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These whole-wheat yellow cupcakes have strawberries mixed throughout for a sweet surprise with every bite. Topped with a chocolate frosting, they're perfect for any celebration.

Source: EatingWell.com, April 2017


Recipe Summary

35 mins
1 hr 20 mins

Nutrition Profile:





Instructions Checklist
  • To prepare cupcakes: Preheat oven to 350 degrees F. Line 12 (1/2-cup) muffin cups with paper liners.

  • Whisk whole-wheat flour, all-purpose flour, baking powder and salt in a medium bowl.

  • Beat granulated sugar and coconut oil (or butter) in a large mixing bowl with an electric mixer on medium speed until combined. Add eggs and 1 teaspoon vanilla; beat until well combined.

  • With the mixer on low, alternately mix in the dry ingredients and milk, starting and ending with dry ingredients and scraping the sides of the bowl as needed, until just combined. Fold in chopped strawberries. Divide the batter among the prepared cups.

  • Bake the cupcakes until a toothpick inserted in the center comes out clean, 18 to 20 minutes. Transfer to a wire rack and let cool completely.

  • To prepare frosting: Place chocolate chips in a heatproof medium bowl. Heat cream and vanilla in a small saucepan over medium heat until simmering (do not let boil). Pour the cream over the chocolate and let sit for 3 minutes. Whisk until smooth, then beat with an electric mixer until fluffy and very slightly lightened in color, 1 to 2 minutes. Frost the cupcakes with about 1 tablespoon of frosting each. Top with a strawberry half, if desired.


To make ahead: Keep unfrosted cupcakes in an airtight container for up to 2 days.

Equipment: Muffin tin with 12 (1/2-cup) cups, paper liners

Nutrition Facts

1 cupcake each
276 calories; protein 3.7g; carbohydrates 31.3g; dietary fiber 1.9g; sugars 20.1g; fat 16.6g; saturated fat 12.1g; cholesterol 40.3mg; vitamin a iu 144.8IU; vitamin c 5.6mg; folate 24mcg; calcium 62.2mg; iron 2mg; magnesium 21.5mg; potassium 115.3mg; sodium 129.9mg; added sugar 20g.

2 1/2 fat, 1 1/2 other carbohydrate, 1/2 starch