strawberries & cream surprise cupcakes

  • Yield:

    12 muffin sized cakes
  • Cooking Method:

  • Prep Time:

    30 mins
  • Cook Time:

    20 mins
strawberries & cream surprise cupcakes

These delicious strawberries & cream cupcakes do hold a couple of wonderful surprises!  Firstly they are muffin sized as this makes them less fiddly to make than cupcakes; also the world seems to have upscaled sizes, so shops sell muffins decorated with icing as cupcakes. The main surprise is the little dot of strawberry jam hidden in their centres. The final surprise that eaters rarely discover is that these scrummy cupcakes are also full of courgette!! The courgette makes them healthier than other sweet muffins so no guilt necessary when indulging in a muffin sized cupcake!! 


  • 1 C gluten-free oats
  • 1 C m!lk alternative (we've used both almond m!lk and koko- a coconut m!lk)
  • 1 Tbsp vanilla extract
  • 1 medium sized courgette*
  • 2 Tbsp heaped soft brown sugar
  • ¼ C vegetable oil (we use sunflower)
  • 1 C self raising gluten-free flour (we use Doves)
  • 2½ tsp baking powder
  • ½ tsp bicarbonate of soda
  • strawberry jam


  1. Preheat your oven to 180°C (fan oven) and prep your muffin tin with muffin cases.

    strawberries & cream surprise cupcakes
    courgette ready to be mixed in

  2. In a mixing bowl combine the oats, m!lk, vanilla, mix will then leave the oats to soak whilst you prepare your courgette.

  3. Top, tail then peel the courgette, then grate on the finest side of your grater (see pic) it should make 1C of grated courgette.

  4. Add the cup of grated courgette to the oats and stir in.

  5. To the oat and courgette mix add the sugar, oil, flour, baking powder and bicarb of soda. Mix so that they are just combined - lumpy is the best way for this mix to be.

  6. Carefully place enough mix to cover the bottom of each case in your muffin tray.

    strawberries & cream surprise cupcakes
    dots of strawberry jam

  7. Then add a little blob of your families favourite strawberry jam. (see photo)

  8. Cover the lot with another dollop of mix.

  9. Pop into the oven for 20 minutes.

  10. When you get them out of the oven, leave the cakes in their tins for the first five minutes . Then get out to cool on racks.

  11. Once the cupcakes are 100% cold, you can prepare your icing** (it's worth it) 


* 200g is a good guide for a medium sized courgette!

** we have iced ours with orange vegan icing (photographed) and our yummy strawberry vegan icing. We like to scatter some freeze-dried raspberries or strawberries over the top to the icing. They cupcakes work really well, especially when served with fresh strawberries on the side. YUMSVILLE!