Description
Delightful Strawberry Cupcakes topped with creamy strawberry frosting, perfect for any occasion.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup fresh strawberries, pureed
- Optional for Frosting: 1 cup softened butter
- Optional for Frosting: 4 cups powdered sugar
- Optional for Frosting: 1/4 cup strawberry puree
Instructions
- Preheat the oven: Set it to 350°F (175°C). Line your muffin tin with colorful cupcake liners.
- Cream the butter and sugar: In a large mixing bowl, combine softened butter and granulated sugar using your electric mixer. Beat until light and fluffy, around 3-5 minutes.
- Add the eggs and vanilla: Incorporate the eggs one at a time, mixing well after each addition. Add the vanilla extract.
- Mix dry ingredients: In another bowl, whisk together flour, baking powder, and salt.
- Combine wet and dry: Gradually add your dry ingredients to the wet mixture, alternating with milk. Mix until just combined.
- Fold in strawberries: Gently fold the pureed strawberries into the batter.
- Fill the cupcake liners: Divide the batter among the cupcake liners, filling them about two-thirds full.
- Bake: Place the tin in the oven and bake for 18-20 minutes.
- Cool: Allow the cupcakes to cool before frosting.
Notes
For a vegan option, substitute eggs with a flax egg and use non-dairy milk and coconut oil.
Nutrition
- Serving Size: 1 cupcake
- Calories: 180
- Sugar: 15g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg