Shake It Off Strawberry Sparkle Cupcakes
CATEGORIES
INGREDIENTS
  • Cooking Time: 20
  • Servings: 12 cupcakes
  • Preparation Time: 20
  • 1 1/2 cups all-purpose flour
  • 1/2 tsp cream of tartar
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup whole milk
  • 1/2 cup diced strawberries
  • Pink food coloring
  • Sprinkles for decoration
DIRECTIONS
  1. Preheat the oven to 350°F and line a cupcake pan with paper liners.
  2. In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt.
  3. In a large bowl, cream together the butter and sugar until light and fluffy.
  4. Beat in the eggs, one at a time, then stir in the vanilla extract.
  5. Gradually mix in the dry ingredients, alternating with the milk, until just combined.
  6. Fold in the diced strawberries and a few drops of pink food coloring.
  7. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
  8. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  9. Allow the cupcakes to cool completely before decorating with pink frosting and sparkly sprinkles.
RECIPE BACKSTORY
Did you know that the tradition of serving cupcakes can be traced back to the 19th century, when they were first mentioned in American cookbooks? They were originally called 'number cakes' because the ingredients were measured by weight, for example, one cup of butter, two cups of sugar, three cups of flour, and so on.