Description
Delight in these fluffy strawberry cupcakes infused with fresh strawberries and topped with creamy frosting.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup fresh strawberries, chopped
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake pan with colorful liners.
- Cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, mixing thoroughly after each addition.
- Stir in the vanilla extract.
- Combine the flour, baking powder, and salt in a separate bowl.
- Gradually incorporate the dry ingredients into the wet mixture, alternating with the milk.
- Fold in the chopped strawberries carefully.
- Fill the cupcake liners about two-thirds full with the batter.
- Bake for 18-20 minutes, or until a toothpick comes out clean.
- Cool the cupcakes in the pan for 5 minutes, then transfer to a wire rack.
Notes
Consider using different flavors of extracts or adding chocolate for variety.
Nutrition
- Serving Size: 1 cupcake
- Calories: 190
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg