Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup mixed fresh fruit (strawberries, blueberries, raspberries)
- 1 cup powdered sugar
- 2 tablespoons lemon juice
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, cream butter and sugar until light.
- Add eggs, milk, and vanilla. Mix well.
- In another bowl, combine flour, baking powder, and salt.
- Gradually add dry ingredients to the wet mixture.
- Fold in the mixed fruit.
- Fill cupcake liners with batter.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Let cool completely.
- Mix powdered sugar and lemon juice for frosting.
- Frost the cooled cupcakes and top with additional fruit.
Notes
- Store in an airtight container.
- Best served fresh.
- Can substitute fruit based on preference.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 180
- Sugar: 15g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: summer cupcakes, fruit cupcakes, dessert