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Strawberry Cupcakes

Strawberry Cupcakes



  • 1 ½ cups cake flour

  • ¾ cup sugar

  • ½ tsp baking powder

  • ¼ tsp baking soda

  • ¼ tsp salt

  • ½ cup coconut oil, melted

  • 2 tsp vanilla extract

  • ½ cup Maple Hill Whole Milk

  • ¼ c. Maple Hill Plain Cream on Top

  • 1 egg, at room temperature

  • 1 egg white, at room temperature

  • 1 cup strawberries, diced

Strawberry Frosting Ingredients:



  1. Preheat oven to 350F. Line a standard muffin pan with cupcake liners.

  2. Sift together the dry ingredients: cake flour, sugar, baking powder, baking soda, and salt in a large bowl.

  3. Using an electric mixer or by hand, mix together the egg, egg white, milk, coconut oil, and yogurt in a medium bowl.

  4. With the mixer on medium speed, add the wet ingredients to the dry in 3 additions, beating for 15 seconds after each addition.

  5. Using a rubber spatula, gently fold in the strawberries.

  6. Scoop batter evenly into cupcake liners and bake for 20-25 minutes or until a toothpick comes out clean. Allow to cool completely before adding frosting.

  7. To make the strawberry frosting: beat the cream cheese until smooth, then add the butter and cream together for about 2 minutes. Add the vanilla extract, strawberry powder, pinch of salt, and powdered sugar and mix to combine. Add in 1 tbsp of milk at a time until reached desired consistently.

  8. Pipe frosting on the top of each cupcake and enjoy!

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