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A cupcake topped with whipped cream and a strawberry half placed on top Tried & Tested

Strawberries and cream cupcakes

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3.571 stars based on 14 ratings

These strawberry and cream cupcakes are a perfect treat for the summer.

Key Information

  • Prep:
  • Bake:
  • Serves:12
  • Skill level:easy

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Ingredients

  • 230g 8⅛ oz Butter (unsalted)
  • 230g 8⅛ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 4 4 Egg(s) (free range) large
  • 230g 8⅛ oz Self-raising white flour (we use Allinson) Self-raising white flour
  • ½tsp ½tsp Vanilla extract (we use Nielsen-Massey) Vanilla extract
  • Whipped cream
  • 1 1 Strawberries punnet

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat the oven to  160°C (fan 180°C, gas mark 4). Line a 12 hole muffin tin with cupcake cases.

  2. Classic mode Step 2

    Cream together the butter and sugar using an electric whisk until soft and creamy.

    Ingredients for this step

  3. Classic mode Step 3

    Add the vanilla extract and the eggs one at a time and continue to mix.

    Ingredients for this step

    • ½tsp ½tsp Vanilla extract (we use Nielsen-Massey) Vanilla extract
    • 4 4 Egg(s) (free range) large
  4. Classic mode Step 4

    Gently fold in the sifted flour. Half fill each of the cake cases with the cake batter.

    Ingredients for this step

  5. Classic mode Step 5

    Bake for 25 to 30 minutes until the cakes are nicely browned or until a skewer inserted in the middle of the cakes comes out clean.

  6. Classic mode Step 6

    Allow the cakes to cool. Once cooled pile or pipe whipped cream onto the tops of the cakes and decorate the tops with a fresh strawberry. Note these cakes need to be eaten on the day they have the cream topping put on.

    Ingredients for this step

    • Whipped cream
    • 1 1 Strawberries punnet