I’m throwing it back to a childhood favorite: strawberry cupcakes. I’ll admit that I love the convenience of boxed baking mixes, but making it from scratch is a piece of cake! With only 20 minutes of prep time, these are quick to whip up and full of flavor.
Common Questions:
Can I use frozen strawberries?I don’t recommend using frozen berries because it could create excess moisture in the cupcakes.
Could I use blueberries instead?
Absolutely! Follow the same process for creating a purée out of the berries.
Can I omit the almond extract?
If you’re allergic or don’t like the taste of almond extract, then replace it with extra vanilla extract.
Strawberry Cupcakes
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Loading...Ingredients
- 1 1/4 cups (150g) all purpose flour
- 3/4 cup (150g) sugar
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1-5.3 oz container of plain Greek yogurt, room temperature
- 1/2 cup (120g) strawberries, about 10 strawberries
- 1 egg, room temperature
- 1/4 cup (60ml) coconut oil, melted and slightly cooled
- 1 tsp pure vanilla extract
- 1 tsp almond extract
- 1/2 batch of strawberry cream cheese frosting
Instructions
Start by making the strawberry purée. Chop the strawberries and place them in a saucepan on medium heat. Cook for a few minutes, or until the strawberries are soft enough to mash. Set aside to cool for 15 minutes.
Preheat the oven to 350 degrees (176 degrees Celsius).
Line a 12-cup muffin tin with cupcake liners and lightly spray with nonstick cooking spray.
Once the strawberries have cooled for 15 minutes, blend in a blender until smooth.
Add the strawberry purée, Greek yogurt, egg, coconut oil, and extracts to a small bowl. Set aside.
In a medium-sized bowl, combine the flour, sugar, baking powder, and salt.
Add the wet ingredients to the dry. Mix until just combined.
Pour the batter into the prepared cupcake liners, filling each 3/4 full.
Bake for 18 minutes, or until a toothpick inserted comes out clean.
Let the cupcakes cool for 2 minutes in the muffin tin and then remove and let them cool completely on a wire rack before frosting.
Nutrition
-
151 Calories
-
23.5g Carbohydrates
-
5g Fat
-
3.1g Protein
-
3.9g Saturated fat
-
14.3g Sugar
Notes
- If the Greek yogurt and egg aren’t at room temperature, then the coconut oil will solidify.
- Nutrition is based on cupcakes without the frosting.
Tips for using cupcake liners:
1. Lightly spray the liners with nonstick cooking spray.
2. Only cool the cupcakes in the muffin tin for a couple minutes. If they sit in the pan too long, then the excess moisture will make it difficult to remove the cupcake liners from the cupcakes.
3. Let the cupcakes cool completely on a wire rack before removing the cupcake liners.
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