Chopped fresh strawberries give these cupcakes perfect flavor, and they are pretty enough for a bridal shower, birthday party or baby shower!
Cupcakes
12
PREP TIME
45 min
TOTAL TIME
1 hr 15 min
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Ingredients
Cupcakes
Cupcakes
12
PREP TIME
45 min
TOTAL TIME
1 hr 15 min
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Ingredients
Cupcakes
- 1/2 cup sliced fresh strawberries, stems removed
- 1 cup sugar
- 1/2 cup Land O Lakes® Butter softened
- 1 large Land O Lakes® Egg
- 2 large Land O Lakes® Eggs (whites only)
- 1 1/4 cups all-purpose flour
- 1 tablespoon strawberry gelatin powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup milk
- 1 teaspoon vanilla
- 1/2 cup chopped fresh strawberries
- Frosting
- 3 ounces cream cheese
- 1/4 cup Land O Lakes® Butter softened
- 2 1/2 cups powdered sugar
- 2 tablespoons finely chopped fresh strawberries, drained
- Garnish
- 12 fresh strawberry slices, if desired
- Small mint leaves, if desired
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How to make
STEP 1
Heat oven to 350°F. Place paper baking cups into 12 muffin pan cups; set aside.
STEP 2
Place 1/2 cup sliced strawberries into food processor bowl fitted with metal blade; process until smooth and pureed. Set aside.
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STEP 3
Combine sugar and 1/2 cup butter in bowl; beat at medium speed until creamy. Add egg and egg whites; continue beating until well mixed.
STEP 4
Combine flour, gelatin powder, baking powder and salt in bowl; mix well. Add half of flour mixture to butter mixture; beat at low speed until well mixed. Add pureed strawberries, milk and vanilla; beat until well mixed. Add remaining flour mixture; beat until well mixed. Gently stir in 1/2 cup chopped strawberries.
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STEP 5
Divide batter among prepared muffin pan cups. Bake 20-23 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes; remove cupcakes to cooling rack. Cool completely.
STEP 6
Combine cream cheese and 1/4 cup butter in bowl; beat at medium speed until well mixed. Add powdered sugar; beat at low speed until well mixed. Continue beating at medium speed until frosting is well mixed. Stir in 2 tablespoons chopped strawberries.
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STEP 7
Pipe or frost each cupcake with 2 tablespoons frosting. Refrigerate, uncovered, until frosting is set. Just before serving, garnish each cupcake with strawberry slice and mint leaf, if desired. Store refrigerated.
Tip #1
- Look for a variety of fun cupcake liner papers at your local craft store.
Tip #2
- To use remaining gelatin, make according to package directions using 1/4 cup less water than directed.
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Nutrition
How to make
STEP 1
Heat oven to 350°F. Place paper baking cups into 12 muffin pan cups; set aside.
STEP 2
Place 1/2 cup sliced strawberries into food processor bowl fitted with metal blade; process until smooth and pureed. Set aside.
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STEP 3
Combine sugar and 1/2 cup butter in bowl; beat at medium speed until creamy. Add egg and egg whites; continue beating until well mixed.
STEP 4
Combine flour, gelatin powder, baking powder and salt in bowl; mix well. Add half of flour mixture to butter mixture; beat at low speed until well mixed. Add pureed strawberries, milk and vanilla; beat until well mixed. Add remaining flour mixture; beat until well mixed. Gently stir in 1/2 cup chopped strawberries.
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STEP 5
Divide batter among prepared muffin pan cups. Bake 20-23 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes; remove cupcakes to cooling rack. Cool completely.
STEP 6
Combine cream cheese and 1/4 cup butter in bowl; beat at medium speed until well mixed. Add powdered sugar; beat at low speed until well mixed. Continue beating at medium speed until frosting is well mixed. Stir in 2 tablespoons chopped strawberries.
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STEP 7
Pipe or frost each cupcake with 2 tablespoons frosting. Refrigerate, uncovered, until frosting is set. Just before serving, garnish each cupcake with strawberry slice and mint leaf, if desired. Store refrigerated.
Tip #1
- Look for a variety of fun cupcake liner papers at your local craft store.
Tip #2
- To use remaining gelatin, make according to package directions using 1/4 cup less water than directed.
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Nutrition
- 350Calories
- 14Fat (mg)
- 55Cholesterol (mg)
- 230Sodium (mg)
- 55Carbohydrates (g)
- 1Dietary Fiber
- 3Protein (g)
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