Out Of This World Strawberry Cupcakes

I love cupcakes and these Strawberry Cupcakes are nothing but superb.

Strawberry Cupcakes

What can I say about these amazing strawberry cupcakes? well, the title, OUT OF THIS WORLD……secret ingredient?….. STRAWBERRY EXTRACT :-) as well as using organic strawberries. Not only are organic strawberries better for you, but their flavor is much more intense. Wild berries are one of the staple foods to get organic so if you can find organic strawberries at your grocery market go for them.

I could not believe how moist, light and tasty these Strawberry Cupcakes were. I actually got the recipe from the orange and cranberry cupcakes I made a few weeks back and changed a few things, AMAZING……

I am thinking about using this batter for my son’s birthday party cake coming up in April and frosting it some other way.

I have seen a lot of strawberry cupcake recipes out there but this one I think tops them all. You don’t miss the butter and all of the sugar that are in other cupcake recipes and let’s just say that the fact that these cupcakes have the whole wheat pastry flour, SUPERB…and most importantly, you can’t even tell it is whole wheat.

This is how I trick my friends and some family members. First they have a taste and then I tell :-)

I bet you can even use maple syrup or honey instead of sugar for the batter. Something to think about….Also if you don’t feel like you want to bother with the frosting or want the cupcakes to be even healthier, you can just skip the frosting all together and sprinkle some sugar on top of the Strawberry Cupcakes before baking.

Enjoy!


Strawberry Cupcakes

Here you can appreciate the strawberry pieces. You can leave as is and just sprinkle some sugar on top of each cupcake before baking.

I think this batter can be made as a cake and will do that next time as I have been looking for a strawberry cake for quite some time. I am so glad I made this, super happy :-)

Strawberry Cupcakes

 Here you can see the strawberry chunks. These cupcakes are just out of this world…..

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Out Of This World Strawberry Cupcakes

Yield: 18 cupcakes

Total Time: 30 minutes

Ingredients:

2 cups whole wheat pastry flour
1/2 cup unrefined sugar, if frosting 1/3 cup will be sufficient
1 1/2 teaspoon aluminum free baking powder
1/2 teaspoon aluminum free baking soda
1 organic egg
1 1/2 cup diced strawberries, organic are better
1/4 cup olive
1 cup almond milk
2 teaspoons strawberry extract, try not to leave it out it makes a huge difference although you can still use vanilla extract

Frosting

8 tablespoons butter
8 oz reduced fat cream cheese
4-5 cups confectioner's sugar
1/4 cup finely chopped strawberries

 

Directions:

Preheat oven to 350F. Line a cupcake pan with cupcake liners.

In a bowl beat, with a wire whisk, mix egg, oil, milk, strawberry extract, and sugar. Add flour, baking powder and baking soda. Fold in the the strawberries.

Spoon batter into cupcake liners 3/4 of the way. Bake for 18-22 minutes until golden and tester comes out clean. Remove immediately from the pan after baking and let cool completely on a wire rack.

For the frosting, mix all of the ingredients ( I normally use a hand mixer when doing this) and frost cupcakes. Use whichever pattern you like!

Left nutrition facts label calculated based on the recipe giving 18 servings using frosting. 1 cupcake = 1 serving

Right nutrition facts label calculated without using frosting.

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17 comments

  1. Those look incredible! And whole wheat pastry flour! Love it! I’m definitely going to have to give these a try. Thanks for the awesome recipe!

  2. Oh Boy, these are fantastic! I too am looking for the ultimate chocolate cupcake recipe.

  3. Miryam…que bonitos y que ricos!!! me encanta el mousse.
    kisses

  4. mm these look heavenly and the picture is perfect!

  5. Sounds amazing and I really want to try it, but is there anyway to exclude the coffee without harming the recipe? Thanks!

    • I actually used ghiradelli semi sweet hot chocolate instead of coffee since I don’t drink coffee, and I couldn’t be happier. This recipe is divine! I also cut out a cylindar shape from each cupcake, filled with homemade hocolate mousse and topped with the mousse frosting. Death by chocolate…mousse! Best chocolate cupcake recipe ever so thanks for sharing!!!

    • That is awesome. I am glad you liked them :-)

  6. EmiRoo,

    you can use warm water instead of the coffee, it should work that way.

    Thanks for visiting my blog

  7. This is my sixth try at a lowfat chocolate cupcake recipe and it is by far the best one. I did my typical adjustment of 4 egg whites instead of 2 eggs, and due to lack of items in my fridge/pantry, I used chocolate soy milk instead of regular milk and dark chocolate pudding instead of applesauce. Moist. Chocolatey. Delicious

  8. Hi Deebee,

    thanks so much for the nice compliments, I am really glad you liked them.
    Thanks for visiting my blog :-)

  9. the mousse would be fine the next day.. let’s say if i put it into a ziplock bag and refrigerated it, THEN piped it on the cupcakes the next day, right? JW!

  10. can i use half all purpose flour and half whole wheat flour instead of whole wheat pastry flour? thanks.

  11. Rabiya,

    of course, although the whole wheat flour tends to be a little bit more grainy than whole wheat pastry flour but since you are mixing it with all purpose you should be ok.

    When you are done using your whole wheat pastry flour if you can access whole wheat pastry flour I would suggest obtaining that for your pantry next time :-)

    Let me know how the recipe turns out :-)

  12. I just made this icing for the first time.. It’s amazing!!!!! Thank you!!!!

  13. Thank Goodness. A mommy blog that actually has the recipe and not 40 photos. Truly – much obliged. Thank you for being a grown up person actually serious about posting food recipes. You should be a shining example of what mommy bloggers should do.

  14. How long does the frosting last before going flat?  Or does it go flat?

    • I am not sure honestly…It is heavy cream so I think after a long while perhaps a bit, especially if is sitting in a warm place. If the frosting remains in the fridge or cool place probably longer. I would just frost the cupcakes right before serving! I hope this helps. Thanks for stopping by.

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