Description
Soft and fluffy cupcakes made with pureed strawberries, lightly sweetened, and topped with your choice of frosting. Perfect for spring events or year-round indulgence.
Ingredients
1 1/2 cups fresh or thawed strawberries, pureed
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup neutral oil
3/4 cup natural cane sugar
2 large eggs
1 teaspoon lemon zest
1/2 teaspoon vanilla powder
1/2 cup coconut yogurt
Instructions
Preheat oven to 350°F and line a 12-cup muffin pan with liners.
In one bowl, whisk flour, baking soda, baking powder, and salt.
In another bowl, beat eggs, sugar, oil, yogurt, lemon zest, and vanilla together.
Stir strawberry puree into wet mixture, then fold in dry ingredients gently until just combined.
Spoon batter into pan, filling each about 2/3 full.
Bake for 20–22 minutes or until a toothpick inserted comes out clean.
Cool in pan 5 minutes, then transfer to wire rack.
Frost once completely cool, using strawberry buttercream or desired icing.
Notes
Freeze without frosting and thaw before serving.
Use freeze-dried strawberries for a boosted berry taste in frostings.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 190
- Fat: 8g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: strawberry cupcakes, berry desserts, easy cupcake recipe, seasonal baking