A great strawberry cake recipe that I use for cupcakes. I use the cream cheese icing from this site as a topper. Top with blueberries for a 4th of July theme. Endless possibilities.
Preparation Time
10 mins
Cooking Time
15 mins
Total Time
25 mins
Calories
198 Calories
Recipe Instructions
Step 1
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Step 2
Preheat oven to 325 degrees F (165 degrees C). Grease 24 muffin cups or line with paper muffin liners.
Step 3
Beat sugar, pureed strawberries, oil, eggs, and vanilla extract in a bowl with an electric mixer until smooth. Add flour, mixing until just incorporated. Stir food coloring into strawberry batter until color is even. Divide batter into prepared muffin cups.
Ingredients
2 cups white sugar
2 teaspoons vanilla extract
4 large eggs
¾ cup vegetable oil
3 cups self-rising flour
1 ¾ cups pureed strawberries
3 drops red food coloring, or as needed (Optional)
