*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
To make less dense, I think you should cut down on the butter and eggs (say to 6 tbs of butter and only 1 or 2 eggs) and then make up for the lost moisture with 1/2 c whole milk. When beating together butter and sugar, make you are do it for a good 3-4 minutes. It will get noticeable lighter. Also cut the flour a little bit. Finally, only add a pinch of salt. Enjoy!
Delicious! I tweaked the recipe a bit and had fantastic results. As per another reviewers suggestion, I used only 6 tbs butter and added 1/2 c whole milk (still used 3 eggs!). I baked the cupcakes for the full 25 minutes and they were perfect! Not at all muffiny. Only a couple made it until the next day, and they were still great. We used buttercream frosting and that was a bit heavy for the cupcake, so maybe next time I'll try something new. Can't wait to make these again!
I should have read the reviews before making this recipe. I am supposed to be making strawberry cupcakes for a 9 year old's birthday party. These turned out to be delicious muffins, but definately NOT cupcakes. It's my own fault for trying a new recipe the day of the party, but now I must go buy some cupcakes at the store because there isn't time to make any now. If you want strawberry muffins though, these are really good.
I followed the suggestion of 6TBS butter one egg and I used 1/2 skim milk and a lot of strawberries and vanilla extract. These were still buttery cupcakes even with these lighter adjustments. I made icing with 8oz cream cheese 2 cups powdered sugar and dash of vanilla extract and topped with strawberries. Good like a strawberry shortcake not a typical cupcake flavor or texture. I will make again as they were a hit for my neice's 3rd birthday =)
Enjoyed these very much. Didn't have any strawberry extract so I used vanilla and they still turned out. I would go 1/2 cup finely chopped strawberries and I love the fruit and felt the 1/4 cup left me wanting more.
I frosted these with Cara's White Chocolate Sour Cream Frosting. I was a little disappointed that they fell a little when i took them from the oven but that was probably my fault. They still looked really nice though and the texture was wonderful. I prepared them as described by another reviewer and I didn't use the extract but used almost.5 liters of strawberries. Still very moist 2 days later.