strawberry cupcakes
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Strawberry cupcakes

A nice easy recipe for strawberry cupcakes. They're delicious and simple enough for kids to bake.
Prep Time30 mins
Cook Time25 mins
Total Time55 mins
Course: Afternoon tea
Cuisine: American, British
Keyword: cupcakes
Servings: 12


  • 150 g butter
  • 150 g golden caster sugar
  • 3 eggs
  • 150 g self raising flour
  • ½ tsp baking powder
  • 4-5 strawberries

For the icing

  • 300 g icing sugar
  • 75 g butter
  • Pink food colouring
  • Strawberry flavour
  • Strawberries to decorate


Preheat the oven to 180C / 160C Fan and line a cupcake tin with 12 cases

    Cream the butter and sugar together

    • Weigh the butter and cut it into small pieces before adding it to a large bowl.
    • Measure the sugar into a small bowl, and add it to the butter. Cream the butter and sugar together with a wooden spoon until it’s smooth, light and creamy. Alternatively mix it together using the k paddle of a stand mixer.

    Add the eggs and flour

    • Break the eggs into a separate bowl then add them in to the mixture. Beat them in gradually until the mixture is smooth.
    • Weigh the flour then add it to the bowl with the baking powder.

    Add the strawberries

    • Chop the strawberries then add them into your mixture and give everything one final mix.
    • Spoon the mixture into your cases.

    Cook the cupcakes

    • Pop your cupcakes in the oven for 20-25 minutes until they are golden brown and just firm to touch.

    Decorate the strawberry cupcakes

    • Add the icing sugar into a bowl. Weigh the butter then add it in as well as a drop or two of the colouring and strawberry flavouring and give it a good stir until it is smooth. We added a drop or 2 of hot water to help it come together.
    • Add the icing into a piping bag (we don’t have one so made do with a piping syringe). Pipe a swirl on each cupcake – Hannah tried but found it a bit difficult on her own so you may need to help.
    • Add a strawberry on top and enjoy!


    *You can use dried strawberries instead of fresh ones and the flavour if you have them. You need about 20g – ground them up and add 15g into the cake mixture and 5g into the icing.