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Light and Airy Strawberry Cupcakes

Rated as 4.25 out of 5 Stars

"These strawberry cupcakes will leave you begging for more! Moist, light, and airy, they look great with a white and pink swirl of frosting on top!"
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30 m servings 289 cals
Original recipe yields 12 servings (1 dozen cupcakes)


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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.
  2. Stir flour, sugar, and baking soda together in a large bowl; make a well in the center. Add water, mayonnaise, strawberry preserves, and vanilla extract to the well and mix until batter is just blended. Spoon batter into the prepared muffin cups. Press 1 strawberry into each.
  3. Bake in the preheated oven until tops spring back when pressed, 20 to 25 minutes.


  • Cook's Note:
  • Sift dry ingredients before adding wet ingredients to make cupcakes lighter and airier.

Nutrition Facts

Per Serving: 289 calories; 14.8 g fat; 37.3 g carbohydrates; 2.4 g protein; 7 mg cholesterol; 315 mg sodium. Full nutrition

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Read all reviews 3
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no strawberry extract. yes! i definitely will!!

I really like this recipe because the ingredients are easy to find when strawberries are out of season. I got lots of compliments on them.?

I liked it alot! But when I went to get the ingredients, my friend was like, " What the hell do you need mayo for???" XD