I hope everyone is having a wonderful 4th of July! Up here in Canada it’s not a holiday, of course, but I’m down there in spirit with all my fellow Americans on this proud day 🙂
As far as today’s recipe is concerned, y’all can just go ahead and thank me now for sharing it. Cupcakes filled with strawberries and coconut, topped off with a frosting containing more strawberries, coconut, and pecans. How can you not love that?? They are, as I like to say, not just good, but SUPER good. Hope you enjoy them if you try them, and I hope everyone has a fun and safe holiday 🙂
I’m posting this recipe for Potluck Sunday at Mommy’s Kitchen.
- 1 1/4 cups all-purpose flour
- 3/4 cup sugar
- 1/4 cup vegetable or canola oil
- 1/4 cup milk
- 1 3/4 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp vanilla extract
- 2 eggs
- 1/2 cup fresh strawberries, chopped
- 1/2 cup coconut
- 1/2 lb powdered sugar
- 1/4 cup butter, softened
- 1/4 cup fresh strawberries, chopped
- 1/4 cup coconut
- 1/4 cup toasted pecans
In a large mixing bowl, add all the cake ingredients. Beat with an electric mixer until well combined. The strawberries will become pureed into the batter. Line a 12-cup muffin tin with cupcake liners. Fill them 3/4 of the way full with the cake batter.
Bake at 350F for 20-25 minutes or until a toothpick inserted comes out clean. Remove cupcakes to a cooling rack. Once they are completely cooled they can be frosted. Store in the refrigerator.
For the frosting, beat together the powdered sugar and butter until light and fluffy. Add the strawberries, coconut, and pecans. Beat again until well combined.