The Recipe Critic · by Alyssa Rivers
Strawberry Cupcakes
NUTRITION · PER SERVING60M COOK
CAL 22%·PRO 6%
CARBS 52G49% OF CAL
1G FIBER13G OTHER38G TOTAL SUGAR
FAT 24G50% OF CAL
14G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Pretty pink cupcakes made with fresh and freeze-dried strawberries for an intense flavor burst. A delicious treat perfect for celebrations and special occasions.
dessertamericanbaked good⚙️ food processor🥧 baking dish🔥 oven🌀 blendervegetarian
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Nutrition & ingredients
Ingredients
serves 12- 1 ½ cups flour
- ¼ teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ cup unsalted butter (softened)
- ¾ cup granulated sugar
- 1 large egg (room temp)
- 1 teaspoon vanilla extract
- ¾ cup sour cream
- ½ cup freeze dried strawberries (that have been blended into powder)
- ¾ cup fresh strawberries (diced)
- 1 cup unsalted butter (softened)
- 2 ½ cup powdered sugar
- Pinch of salt
- 3-4 Tablespoons heavy cream
- 3 Tablespoons freeze dried strawberries (that have been blended to powder)
- Fresh strawberries for topping
At a glance
PER SERVING · TIME 60M
CAL 22%·PRO 6%
CARBS 52G49% OF CAL
1G FIBER13G OTHER38G TOTAL SUGAR
FAT 24G50% OF CAL
14G SAT10G 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
- 35m
- Cook
- 25m
- Sodium
- 148mg
- Total sugar
- 38g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 98mg
- Calcium
- 33mg
- Iron
- 0.91mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 35M
- SODIUM
- 148MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.