Ingredients
Equipment
Method
- Preheat oven to 180°C (350°F) and line a 12-cup muffin tin with paper liners. Dice strawberries.
- In a bowl, whisk together oil and sugar until smooth. Add eggs one at a time, followed by buttermilk. Mix until uniform.
- In a separate bowl, whisk together flour, vanilla pudding powder, salt, and baking powder. Fold the dry ingredient mix into the wet ingredients, then stir in about two-thirds of the diced strawberries.
- Divide batter into lined muffin cups and top with remaining strawberries. Bake for 22–25 minutes or until a toothpick comes out clean. Cool on a wire rack.
- For frosting, blend strawberries into a puree and strain. Beat soft butter until fluffy, then gradually add powdered sugar. Mix in strawberry puree.
- Pipe frosting onto cooled cupcakes and top with a fresh strawberry.
Nutrition
Calories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 5gCholesterol: 30mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 15gVitamin A: 200IUVitamin C: 35mgCalcium: 40mgIron: 1mg
Notes
Enjoy cupcakes within 24–48 hours for optimal freshness. Store unfrosted in an airtight container at room temperature; once frosted, refrigerate and consume within 3 days. For a lighter version, try using half whole wheat flour or reducing sugar levels. You can substitute buttermilk with a milk and vinegar mixture or make a dairy-free version using plant-based ingredients.
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