Strawberry Cupcakes
Strawberry deliciousness wrapped up in a bite size dessert
Recipe type: Dessert
Serves: 15
  • Cupcakes:
  • 1.25 Cups all-purpose flour
  • 0.5 Cup Wheat Flour (or use all all-purpose flour)
  • 2 Eggs, at room temperature
  • ½ cup buttermilk
  • ½ cup canola oil
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ cup sugar
  • ½ tsp strawberry essence
  • 6-8 strawberries, sliced
  • ½ Cup butter, softened
  • 2 Cup Sugar
  • ½ Cup strawberries, pureed
  • 2 tbsp milk
Cinnamon-Sugar Dusting (Optional)
  • If not frosting cupcakes, you can also combine 1 tbsp fine sugar with 1 tsp cinnamon powder and dust over the cupcakes.
  1. For Cupcakes:
  2. Preheat oven at 350 degrees F.
  3. Mix all dry ingredients in a bowl and set aside.
  4. Take all wet ingredients in an another wide bowl and whisk to combine evenly.
  5. Add dry ingredients into wet ingredients in 3 batches and combine with gentle stroke after each addition until just combined. Do not overmix.
  6. Scoop the batter evenly into cupcake molds. Top each cupcakes with slice of strawberry.
  7. Bake for 12 -14 minutes at 350 °F or until cupcakes are done and springy to touch. Let them cool in pan for a few minutes, then remove to a cooling rack to cool completely.
For Frosting:
  1. In a large bowl or jar of stand mixer, beat soft butter until creamy. Add in confectioners' sugar, strawberries puree and milk and continue beating until nice and fluffy.
  2. Transfer frosting into piping bag and frost the cupcakes. Top each cupcake with slice of strawberry for garnish.
  3. Serve and enjoy!
I used non-stick cupcake pan, so not used liners. If using regular pan, always use cupcakes liners. If can't find strawberry essence, you can also use vanilla extract instead.
Recipe by Shibley Smiles at