Strawberry Coconut Cupcake Recipe – Lush!

In a few weeks time we should be settling down to watch Wimbledon with our strawberries and champagne. We should be planning our Summer holidays to far off lands with sun, sea and sangria. Instead, in the midst of a global pandemic, major sporting events have been cancelled. Only if you are very lucky will you be able to get away overseas for a break. So, you’re going to have to bring the summer vacation to you! What better way than with this strawberry coconut cupcake recipe; this is is what you need to be eating when you watch re-runs of Sampras v Agassi!

This recipe serves 12.


For the cupcakes:

  • 225g strawberries (plus 6 extra for decorating)
  • 200g unsalted butter
  • 200g caster sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 200g self-raising flour
  • 1 teaspoon baking powder
  • Pinch of salt

For the icing:

  • 125g unsalted butter
  • 200g icing sugar
  • 40ml coconut cream (not milk)
  • Half a teaspoon vanilla extract


Pre-heat the oven to 180C/160C (Fan).

You’ll need to soften the unsalted butter, so take out of the fridge first and bring to room temperature. You can try zapping it in the microwave but don’t overheat to the point it melts.

Hull the strawberries and halve them.

Beat the 3 eggs together in a small bowl.

Line a 12-place muffin or cupcake tray with paper cases.

With the back of a form, smush (technical term) the strawberries into a paste, leaving some smallish chunks intact.

Using an electric mixer, beat the butter and sugar together until fluffy and creamy.

With a spatula, scrape the sides of the mixing bowl so all the mixture is in the centre. Add the beaten eggs, a little at a time, and mix until they disappear into the mixture completely.

Add the vanilla extract and stir in.

In a different mixing bowl, add the flour, salt and baking powder. Stir.

Fold these dry ingredients into the wet ingredients, a little at a time, folding in gently.

Add the strawberries, and fold in again.

Divide the mixture evenly between the 12 cupcake cases.

Bake in the oven for 25-30 minutes. Adopt the ‘Bake Off’ pose at 25 mins and watch them. You want a golden brown top. As with any cake recipe, to check they are baked, pull the tray out slightly from the oven and stick a skewer into one of the cakes. If it comes out clean, they are baked. If there is any mixture attached to the skewer, they will need a couple more minutes.

Remove from the oven. Leave in the tray to cool for 10-15 minutes before moving across to your wire rack to cool .

Now for the icing

Whilst the cupcakes are cooling you can crack on with the icing.

In a large bowl, beat the butter until smooth and creamy. Add half the icing sugar and fold in.

Now, add the coconut cream (this cupcake recipe uses a thicker version of coconut milk) and the vanilla extract. Stir. Add the remaining icing sugar and beat well until light and fluffy.

Once the cupcakes are cooled, you can decorate with the icing. How you do this is up to you – you can using a piping bag and nozzle, or a palette knife. The finishing touch is half a strawberry…and….enjoy!

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