level: N/A – these are all about sweetness!
• Festival Adaptations: These are fantastic for birthdays, baby showers, or any celebration where you want a touch of whimsy.

Serving Suggestions

These cupcakes are best enjoyed fresh! They pair perfectly with a glass of cold milk or a cup of chai. They’re also lovely with a scoop of vanilla ice cream.

Storage Instructions

• Room Temperature: Store leftover cupcakes in an airtight container at room temperature for up to 2 days.
• Refrigerator: For longer storage, keep them refrigerated for up to 5 days. The cream might soften slightly, but they’ll still taste delicious.

FAQs

Let’s answer some common questions:

• Can I make these cupcakes ahead of time? You can bake the cupcakes a day in advance and store them in an airtight container. But I recommend decorating them on the day you plan to serve them, so the wings stay crisp.
• What is the best way to store leftover cupcakes? As mentioned above, an airtight container at room temperature or in the refrigerator is best.
• Can I use a different type of jam? Absolutely! Raspberry, apricot, or even mixed berry jam would be lovely.
• Can I make these cupcakes without an electric mixer? Yes, but it will take a bit more elbow grease! Cream the butter and sugar really well by hand, and gently fold in the other ingredients.
• What can I substitute for vanilla essence? You can use almond extract or a pinch of cardamom powder for a slightly different flavor.

Enjoy baking (and eating!) these adorable Strawberry Wing Cupcakes! Let me know how they turn out in the comments below. Happy baking!