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Vanilla-Strawberry Cupcakes Recipe


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     Vanilla-Strawberry Cupcakes

Category   Desserts - Breads
Sub Category   None
Servings   28

2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 3/4 cups granulated sugar
3/4 cup (1 1/2 sticks) butter, softened, divided
3/4 cup milk
3 1/2 teaspoons vanilla, divided
3 egg whites
1/2 cup strawberry preserves
1 package (8 oz) cream cheese, chilled and cut into cubes
2 cups powdered sugar
1 to 1 1/2 cups sliced fresh strawberries

1) Preheat oven to 350F. Line 24 standard (2 1/2-inch) muffin cups with paper baking cups.
2) Combine flour, baking powder and salt in medium bowl; mix well. Beat granulated sugar and 1/2 cup butter in large bowl with electric mixer at medium speed for 1 minute. Add milk and 1 1/2 teaspoons vanilla; beat at low speed for 30 seconds. Gradually add flour mix; beat at medium speed for 2 minutes. Add egg whites; beat for 1 minute. Spoon evenly into prepared muffin cups. Drop 1 teaspoon preserves on top of batter in each cup; swirl into batter with toothpick.
3) Bake 20 to 22 minutes or until toothpick inserted into centers comes out clean. Cool in pan 10 minutes. Remove to wire racks; cool completely.
4) Combine cream cheese, remaining 1/4 cup butter and 2 teaspoons vanilla in food processor; process just until blended. Add powdered sugar; process using on/off pulsing action just until sugar is incorporated. (Do not over mix or frosting will be too soft to spread.) 5) Frost cupcakes; garnish with strawberries. Serve immediately or cover and refrigerate until ready to serve.

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