Irresistable Strawberry Cupcakes
Ingredients
Cupcakes
- 1 ¼ cup all-purpose flour
- ½ cup Wheat Flour or use all all-purpose flour
- 2 eggs at room temperature
- ½ cup buttermilk
- ½ cup canola oil
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup sugar
- ½ tsp strawberry essence
- 6-8 strawberries sliced
Frosting
- ½ cup butter softened
- 2 cup Sugar
- ½ cup strawberries pureed
- 2 tbsp milk
Cinnamon-Sugar Dusting (Optional)
- Combine 1 tbsp fine sugar with 1 tsp cinnamon powder and dust over the cupcakes.
Instructions
Cupcakes
- Preheat oven to 350 degrees F.
- Mix all dry ingredients in a bowl and set aside.
- Take all wet ingredients in another wide bowl and whisk to combine evenly.
- Add dry ingredients to wet ingredients in 3 batches and combine with a gentle stroke after each addition until just combined. Do not overmix.
- Scoop the batter evenly into cupcake molds. Top each cupcake with a slice of strawberry.
- Bake for 12 -14 minutes at 350 °F or until cupcakes are done and springy to touch.
- Let them cool in a pan for a few minutes, then remove to a cooling rack to cool completely.
Frosting
- In a large bowl or jar of stand mixer, beat soft butter until creamy.
- Add confectioners’ sugar, strawberries puree, and milk and continue beating until nice and fluffy.
- Transfer the frosting into a piping bag and frost the cupcakes.
- Top each cupcake with a slice of strawberry for garnish.
Notes
I used a non-stick cupcake pan, however, if using a regular pan, always use cupcake liners. If you can’t find strawberry essence, you can also use vanilla extract instead.
Nutrition
Calories: 310 kcal | Carbohydrates: 45 g | Protein: 2 g | Fat: 14 g | Saturated Fat: 5 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 6 g | Trans Fat: 0.3 g | Cholesterol: 18 mg | Sodium: 135 mg | Potassium: 68 mg | Fiber: 1 g | Sugar: 34 g | Vitamin A: 207 IU | Vitamin C: 6 mg | Calcium: 35 mg | Iron: 1 mg
Nutrition information has been calculated using an autogenerating online calculation and is intended for informational purposes. For accurate nutritional information, you should calculate the nutritional information with the actual ingredients used.
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