Thursday, June 9, 2011

Strawberry-Cranberry Cupcakes

"The answer can be 'no'," said my friend as she flagged me down on campus, but with me, it's usually 'yes'. And she knows it!

So, they were planning a party for the last day of school and thought that my muffins would be a healthier option than cupcakes in a clamshell. Would I? Could I? Of course I would bake two dozen cupcakes for her...

2 C white whole wheat flour
2 t baking powder
1-1/2 t baking soda
1 t ground cardamom
1 t ground ginger
4 eggs
2 C organic raw sugar
1 C unsweetened applesauce
1/2 C olive oil
2 C sliced strawberries
1 C dried cranberries

Preheat oven to 350. Whisk all wet ingredients together in a large mixing bowl. Stir in strawberries. Fold in dry ingredients until just moistened. Scrape batter into cupcake liners, sprinkle with raw sugar, and bake for 45 minutes or until a toothpick inserted in the center comes out clean.



  1. Greetings From Southern California

    I am your newest follower. I invite you to visit my blog and follow back if you want too.

    Have a Nice Day :-)

    BTW, your s-c cupcakes look great! :-)

  2. You're so kind to bake all those cupcakes. I'm sure they were enjoyed.

  3. Oh, these sound great! I've done cran-orange, but these sounds way better! Thanks for the recipe!

  4. I bet they were a huge hit with parents and kids alike! ISM and your friends are so lucky to have you, Camilla! Gotta admit, I'm a little jealous -- wish you were at Forest Grove with us!


  5. Camilla, this recipe was the perfect compliment to my "Perfect Summer Vegetarian Menu" features:

    Thanks again!


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