Fresh Strawberry Filled Cupcakes
The strawberries on top of these cupcakes make them very cute and special for events
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Servings: 12
Calories: 300kcal
Ingredients
- 8 oz strawberries thinly sliced lengthwise
- 3/4 cup sugar
- 1/4 teaspoon salt
- 2/3 cup extra virgin olive oil
- 1 1/2 cup all-purpose flour
- 1/2 cup fine ground cornmeal
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3 eggs
- 1 egg yolk
- 1/2 cup sour cream dairy or non-dairy
- 2 lemons zested and juiced with seeds removed
- 2 teaspoons vanilla
- 1/4 cup no sugar added strawberry jam
Instructions
- Preheat oven to 350℉ and prepare 12 cupcake tins with liners
- Whisk the flour, cornmeal, baking powder, baking soda, sugar, and salt in a medium mixing bowl and set it aside.
- In a separate mixing bowl, whisk the eggs, egg yolk, sour cream, lemon zest, lemon juice, and vanilla.
- Add the dry ingredients to the wet and beat gently to combine. Gradually add the oil, folding it in with a rubber spatula until incorporated and the batter is smooth.
- Scrape the batter into the cupcake tins until they’re ⅔-¾ full.
- Using a small spoon, dollop 1 teaspoon of jam in the middle of each cupcake and gently swirl it into the batter with a butter knife.
- Arrange the strawberries on top of each cupcake - about 4-6 slices per cupcake.
- Bake until golden brown and springy on top, about 30-35 minutes.
Nutrition
Serving: 1g | Calories: 300kcal | Carbohydrates: 34.2g | Protein: 4.8g | Fat: 16g | Saturated Fat: 2.5g | Trans Fat: 0g | Cholesterol: 15mg | Sodium: 350mg | Fiber: 8g
Tried this recipe?Mention @champagnenutrition