Strawberry Cupcakes

Husband and I went over to some of our friends’ house for dinner last night.  She asked me to bring dessert since I’m “always posting delicious-looking things on Facebook”.  I decided to do some strawberry cupcakes, using up some of our fresh strawberries that I had in the fridge before they went bad.  These turned out great!  They were sweet, with just the right amount of strawberries.  I decided not to top them with any kind of frosting or icing because they smelled really sweet in the oven, and it turns out it was the right move.  Just a little whipped cream on top, and you have an easy version of a strawberry shortcake (give or take).

Recipe – Makes 12 cupcakes

1 c sugar

1/2 c butter

2 eggs

1 1/2 c flour

1 t baking powder

1/2 t salt

1/3 c milk

1 t vanilla extract

1 c sliced strawberries (can use frozen or fresh)

Instructions

  1. Pre-heat oven to 350°
  2. Cream together sugar and butter until fluffy, about 3 to 5 minutes.
  3. Add eggs one at a time until completely incorporated.
  4. Combine flour, baking powder, and salt in a separate bowl.
  5. Alternate adding dry ingredients and milk, ending with the milk.
  6. Mix until just fully mixed.
  7. Fold in strawberries and vanilla.
  8. Fill cupcake liners 3/4 of the way up.
  9. Bake for 20 to 25 minutes or until a toothpick comes out clean.
  10. Let cupcakes cool in the pan.
  11. Serve on their own or topped with whipped cream.
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