Prickly Pear Cupcakes
You might not be able to put your finger on the flavor if you didn't know what fruit was in these, but the pink color is really fun.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Servings: 14 cupcakes
- 2 C flour
- 1 1/2 t baking powder
- 1/2 t baking soda
- 3/4 C butter room temperature
- 1 C + 3 T sugar
- 2 large eggs
- 2/3 C plain yogurt
- 1/4 t lemon extract
- 1 t vanilla extract
- 1/3 C prickly pear juice You can easily make prickly pear juice with a prickly pear and a food processor or blender. Simply Recipes has a great tutorial on how to make prickly pear juice.
- 1/4 C lemon juice
With a fork, whisk flour, baking powder, and baking soda in a bowl.
Beat butter and sugar in a large bowl for 1 minute until light and fluffy.
Beat in eggs, yogurt, and extracts until blended.
Combine prickly pear juice and lemon juice in a small bowl.
Alternately mix in the flour mixture and juice to the sugar/butter mixture in three additions, beginning and ending with flour.
Fill cupcake liners 3/4 full.
Bake at 350 F for about 25 minutes or until a toothpick comes out of the cupcake clean.
Calories: 228kcal | Carbohydrates: 29g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 51mg | Sodium: 147mg | Potassium: 115mg | Sugar: 15g | Vitamin A: 350IU | Vitamin C: 3.7mg | Calcium: 46mg | Iron: 1mg