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These strawberry cupcakes will leave you begging for more! Moist, light, and airy, they look great with a white and pink swirl of frosting on top!
Ingredients
- 2 cups all-purpose flour
- 1 cup white sugar
- 2 teaspoons baking soda
- 1 cup water
- 1 cup mayonnaise
- 2 ½ tablespoons strawberry preserves
- 1 teaspoon vanilla extract
- 12 large fresh strawberries (Optional)
Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.
Step 2
Stir flour, sugar, and baking soda together in a large bowl; make a well in the center. Add water, mayonnaise, strawberry preserves, and vanilla extract to the well and mix until batter is just blended. Spoon batter into the prepared muffin cups. Press 1 strawberry into each.
Step 3
Bake in the preheated oven until tops spring back when pressed, 20 to 25 minutes.
Cook’s Note:
Sift dry ingredients before adding wet ingredients to make cupcakes lighter and airier.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 289 | |
| % Daily Value * | |
| Total Fat15g | 19% |
| Saturated Fat2g | 11% |
| Cholesterol7mg | 2% |
| Sodium315mg | 14% |
| Total Carbohydrate37g | 14% |
| Dietary Fiber1g | 3% |
| Total Sugars20g | |
| Protein2g | |
| Vitamin C11mg | 53% |
| Calcium8mg | 1% |
| Iron1mg | 6% |
| Potassium53mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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