Strawberry Sponge Cupcakes Recipe

Strawberry Sponge Cupcakes
Strawberry Sponge Cupcakes

Dive into a world of delicate flavors and airy textures with our Strawberry Sponge Cupcakes, a recipe that promises to bring a touch of elegance to your dessert table. These cupcakes are a harmonious blend of light, fluffy sponge cake and the sweet, tangy zest of fresh strawberries, making them a perfect treat for any occasion. Whether you’re hosting a springtime garden party, a cozy family gathering, or simply indulging in a sweet afternoon treat, these cupcakes are designed to delight your senses and add a splash of color to your day.

Each bite of these Strawberry Sponge Cupcakes offers a symphony of flavors, from the subtly sweet sponge cake to the burst of fresh strawberry goodness. The recipe is crafted with care, ensuring that each component complements the others perfectly. The sponge cake, known for its light and airy texture, serves as an ideal canvas for the vibrant, juicy strawberries that crown each cupcake. This combination not only creates a visually stunning dessert but also a taste experience that is both refreshing and satisfying.

The magic of these cupcakes lies in their simplicity and the joy of baking with seasonal ingredients. The process of creating them is as delightful as savoring the final product. From whisking the batter to its perfect consistency to the aromatic bliss of cupcakes baking in the oven, every step is a part of the culinary journey. And when it comes time to garnish them with a dollop of cream and a fresh strawberry on top, you’ll find yourself immersed in the art of creating something truly beautiful and delicious.

Strawberry Sponge Cupcakes

Strawberry Sponge Cupcakes

Recipe by Hani
Indulge in our Strawberry Sponge Cupcakes recipe – a delightful combination of light, airy sponge and fresh strawberries, perfect for a sweet, fruity treat.
Prep Time :30 minutes
Cook Time :55 minutes
Total Time :1 hour 25 minutes
Course :Cakes
Cuisine :Asian


  • Eggs 2 (about 55g each)
  • Milk 35g
  • Vegetable oil 26g
  • Cake flour 32g
  • Cornstarch 5g
  • Sugar 30g
  • 1 tbsp vanilla extract
  • 1 tbsp lemon juice
  • Topping
  • 150 g heavy cream
  • 20 g sugar
  • 8 fresh strawberries


  • In a clean bowl, separate the eggs. Keep the egg white bowl cool in the fridge.
  • In a clean bowl, mix well vegetable oil and milk. Mix in cake flour, cornstarch and egg yolks. Set aside.
  • Grab 8 cupcake liners. Place them in the baking tray. Preheat the oven to 266℉(130℃).
  • Add lemon juice, vanilla extract, and sugar into the egg white and use a hand mixer to beat until soft peaks form. Pour all the batter into the whipped egg white and gently fold it in until just combined. Pour all the batter into a piping bag. Fill the cupcake liners with the batter. Give it a tap or two. Send into the oven to bake for 40 minutes then set the oven to 302℉(150℃), bake for another 15 minutes. Let the cupcakes cool on the cooling rack.
  • In a clean bowl, bring together heavy cream and sugar and use a hand mixer to beat until stiff peaks form. Transfer into a piping bag. Garnish the cupcakes with whipped cream and fresh strawberries.
Hello, I'm Hani and I enjoy collecting recipes from various social media platforms. I've tried some of them on my blog. Hopefully, they can help mothers with cooking.