Description
Deliciously moist cupcakes topped with fluffy strawberry buttercream.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsweetened applesauce (acts as an egg substitute)
- 1/2 cup milk (dairy or non-dairy)
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter (softened)
- 2 cups powdered sugar
- 1/4 cup fresh strawberries (pureed)
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix the applesauce, milk, vegetable oil, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Divide the batter evenly among the cupcake liners.
- Bake for 15-18 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool completely before frosting.
- In a mixing bowl, beat the softened butter until creamy.
- Gradually add the powdered sugar, mixing until combined.
- Add the pureed strawberries and vanilla extract, and beat until fluffy.
- Once the cupcakes are completely cool, use a spatula or piping bag to frost each cupcake with the strawberry buttercream.
- Decorate with additional strawberry slices if desired.
Notes
- Ensure the cupcakes are fully cooled before adding the frosting to avoid melting.
- These cupcakes can be stored in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg