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Fresh Strawberry Cupcakes


To celebrate the start of Wimbledon, we thought we would share a recipe that takes a classic pairing of strawberries and cream to create a scrumptious strawberry cupcake topped with fresh whipped cream.

Serves: 12
Cooking Time: 20 Minutes



  • 2/3 Cups Plain Flour
  • ½ Teaspoon Baking Soda
  • ¼ Teaspoon Baking Powder
  • ½ Teaspoon Salt
  • ½ Cup Melted Unsalted Butter
  • 1 Cup of Sugar
  • ¾ Cup of Milk
  • 2 Egg Whites
  • ¼ Cup Plain Greek Yoghurt
  • 2 Teaspoons Vanilla Extract
  • 12 Medium Strawberries (tops removed)


  • 1 ½ Cup Heavy Whipping Cream
  • 1 ½ Teaspoon Vanilla
  • 3-4 Teaspoons Icing Sugar
  • ½ Cup of Finely Chopped Strawberries



Preheat the oven to 180oC and then prepare the cupcake tray with the cake liners.

Combine the flour, baking soda, baking powder and salt in a bowl and put to one side.

Begin melting the butter in a saucepan on a low heat. When melted allow to cool.

Using a large bowl whisk the cool melted butter with sugar. Once this is combined add the egg whites, milk, yoghurt and vanilla and whisk again either by hand or on a low speed if it is electric.

Slowly add the dry mixture into the wet and mix together until it has all combined (to a thick batter). Fill the cupcake holders to approx ¾ full with the mixture and place in the oven to bake for 20 minutes or until the mixture has cooked all the way through which can be checked using a toothpick which should come out clean when inserted into centre of a cupcake. Allow the cupcakes to cool for 10 minutes in the tin and then allow to cool completely on a rack.

Once the cupcakes are cool hollow out the centre with a sharp knife and insert the strawberry. Set aside and begin making the frosting.

Using a large bowl beat the heavy cream so soft peaks form. Now add the icing sugar and vanilla and mix together (on a high speed if using electric mixer) until stiff peaks are formed. Stir in the finely cut strawberries and add into a piping bag and begin to pipe the frosting onto the cupcakes.

Store the finished cupcakes in the fridge. You may like to garnish with more strawberries before serving.


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