Description
Delightful strawberry cupcakes that are soft, fluffy, and bursting with the taste of fresh strawberries, topped with a creamy frosting.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup fresh strawberries, pureed
- 1/4 cup milk
- Optional: Whipped cream or frosting for topping
Instructions
- Preheat your oven to 350°F (175°C) and line your cupcake tin with cupcake liners.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, beat the softened butter until creamy; then add in the eggs, vanilla extract, and strawberry puree, mixing well.
- Gradually add the dry mixture to the wet ingredients, alternating with the milk, and mix gently.
- Pour the batter into the cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes, checking for doneness with a toothpick.
- Let cupcakes cool completely before topping with whipped cream or frosting.
Notes
Make-ahead tip: Prepare batter a day in advance and store in the fridge. For a gluten-free option, use almond flour.
Nutrition
- Serving Size: 1 cupcake
- Calories: 180
- Sugar: 10g
- Sodium: 112mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3.5g
- Cholesterol: 30mg