Easy Strawberry Cupcakes
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
Servings: 12 cupcakes
- 125 grams butter softened
- 2/3 cup caster sugar
- 1 and 1/2 cups self raising flour
- 1/2 cup milk
- 2 teaspoons of vanilla extract
- 2 eggs
- 250 grams strawberries sliced
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
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.