Description
Deliciously moist cupcakes made with fresh strawberries and a light almond flavor, perfect for any celebration or as an everyday treat.
Ingredients
Scale
- 1 ½ cups all-purpose flour (sifted)
- 1 cup granulated sugar
- ½ cup ground almonds (or almond flour)
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter (softened)
- 2 large eggs
- ½ cup buttermilk
- 1 teaspoon vanilla extract
- 1 ½ cups fresh strawberries (hulled and mashed)
- ½ cup unsalted butter (softened, for frosting)
- 3 cups powdered sugar
- 2 tablespoons milk (or more for consistency)
- 1 teaspoon vanilla extract (for frosting)
Instructions
- Preheat your oven to 350°F (175°C).
- Line a muffin tin with paper liners.
- Sift together flour, ground almonds, baking powder, baking soda, and salt into a bowl.
- Cream softened butter and granulated sugar in a separate bowl until light and fluffy for about 2-3 minutes.
- Add eggs one at a time, mixing well after each.
- Mix in vanilla extract and mashed strawberries until well combined.
- Alternately fold in the dry ingredients and buttermilk, starting and ending with dry.
- Use a spatula to fold until the batter is smooth and slightly thickened.
- Spoon the batter into cupcake liners, filling each about two-thirds full.
- Smooth the tops with the back of a spoon.
- Bake for 18-20 minutes until golden and a toothpick comes out clean.
- Remove from oven and cool completely on a wire rack.
- Beat softened butter for the buttercream until creamy and pale.
- Gradually add powdered sugar, mixing well and scraping the bowl sides.
- Mix in milk and vanilla until smooth and spreadable.
- Fold in remaining mashed strawberries for flavor.
- Generously swirl the strawberry buttercream onto the cooled cupcakes.
- Garnish with small slices of fresh strawberries for decoration.
Notes
For best results, serve with tea or coffee. Can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 2 months.
- Prep Time: 20
- Cook Time: 20
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 270
- Sugar: 22g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg