In continuation with my season of strawberry recipes I decided to make strawberry cupcakes.
Then as I walked through the produce section of Trader Joe’s the kiwis started calling my name “Whitney, Whitney, put us in your strawberry cupcakes!”
I couldn’t say no to these cute little green guys so I picked some up and Strawberry Kiwi Cupcakes were born!
Ingredients (makes 24 cupcakes)
- 2 cups strawberries (sliced)
- 2 kiwis (peeled and sliced)
- 2 cups flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1 stick (1/2 cup) butter (at room temperature)
- 1 cup brown sugar
- 1/3 cup vanilla almond milk, coconut milk or regular milk
- 1/4 cup vegetable oil
- 2 eggs
- 1 tsp vanilla
Start by peeling the kiwi using a vegetable peeler. (Thanks roomie for being my photographer in this shot!)
Next, slice the kiwis and strawberries.
Place the fruit in a blender or food processor.
Blend into a puree consistency, set aside and begin to make the batter.
First, mix together the flour, baking soda and salt in a small mixing bowl.
Next cream together the butter and sugar in a large mixing bowl, then add the eggs one at a time and mix well.
Then add the oil, almond milk, vanilla and fruit puree.
Blend well then add the flour mixture.
Combine all of the ingredients until a dark pink batter forms.
Now pour the batter into pre-lined muffin pans.
Bake the cupcakes at 350° for 22-25 minutes.
Now it’s time to make the frosting.
I used my cream cheese frosting recipe and added fresh strawberries and kiwi. Simple and delicious!
- 2 8 oz packages cream cheese
- 1/2 cup butter (softened)
- 2 cups confectioners sugar (sifted)
- 1 tsp vanilla extract
- 3-4 strawberries (diced)
- 1 kiwi (peeled and diced)
Start by peeling and dicing the strawberries and kiwi.
Combine all ingredients with an electric hand mixer.
Now place the frosting onto the cupcakes with a cake decorator or spread on top with a knife. Add additional sliced fruit as a garnish if you like!
I went a little crazy with the picture-taking because they were so pretty! Here are a few of my favorites!
How cute are all the little spring-y accessories? All from my favorite spot, World Market!
These cupcakes are perfect for spring, would be so cute at a picnic, birthday party or baby shower!
♣ Vegetarian Option: This recipe is vegetarian.
♦ Gluten Free Option: Substitute gluten-free baking flour for traditional flour to make this recipe gluten-free.
♥ All pottery seen on the littleleopardbook can be purchased by visiting www.longaberger.com/muffetbond or e-mailing email@example.com.