Strawberry Cupcakes
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 24 cupcakes 1x
Ingredients
Scale
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 3/4 cups sugar (raw is my favorite)
- 4 x-large eggs
- 2 teaspoons pure vanilla extract
- 1 1/4 cups milk
- 10 ounces strawberries, pureed
Instructions
- Pre-heat oven to 350°F.
- Cream butter and sugar until fluffy.
- Add eggs one at a time, mixing after each addition.
- Mix in vanilla.
- In separate bowl mix flour, baking powder and salt.
- Alternate adding flour and milk to the butter, sugar and egg mixture.
- I find ending with the flour makes the most manageable batter.
- Mix in strawberries just until blended.
- Place paper wrappers in tins – makes approximately 24 regular sized cupcakes or 72 mini cupcakes.
- Fill tins 2/3 – 3/4 full and bake.
- 12-15 minutes for minis and 15-20 for regular sized.
Find it online: https://www.realthekitchenandbeyond.com/fun-cupcake-ideas/