An Italian in my Kitchen · by Rosemary Molloy★ 4.5 (11)
Homemade Strawberry Cupcakes
NUTRITION · PER SERVING35M COOK
CAL 18%·PRO 12%
CARBS 27G29% OF CAL
2G FIBER9G OTHER15G TOTAL SUGAR
FAT 27G66% OF CAL
7G SAT20G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Light and easy homemade strawberry cupcakes made with fresh strawberries and topped with whipped cream frosting. Perfect as a dessert or afternoon snack.
dessertamericanbaked good🥣 mixer🔥 ovenvegetarian
View the full recipe on An Italian in my Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 3 large eggs (room temperature)
- 1/2 cup vegetable oil (I use sunflower or corn oil)
- 3/4 cup granulated sugar
- 1 cup strawberry yogurt (room temperature)
- 1 1/2 cups all purpose flour (or cake/pastry flour)
- 1 ½ teaspoons baking powder
- 1-2 pinches salt
- 1 teaspoon gelatine
- 4 teaspoons cold water
- 1 cup cream whole/whipping/heavy
- 1 tablespoon powdered sugar
- 5 large strawberries (cleaned and pureed)
At a glance
PER SERVING · TIME 35M
CAL 18%·PRO 12%
CARBS 27G29% OF CAL
2G FIBER9G OTHER15G TOTAL SUGAR
FAT 27G66% OF CAL
7G SAT20G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 20m
- Sodium
- 47mg
- Total sugar
- 15g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 122mg
- Calcium
- 43mg
- Iron
- 0.80mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 47MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.