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Strawberries and Cream Cupcakes
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5 from 1 vote

Strawberries and Cream Cupcakes

Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Course: Cakes
Servings: 18
Author: Lauren


  • 125 g butter - softened
  • cup of caster sugar
  • 11/2 cups of self raising flour
  • ½ cup milk
  • 2 teaspoons of vanilla extract
  • 2 eggs
  • 300 ml of thickened cream
  • 1 teaspoon of icing sugar
  • ½ teaspoon of vanilla essence
  • 250 g of fresh strawberries
  • icing sugar to dust


  • Preheat the oven to 180 degrees, and line 2 cupcake tins with paper cases - you will need
  • 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
  • Spoon mixture in to cupcake tray and bake for 18 -20 minutes or until golden and cooked through.
  • Allow to cool completely on a wire rack
  • While the cupcakes are cooling you can make the whipped cream. Place the thickened cream, vanilla essence and icing sugar into a small bowl and whip with an electric hand mixer until soft peaks form.
  • Slice the strawberries into thirds lengthways and set aside until needed.
  • Once the cakes have cooled completely, top with the whipped cream and strawberries – enjoy immediately.