Strawberry blush cupcakes

60 minutes


Strawberry blush cupcakes Recipe
Club Noor

by Saba Wahid

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1 lbs  strawberries (washed and hulled)

¼ cup water

3 egg  whites

1 cup  white sugar

2 tsp  vanilla extract

cups  all purpose flour

tsp  baking powder

½ cup  milk

Noor Oil

For Frosting:

2 egg whites

1 cup  sugar

reserved strawberry puree

1 tbsp light corn syrup

1 tsp  vanilla extract



These Strawberry cupcakes are soft, fluffy, moist and deliciously strawberry! You’ll blush like these cupcakes when the compliments from your family start rolling in.

Steps Involved:

Preheat the oven to 350°F or 175°C. Line 2 (12 count) muffin tins with cupcake liners.

In a blender combine the strawberries with ¼ cup of water and puree until smooth. (Save about 12 small strawberries, sliced thin for garnishing). Puree should equal 1¾ cup, add more water as needed. Set aside ¼ cup of the puree for the frosting.

In a large mixing bowl with an electric mixer, beat together flour, sugar, vanilla extract, baking powder, egg whites, milk, Noor Oil, and 1½ cups of pureed strawberries for 2 minutes. 

Scrape down the sides of the bowl to make sure the batter is mixed well. Using a measuring cup or ice cream scooper, fill the muffin tins about ¾ of the way to the top. 

Bake until the cupcake tops are golden, approximately 12-15 minutes would be sufficient. Remove from the oven and cool on a wire rack.

For the frosting: 

Place a large mixing bowl on top of a pot of boiling water. Combine all the ingredients except for vanilla extract. Beat with a hand mixer on medium speed, while the mixture cooks, until soft peaks are formed when the beaters are lifted out of the bowl (approximately 7 minutes). 

Remove from the heat and add vanilla. 


Frost the cupcakes and top with a strawberry slice. Enjoy deliciousness!

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