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Strawberries ‘n Cream Cupcakes

April 2, 2012

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!

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


  • 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).
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