Oh good grief! I'm up to my eyeballs in strawberries! And you know me, I just can't let them go to waste! I had an appearance on Carolina Kitchen where I used strawberries, then a photoshoot where I used strawberries and then I had an event I catered that wanted strawberry cupcakes and so...I have to get rid of these darned strawberries!! ha! So if I didn't before, I do now...
So, here are the muffin tops without making the muffins! 5 - 7 min prep and 8 min to bake. That's some serious Iron Cheffin' I think!!
Side note: If you don't have strawberries, then blueberries, blackberries, peaches, apricots - any fruit would be fine. I just migh omit the cloves. And if you use bananas, don't use that in your cream cheese because it will discolor and look ugly. Always be sure the fruit is purreed, no matter which you use!
Strawberry Muffin Tops with Strawberry Cream Cheese Frosting
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon baking soda
- 1/8 teaspoon ground cloves
- 1 teaspoon baking powder
- 2 1/4 cups all-purpose flour
- 1 cup white sugar
- 2 eggs
- 3 heaping T purreed strawberries
- 1/2 cup butter, melted
- 1 teaspoon vanilla extract
Preheat oven to 375 degrees.
- Combine all dry ingredients.
- Combine all wet ingredients.
- Mix wet and dry ingredients until well combined.
- Drop 1 T. batter onto cookie sheet sprayed w/ nonstick spray and back 8-10 minutes (mine were fine in 8 min).
Strawberry Cream Cheese Frosting:
- 4 T. cream cheese, softened
- 1 tsp. purreed strawberries
- 1/3 c. powdered sugar
- Combine all ingredients and whisk until well combined.
- Top muffin tops when completely cool to the tough (best if cooled on a wire rack).
- Enjoy!
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