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Warm Strawberry Cupcakes Recipe - Strawberry Recipes

Warm Strawberry cupcakes makes an elegant individual dessert.
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Dessert
Cuisine Continental
Servings 6 cupcakes


  • All purpose flour – 100 gms
  • Baking powder – 1 tsp
  • Salt – 1/8 tsp
  • Unsalted butter – 100 gms
  • Powdered Sugar – 100 gms
  • Eggs - 2
  • Strawberry Jam or conserve – 4 tbsp
  • Vanilla essence – 1 tsp
  • Small strawberries – to serve
  • Icing sugar – for dusting
  • Hot water – for water bath


  • Grease 6 ramekins with butter. Spoon 2 tsp of the strawberry jam or conserve in the bottom of each ramekin.
  • Sift the flour, baking powder, salt and keep aside.
  • Put the butter and sugar in a bowl and beat together until light and fluffy.
  • Add eggs one after the other beating well after each addition.
  • Add in the flour mixture using a metal spoon and fold it into the mixture.
  • Spoon the mixture equally into the ramekins.
  • Stand the ramekins in a roasting tin. I used my 9 inch cake tray.
  • Gently pour in enough hot water so that it comes to 1/3rd of the way up the sides of the ramekins. It took me 2 ½ cups hot water for the pan I used.
  • Preheat the oven to 180 C/ 350 F and carefully place the roasting tin or pan inside the oven.
  • Bake for 40 mins or until well risen and golden brown and a skewer inserted in the center comes out clean.
  • Leave the cupcakes to cool for 2-3 minutes, then carefully lift the ramekins from the tin and place them on individual plates.
  • Place a few whole strawberries on each cake, and then dust them with a little sifted icing sugar.
  • Serve warm with the remaining strawberries.