Ingredients for Fresh Strawberry Cupcakes
- All Purpose Flour
- 1 ½ cups granulated sugar
- 2 large eggs
- Almonds
- 2 teaspoons baking soda
- Walnuts
- Vegetable Oil
- Fresh Strawberries
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How to Make Fresh Strawberry Cupcakes
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking soda, 1 ½ cups granulated sugar, and ½ cup chopped nuts (walnuts or pecans recommended).
- In a separate bowl, beat 2 large eggs, 1 teaspoon vanilla extract, and ½ cup vegetable oil until light and fluffy.
- Gently fold in 1 cup hulled and sliced fresh strawberries. Mix until just combined; some strawberry pieces should remain visible.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Fill the muffin liners about halfway full.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
- Once cool, dust with powdered sugar for an extra touch of sweetness (optional).
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
148g
Fat
17g
Carbs
22g
