Fresh Strawberry Cupcakes
This recipe uses frozen berries, but fresh work too. You may need to adjust for sweetness depending on the berries-both fresh or frozen.
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- 1.75 c
- all purpose flour
- 1 tsp
- baking soda
- 1 c
- 1/2 c
- chopped walnuts
- 1/2 c
- vegetable oil
- 1/2 tsp
- vanilla extract
- 10 oz
- frozen sliced strawberries, thawed
1Mix together flour, baking soda, sugar and nuts in a bowl.
2In another bowl, beat together eggs, flavoring and oil until well blended.
3Add strawberries and beat at slow speed of mixer until berries are partially broken.
4Pour batter into greased muffin tins, filling to half.
5Bake at 350 for 30 minutes, or until they test done.
6Or, bake in greased 9x5x3" loaf pan for at 350 for 1 hour, or until done.
7Sprinkle with powdered sugar if desired.