• Prep Time 1 hour
  • Baking Time 18 minutes
  • Makes 30
  • Freezing Not Recommended


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • Cupcakes:
  • 1/2 cup butter
  • 1 cup sugar
  • 2 eggs
  • 2 tsp vanilla
  • 1 1/2 cups Robin Hood® Cake and Pastry Flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/3 cup Carnation® Evaporated Milk, Fat Free
  • 3/4 cup strawberries, finely chopped
  • Icing:
  • 4 oz cream cheese, softened
  • 1/4 cup butter, softened
  • 2 tsp vanilla
  • 2 cups icing sugar, plus additional if required
  • 2 tbsp Carnation® Evaporated Milk, Fat Free
  • Assembly:
  • 30 whole strawberries
  • Green and Red Sprinkles, coarse sugar, silver balls, etc.

Serving Size: 30


Serving Size: 30

  • Cupcakes:
  • Preheat oven to 350°F (180°C). Line 30 mini muffin pans with liners.
  • Beat butter, sugar, eggs, and vanilla on high speed of electric mixer until fluffy. Beat in flour, baking powder and salt. Add milk and beat until combined. Remove from mixer and stir in strawberries. Spoon into prepared pans. Bake in preheated oven 15-18 minutes or until toothpick inserted in centre comes out clean. Let cool in pans 5 minutes, then remove to cooling rack.
  • Icing:
  • Beat ingredients together on high speed of electric mixer until fluffy. Add additional icing sugar if necessary, to make a smooth that pipes easily.
  • Assembly:
  • Place icing into piping bag fitted with a star tip (or any tip). Pipe icing on top of cupcake, top with strawberry with tip facing up and then decorate with sprinkles or sugar.
  • Tip:
  • Make the cupcakes and the icing the day before, store in refrigerator. Decorate prior to eating as they only stay for about 2 days in the fridge once assembled.


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