Vanilla Kiwi Cupcakes
Delightful cupcakes that blend the sweetness of vanilla with the tangy freshness of kiwi, perfect for any occasion.
Ingredients
For the Cupcake Batter
- 1 cup all-purpose flour Sifted for best results
- 1/2 cup sugar
- 1/2 cup unsalted butter, softened Should be softened but not melted
- 2 large eggs Room temperature
- 1/2 cup milk Room temperature
- 1 tablespoon vanilla extract Pure vanilla is preferred
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 ripe kiwi, mashed Use fresh, ripe kiwi for sweetness
For the Kiwi Frosting
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- additional to taste mashed kiwi Add until smooth and creamy
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
- In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract and mashed kiwi.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, mixing until just combined.
- Divide the batter evenly among the cupcake liners.
Baking
- Bake for 18-20 minutes or until a toothpick inserted comes out clean.
- Allow to cool completely before frosting.
Frosting
- For frosting, mix softened butter with powdered sugar and add more mashed kiwi until smooth and creamy, then frost the cooled cupcakes.
Notes
Serve at room temperature for best flavor. Store in an airtight container at room temperature for up to three days or in the refrigerator for up to a week.
Nutrition
Serving: 1gCalories: 205kcalCarbohydrates: 28gProtein: 2gFat: 10gSaturated Fat: 6gSodium: 120mgSugar: 12g
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