What's the difference between a muffin and a cupcake? I guess one is a dessert and the other is a breakfast item. That's how I look at it anyway! It seems that cupcakes are all the rage now. There's cupcake shows, stores and merchandise popping up everywhere. No matter what you call them, or which you prefer, they are equally delicious!

This recipe is for strawberry muffins. But I think they could also qualify as a cupcake. I have added a strawberry buttercream topping but without the topping they are awesome as well. 

  • 2 3/4 cups flour
  • 1/2 cup cake flour
  • 1 Tbsp baking powder
  • 1 tsp salt
  • 1 cup butter, softened
  • 2 1/4 cups sugar
  • 1 1/2 tsp vanilla
  • 4 eggs
  • 1 cup milk
  • 2 cups strawberries, finely chopped 

Preheat over to 350°F. Line muffin tin with liners. Sift together both flours, salt and baking powder. Cream butter, sugar and vanilla until fluffy. Add eggs, one at a time, blending well after each. Add milk. Reduce the speed to low and gradually add the flour until all is mixed in but do not overmix. Fold in strawberries.

Fill muffin cups 3/4 full. When I made these the mix made 30 muffins. Bake for 25 to 30 minutes. Cool for 10 minutes in the muffin tin and then turn out onto wire racks to complete cooling. 

When cupcakes are cool, mix 4 large egg whites and 1 1/4 cups sugar in the mixing bowl of your electric mixer. Set this bowl over boiling pot of water on the stove. Continue stirring the mixture until all sugar is dissolved. Remove from heat and attach to stand mixer. Mix until stiff peaks form.

Continue mixing until mixture is fluffy, about 10 minutes. The mixture will also be cool at this point. You can add extra chopped strawberries to give a more strawberry flavour to the final muffin. Delicious!

What do you think?
I made these muffins and they are delicious! I am going to try them again with a different berry next time! Love em! tammy Bennett
Tammy Bennett

Mom, wife, baker, cook and lover of every cookie cutter and kitchen gadget there is, that's me!