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mothers day Strawberry Cupcakes

Delicious Mother's Day Strawberry Cupcakes That Wow Everyone

These Mother's Day Strawberry Cupcakes are moist, flavorful, and perfect for celebrations!
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Prep Time 15 minutes
Cook Time 22 minutes
Cooling Time 5 minutes
Total Time 42 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups All-Purpose Flour Swap for gluten-free flour if needed.
  • 1 cup Granulated Sugar Consider coconut sugar for lower glycemic option.
  • 1/2 cup Unsalted Butter Use vegan butter for dairy-free version.
  • 2 large Eggs Use flax eggs for vegan alternative.
  • 2 teaspoons Baking Powder Ensure freshness for best rise.
  • 1/2 cup Milk Any non-dairy milk works for dairy-free option.
  • 1 teaspoon Vanilla Extract Substitute with almond or other extracts if desired.
  • 1 cup Strawberry Puree Use freeze-dried strawberry powder for intensified taste.
For the Frosting
  • 1/2 cup Unsalted Butter Ensure softened for easy mixing.
  • 2 cups Powdered Sugar
  • 1 teaspoon Vanilla Extract Use the same or different extract for a twist.
  • 1/4 cup Strawberry Puree For an extra layer of flavor.

Equipment

  • Oven
  • Muffin tin
  • Mixing bowls
  • Blender
  • electric mixer
  • Rubber spatula

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a blender, combine strawberries and blend until smooth to create strawberry puree.
  3. In a bowl, whisk together flour, baking powder, and a pinch of salt.
  4. In a large bowl, beat together softened butter and sugar until pale and fluffy.
  5. Add eggs one at a time, mixing well after each addition, then add vanilla.
  6. Gradually add flour mixture to wet ingredients, alternating with milk.
  7. Fold in the strawberry puree gently until just incorporated.
  8. Spoon batter into muffin tin, filling each liner two-thirds full and bake for 18-22 minutes.
  9. Allow cupcakes to cool for 5 minutes in the tin, then transfer to a wire rack.
  10. Beat softened butter for frosting, add powdered sugar, then mix in vanilla and strawberry puree.
  11. Frost cooled cupcakes generously with prepared frosting.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 150mgPotassium: 180mgFiber: 1gSugar: 15gVitamin A: 300IUVitamin C: 5mgCalcium: 20mgIron: 0.5mg

Notes

Ensure butter is at room temperature for easy creaming, and avoid overmixing.

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