Go Back
Print
strawberry vanilla cupcakes

Strawberry Vanilla Cupcakes

After being converted to using real vanilla, I couldn't resist making these delicious Strawberry Vanilla Cupcakes for my daughter's birthday.

Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 15 minutes
Total Time 30 minutes
Servings 10 cupcakes
Author Janssen Bradshaw

Ingredients

  • 1 cup all-purpose flour
  • 2 Tablespoons cornstarch
  • 3/4 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 6 Tablespoons butter room temperature
  • 1/2 cup pureed fresh strawberries
  • 2 egg whites
  • 1/6 cup half-and-half
  • 1 teaspoon real vanilla such as Nielsen-Massey
  • optional a few drops of red or pink food coloring (I didn't use this because I don't believe in artificial food coloring couldn't find my bottles of food coloring

Instructions

  1. Preheat the oven to 350 degrees. Line 10 muffin tin cups and set aside.
  2. Sift the flour and cornstarch into a bowl and then whisk in the sugar, baking powder and salt.
  3. In a mixer, beat the butter and strawberries until well-combined, about 2 minutes. Add the flour mixture and beat until very thick and smooth.
  4. In a small bowl, whisk together the egg whites, half-and-half, and vanilla, then add it to the mixer in three parts, beating to combine between each addition.
  5. Evenly divide between the muffin tins (they should be about 3/4 full each).
  6. Bake for 20-25 minutes, until a toothpick comes out clean.
  7. Let cool completely before frosting.

Recipe Notes

(adapted from Smitten Kitchen)