Strawberry-Lime Stuffed Cupcakes

Prep Time
25 min
Cook Time
30 min
6 cupcakes

Strawberries add a sweet surprise and burst of bright colour to the centre of these delectable jumbo cupcakes.




1 ½
cups all-purpose flour
1 ½
tsp baking powder
tsp fine salt
large eggs, room temperature
cup sugar
cup unsalted butter, melted
tsp pure vanilla extract
cup milk

Icing & Assembly

1 ⅓
cups confectioners' sugar, sifted
1 ½
tbsp finely grated lime zest
tbsp freshly squeezed lime juice
drop green food colouring
large ripe strawberries, hulled
Green sanding sugar
Fresh mint leaves or candied leaves



Special equipment: 6-cup jumbo muffin tin

Step 1

Preheat the oven to 350ºF. Line the muffin tin with cupcake liners.

Step 2

Whisk the flour, baking powder and salt together in a medium bowl.

Step 3

In another medium bowl, beat the eggs and sugar with an electric mixer until light and foamy, about 2 minutes. While beating, gradually pour in the butter and then the vanilla.

Step 4

While mixing slowly, add half the dry ingredients, then add all the milk, and follow with the rest of the dry ingredients. Take care not to over mix the batter. Divide the batter evenly in the prepared tin.

Step 5

Bake until a tester inserted in the centre of the cakes comes out clean, about 30 minutes. Cool cupcakes on a rack in the tin for 10 minutes, then remove. Cool on the rack completely.

Step 6

For icing: Mix the confectioners’ sugar and lime zest in a medium bowl. Add the lime juice and mix with an electric mixer to make a firm but pourable icing. (If needed, add up to 1 teaspoon more juice, but take care if the icing is too loose it doesn’t set properly.) Add food colour to make a pale pastel green icing.

Step 7

To assemble: Remove cupcake from its liner. Cut and remove a strawberry (coned) shaped portion of cupcake from the top of each cupcake, leaving about 1/2 to 1-inch of cake in the bottom. Stuff each cake with a strawberry and cover with a little bit of cake. Spoon and spread icing over the top of the cupcakes. Sprinkle with green sanding sugar. Top with small mint leaves or candied leaves.

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