Strawberry Cupcakes

Strawberry Cupcakes

Light, fluffy, delicious cupcakes with strawberries mixed into the batter.


20 to 24 cupcakes


  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup C&H® Granulated Sugar
  • 2 large eggs
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/3 cup milk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh strawberries, cleaned, hulled and sliced (or frozen, thawed)


Preheat oven to 350°F. Line cupcake tins with liners.

With electric mixer on medium speed, cream together butter and sugar until fluffy, 3 to 5 minutes. Add eggs, one at a time; beat well after each addition.

In separate bowl, combine flour, baking powder and salt. Add dry ingredients to creamed mixture alternately with milk. Mix for 3 minutes. With spatula, fold in vanilla and strawberries. Fill cupcake liners 1/2 to 3/4 full.

Bake 20 to 25 minutes or until toothpick inserted in center of a cupcake comes out clean. Cool in pan.



Featured By: Krystina Castella of Los Angeles, CA (