12 Serves
97 Mins
Preheat your oven to 175°C and line a muffin tin with liners.
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Vitamin K
0 µg / 120 µgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
5 µg / 400 µgCalcium
67 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
2 mg / 420 mgPhosphorus
92 mg / 1,250 mgPotassium
14 mg / 4,700 mgSodium
72 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
3 µg / 55 µgFiber
1 g / 28 gSugar
16 g / 50 gSaturated Fat
6 g / 20 gCholesterol
59 mg / 300 mgCaffeine
0 mgNet Carbs
30 gAlcohol
0 gIn a large mixing bowl, whisk together the flour, sugar, and baking powder.
In a separate bowl, cream the butter and sugar until light and fluffy using an electric mixer.
Add the eggs and vanilla extract to the butter mixture, beating well, then gradually incorporate the dry ingredients.
Divide the batter into the muffin liners and bake for 25-30 minutes until a toothpick inserted comes out clean.
Allow the cupcakes to cool completely on a wire rack before piping with strawberry buttercream.
21
g36
g53
g
