Strawberry cupcakes

July 18, 2016 (Last Updated: January 11, 2019)
Strawberry cupcakes

Strawberry cupcakes

Serves: 12 large or 24 smal
Cooking Time: 1


  • 250g butter
  • 400g (2 cups) sugar
  • 4 large eggs, lightly beaten
  • 5ml (1 tsp) vanilla extract
  • 10 fresh strawberries, mashed
  • 420g cake flour
  • 20ml (4 tsp) baking powder
  • 125ml (½ cup) milk
  • 125ml (½ cup) water
  • 250g butter
  • 1kg icing sugar
  • 50ml boiling water
  • food colouring of your choice



Preheat the oven to 180ºC.


For the cupcakes, beat the butter and sugar together until pale and creamy. Add the eggs, vanilla and strawberries and mix until combined. Fold in the flour and baking powder. Add the milk and water and mix until smooth.


Line the openings of 2 x 6-hole muffin trays with paper cupcake cases and pour in the batter. Bake until golden and risen, about 40 minutes. Place on a wire rack to cool.


For the icing, cream the butter and sugar in a mixing bowl until well combined. Add the water and mix until the icing is soft and fluffy, adding more water if necessary. Stir in a few drops of food colouring to achieve your desired colour.


Ice the cupcakes when cool and decorate as desired.

Send this to a friend