Fresh strawberry cupcakes
Prep:
40 mins
Cook:
20 mins
These cupcakes are fruity, sweet and ideal for dessert, afternoon tea or an after school treat.
8 large fresh strawberries or as needed
2 eggs
200g caster sugar
75ml vegetable oil
½ tsp vanilla extract
½ tsp grated lemon zest
200g plain flour
2 tsp baking powder
¼ tsp salt
3 tbsp custard powder (optional)
Cream cheese icing
175g cream cheese, softened
30g unsalted butter, softened
60g icing sugar
½ tsp vanilla extract
3 large fresh strawberries, sliced
Preheat the oven to 180°C / 350°F / Gas mark 4.
Line a muffin tin with cupcake paper cases.
Place 8 strawberries into a blender and blitz until smooth.
Pour the puree through a sieve then set aside.
In a large bowl, beat together the eggs, caster sugar, vegetable oil, ½ teaspoon of vanilla extract, lemon zest and strawberry puree until well combined.
Stir in the flour, baking powder, salt and the custard (if using).
Spoon the mixture into the prepared cupcake tin, filling each about 2/3 full.
Bake until the cupcakes have risen and a skewer inserted into the centre of a cupcake comes out clean, about 20-25 minutes.
Allow the cupcakes to cool before icing.
For the icing, beat the cream cheese and butter together in a bowl until smooth and mix in icing sugar and ½ teaspoon of vanilla extract.
Top each cupcake with about 2 tablespoons of icing and a strawberry slice.
Serves
Makes 12
Preparation Time
40 minutes
Cooking Time
20 minutes
Main ingredients
Dairy, Flour, Fruit, Eggs, Sugar, Oil
Recipe Type
Cakes & Baking, Dessert
Level of Difficulty
Moderately Easy
