Description
Delicious strawberry cupcakes topped with creamy frosting and fresh strawberries.
Ingredients
Scale
- 1 cup all-purpose flour (sifted for light texture)
- 1 cup granulated sugar (can substitute with coconut sugar)
- 0 cups unsalted butter (softened)
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract (pure vanilla recommended)
- 0 cups whole milk (almond milk is a dairy-free alternative)
- 1 teaspoon baking powder (for rising)
- 1 cup unsalted butter (softened)
- 4 cups powdered sugar (sifted to avoid lumps)
- 0 cups heavy cream (can use half-and-half)
- 1 teaspoon vanilla extract (or almond extract for a twist)
- 1 cup fresh strawberries (pureed)
- fresh strawberries (sliced)
- whipped cream (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Mix the dry ingredients in a bowl: flour, baking powder, and salt. Whisk until combined.
- Cream together the butter and sugar in a separate bowl until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract, then gradually add the dry ingredients to the wet mixture, alternating with milk.
- Fold in chopped fresh strawberries gently to preserve their shape.
Notes
- Store leftover cupcakes in an airtight container.
- Best served fresh, but can be kept for up to 3 days at room temperature.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 15g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg