Skinny Strawberry Cupcakes with Lemon Glaze
makes about 24 cupcakes
1 1/4 cups sliced strawberries
1 cup confectioners' sugar
juice of 1 lemon
Preheat oven to 350°. Line 2 muffin pans or mini muffin pans with liners.
To prepare cake, place sliced strawberries in a food processor; process until smooth.
Weigh or lightly spoon flour into dry measuring cups; level with
a knife. Combine flour, baking powder, and salt, stirring with a whisk.
Place granulated sugar and 1/2 cup butter in a large bowl; beat with a
mixer at medium speed until well blended. Add eggs, one at a time,
beating well after each addition. Beat in egg whites. Add flour mixture
and buttermilk alternately to sugar mixture, beginning and ending with
flour mixture. Add pureed strawberries and food coloring; beat just
Divide batter between muffin pans. Bake at 350° for 15 minutes (less time for minis) or until a wooden pick inserted in center comes out clean. Cool completely.
Place confectioners' sugar in a small bowl. Whisk in lemon juice until glaze is thick but pourable. Add more sugar to thicken, more lemon juice to thin. Spoon glaze over cooled cupcakes and allow glaze to harden.