Fresh Strawberry Cupcakes 1½ cups all purpose flour, sifted ½ teaspoon baking powder ¼ teaspoon baking soda ¼ teaspoon salt ½ cup butter, softened ¾ cup Clearly Organic Sugar 1 Clearly Organic Egg 2 Clearly Organic Egg Whites 1/3 cup fresh strawberry purée (or mashed fresh strawberries) ¼ cup buttermilk 1 teaspoon Clearly Organic Pure Vanilla Extract ¾ cup diced fresh strawberries ¼ cup diced fresh strawberries, to use as topping (optional) 1 container of whipped topping (optional)

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Fresh Strawberry Cupcakes

Posted Jun 24th, 2019

 

1½  cups all-purpose flour, sifted

½  teaspoon baking powder

¼  teaspoon baking soda

¼  teaspoon salt

½  cup butter, softened

¾  cup Clearly Organic Sugar

1 Clearly Organic Egg

2 Clearly Organic Egg Whites

1/3 cup fresh strawberry purée (or mashed fresh strawberries)

¼ cup buttermilk

1 teaspoon Clearly Organic Pure Vanilla Extract

¾ cup diced fresh strawberries

¼ cup diced fresh strawberries, to use as toppings (optional)

1 container of whipped topping (optional)

 

Preheat oven to 350 degrees. Spray a 12-count muffin pan with Clearly Organic cooking spray, being sure to coat all sides. Sift flour into a mixing bowl then add baking powder, baking soda, and salt. Gently stir then set aside. Using an electric mixer blend together butter and sugar until fluffy, stopping to scrape the sides as needed. When butter and sugar mix is fluffy add one egg, then blend with mixer again. Add two egg whites and continue blending with mixer. Place buttermilk, fresh strawberry purée, and vanilla into mixture. Then use a spoon to gently stir until distributed. Add half the flour and stir until just combined. Add remaining flour and gently stir until evenly distributed. Fold in berries to the batter. When contents are evenly distributed divide batter among 12 muffin cups. Bake in preheated oven for 20-25 minutes.

Allow cakes to completely cool before adding any additional topping. Strawberry cupcakes go great with whipped topping and a few fresh strawberries.

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