Strawberry Cupcakes with Whipped Cream Cheese Frosting

That title was a mouthful. Hi, guys… long time no see. I have been SO busy! Testing, school drama, and just life has been so chaotic. I haven’t had time to breathe. I finally got time to bake. I’ve been wanting to make strawberry cake for a while; I just couldn’t find a recipe without gelatin. I don’t eat products that contain gelatin, so I had to dig deep into google to find a starting point. After lots of trial and error I found this recipe to be the best. It’s fluffy, has a good strawberry flavor, and  the frosting is to die for.

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YIELD: 24 cupcakes PREP TIME: 15 minutes

BAKE TIME: 18 minutes TOTAL TIME: 23 minutes

INGREDIENTS:

  • cup canola oil
  • ½ cup milk
  • 1¼ cup sugar
  •  1 cup strawberry, chopped (very small pieces)- mix with 1 tablespoon of sugar + more if needed
  • 4 eggs
  •  1 Tbsp pure vanilla extract
  •  2½ cups all-purpose flour
  • 2 teaspoons baking powder
  •  ½ teaspoon salt
  • ½ cup sour cream

Frosting

  • 1 package (8 oz) cream cheese, softened
  •  1½ teaspoons pure vanilla extract
  • 1¼ cups granulated sugar
  •  2 cups heavy cream

DIRECTIONS:

  1. Preheat the oven 350 degrees and line muffin pan.
  2. Mix together oil, milk, and sugar.
  3. Mix in chopped strawberry.
  4. Whisk in eggs (one at a time) and add vanilla extract.
  5. In a separate bowl whisk together flour, baking powder, and salt.
  6. Add sourcream and flour mixture alternately in the oil-egg mixture.
  7. Once cake batter forms scoop batter into muffin tray.
  8. Make for 18 minutes or until cake has set.

FROSTING DIRECTIONS:

  1. Using an electric mixer mix together cream cheese, vanilla, and sugar.
  2. Once combined turn mixer to slow speed and whipping cream.
  3. Allow cream and cheese to combine for 2 minutes.

Adapted from here

I hope you’ve all been well! See you soon. Also I will be posting more frequently, I promise. 🙂

Happy Baking! ❤️

 

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