Fresh strawberry cupcakes

1 3/4 c All-purpose flour
1 c Sugar
2 Eggs
1/2 tb Almond or vanilla extract
1 ts Baking soda
1/2 c Chopped walnuts
1/2 c Vegetable oil
1 c Crushed fresh strawberries mixed with 3 t. sugar or 10 oz Frozen sweet strawberries

Mix together flour, baking soda, sugar and nuts in a bowl. In another bowl, beat together eggs, flavoring and oil until well blended. Add strawberries, and beat at slow speed of mixer until berries are partially broken. Beat in flour mixture SLOWLY until smooth, but pieces of berries are still visible. Pour batter into greased or paper-cup lined muffin tins, filling to half. Bake in 350` oven for 30 minutes, or until they test done. Yield: 24 cupcakes.

NOTE: This recipe can be baked in a greased 9x5x3-inch loaf pan at 350` for 1 hour, or until done. Sprinkle with powdered sugar, if desired.

Fresh strawberry cupcakes printer friendly version located here. (Just the recipe. Nothing else.)
Click Back to return.