Happy Wednesday everyone! It’s been ages since I last added a cupcake recipe, so here we go.
These moist strawberry cupcakes have an amazing flavor, you can really taste the delicious strawberries in every bite. I prefer these cupcakes unfrosted, but if you would like a tasty topping I’d go for a chocolate frosting and a fresh strawberry on top.
You can find recipes for various frostings here.
- 2 1/2 cups (320 g) all-purpose flour
- 2 ½ teaspoons baking powder
- ¼ teaspoon salt
- 1/2 cup (115 g) butter
- 1 1/3 cup (300 g) regular sugar
- 2 large eggs
- 2 1/2 teaspoons vanilla extract
- 1 1/3 cup (310 ml) whole milk, at room temperature
- 1 1/3 cup (310 ml) strawberry purée
Preheat the oven to 350 ºF (180 ºC).
Sift together the flour, baking powder and salt at least twice.
Put the butter and sugar into a mixing bowl and beat on medium speed for about 3-5 minutes.
Turn down the speed to low and add the eggs, one at a time. Beat between each addition, but do not overmix.
Add the flour mixture, milk and vanilla extract in two additions, then add the strawberry purée.
Line a 12-hole cupcake tray with cupcake paper cases and divide the batter between them.
Bake in the preheated oven for about 18 minutes.
Leave to cool completely.
I wish you all a wonderful day!
Hugs from me to you.
(You can find these decorative XO letters here.)