Servings: 12 cupcakes
Calories: 300kcal
Cost: $15
Equipment
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Whisk
- Cupcake liners
- Baking sheet
- Piping bag
- Saucepan
- Cooling rack
Ingredients
- 1 ½ cups all-purpose flour or gluten-free flour if needed
- 1 cup granulated sugar
- ½ cup unsalted butter, softened use vegan butter if preferred
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup milk any kind works—dairy or plant-based
- 1 cup fresh strawberries, hulled and chopped
- 2 tablespoons granulated sugar (for filling)
- 1 teaspoon lemon juice
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, cream the butter and sugar until fluffy.
- Add eggs one at a time, mixing well after each addition.
- Mix in the vanilla extract.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry mixture to the wet mixture, alternating with the milk.
- Divide the batter into cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Let the cupcakes cool completely on a wire rack.
- For the strawberry filling, combine strawberries, sugar, and lemon juice in a saucepan and cook over medium heat until thickened (about 10 minutes).
- Let the filling cool before using.
- Carve out a small cone from the top of each cupcake.
- Pipe the cooled strawberry filling into each cupcake.
- Replace the tops of the cupcakes or leave them off for a rustic look.
- To make the frosting, beat the softened butter until smooth, then gradually add powdered sugar, vanilla extract, and milk.
- Frost the cupcakes as desired.
Notes
Use fresh strawberries for the best flavor, but frozen strawberries are an acceptable alternative—just thaw and drain prior to use.
If making this recipe vegan, replace eggs with flax eggs and use plant-based butter and milk.
For storage, keep in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Cupcakes can be frozen for 2-3 months.
Feel free to customize the filling with other fruits like raspberries or blueberries for different flavor profiles.
Add a whipped cream topping for extra flair or decorate with fresh strawberries for a beautiful presentation.
If making this recipe vegan, replace eggs with flax eggs and use plant-based butter and milk.
For storage, keep in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Cupcakes can be frozen for 2-3 months.
Feel free to customize the filling with other fruits like raspberries or blueberries for different flavor profiles.
Add a whipped cream topping for extra flair or decorate with fresh strawberries for a beautiful presentation.
Nutrition
Calories: 300kcal | Carbohydrates: 45g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 30mg | Sodium: 150mg | Potassium: 150mg | Fiber: 1g | Sugar: 20g | Vitamin A: 250IU | Vitamin C: 5mg | Calcium: 25mg | Iron: 1mg
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