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Strawberry Cupcakes

Made with our Calivinegar Sinful Strawberry Balsamic Vinegar

Servings: 6   |   Prep Time: 20 min   |   Total Time: 1 hour

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  • 1 cup strawberries, quartered
  • ½ cup sugar
  • 2 tablespoons Calivinegar Strawberry Balsamic Vinegar
  • 1 tablespoon milk
  • 4 tablespoons butter
  • 2 eggs
  • ½ teaspoon vanilla extract
  • ¾ cup flour
  • ¼ teaspoon baking soda
  • ½ teaspoon baking powder
  • 2 ounces cream cheese
  • 1 cup powdered sugar
  1. Mix strawberries and ¼ cup sugar in a small saucepan, let sit for 15 minutes. Add Calivinegar Strawberry Balsamic Vinegar, and bring to a simmer on medium heat for 15 minutes. Remove from heat and puree with a stick blender. Let cool and stir in milk.
  2. Preheat oven to 350°F. Beat 3 tablespoons butter and ¼ cup sugar together until fluffy. Mix in eggs and vanilla extract, beating for about 30 seconds. Stir in half of strawberry puree until combined.
  3. In a separate bowl, mix together flour, baking powder, baking soda, and salt. Add half of flour mixture to the batter and stir until just incorporated. Add half of the remaining strawberry puree (reserve about 1 tablespoon for the frosting), stirring to incorporate. Add remaining flour mixture. Mix until just combined.
  4. Line a muffin tin with cupcake cups, filling each cup about ¾ full. Bake for about 20 minutes. Let cool before frosting.
  5. Beat cream cheese and butter together at medium speed until creamy. Add ½ cup powdered sugar along with the remaining strawberry puree, and beat until combined. Gradually beat in the remaining powdered sugar until frosting reaches spreadable consistency.
  6. Frost cooled cupcakes. Enjoy!

Sinful Strawberry Balsamic Vinegar

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