Strawberry and cream cupcakes

Prep: 30 mins
Cook: 25 mins
Strawberry and cream cupcakes

Serves: 12

8 large fresh strawberries or as needed

2 eggs

200g caster sugar

75ml vegetable oil

1/2 teaspoon vanilla extract

1/2 teaspoon grated lemon zest

200g plain flour

2 teaspoons baking powder

1/4 teaspoon salt

Cream cheese icing:

175g cream cheese, softened

30g unsalted butter, softened

60g icing sugar

1/2 teaspoon vanilla extract

3 large fresh strawberries, sliced

Preheat oven to 170 C / Gas 3. Line 12 hole muffin tin with cupcake cases.

Toss 8 strawberries into a blender and blend until smooth. Pour the puree through a sieve to remove seeds.

In a bowl, combine eggs, caster sugar, vegetable oil, 1/2 teaspoon vanilla extract, lemon zest and strawberry puree until well combined. Mix in the flour, baking powder and salt and once well combined spoon the cake mixture into the muffin cases, filling each about ½ full.

Transfer to the preheated oven and bake for 20-25 minutes. Leave to cool at least 10 minutes before icing.

To make cream cheese icing: Mix cream cheese and butter together in a bowl with an electric mixer until smooth and add in icing sugar and 1/2 teaspoon vanilla extract, mixing until smooth. Pipe icing onto each cupcake in a swirling motion and decorate with sprinkles or a fresh strawberry. 


Preparation Time
30 minutes

Cooking Time
25 minutes

Main ingredients
Dairy, Flour, Fruit, Cheese

Recipe Type
Party Food, Cakes & Baking, Easy, Entertaining, Kids Food, Cake Stall, Cupcakes

Special Info
Gluten free, Nut free, Vegetarian, Pregnant Mums

Level of Difficulty

We tried these cupcakes as a gluten free recipe and they worked really well, just substitute the flour and baking powder with a gluten free version. 

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