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Strawberry Cupcakes
These little cupcakes are made with fresh strawberry and are the perfect addition to your summer barbecues.
Course
Sweets & Dessert
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
12
minutes
minutes
Total Time
22
minutes
minutes
Servings
24
mini cupcakes
Calories
93
kcal
Author
Kristine Underwood
Ingredients
▢
1-1/3
cup
flour
▢
1/2
cup
sugar
▢
1/4
tsp
baking soda
▢
1/2
tsp
baking powder
▢
6
TBS
butter, room temperature
▢
1
egg
▢
2
tsp
vanilla
▢
1/4
cup
sour cream
▢
1/4
cup
milk
▢
1/4
tsp
sea salt
▢
1/2
cup
chopped strawberries
For the icing:
▢
1/2
cup
unsalted butter
▢
3
cup
powdered sugar
▢
3
TBS
strawberry puree (could substitute all natural strawberry spread)
▢
1/4
tsp
sea salt
US Customary
-
Metric
Instructions
Preheat oven to 350 degrees.
In a medium bowl, whisk together the flour, sugar, baking soda, baking powder.
Add egg, vanilla, sour cream, and milk and beat on medium speed until smooth.
Fold in chopped strawberries.
Carefully spoon batter into lined muffin tins, filling just over halfway.
Bake for 12-14 minutes, rotating halfway through.
Cool on wire rack.
For the icing:
Beat butter and sea salt until smooth.
Slowly add powdered sugar until fully combined.
Stir in strawberry puree.
Add mild by the tsp to reach desired consistency.
When cupcakes are cool, pipe icing onto cupcakes.
Nutrition
Serving:
1
cupcake
|
Calories:
93
kcal
|
Carbohydrates:
22
g
|
Protein:
1
g
|
Fat:
7
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
0.3
g
|
Monounsaturated Fat:
2
g
|
Trans Fat:
0.3
g
|
Cholesterol:
26
mg
|
Sodium:
96
mg
|
Potassium:
21
mg
|
Fiber:
0.1
g
|
Sugar:
5
g
|
Vitamin A:
235
IU
|
Vitamin C:
3
mg
|
Calcium:
15
mg
|
Iron:
0.1
mg