Homemade Strawberry Cupcakes -

Homemade Strawberry Cupcakes

These fresh strawberry cupcakes are super kid-friendly and full of strawberry flavor. With homemade strawberry jam and fresh strawberries in the batter, this moist cupcake recipe is perfect for strawberry-loving littles. Most importantly, this is a healthy cupcakes recipe because it is sweetened only with honey and maple syrup.

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Prep Time: 10

Cook Time: 22

Total Time: 32

Servings: Cupcakes

Calories: 185kcal

Equipment

1 Electric Mixer

Ingredients

56 grams butter soft
234 grams maple syrup
2 eggs
70 grams homemade strawberry jam
62 grams whole milk
1 tbsp lemon juice
250 grams flour
2 tsp baking powder
1/4 tsp salt
150 grams strawberries fresh, chopped

Metric - US Customary

Instructions

Preheat oven to 350 degrees Fahrenheit.
Line a muffin tin with cupcake wrappers.
In a medium-size bowl, use an electric hand or stand mixer to cream butter and maple syrup.
To the bowl, add eggs, strawberry jam, milk and lemon juice. Mix until fully combined. It's okay if the milk and/or butter curdle.
To the wet ingredients, add flour, baking powder and salt. Mix until fully combined.
Add in fresh, chopped strawberries and fold into the batter just until they are uniformly dispersed.
Evenly distribute batter among the muffin tin cups.
Bake cupcakes for 25 minutes, checking for doneness beginning at 22 minutes.
When the toothpick comes out clean, remove cupcakes from the oven and allow to cool in the muffin tin for 15-20 minutes. Then remove the cupcakes and place them on a wrack to cool completely.
As soon as cupcakes have fully cooled, store them in an airtight container in the fridge for up to one week. Keep chilled until you are ready to frost.

Notes

For frosting options, try honey-sweetened buttercream frosting in vanilla, lemon or strawberry flavors.

Nutrition

NaturallySweetenedKids.com