Strawberry Cupcakes

Name: Strawberry Cupcakes
Ingredients: 1-1/4 cup All-purpose Flour; 3/4 cups Sugar; 1/4 cups Vegetable Oil; 1/4 cups Milk; 1-3/4 teaspoon Baking Powder; 1/2 teaspoons Salt; 1/2 teaspoons Vanilla Extract; 2 whole Eggs; 3/4 cups Chopped Strawberries, Divided; 3/4 cups Shredded Coconut, Divided; 1/2 pounds Powdered Sugar; 1/4 cups Butter, Softened; 1/4 cups Chopped Pecans

13 ingredients

3 steps

Ingredients

1-1/4 cup All-purpose Flour
3/4 cups Sugar
1/4 cups Vegetable Oil
1/4 cups Milk
1-3/4 teaspoon Baking Powder
1/2 teaspoons Salt
1/2 teaspoons Vanilla Extract
2 whole Eggs
3/4 cups Chopped Strawberries, Divided
3/4 cups Shredded Coconut, Divided
1/2 pounds Powdered Sugar
1/4 cups Butter, Softened
1/4 cups Chopped Pecans

Directions

1

Preheat oven to 350 degrees. In a large mixing bowl, combine the flour, sugar, oil, milk, baking powder, salt, vanilla and eggs. Beat until smooth. Add 1/2 cup chopped strawberries and 1/2 cup shredded coconut. Beat again. The strawberries will become pureed into the batter.
2

Line a 12-cup muffin tin with cupcake liners. Fill them 3/4 of the way full with the cake batter. Bake for 20-25 minutes or until a toothpick inserted comes out clean. Transfer to a cooling rack to cool completely before frosting.
3

For the frosting, beat together the softened butter and powdered sugar until light and fluffy. Add the remaining 1/4 cup chopped strawberries, 1/4 cup shredded coconut, and 1/4 cup pecans. Beat again until everything is incorporated.