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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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Servings
Cupcakes
Ingredients
Servings
Cupcakes
Ingredients
Instructions
  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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About Chef Chef Maria

Born in Venezuela, Chef Maria developed her passion for food as a young girl. In her early 20’s she came to the United States and entered the restaurant business in Boston MA. Later in San Diego CA she opened El Tucan Restaurant. It was in San Diego that Chef Maria was challenged by the culture and regional ingredients that ultimately contributed to the inventive style she’s known for today. Also during this time in San Diego, Chef Maria was introduced to organic produce importance of nutrition.

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