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Strawberry Cupcakes
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Description
Cupcakes filled with strawberries and coconut, topped off with a frosting containing more strawberries, coconut, and pecans. How can you not love that?
Ingredients
- 1-¼ cup All-purpose Flour
- ¾ cups Sugar
- ¼ cups Vegetable Oil
- ¼ cups Milk
- 1-¾ teaspoon Baking Powder
- ½ teaspoons Salt
- ½ teaspoons Vanilla Extract
- 2 whole Eggs
- ¾ cups Chopped Strawberries, Divided
- ¾ cups Shredded Coconut, Divided
- ½ pounds Powdered Sugar
- ¼ cups Butter, Softened
- ¼ cups Chopped Pecans
Preparation
Preheat oven to 350 degrees. In a large mixing bowl, combine the flour, sugar, oil, milk, baking powder, salt, vanilla and eggs. Beat until smooth. Add 1/2 cup chopped strawberries and 1/2 cup shredded coconut. Beat again. The strawberries will become pureed into the batter.
Line a 12-cup muffin tin with cupcake liners. Fill them 3/4 of the way full with the cake batter. Bake for 20-25 minutes or until a toothpick inserted comes out clean. Transfer to a cooling rack to cool completely before frosting.
For the frosting, beat together the softened butter and powdered sugar until light and fluffy. Add the remaining 1/4 cup chopped strawberries, 1/4 cup shredded coconut, and 1/4 cup pecans. Beat again until everything is incorporated.
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