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Strawberry Kiwi Cupcakes with Strawberry Kiwi Creamy Frosting
Print Recipe
Fresh strawberries and kiwis are combined in these delicious Strawberry Kiwi Cupcakes, topped with more fresh fruit in the Strawberry Kiwi Creamy Frosting.
Course
Dessert
Cuisine
American
Prep Time
20
minutes
mins
Cook Time
25
minutes
mins
Total Time
45
minutes
mins
Servings
24
Cupcakes
Calories
281
Author
Whitney Bond
Ingredients
2
cups
strawberries
sliced
2
kiwis
peeled and sliced
2
cups
flour
1
tsp
baking soda
1/4
tsp
salt
1/2
cup
butter
at room temperature
1
cup
brown sugar
1/3
cup
vanilla almond milk
coconut milk or regular milk
1/4
cup
vegetable oil
2
eggs
1
tsp
vanilla
Creamy Strawberry Kiwi Frosting
16
oz
cream cheese
1/2
cup
butter
softened
2
cups
confectioners sugar
sifted
1
tsp
vanilla extract
4
strawberries
diced
1
kiwi
peeled and diced
Instructions
Peel the kiwi using a vegetable peeler.
Slice the kiwis and strawberries.
Place the fruit in a blender or food processor.
Blend into a puree consistency and set aside.
Mix the flour, baking soda and salt in a small mixing bowl.
Cream together the butter and sugar in a large mixing bowl.
Add the eggs one at a time and mix well.
Add the oil, almond milk, vanilla and fruit puree.
Blend well then add the flour mixture.
Combine all of the ingredients until a dark pink batter forms.
Pour the batter into pre-lined muffin pans.
Bake the cupcakes at 350°F for 22-25 minutes.
Creamy Strawberry Kiwi Frosting
Peel and dice the strawberries and kiwi.
Combine all ingredients with an electric hand mixer.
Place the frosting onto the cupcakes with a cake decorator or spread on top with a knife.
Nutrition
Calories:
281
kcal
|
Carbohydrates:
30
g
|
Protein:
2
g
|
Fat:
17
g
|
Saturated Fat:
10
g
|
Cholesterol:
54
mg
|
Sodium:
218
mg
|
Potassium:
111
mg
|
Sugar:
21
g
|
Vitamin A:
520
mg
|
Vitamin C:
18.8
mg
|
Calcium:
42
mg
|
Iron:
0.8
mg