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Guilt free and light strawberry cupcakes, this is the perfect recipe for mini shortcakes.
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Strawberry Cupcakes
Strawberry Cupcakes
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  1. Preheat oven to 350 degrees. Line cups of a standard (12-cup) muffin tin with paper or foil liners. Set aside.
  2. DRY INGREDIENTS- In a medium bowl, mix together flour, brown sugar, baking powder and salt.
  3. WET INGREDINTS- In another bowl, combine strawberries, oil, eggs, and vanilla; add to flour mixture, and mix just until combined (do not overmix).
  4. Divide batter evenly among cups. Bake until a toothpick inserted in the center of a cupcake comes out clean, 16-20 minutes
  5. When cupcakes cool down, horizontally slice each one in 3 and stuff with whipped cream and sliced strawberries.
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