Milky Strawberry Cupcakes

Milky Strawberry Cupcakes

These are moist cupcakes made of a strawberry and condensed milk batter. Enjoy the texture of the strawberry seeds. These cupcakes are just as the title says and I really recommend them.

Ingredients: 5 - 6 cupcakes (using 100 ml muffin cups)

130 g
Unsalted butter
45 g
Condensed milk
40 g (2 tablespoons)
◎Cake flour
65 g
◎Skim milk powder
25 g
◎Baking powder
1 teaspoon
Topping (optional)
Sliced almonds, etc.
For decoration
Kirsch (optional)
1 tablespoon


1. Finely cut the strawberries and add to a large heat-resistant bowl. Without covering, microwave for around 7 minutes to boil down and then leave to cool. I used a 500W microwave.
2. Warm the butter to room temperature in a separate bowl. Bring the egg and condensed milk to room temperature. Sift together the dry ingredients marked ◎.
3. Cream the butter until smooth, add the condensed milk in 2 batches, then a well beaten egg in 4 - 5 batches (in that order), stirring well after each addition.
4. Switch to a rubber spatula, then add half the sifted ◎ dry ingredients, half of the strawberry mixture, the rest of the dry ingredients and the rest of the strawberries in that order. Stir lightly after each addition then preheat the oven to 180℃.
5. Evenly distribute the mixture into muffin cups and level the surface. If you want to decorate with toppings, do so now. I used sliced almonds in this picture.
6. Bake in the preheated oven for 15 - 20 minutes. You may need to adjust the baking time depending on your oven. The cupcakes are done once they become golden brown and a skewer pierced in the center comes out clean. If you want to use kirsch, brush the cupcakes with it while they're still hot.

Story Behind this Recipe

I received strawberries and remembered "Moist Milky Banana Cupcake" recipe that used condensed milk (Recipe ID: 335254). I just thought that condensed milk would probably go well with strawberries, so I tried making these.