Description
Deliciously moist 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 frosting: 1 cup softened butter, 4 cups powdered sugar, 1/4 cup strawberry puree
Instructions
- Preheat the oven to 350°F (175°C) and line your muffin tin with colorful cupcake liners.
- Cream together the softened butter and granulated sugar using an electric mixer until light and fluffy, about 3-5 minutes.
- Add the eggs one at a time, mixing well after each addition, then incorporate the vanilla extract.
- Whisk together the flour, baking powder, and salt in another bowl.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, mix until just combined.
- Fold in the pureed strawberries gently using a spatula.
- Divide the batter among the cupcake liners, filling them about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick comes out clean.
- Cool in the tin for a few minutes before transferring to a wire rack and frost if desired.
Notes
You can make the cupcake batter ahead of time and store it in the fridge for a few hours before baking.
Nutrition
- Serving Size: 1 cupcake
- Calories: 220
- Sugar: 14g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg