Patriotic Strawberry Cupcakes

Patriotic Strawberry Cupcakes


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This patriotic cupcake recipe is perfect for any backyard barbecue. Make a batch and bring them along to your next weekend celebration!

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Chicago, IL

Serving Size / Yield

10-12 servings


  • 2/3 C. whole thawed strawberries
  • 1/2 C. blueberries
  • 1 1/2 C. flour
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • 1/4 C. milk
  • 1 tsp. vanilla extract
  • 1 stick butter
  • 1 C. sugar
  • 2 large eggs
  • 1 egg white
  • Strawberry frosting

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Mash up strawberries or use a food processor until they are completely pureed. You want about a 1/2 C. of puree, save any leftovers to mix into your frosting. Take a mixing bowl add the flour, baking powder, and salt. In another bowl mix the milk, strawberry puree, and vanilla extract. Use any type of electric mixer and add half of the dry ingredients, then add the wet ingredients. When combined, add eggs. Blend completely. Place in oven heated to 350 degrees and cook for 22-25 minutes. Let cool after cooking before icing your cupcakes. Top with a strawberry and blueberry and enjoy!

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