Prep time: 10-15 minutes

Cook time: 18-20 minutes

Materials:

• – 8-10 strawberries chopped
• 2 cups flour
• 2/3 cup sugar
• Pinch of salt
• 1 tbsp. baking powder
• 1 cup whole milk at room temperature
• 3 eggs at room temperature
• 1 tbsp. vanilla extract
• 2 tbsp. unsalted butter melted and cooled
• Zest of 1 small lemon
• Cane sugar for topping

Process:

1. Preheat the oven to 375 degrees F and line a muffin tin with 12 cupcake liners. Set aside.
2. In a medium sized mixing bowl combine the flour, sugar, salt and sugar. Mix well.
3. Into a separate bowl add in the whole milk, eggs, melted butter and vanilla extract. Mix well to incorporate all the materials.
4. Add in the dry materials into the wet and mix well to combine.
5. Zest your lemon directly into the batter and mix well.
6. Using an ice cream scoop, scoop the batter into the cupcake liners.
7. Top the muffins with the fresh strawberries and a sprinkle of cane sugar.
8. Bake in your preheated oven for 18-20 minutes or until cupcakes are fully cooked through.
9. Cool completely and ENJOY!