Preheat the oven to 180°C/350°F/Gas Mark 4 and line the bun tray with paper cases.

In a large bowl, combine all the dry ingredients. Make a well in the centre of the bowl then break in the eggs and add the butter. Using an electric hand mixer, beat all the ingredients together until combined.

Pour in the milk and vanilla and beat again until combined. You are looking for the batter to be light and creamy.

Divide the batter evenly among the paper cases and bake in the oven for 15–20 minutes or until firm and light brown on top. Allow the cupcakes to stand for a minute before transferring to a wire rack to cool.

To make the buttercream frosting, beat the butter and vanilla extract together in a bowl until light and fluffy.

Beat in the icing sugar, a little at a time, until it is all incorporated and the mixture is smooth.

Pass the jam through a sieve to remove any lumps.

Ripple the jam through the buttercream.

Spoon the frosting into a piping bag fitted with a nozzle and pipe onto cakes or swirl on with an off-set spatula.

Slice the fresh strawberries in half.

Top the cupcakes with the fresh strawberries and enjoy!