Strawberry-swirled cupcakes

Strawberry-swirled cupcakes

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12
Author Connie Veneracion


  • 1 and 1/2 cups cake flour
  • 1 and 1/4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup butter + 1 tablespoon, softened to room temperature
  • 1 cup sugar
  • 3 large eggs
  • 1 cup buttermilk (to make your own buttermilk, squeeze half a lemon into a measuring cup then pour in enough whole milk to measure one cup)
  • 1 teaspoon vanilla extract
  • 12 tablespoons strawberry jam


  • Preheat the oven to 350F.
  • Line a 12-hole muffin pan with paper cups.
  • In a bowl, sift together the flour, baking soda, baking powder and salt. Set aside.
  • In a large mixing bowl, beat the butter and sugar until light and fluffy. You can do this by hand, with a wire whisk, or an electric mixer. Add the eggs, one at a time, beating after each addition. Stir in the vanilla.
  • Add the flour mixture and milk alternately, mixing after each addition, starting and ending with the flour.
  • Divide the batter among the 12 holes of the muffin pan. Each hole should be about 3/4 to 4/5 full. Tap the pan gently to make sure that there are no air pockets at the bottom.
  • Top each hole with a tablespoonful of strawberry jam. Using the tip of a bamboo skewer, lightly swirl the strawberry jam with the cake batter. Swirl at the surface only — avoid dipping the skewer too deeply into the batter as this may cause the jam to sink.
  • Bake the cupcakes for 20 minutes in a 350F oven. Cool for about five minutes in the pan then transfer to a wire rack to cool some more.
  • These strawberry-swirled cupcakes can be served warm or at room temperature.