Fresh Strawberry Cupcakes

These Fresh Strawberry Cupcakes are a delightful treat that brings the bright, juicy flavor of summer berries directly into your kitchen. The batter is incredibly moist, thanks to the inclusion of vegetable oil and eggs, while chopped walnuts add a satisfying crunch and earthy depth that complements the sweet strawberries. The subtle hint of almond or vanilla extract enhances the natural fruit aroma, creating a sophisticated yet home-style dessert. Perfect for afternoon tea, children's parties, or as a special weekend breakfast, these cupcakes are easy to mix up with pantry staples. Whether you use fresh berries or thawed frozen ones, the result is a tender crumb speckled with red fruit pieces. Serve them warm from the oven or dusted with powdered sugar for an elegant finish.

Cooking Method: Baking

Cuisine: Global

Courses: Desserts

Difficulty: Intermediate

Servings: 24

Calories: 1331.3

Dietary: Vegetarian

Description

These Fresh Strawberry Cupcakes are a delightful treat that brings the bright, juicy flavor of summer berries directly into your kitchen. The batter is incredibly moist, thanks to the inclusion of vegetable oil and eggs, while chopped walnuts add a satisfying crunch and earthy depth that complements the sweet strawberries. The subtle hint of almond or vanilla extract enhances the natural fruit aroma, creating a sophisticated yet home-style dessert. Perfect for afternoon tea, children's parties, or as a special weekend breakfast, these cupcakes are easy to mix up with pantry staples. Whether you use fresh berries or thawed frozen ones, the result is a tender crumb speckled with red fruit pieces. Serve them warm from the oven or dusted with powdered sugar for an elegant finish.

Ingredients

1 3/4 cup All-purpose Flour
1 teaspoon Baking Soda
1 cup Sugar
1/2 cup Chopped Walnuts
2 Eggs
1/2 cup Vegetable Oil
1/2 teaspoon Almond or vanilla extract
10 ounce Package frzn sweet Strawberries*

Directions

1
Preheat the oven to 350 degrees F (175 degrees C). Grease muffin tins or line with paper liners.
2
In a large bowl, whisk together the all-purpose flour, baking soda, sugar, and chopped walnuts until well combined.
3
In a separate medium bowl, beat the eggs, extract, and vegetable oil together until smooth and well blended.
4
Add the strawberries to the egg mixture. If using frozen strawberries, thaw and drain them first, then crush them slightly. If using fresh, chop them into small pieces. Beat on low speed until the berries are partially broken down.
5
Slowly pour the wet strawberry mixture into the dry flour mixture. Beat gently until just combined and smooth, ensuring some pieces of berries remain visible in the batter.
6
Spoon the batter into the prepared muffin tins, filling each cup about halfway full.
7
Bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
8
Allow cupcakes to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
9
Sprinkle with powdered sugar before serving if desired.

Nutrition Facts

Servings 24

Amount Per Serving
Calories 1331.3kcal

% Daily Value *
Total Fat 53.5g83%
Saturated Fat 7.4g37%
Cholesterol 93.2mg32%
Sodium 137.0mg6%
Total Carbohydrate 194.3g65%
Dietary Fiber 12.3g50%
Sugars 71.9g
Protein 22.3g45%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: strawberry, cupcakes, dessert, baking, fruit, walnuts, vanilla, almond, easy, party, breakfast, tea, moist, flour, eggs, sweet, homemade, snack, treat, berry

Read it online: https://www.chefs-mate.com/recipe/fresh-strawberry-cupcakes/