Our simple Thermomix Strawberry Cupcakes are soft, fluffy and full of sweet strawberries!
Just 10 minutes prep time and ready to eat in 30 minutes.
Cupcakes are such a versatile sweet treat!
They're perfect for morning tea, school lunch box snacks, fetes and fundraisers, picnics and more...!
Quick and easy to prepare, bursting with sweet fresh strawberries and super soft... these cupcakes are the ultimate treat.
Why You're Going To Love This Recipe
Our simple Thermomix strawberry cupcakes are as easy as they are tasty!
- Made using basic ingredients - our cupcakes are made using pantry and fridge staples, plus a punnet of strawberries.
- Make the most of 'in season' strawberries - when strawberries are in season, they're simply bursting with sweet, ripe flavour!
- Budget-Friendly - buy strawberries when they're cheap and 'in season' for a budget-friendly snack.
- Freezer-Friendly - freeze any leftover strawberry cupcakes for up to 3 months.
What You Need
Our Thermomix Strawberry Cupcakes are made using a handful of cheap and basic ingredients.
Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
- Butter - you can use either salted and unsalted butter for this recipe. Soften the butter to room temperature before using.
- Caster Sugar - a superfine sugar that is perfect for cupcakes as it dissolves when mixed with the ingredients
- Self Raising Flour - you can use store-bought self raising flour or make your own using plain flour and baking powder
- Milk - we recommend using full fat (full cream) milk as it gives the cupcakes a better texture and flavour than skim milk
- Vanilla Extract - or vanilla essence
- Eggs - use large eggs (approximately 60g each)
- Strawberries - use fresh or frozen strawberries. Slice into smaller pieces before using.
Step By Step Instructions
Our Thermomix Strawberry Cupcakes recipe is as easy as could be!
Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
Step 1 - Mix
Place all of the cupcake ingredients (apart from the strawberries) into the Thermomix bowl.
Mix until smooth and combined.
Step 2 - Bake
Divide the cupcake mixture between cupcake cases in a regular 12-hole muffin tin.
Add the slices of strawberries and press down lightly.
Bake for 18-20 minutes or until cooked through.
Expert Tips
- You can use fresh or frozen strawberries for this recipe
- Press the strawberry slices gently into the cupcake mixture
- Ensure your butter is at room temperature before mixing
- Fill the muffin holes to two-thirds full
- Cupcakes are best consumed within 2-3 days, however, you can store them in an airtight container at room temperature for up to 4 days.
- Freeze any leftover cupcakes for up to 3 months.
- Sprinkle icing sugar over the top to serve (optional)
FAQs
There's no need to defrost frozen strawberries before baking. However, if your frozen strawberries are whole, you will need to chop them into smaller slices.
Yes! Absolutely! Our Thermomix strawberry cupcakes recipe is suitable for use in all of the Thermomix models.
Related Recipes
If you love baking Thermomix muffins and cupcakes as much as we do, try some more of our easy recipes:
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Thermomix Strawberry Cupcakes
Equipment
- Thermomix
- Oven
Ingredients
- 120 g unsalted butter softened
- 160 g caster sugar
- 225 g self raising flour
- 120 g milk
- 2 teaspoons vanilla extract
- 2 eggs
- 250 g strawberries sliced
- 2 tablespoon icing sugar optional - to decorate
Instructions
- Preheat your oven to 180 degrees celsius (fan-forced) and line a 12 hole muffin tin with paper cases.
- Place the flour, softened butter, sugar, vanilla extract, milk and eggs into your Thermomix bowl. Mix for 10 seconds, Speed 4, before scraping the sides and mixing for a further 5 seconds, Speed 4 or until the mixture is pale and smooth.
- Place the mixture into your prepared cupcake tray and divide the strawberry pieces amongst the cupcakes - push some of the pieces gently into the cupcakes. Place the strawberry cupcakes into the oven to bake for 18-20 minutes or until the cakes begin to turn golden on top and are cooked through when tested with a skewer.
- Once cooked, carefully remove the trays from the oven and allow the cakes to cool for 5 minutes in the tin before transferring to a wire rack to cool completely.
- Sprinkle with a little icing sugar to decorate.
Notes
- You can use fresh or frozen strawberries for this recipe
- Press the strawberry slices gently into the cupcake mixture
- Ensure your butter is at room temperature before mixing
- Fill the muffin holes to two-thirds full
- Cupcakes are best consumed within 2-3 days, however, you can store them in an airtight container at room temperature for up to 4 days.
- Freeze any leftover cupcakes for up to 3 months.
- Sprinkle icing sugar over the top to serve (optional)
Billie says
I made these for the daughters Prep class. It was her birthday. They were amazing! All the kids loved them.
Astrid says
Unbelievable. So good, light and fluffy. Made sure butter and eggs were room temperature and even let the milk adjust a bit. Made a huge difference.
Enjoyed by one and all. 😊
Astrid says
Hi. Can I use frozen raspberries? Am presuming yes ☺️
Lucy says
Absolutely!
Ebony says
If I was to put them in a mini muffin tray how long would you cook for please? Thanks so much
Lauren Matheson says
Hi, I would start with 8 - 10 minutes 🙂
Jess Hall says
These are seriously awesome. I've made them several times now and everyone always goes nuts for them
I usually dice the strawberries then after step 2 I add them to the tmx and mix 5 sec/speed 4/reverse.
Lauren Matheson says
So glad you enjoy them Jess xx