Description
Delightful cupcakes embodying the essence of summer with strawberry puree and creamy frosting.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1/2 cup strawberry puree
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup powdered sugar (for frosting)
- 1/4 cup heavy cream
- 1/4 cup strawberry puree (for frosting)
- Sprinkles (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with colorful liners.
- Cream together the butter and granulated sugar until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition.
- Pour in the milk, strawberry puree, and vanilla extract, blending until just combined.
- Whisk together the flour, baking powder, and salt in a separate bowl.
- Gradually add the dry mixture to the wet ingredients, stirring gently until just combined.
- Fill each cupcake liner about two-thirds full with the batter.
- Bake for 18-20 minutes, or until a toothpick inserted comes out clean. Allow to cool completely before frosting.
- Whip the heavy cream until soft peaks form, then gradually add the powdered sugar and strawberry puree, continuing to whip until stiff peaks form.
- Pipe the frosting onto the cooled cupcakes and top with sprinkles if desired.
Notes
Store cupcakes in an airtight container in the fridge for up to five days. Frost just before serving for best texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 170
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 40mg
Keywords: cupcake, strawberry, dessert, summer, milkshake, baking