I love making cupcakes. They’re so cute and fun to decorate. And cleanup is so easy because you line the pan with colorful little papers. Strawberries are coming into their peak season, so let’s make some cute, little pink strawberry cupcakes.

Nigella Lawson has the easiest cupcake recipe that makes a dozen yummy basic vanilla cakes. But for some reason, I always seem to be out of vanilla when I need it. So, I usually substitute something else. Nigella’s recipe calls for 1-2 teaspoons of pure vanilla extract. Sometimes, I substitute almond extract because it has the most beautiful scent and subtle flavor. I’ve also tried various liqueurs like raspberry framboise or strawberry. Experiment.

Today, I used vanilla and I added some fresh strawberries to the batter. The cakes had a subtle pink color. I then topped them with chocolate frosting and sliced strawberries. Chocolate and strawberries are a match made in heaven. Delicious.

strawberry cupcakes

Strawberry Cupcakes

Donna
This recipe make a dozen cute little pink cakes.
Prep Time 10 minutes
Cook Time 15 minutes
Course Dessert
Cuisine American

Equipment

  • food processor
  • cupcake pan

Ingredients
  

  • 3/4 cup self-rising flour (see notes for options)
  • 1/2 cup unsalted butter (very soft)
  • 7 tablespoons granulated sugar
  • 2 eggs
  • 1 teaspoon pure vanilla extract
  • 3-4 strawberries (plus more for topping)
  • 1/4 cup almond milk (or whole milk)

Instructions
 

  • Preheat oven to 400 degrees F. Line a cupcake tray with a dozen decorative cupcake papers.
  • Put all of the ingredients except the milk into a food processor. Pulse until the dry ingredients start to blend with the wet. Then put full on for a few seconds. Stop the mixer and scrape down the sides. Put full on again until well blended. Then add the milk a little at a time. This will make a nice smooth scoopable batter. You don’t want it too wet and runny.
  • Carefully remove the mixing blade. Spoon into the cupcake papers. I like my cupcakes to rise above the top of the paper so I fill them 3/4 of the way. The recipe should make one dozen.
  • Cook in the oven 10-15 minutes or until golden. Poke a cake with a toothpick. If it comes out clean, the cupcakes are done. Remove from the oven and let the cupcakes cool in the pan for about 5 minutes. Then remove and place on a cooling rack.
  • When they are completely cool, swirl on some dark chocolate frosting. Use the frosting to cover up any bumps, cracks or inconsistencies in the top of the cake. Add sliced strawberry pieces as garnish.

Notes

If you don’t have self-rising flour, you can use 3/4 cup all-purpose flour plus 1 teaspoon of baking powder and 1/4 teaspoon table salt.
If you don’t have a cupcake pan, you can pour this batter into one 8-inch round cake pan. Bake at the same temperature. Keep an eye on it starting at 10 minutes. The cake is done when a toothpick inserted into the center comes out clean.
Keyword cupcake, strawberry

strawberry cupcakes

strawberry cupcakes

strawberry cupcakes

strawberry cupcakes

strawberry cupcakes

strawberry cupcakes

strawberry cupcakes

strawberry cupcakes