Description
These spring cupcakes are light and fluffy, perfect for celebrating the season.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup fresh strawberries, chopped
- 1 cup whipped cream for topping
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, cream together butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in milk and vanilla extract.
- In another bowl, combine flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients.
- Fold in chopped strawberries.
- Pour batter into cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Allow to cool and top with whipped cream before serving.
Notes
- Use seasonal fruits for a fresh taste.
- Store in an airtight container for up to 3 days.
- Decorate with additional strawberries for a pop of color.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: spring cupcakes, seasonal dessert, strawberry cupcakes