adapted from The Cupcake Project’s Multigrain Cupcakes w/Strawberries & Strawberry Cream Cheese Frosting
cupcakes originally from Good Morning America

makes 24
2 1/2 C whole wheat flour
1 t baking soda
1/4 t salt
1/2 C butter (room temperature)
1 1/2 C sugar
3 large eggs
1/2 t balsamic vinegar
1/3 C minus 1/2 t milk
1/2 C vegetable oil
1 t vanilla extract
1 C finely chopped fresh strawberries
cupcake liners

Preheat oven to 350 F.
In a medium bowl, sift together the flour, baking soda and salt. Set aside.
In a large bowl, cream butter and sugar with an electric mixer.
Add eggs. Mix until smooth and creamy.
Add balsamic vinegar, milk, oil, and extract. Mix until combined.
Add flour mixture to butter mixture. Mix until just combined.
Stir in strawberries.
Fill cupcake liners halfway full.
Bake for 18-20 minutes. Let cool.


1/4 C butter (room temperature)
1 8 oz package cream cheese (room temperature)
1/2 C strawberries, mashed up
3 to 4 C powdered sugar

Cream butter and cream cheese.
To help make the frosting less liquidy, drain the strawberries a bit & then mix in the strawberries to butter mix.
Add the powdered sugar to the taste and consistency you prefer. I usually use close to the 4 cups.
This makes more than enough frosting. I dare you to try dipping strawberries in it.

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