Fun fact about strawberries: strawberries are the only fruit with seeds on the outside and they are a member of the rose family!!!!.

Serves:
0-0


Cooking Time:
00:00 Min


Equipment:
Equipment 1, Equipment 2, Equipment 3

Ingredients


For Cake


  • 2/3 cup – 1 cup |  Fresh strawberries
  • 1/4 cup | Whole milk
  • 1 tsp |  Vanilla
  • 1-1/2 cups | All-purpose flour
  • 1 tsp | Baking powder
  • 1/4 tsp |  Salt
  • 10 tbsp |  Butter, softened to room temperature
  • 1 cup | Sugar
  • 2 | Large eggs

For Frosting


  • 1/2 cup | Butter, softened
  • 3-1/2 cups | Powdered sugar
  • 1 tsp | Vanilla
  • 2-3 tsp | Milk
  • 1/2 cup | Chopped fresh strawberries

How to Cook!



Step – 1

  • Preheat oven to 350 degrees F. Line a muffin tin with paper liners or grease.

Step – 2

  • Place strawberries in a blender or food processor and puree until smooth. You will need enough strawberries to yield 1/2 cup strawberry puree. Mix strawberry puree with milk and vanilla. Set aside.

Step – 3

  • In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

Step – 4

  • In a large bowl, cream butter 1 minute. Add sugar, beating well. Beat in eggs.
  • Alternately add half the strawberry mixture, then half the flour mixture, mixing until blended. Use an ice cream scoop to fill muffin tins.

Step – 5

Bake 20-22 minutes. Cool strawberry cupcakes 10 minutes in muffin tins, then transfer to wire racks to finish cooling.



For Frosting

  • Beat butter and sugar with an electric mixer until smooth and fluffy.
  • Add vanilla and 1 tsp of milk. If frosting is too thick, beat it again by adding one or two of milk until icing reaches desired consistency. Stir in chopped strawberries.
  • Frost completely cooled strawberry cupcakes with fresh strawberry icing.

Try this quick and easy to recipe and leave your feedback on the comments box below.