fruit cupcakes
These fruit cupcakes are light, fluffy, and packed with fresh, juicy fruit. A perfect treat for any occasion, whether it's a summer picnic or a family gathering. Simple to make with just a few ingredients, these cupcakes are sure to impress!
Ingredients
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup milk
- 1 cup chopped fresh fruit strawberries, blueberries, or peaches
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- Mix dry ingredients: whisk flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
- Cream butter and sugar: beat softened butter and sugar until light and fluffy.
- Add eggs and vanilla: mix eggs one at a time, then stir in vanilla extract.
- Combine wet and dry ingredients: alternate adding dry ingredients and milk, mixing until just combined.
- Fold in fruit: gently stir in chopped fresh fruit without crushing it.
- Fill cupcake liners: spoon batter evenly, filling each about ¾ full.
- Bake: bake for 18-22 minutes or until a toothpick comes out clean.
- Cool: let cupcakes cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.
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