These cupcakes are perfection! They are light, fluffy, not too sweet, and best of all they’re not from a box! I made these for my daughter’s 2nd Birthday party (hence the Elmo toppers) and they were a huge hit! They would also be great for Easter brunch. Frost them with Cream Cheese Frosting (recipe found separately on the site). I found this recipe in the Raley’s Grocery Store magazine. Happy baking!
Ingredients:
1/2 cup butter, softened
1 cup sugar
3 egg whites
1½ cups cake flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 cup pureed fresh strawberries
1/4 cup sour cream
1½ teaspoon balsamic vinegar
Directions:
- Pre heat oven to 350 degrees F.
- Line 18 muffin cups with paper liners.
- Beat butter in a large bowl with an electric mixer until creamy.
- Gradually add sugar and beat until light and fluffy.
- Add egg whites and beat until well combined.
- Stir together flour, baking powder, baking soda and salt in a medium bowl.
- Stir together berries, sour cream and vinegar in a small bowl.
- Add dry ingredients to butter mixture alternately with berry mixture, beating well after each addition and scraping bowl frequently with a rubber scraper.
- Pour batter into prepared muffin cups and bake for 15 to 18 minutes or until a toothpick inserted into center comes out clean.
- Let cool completely before topping with Cream Cheese Frosting (recipe listed separately on the site).
