Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon alcohol-free vanilla extract
- 1/2 cup milk
- 1/2 cup fresh strawberry puree
- For the Frosting:
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1/4 cup fresh strawberry puree
- 1 teaspoon alcohol-free vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream together softened butter and granulated sugar until light and fluffy.
- Beat in eggs one at a time, then stir in alcohol-free vanilla extract.
- Alternately add dry ingredients and milk to the wet ingredients, beginning and ending with dry ingredients, mixing until just combined.
- Gently fold in the strawberry puree.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 18-22 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cupcakes cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
- For the frosting: In a large bowl, beat softened butter until creamy.
- Gradually add powdered sugar, beat until smooth.
- Stir in strawberry puree, alcohol-free vanilla extract, and a pinch of salt. Beat until light and fluffy.
- Frost cooled cupcakes and garnish with fresh strawberries, if desired.
Notes
- Ensure all ingredients are at room temperature for best results.
- For a stronger strawberry flavor, you can reduce the strawberry puree for the frosting on the stovetop until slightly thickened.
- Store cupcakes in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 45g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0.5g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg