A Lowestoft Mother's Day Recipe - Strawberry Cupcakes
8th March 2013
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Makes 12


  • 8oz self-raising flour
  • 8 oz butter, softened
  • 8 oz caster sugar
  • 4 eggs
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 12 frozen strawberries
  • 8 fresh strawberries, cut into 6-8 pieces each
  • 1 tsp lemon juice
  • 4 tbsp granulated sugar
  • 25 g butter
  • 50g soft cheese
  • 100g icing sugar


  1. Preheat the oven to 200C. Put cases into a muffin tin.
  2. In a mixing bowl, put flour, butter, sugar, eggs, baking powder and vanilla extract and beat until mixture is smooth.
  3. Fill each case half full, add a frozen strawberry and then more mixture over the top to cover it.
  4. Bake in the oven for 20 – 25 mins until golden and cooked through.
  5. In a small bowl, add the chopped fresh strawberries, lemon juice and granulated sugar and stir well. Set aside.
  6. When cupcakes are cool, mix butter, soft cheese and icing sugar together until smooth and put a tbsp of the icing on the top of each cupcake.
  7. Drain the juice from the strawberries and spoon a small amount onto each cupcake on top of the icing.

Can you eat just one?????

The frozen strawberries defrost and warm through during baking, but do not lose their colour too much or become too mushy x


About the Author

Jackie T

Member since: 8th November 2012

I am a high school music teacher and cooking and baking are great hobbies of mine.
I also love to sing, as I am a fully trained and professional mezzo soprano.
My husband and I love good food and fine...

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