Strawberry and Chocolate Raisin Cupcakes
Dessert,  Easy Baking

Strawberry and Chocolate Raisin Cupcakes

Easy and delicious strawberry and chocolate raisin cupcakes. Learn how to bake these fluffy cupcakes with vanilla buttercream frosting.

Strawberry and Chocolate Raisin Cupcakes

These cupcakes are made with fresh strawberries and chocolate coated raisins. Topped with silky buttercream frosting. You can also use dried or frozen strawberries in the cupcakes if you like. It’s a simple yet delicious cupcake recipe. Perfect for any occasion. Give it a try!

Prep Time: 20 minutes | Cook Time: 25 minutes | Total Time: 45 minutes

Yield: 6 cupcakes

Ingredients:

  • 1 cups all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup unsalted butter, softened
  • 1/2 cup powdered sugar
  • 1 egg
  • 1/2 tsp vanilla essence
  • 1/4 cup milk
  • 1/4 cup fresh strawberry, chopped
  • ¼ cup chocolate coated raisins

For the buttercream frosting:

  • ½ cup or 100g butter (room temperature)
  • 2 cups or 200g icing sugar (sifted)
  • 1.5 tbsp milk
  • ½ tsp vanilla essence
  • Pinch of salt

Cooking Directions:

Preheat the oven to 180 degree Celsius. Line a muffin tin with paper liners. In a mixing bowl, sift together flour, baking powder and salt.

In a different bowl, add softened butter and using an electric hand mixer beat it for a minute.

Then add sugar and beat for about 2 to 3 minutes.

Add in the egg.

Beat well. Add the vanilla essence and whisk again.

Add a little flour mixture and fold it in.

Then add a little milk and fold again. Keep on adding flour mixture alternating with the milk.

Add the strawberries and chocolate raisins, gently fold it in. But do not overmix.

Strawberry and Chocolate Raisin Cupcakes

Pour the batter into the lined muffin tin and bake for about 25 minutes until its lightly golden. Using a toothpick pierce the centre of the muffins and if it comes out clean then it is done.

Strawberry and Chocolate Raisin Cupcakes

Take it out of the oven and keep it on a wire rack to cool down.

To make the buttercream frosting, using an electric hand mixer whip the butter until light and creamy for about 5 minutes.

Once the butter is pale yellow in colour, add the icing sugar one spoon at a time. Beat on low or medium speed. Once the sugar is fully incorporated, add in another spoon. Keep on repeating until all the sugar is added.

Add milk, vanilla essence and salt. Whip again for 5 minutes until light and fluffy.

Buttercream Frosting

Pour the buttercream frosting into a piping bag.

Strawberry and Chocolate Raisin Cupcakes

Pipe the frosting onto the strawberry and chocolate raisin cupcakes and garnish with strawberry slices.

Strawberry and Chocolate Raisin Cupcakes

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Strawberry and Chocolate Raisin Cupcakes

Easy and delicious strawberry and chocolate raisin cupcakes. Learn how to bake these fluffy cupcakes with vanilla buttercream frosting.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Dessert
Keyword: Cupcake Recipe
Servings: 6 cupcakes

Ingredients

  • 1 cups all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup unsalted butter softened
  • 1/2 cup powdered sugar
  • 1 egg
  • 1/2 tsp vanilla essence
  • 1/4 cup milk
  • 1/4 cup fresh strawberry chopped
  • ¼ cup chocolate coated raisins

For the buttercream frosting:

  • ½ cup or 100g butter room temperature
  • 2 cups or 200g icing sugar sifted
  • 1.5 tbsp milk
  • ½ tsp vanilla essence
  • Pinch of salt

Instructions

  • Preheat the oven to 180 degree Celsius. Line a muffin tin with paper liners. In a mixing bowl, sift together flour, baking powder and salt.
  • In a different bowl, add softened butter and using an electric hand mixer beat it for a minute.
  • Then add sugar and beat for about 2 to 3 minutes.
  • Add in the egg.
  • Beat well. Add the vanilla essence and whisk again.
  • Add a little flour mixture and fold it in.
  • Then add a little milk and fold again. Keep on adding flour mixture alternating with the milk.
  • Add the strawberries and chocolate raisins, gently fold it in. But do not overmix.
  • Pour the batter into the lined muffin tin and bake for about 25 minutes until its lightly golden. Using a toothpick pierce the centre of the muffins and if it comes out clean then it is done.
  • Take it out of the oven and keep it on a wire rack to cool down.
  • To make the buttercream frosting, using an electric hand mixer whip the butter until light and creamy for about 5 minutes.
  • Once the butter is pale yellow in colour, add the icing sugar one spoon at a time. Beat on low or medium speed. Once the sugar is fully incorporated, add in another spoon. Keep on repeating until all the sugar is added.
  • Add milk, vanilla essence and salt. Whip again for 5 minutes until light and fluffy.
  • Pour the buttercream frosting into a piping bag.
  • Pipe the frosting onto the cupcakes and garnish with strawberry slices.

If you do try this recipe, please share your experience with me by posting a picture of the dish using #temptingtreat and @temptingtreat on Instagram or you can also give your feedback in the comments section below.
Happy Cooking!

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