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Strawberry Cupcakes

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Delightful strawberry cupcakes that bring joy and sweetness to any occasion.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup fresh strawberries, chopped

Instructions

  1. Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
  2. Cream the softened butter and sugar together until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract and milk.
  4. In another bowl, whisk together the flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  6. Gently fold in the chopped strawberries.
  7. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
  8. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
  9. Allow to cool in the pan for a few minutes before transferring to a wire rack to cool completely.

Notes

Store leftover cupcakes in an airtight container at room temperature for up to 3 days. Can be refrigerated for up to a week or frozen for up to 3 months.

Nutrition

Find it online: https://pennykitchenz.com/strawberry-cupcakes/

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