Rating: 4 stars
9 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0

A great strawberry cake recipe that I use for cupcakes. I use the cream cheese icing from this site as a topper. Top with blueberries for a 4th of July theme. Endless possibilities.

Recipe Summary

cook:
15 mins
additional:
1 hr
total:
1 hr 25 mins
prep:
10 mins
Servings:
24
Yield:
24 cupcakes
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C). Grease 24 muffin cups or line with paper muffin liners.

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  • Beat sugar, pureed strawberries, oil, eggs, and vanilla extract in a bowl with an electric mixer until smooth. Add flour, mixing until just incorporated. Stir food coloring into strawberry batter until color is even. Divide batter into prepared muffin cups.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts

198 calories; protein 2.7g; carbohydrates 29.7g; fat 7.8g; cholesterol 31mg; sodium 210.3mg. Full Nutrition
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