Make the most of in season Strawberries with these simple Strawberry Cupcakes!

My boys LOVE strawberries and can easily demolish a punnet or two in just one sitting.  While they are in season, they are a staple in our house and I also like to stock them in our freezer to add to smoothies, ice cream and of course to make these Strawberry Cupcakes!

This recipe is a variation of my favourite Vanilla Cupcakes, and just like the original, these Strawberry Cupcakes are also freezer friendly too.

There really isn’t a lot to this recipe, we simply added a container of sliced strawberries (250g) and instead of icing them, we simply dusted them with icing sugar.  The addition of the sliced strawberries made these cupcakes extra moist, and they are a great snack for the boys lunch boxes.

How to Make These Easy Strawberry Cupcakes

• These cupcakes are freezer friendly.
• You can use either fresh or frozen strawberries for this recipe.
• We enjoy these cupcakes plain, however you can also dust them with icing sugar.
• You can also make these cupcakes using a mini cupcake tin, you will need to adjust the cooking time. I suggest checking them after 8 minutes.

You can find more easy Strawberry Recipes (including this yummy Strawberry Jam) here.

Easy Strawberry Cupcakes

Lauren

This easy Strawberry Cupcake Recipe is the perfect way to make the most of in season strawberries - although you can also use frozen ones too. Both regular and Thermomix instructions

4.60 from 5 votes

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 20 minutes mins

Total Time 50 minutes mins

Course Dessert

Cuisine Australian, Modern

Servings 12 cupcakes

Calories 131 kcal

Equipment

• 1 x Muffin Tray

Ingredients

  

1x2x3x

• ▢ 125 grams butter softened
• ▢ ⅔ cup caster sugar
• ▢ 1 and ½ cups self raising flour
• ▢ ½ cup milk
• ▢ 2 teaspoons of vanilla extract
• ▢ 2 eggs
• ▢ 250 grams strawberries sliced

Instructions

 

• Preheat the oven to 180 degrees, and line a 12 hole muffin tray with paper cases.
• Put the softened butter, sugar, flour, milk, vanilla and eggs in a bowl and beat with electric beaters on a low speed for 2 minutes or until well mixed
• Increase speed and beat for a further 2 minutes or until smooth and pale
• Add the sliced strawberries and gently fold through the mixture.
• Spoon mixture into the cupcake tray and bake for 18 -20 minutes or until golden and cooked through.
• Allow to cool completely on a wire rack

Notes

These cupcakes are freezer friendly.

You can use either fresh or frozen strawberries for this recipe.

We enjoy these cupcakes plain, however you can also dust them with icing sugar.

You can also make these cupcakes using a mini cupcake tin, you will need to adjust the cooking time. I suggest checking them after 8 minutes.

Nutrition

Serving: 0gCalories: 131kcalCarbohydrates: 25gProtein: 4gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.5gTrans Fat: 0.003gCholesterol: 30mgSodium: 26mgPotassium: 88mgFiber: 1gSugar: 13gVitamin A: 76IUVitamin C: 12mgCalcium: 34mgIron: 0.4mg

Keyword Strawberry Cupcakes

Tried this recipe? Please leave a rating and tag me on Instagram! Mention @createbakemake or tag #createbakemake!

You can find the Thermomix Instructions here.

Enjoy!

Find more easy cake recipes in our Cakes and Cheesecakes eBook – Also available in a Thermomix edition.

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