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Multigrain Cupcakes with Strawberries: Revisiting the Strawberry Cupcake

About a year ago, I made strawberry cupcakes. I used an award-winning recipe and I joked that I should have left well enough alone. I messed up the recipe by adding some jam, which made it too moist. Did I follow the strawberry cupcake recipe this year? Nope!

  • I converted it to a mutigrain cupcake.
  • I used olive oil as my vegetable oil.
  • I used milk and balsamic vinegar instead of buttermilk.
  • I used ginger extract from Supreme Spice instead of vanilla extract.

It’s pretty much a completely different cupcake at this point.

How Were the New Multigrain Cupcakes with Strawberries?

People enjoyed the moistness and the fresh berries as well as the earthy flavor brought on by the multigrain flour. The ginger extract flavor was more noticeable in the aftertaste than the initial bite, so it was a fun surprise. I liked them, but definitely found them to be more of a breakfast cupcake than a dessert cupcake.

Groom 2.0 said he couldn’t taste the difference between the multigrain flour and the regular flour. I promised him that I would no longer place value judgements on his tasting notes, so I have no further comment about his feedback. Bride 2.0 asked to be exempted from this tasting after she told me that she didn’t like strawberries. Clearly, they won’t be picking this one.

The Multigrain Cupcake with Strawberries Recipe

As noted above, the multigrain cupcake with strawberries recipe was created by majorly modifying the strawberry cupcake recipe that originally came from the Good Morning America Weekend Edition’s Great American Cupcake Challenge.

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5 from 1 vote

Multigrain Cupcakes with Strawberries

The multigrain batter holds up well to the strawberries and really balances the flavors.
Course Dessert
Cuisine American
Keyword multigrain cupcakes, strawberry cupcakes
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 24 cupcakes
Calories 183kcal

Ingredients

  • 2 1/2 C multigrain flour
  • 1 t baking soda
  • 1/4 t salt
  • 1/2 C butter room temperature
  • 1 1/2 C sugar
  • 3 large eggs
  • 1/2 t balsamic vinegar
  • 1/3 C minus 1/2 t milk
  • 1/2 C vegetable oil I used olive oil. See my post on olive oil cupcakes for more on baking with olive oil.
  • 1/8 t ginger extract from Supreme Spice You could use 1 t vanilla extract if you prefer
  • 1 C finely chopped fresh strawberries

Instructions

  • In a medium bowl, sift together the cake flour, baking soda and salt. Set aside.
  • In a large bowl, cream butter and sugar with an electric mixer.
  • Add eggs. Mix until smooth and creamy.
  • Add balsamic vinegar, milk, oil, and extract. Mix until combined.
  • Add flour mixture to butter mixture. Mix until just combined.
  • Stir in strawberries.
  • Fill cupcake liners halfway full. Do not fill more than halfway! These cupcakes do not dome. If you fill them too high, they will rise and then sink and look ugly!
  • Bake at 350 F for 18-20 minutes. Let cool.

Notes

I frosted the cupcakes with my strawberry cream cheese frosting recipe.

Nutrition

Nutrition Facts
Multigrain Cupcakes with Strawberries
Amount Per Serving
Calories 183 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 6g 30%
Cholesterol 30mg 10%
Sodium 120mg 5%
Potassium 21mg 1%
Total Carbohydrates 22g 7%
Dietary Fiber 1g 4%
Sugars 12g
Protein 2g 4%
Vitamin A 3.1%
Vitamin C 4.3%
Calcium 0.9%
Iron 4%
* Percent Daily Values are based on a 2000 calorie diet.
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A Note on the Strawberries in the Photo

The strawberries in the photo above are growing in our lawn. We did not plant them, they just showed up. While you may question our lawn care practices or even if those are really strawberries (I think they are, but I haven’t tried one yet), it was nice of them to show up for their photo op!

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