Strawberry Cupcakes

We love using this recipe of cupcakes and frosting for afternoon Birthday Tea Parties. You could make them for your enjoyment at home during this social distancing time.

Strawberry Cupcakes

Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Cupcake, Dessert
Servings 2 dozen



  • 1 1/2 cup fresh strawberries
  • 1/4 cup milk
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup butter (softened to room temperature)
  • 1 cup sugar
  • 3 eggs


  • 2 cups heavy whipping cream
  • 1/4 cup strawberry puree
  • 1 box (3.3 oz) white chocolate instant pudding mix


  • fresh mint
  • sliced strawberries


  • Preheat oven to 350 degrees Fahrenheit. Line muffin pan with paper liners.
  • Puree strawberries in blender until smooth. Use enough strawberries to yield 3/4 cup of puree. Mix puree with milk and set aside.
  • Whisk together flour, baking powder, and salt in a medium sized bowl. Set aside.
  • In a large bowl cream the butter for one minute. Then add sugar and beat well. Next add eggs and continue to beat.
  • Add the flour mixture and the strawberry mixture to the large bowl a little at a time until blended.
  • Use measuring cups or ice cream cooper and pour to fill muffin cups.
  • Bake for 18-20 minutes or until toothpick inserted in center comes out clean.
  • Cool cupcakes in muffin pans for 10 minutes then transfer to wire racks to finish cooling.


  • Place a metal mixing bowl and beater in the freezer for at least 15 minutes.
  • Puree fresh or frozen strawberries.
  • In the chilled mixing bowl add whipping cream, strawberry puree and pudding mix.
  • Mix on medium to high until soft peaks form. Do not over mix.
  • Pipe frosting on cooled cupcakes.
  • Garnish with additional sliced strawberries and mint. Store in refrigerator.
  • If you have any left over frosting it can be stored in a container in the refrigerate for up to 3 days. I like to use leftovers as a cream for scones.

Serve and Enjoy!

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