Description
Delightful strawberry cupcakes with a soft texture and a burst of fresh flavor, perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 cup fresh strawberries, pureed
- Optional: whipped cream or frosting for topping
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
- In a bowl, mix together the flour, sugar, baking powder, and salt.
- Add the softened butter to the dry ingredients and beat until the mixture is crumbly and well combined.
- In another bowl, whisk together the eggs, vanilla extract, and milk until smooth.
- Pour the wet ingredients into the dry ingredients and mix until just combined, being careful not to overmix.
- Gently fold in the strawberry puree to ensure even distribution without deflating the batter.
- Fill each cupcake liner about 2/3 full with batter to allow for rising.
- Bake for about 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
- Frost with whipped cream or your favorite frosting if desired, and enjoy your delicious strawberry cupcakes!
Notes
Store in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 180
- Sugar: 13g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg