Fresh Strawberry Cupcakes.

These fresh strawberry cupcakes are made purely from scratch with real strawberries. Fluffy, moist, and exploding with strawberry flavor! Top them with homemade strawberry whipped cream.

Fresh Strawberry Cupcakes made from scratch. Fluffy, sweet, and exploding with strawberry flavor! Recipe at

Today we’re celebrating our 1 year engagement anniversary. It’s nothing huge to celebrate but it’s undoubtedly a special day for us. Exactly one year ago today, this was happening.

We were in Deep Creek Lake, MD – visiting the snowy Swallow Falls – and he got down on one knee. I had no make-up on, wearing my glasses, shivering, and wearing snow pants. Totally unromantic, yet the best day of my life so far. In less than 8 months, I’ll be marrying my peanut butter-loving, handyman, huge-hearted soulmate. I’m a little sappy today, forgive me.

Let’s take a break from all this whole wheat business and concentrate on something a little sweeter. Lip-smackin, sunshine sweet strawberry cupcakes made 100% from scratch. With real strawberries. And real whipped cream.

I’m going to be honest with you… For the past year, I’ve been trying to make a strawberry cupcake from scratch. I even had it originally listed on my Table of Contents for my cookbook. I switched it out with another cupcake at the last minute because I truthfully could not bake a perfectly sweet, fruity, and non-artificial tasting homemade strawberry cupcake. Disaster after disaster after disaster. I felt completely defeated.

Fresh Strawberry Cupcakes made from scratch. Fluffy, sweet, and exploding with strawberry flavor! Recipe at

But you know what? I couldn’t get this strawberry cupcake ordeal out of my mind. I mulled over ways to perfect this recipe and gave it one more shot this weekend. Call me determined, call me cupcake-crazy, call me whatever. But… I finally conquered it. This fresh strawberry cupcake recipe has been hiding under my nose the whole time.

After trying about 196 ways to bake a strawberry cupcake, I turned to my tried-and-true vanilla cupcake recipe. The same cupcake recipe I use as a base for these, these, this, these, these, and these. If it ain’t broke – don’t fix it. If you have a solid vanilla cupcake recipe in your repertoire, your options are endless.

To make the strawberry version, I simply added fresh strawberry puree, strawberry yogurt, a little more flour to make up for the added liquid, strawberry whipped cream, and here it is. Fresh strawberry cupcakes in all their beauty. No doubt about it, you’re going to love these cupcakes.

Fresh Strawberry Cupcakes made from scratch. Fluffy, sweet, and exploding with strawberry flavor! Recipe at

You’re going to start with fresh strawberries. About 4-5 large strawberries and process them into a chunky puree. You’ll have about 1/3 cup puree. Add this with the rest of the ingredients, mixed by hand. No mixer is required to make the cupcake batter.

Fresh Strawberry Cupcakes made from scratch. Fluffy, sweet, and exploding with strawberry flavor! Recipe at

At this point, you could fill the cupcakes with a homemade strawberry filling like I did with my Strawberry Shortcake Cupcakes. I didn’t take the extra step and fill today’s cupcakes, but let me know if you try it. The cupcakes were plenty “strawberry-y” without filling. Is that a word? It is today.

These fluffy, fruity Strawberry Shortcake Cupcakes are made completely from scratch. And yet are so simple!

The homemade strawberry whipped cream comes next. Light and creamy on top of the fruity cupcakes – perfection. Have you ever made homemade whipped cream before? It’s so simple. Take some heavy cream and… whip it. Whip it up with some sugar and 100% fruit strawberry jam. It will take about 4 minutes of high-speed whipping until the whipped cream forms stiff peaks.

Instead of jam, you could make the whipped cream with 1/3 cup of  this homemade strawberry filling.

Frost the cupcakes however you’d like. Nothing fancy, no piping tips – just pile it on top. Finish with fresh strawberry slices. The sprinkles are optional, but what else do you expect from me?

Fresh Strawberry Cupcakes made from scratch. Fluffy, sweet, and exploding with strawberry flavor! Recipe at

I am beyond excited to conquer the strawberry cupcake! And trust me on this, fresh strawberry cupcakes taste incredibly better than artificial strawberry cupcakes from a box. And hey, guess what? If you want the strawberry cupcakes to be bright pink, just add a few drops of red food coloring until the batter reaches your pink shade of choice.

Fresh Strawberry Cupcakes

Yield: 12 cupcakes

Prep Time: 20 minutes

Total Time: 45 minutes, plus cooling

Print Recipe

These fresh strawberry cupcakes are made purely from scratch with real strawberries. Fluffy, moist, and exploding with strawberry flavor! Top them with homemade strawberry whipped cream.



  • 4-5 large strawberries
  • 1 and 2/3 cup + 1 Tablespoon (218g) all-purpose flour (careful not to overmeasure)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (200g) granulated sugar
  • 1/2 cup (115g) unsalted butter, melted
  • 1 large egg
  • 1/4 cup (62g) strawberry yogurt (Greek or regular yogurt)
  • 3/4 cup (180ml) milk1
  • 1 teaspoon vanilla extract

Strawberry Whipped Cream

  • 1 and 1/2 cups (360ml) heavy whipping cream
  • 3 Tablespoons (43g) granulated sugar
  • 1 and 1/2 teaspoons vanilla extract
  • 1/3 cup (110g) strawberry jam2


  1. Preheat oven to 350F degrees. Line a 12-count muffin pan with cupcake liners. Set aside.
  2. Make the cupcakes: Slice strawberries and place in a food processor or blender. Pulse until strawberries are a chunky puree. You should have about 1/3 cup. In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside. In a large microwave-safe bowl, melt butter in the microwave. Stir in sugar - mixture will be gritty. Stir in egg, yogurt, milk, and vanilla extract until combined.
  3. Slowly mix dry ingredients into the wet ingredients until no lumps remain. Fold in the strawberry puree. Batter will be thick.
  4. Divide batter among 12 cupcake liners and bake for 20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.
  5. Make the strawberry whipped cream: In a large bowl, whip the cream, sugar, and vanilla extract together on high speed until stiff peaks begin to form, about 4-5 full minutes.  Add the strawberry jam and continue to beat for another 30 seconds. Add more strawberry jam if you'd like a stronger flavor or if you'd like a pinker color. Please note the whipped cream will be thinner the more jam you add.
  6. Frost the cupcakes with the strawberry whipped cream. Cover and store cupcakes in the refrigerator for up to 3 days. Whipped cream may be made 1 day in advance and stored in the refrigerator. Serve cupcakes chilled.
  7. Make ahead tip: Prepare cupcakes and whipped cream 1 day in advance. Keep cupcakes covered tightly at room temperature and the frosting covered tightly in the refrigerator. Unfrosted cupcakes can be frozen up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before frosting and serving.

Additional Notes:

  1. Recipe tested with unsweetened almond milk and skim milk. Use any milk, dairy or non, that you prefer.

Feel free to fill the cupcakes with this strawberry filling and/or use 1/3 cup of that homemade strawberry filling instead of the jam in the whipped cream. The jam I used was 100% natural strawberry preserves from the farmer's market, though any strawberry jam would be fine.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

Like I said above, if you have a perfected basic vanilla cake/cupcake recipe – the options are endless! Here are a few more recipes I’ve created using my base recipe:

Cookies ‘n Cream Cupcakes

Cookies n Cream Cupcakes with Milk Chocolate Frosting

Snickerdoodle Cupcakes

Snickerdoodle Cupcakes with Cinnamon Swirl Frosting

Homemade Funfetti Cake

Easy Homemade Funfetti Cake. Get the recipe at

Brown Sugar Butterscotch Cupcakes

Brown Sugar Butterscotch Cupcakes


See more cupcake recipes.


267 Responses to “Fresh Strawberry Cupcakes.”

  1. #
    Aprilposted September 9, 2014 at 10:09 pm

    Hi Sally – just want to say that this is a great recipe! I gave it a go (and blogged about it too) and changed the frosting. This is my favouritest cupcake recipe ever :)

    Thanks for sharing this and your other recipes – I’m sure alot of hard work went into tweaking the recipes & photographing them. All the best with ur wedding preps – not long to go now!


  2. #
    Jaelposted September 23, 2014 at 7:19 pm

    Want to make these for my daughters birthday on the weekend….they look so delicious! Trying to be organised…could I make the cupcakes in advance and freeze them? Would it affect the texture at all? Thanks


    • Sallyreplied on September 23rd, 2014 at 8:08 pm

      You may freeze up to 2 months and thaw overnight in the refrigerator.


  3. #
    Diptiposted October 8, 2014 at 10:40 am

    Hi Sally!
    I am totally new to baking and I am so glad that I came across your blog. Your description, measurements, pictures are so good that anyone new to baking can feel confident about the outcome before trying your recipes. I have tried your fresh strawberry cupcake, chocolate chip muffin(twice), cheesy garlic bread sticks, award winning zucchini bread and they have turned out really good and my family just loved all of them and they think I am already a Pro :-)
    Please bring in more and thanks for sharing !


    • Sallyreplied on October 12th, 2014 at 8:18 pm

      Thanks for reporting back about those recipes! They are certainly a few of my favorites.


  4. #
    Rajaaposted October 11, 2014 at 11:27 am

    Hey Sally I would like to try make the straw berry cupcakes but I can’t under stand how much flour I need to I mean the amount thx


    • Sallyreplied on October 12th, 2014 at 6:43 pm

      Hi Rajaa, the amount of flour is written in the recipe towards the bottom of the post. It is 1 and 2/3 cup + 1 Tablespoon (218g). In other words, 1 cup + 11.5 Tablespoons.


  5. #
    Angposted October 27, 2014 at 8:58 am

    M,ade these over the weekend for a friend’s birthday. They were a big hit. I also used unsweetened almond milk. She’s a big fan of cream cheese frosting so that’s what I topped them with, flavored with strawberry purée . Thanks for a wonderful yet achievable recipe.


  6. #
    Shaniceposted October 30, 2014 at 9:22 am

    Hi Sally,

    Great recipe. Just wondering what would happen if I added an extra egg?


    • Sallyreplied on October 30th, 2014 at 6:56 pm

      Hi Shanice- the cupcakes will be quite dense and perhaps even taste a little egg-y. It’s not recommended.


  7. #
    Kristinposted November 4, 2014 at 5:57 pm

    Hi Sally, I thought I had posted this question, but don’t see it now. So, would this recipe hold up well as cake pops? What would you suggest as the frosting to hold the cake crumble together? homemade strawberry buttercream or a store bought icing?


    • Sallyreplied on November 4th, 2014 at 6:43 pm

      Hey Kristin! I don’t recall this question- and I would remember it because I absolutely love your idea as strawberry cake pops. This cupcake crumble will work just fine but to be honest, I feel like store bought icing might be best. As much as I hate to admit it!


      • Kristinreplied on November 4th, 2014 at 7:15 pm

        That’s what I thought also. Would you go strawberry or vanilla icing to hold the crumble together? I want them to taste like strawberry but not to taste artificial.

        • Sallyreplied on November 4th, 2014 at 7:35 pm

          vanilla, definitely

      • Kristinreplied on November 11th, 2014 at 10:01 pm

        Hi Sally,
        I tried this recipe and when I first took a little bite, I thought “Oh No, this just isn’t strawberry enough!” However, I let it sit for a few more hours, crumbled, added store bought vanilla icing (which just about killed me to do), and made it into cake pops. They were fantastic and I will definitely be using this recipe for when I make a strawberry cake or cupcakes. I think my initial problem was that even thought I don’t want an artificial strawberry flavor, that is what I was subconsciously looking for. Great recipe, Sally, thanks for sharing it!

  8. #
    Leighposted November 5, 2014 at 11:12 am

    I made these over the summer with fresh picked strawberries and they were delish! I want to make them again but I have a couple questions. Firstly can I use frozen (fresh) strawberries? Secondly- I need to freeze them for next month. ..would you recommend frosting then freezing, or frosting after theyre defrosted? That sounds way more confusing than necessary. Thanks!


    • Sallyreplied on November 6th, 2014 at 9:02 am

      Hi Leigh– while I’ve never tried it before myself, I’ve had a couple readers use frozen strawberries. They thaw and puree them to obtain 1/3 cup. I do not recommend freezing this whipped cream. Best to freeze the unfrosted cupcakes, then thaw them overnight in the refrigerator, and frost with fresh whipped cream right before you need them.


  9. #
    Alma Elliotposted November 11, 2014 at 10:56 am

    Hi Sally!
    I made this recipe yesterday and the results are absolutely delicious. The taste is fresh, not very sweet. I gave a few of them to my coworkers and they loved them. I’ve been baking your recipes for the last months and they’re great.
    Thanks to share with us your creations!


  10. #
    Maryposted December 6, 2014 at 6:21 pm

    Hi Sally! I tried this today and it didnt look like the way you baked it. Cupcake was moist but when I had a bite, the cake was kind of gluey. I am not sure what I did wrong during baking. I used greek yoghurt.


    • Sallyreplied on December 7th, 2014 at 4:30 pm

      Hmm. Do you think the cupcakes were underbaked?


  11. #
    Sherilynposted December 7, 2014 at 5:51 am

    Hi Sally!
    First and foremost, I absolutely love your recipes! I make them often and everyone loves them! Quick question. I’m going to attempt your strawberry ones this weekend, but wanted to know what you thought about subbing the vanilla extract w/strawberry extract? Would that make it taste too artificial?


    • Sallyreplied on December 7th, 2014 at 8:09 am

      I do fear they’d taste a little too fake. Maybe start out with just a little. Like, 1/4 teaspoon.


  12. #
    Johannaposted December 22, 2014 at 9:46 pm

    Hi Sally, I know this is an older post, but I’m hoping you will still see this. Can you help me convert this into a layer cake recipe for my hubby’s birthday? He requested strawberry. Would one recipe for 12 cupcakes make approximately two 8″ layer pans? Should I double the recipe? How long would the baking time be? Thanks!


    • Sallyreplied on December 23rd, 2014 at 8:23 am

      Hi Johanna! Two options for you. You could: (1) Bake this recipe into a single layer cake for around 30 mins at 350 and slice the cake horizontally to create two layers. Double the frosting if desired. OR (2) Double the recipe and bake in two separate 9-inch cake pans. Fill the pans only 1/2 way full and use any extra batter to make cupcakes. Double the frosting recipe as well.


      • Johannareplied on December 23rd, 2014 at 3:27 pm

        Thank you so much!

      • Johannareplied on January 2nd, 2015 at 11:36 am

        Just an update Sally, I double the recipe and made a triple layer 8″ cake with strawberry quick jam filling. It tasted great, but like the next comment, came out with a texture much like pound cake. Very dense and heavy. I used a scale and weighed my flour, but did use AP. Is this what type of texture you expected? My hubby was hoping for light and fluffy. Thanks.

  13. #
    Elaineposted December 31, 2014 at 12:55 am

    Hey Sally, Thanks for the recipe! I made these cupcakes last night and they tasted great but weren’t as fluffy as I wanted them. They came out heavy and bread like. Any idea what I might have done wrong or is that how they should be? Can’t wait t try this recipe again!


    • Sallyreplied on December 31st, 2014 at 7:33 am

      Hmm. Do you think you overmeasured the flour? It’s easy to do. Always be extra careful with flour in cupcakes. You could also try using cake flour (around the same amount), which usually lends a fluffier tasting cupcake or cake.


  14. #
    Jessicaposted January 6, 2015 at 6:23 am

    Hello! I would like to check if I can replace the whipped cream frosting with cream cheese frosting? Will the cream cheese last outside the refrigerator longer? Thank you!


  15. #
    Carlaposted January 7, 2015 at 4:37 pm

    Hi Sally – I made these strawberry cupcakes with a vanilla bean butter frosting and slice of strawberry on top. Everyone raved about them. What I like is that they were not light and airy like a boxed mix. They had great body, wonderful mouth feel, and excellent strawberry flavor. Your vanilla cupcake recipe will be go to recipe from now on.


    • Sallyreplied on January 8th, 2015 at 9:11 am

      Thanks for reporting back Carla!


  16. #
    Ericaposted January 10, 2015 at 2:25 pm

    Hi Sally I was wondering to make these cupcakes can I use the store bought batter in the box and add strawberries I am very limited on time


    • Sallyreplied on January 10th, 2015 at 3:59 pm

      Yep that works!


  17. #
    Angelposted January 18, 2015 at 2:48 am

    Hi sally, i just wondering if i could cut the strawberries in small pieces instead of making it into a puree? I want to have a strawberry bits in every bite. it will affect the taste? Thanks


    • Sallyreplied on January 18th, 2015 at 6:56 pm

      That would be fine. Reduce the flour by 1 Tablespoon.


  18. #
    Rachel Reedposted January 23, 2015 at 5:50 pm

    Hi, I am making these cupcakes for my daughters 4th birthday and I had 2 questions. Would these be ok made with buttermilk or should I just stick to whole milk. And what do you think the baking time would be if I was making mini cupcakes.


  19. #
    Andreaposted January 31, 2015 at 6:35 pm

    Hey sally! My son loves these cupcames. He is allergic to artificial dyes so this was a big hit. Is there a way to turn it into a cake instead??


    • Sallyreplied on February 1st, 2015 at 8:49 am

      Hi Andrea– you could bake this recipe into a single layer cake for around 30 mins at 350.


  20. #
    Sandraposted February 1, 2015 at 4:55 pm

    Hi! I am a first time baker, and this is the second cupcake recipe that I have ever baked. However, I have stumbled across a little problem. In the over, they look like they have risen, but when I put my toothpick in, it comes out to be frothy, smoothie like mess. Have I done something wrong?


    • Sallyreplied on February 1st, 2015 at 9:02 pm

      It simply sounds like the cupcakes are not done. Cupcakes rise before being baked all the way through– so, bake them until the toothpick comes out clean. I suggest rotating the pan once during the bake time to prevent heavy or uneven browning.


  21. #
    Angelicaposted February 8, 2015 at 12:15 am

    I tried this recipe today and I’m not sure where it went wrong. There was too much moisture in these cupcakes that when taken out of the oven they fell flat and weren’t cooked on the inside after 30 min! I’m a regular baker and followed the recipe exactly and no success. Help me please!


  22. #
    saposted February 21, 2015 at 10:23 am

    tried these and they were amazing. i really love your website and your recipes. thanks! good luck, you’re amazing! x


  23. #
    Anuposted February 25, 2015 at 11:57 pm

    Hi Sally,

    I am just planning to use my Kitchenaid mixer (since I have it). Is there anything like “overmixing” for these cupcakes? Or I don’t have to worry about that for this recipe?
    Please let me know.


    • Sallyreplied on February 26th, 2015 at 9:37 am

      Careful not to overmix here, Anu. The cupcakes will taste a little too dense.


  24. #
    corinneposted April 1, 2015 at 9:51 pm

    I made these cupcakes and they were yummy but I was wondering if you cooked the strawberry puree and make more of a syrup consistancy would it intensify the strawberry flavor?


  25. #
    Hannahposted April 14, 2015 at 2:50 pm

    These look delicious! Would I be able to use a gluten free all-purpose flour instead?


    • Sallyreplied on April 14th, 2015 at 6:41 pm

      I’m sure a cup-for-cup sub might work OK, though the texture might be a little off. I’ve never worked with a GF flour I like.


  26. #
    Joanposted April 19, 2015 at 9:59 pm

    I made these cupcakes twice and both times, they didn’t look fluffy. There was no typical cake texture. Instead I got mushy, sticky insides like a steamed cake. I followed the recipe exactly except for the strawberry puree, where I made a bit more. Would that be the culprit? Too much strawberry goodness? *sobs*
    Anyway, any ideas on what to do with my batch of mushy cupcakes? They’re in the freezer right now. I’d hate to throw them away.


    • Sallyreplied on April 20th, 2015 at 11:01 am

      It sounds like there is too much moisture in the cupcakes and therefore they are not baking. How about crumbling up the cupcakes to use in a strawberry shortcake parfait of sorts? Layer with vanilla pudding, whipped cream, and strawberry sauce?


  27. #
    Lillieposted April 20, 2015 at 4:59 pm

    Will a medium egg change anything


  28. #
    Melanieposted April 23, 2015 at 4:04 pm

    Just wanted to say these are some of the best cupcakes I’ve ever made. I’ve made them many times, and every time they are a huge hit. Thanks for the great recipe!


  29. #
    Joannaposted May 3, 2015 at 3:04 am

    hi, how many cupcakes can this recipe make? looks delicious. il give it a try!! thanks for sharing :)


  30. #
    Laurenposted May 23, 2015 at 11:46 am

    can you make this sugar free?


  31. #
    Samposted May 25, 2015 at 5:56 am

    Hi Sally – I was just wondering if you could replace strawberry yogurt with regular yogurt. After all that’s the only kind of yogurt available in my place. And I can’t wait to make your strawberry cupcakes someday…. Yuuuuummmmyyy!


  32. #
    Heatherposted June 8, 2015 at 1:48 am

    This is my go-to strawberry cupcake recipe.  I love it!  I had everything I needed to make them again tonight–or so I thought.  I had only brown sugar and no white.  But I wanted the cupcakes.  So I made them with brown sugar (just maybe 3/4 cup because brown sugar has a bunch of moisture).  But before I mixed the wet ingredients into the dry, I realized that because of the brown sugar these poor cupcakes were going to end up a very sick color that nobody would want to eat.  Ewwww, no!  Then I thought, why not take advantage of the brown color and turn these into chocolate strawberry cupcakes?!?!  I dumped some chocolate powder into the dry ingredients and also a quite generous amount of dark chocolate chips and finished the recipe as normal.  And oh my goodness!  They were good!  Really good.  Like so good I’m gonna try this with fresh raspberries.  Don’t you love it when an experiment turns out well?!


    • Sallyreplied on June 8th, 2015 at 9:39 am

      YES I love it when an experiment turns out incredibly delicious. :)


  33. #
    Cindyposted June 12, 2015 at 3:24 am

    Hi sally,
    I hAve made this recipe several times and it has been a success every time.. it is fresh and delicious.  I was wondering can this be made into a cake as well??


    • Sallyreplied on June 12th, 2015 at 9:30 am

      You could: (1) Bake this recipe into a single layer cake for around 30 mins at 350. OR (2) Double the recipe and bake in two separate 9-inch cake pans. Fill the pans only 1/2 way full and use any extra batter to make cupcakes. Double the frosting recipe as well.


  34. #
    Dharmaposted June 16, 2015 at 2:10 pm

    Hey, Sally, so I just made a batch of these cupcakes and they didn’t turn out at all as expected. When I inserted the toothpick after 20 minutes, the cake was still moist so I put it in for an extra 5 minutes. They were still moist, so I did this twice more before taking them out completely because I didn’t want them to over bake. I waited about a half hour, then decided to try one. When I took a bite, the entire center was still raw! I don’t think I did anything wrong. I followed all the directions precisely. My only change was that I doubled the recipe, but I don’t think that was it– I was extremely careful to measure everything properly. Any idea what went wrong? 


    • Sallyreplied on June 16th, 2015 at 7:53 pm

      That’s really odd. I can’t imagine how the cupcakes just wouldn’t cook at all in the centers. Are you sure you doubled the flour precisely? Was the batter thick? (It’s supposed to be.) I would try making two separate batches.


  35. #
    Tammyposted June 19, 2015 at 2:35 am

    Do you have to worry about overmixing if using cake flour?


    • Sallyreplied on June 19th, 2015 at 10:20 am

      Yes– always be careful mixing.


  36. #
    Adrienneposted June 20, 2015 at 2:26 pm

    my daughter and I made this recipe for Fathers Day and the cupcakes were delicious!
    I used almond milk, Splenda, and organic eggs in the batter. For the whipped cream I used coconut milk, Splenda and fresh strawberries! Thanks for the recipe!


  37. #
    Saraposted July 3, 2015 at 12:43 am

    Seriously, these are incredible. Really, really incredible.


  38. #
    Hayleyposted July 3, 2015 at 5:31 pm

    Hi Sally – do you think these cupcakes would do well as mini cupcakes?


    • Sallyreplied on July 3rd, 2015 at 7:42 pm

      Absolutely! About 10-12 minutes bake time.


  39. #
    Melissaposted July 4, 2015 at 10:44 am

    I made these for a giant backyard party we were having this summer. So fantastic. Everyone adored them. Nice and light with the whipped topping on them and just utterly delicious. We’re not a family that’s huge into sweets, so I actually wound up toning the sugar content down a little bit, but they were so fantastic! Thanks so much for the great recipe!


  40. #
    Hafyposted July 13, 2015 at 6:42 am

    Hello sally…….thanks for all the great recipes!!!!!
    Wanted to make this for my toddler..could I possibly reduce the amount of sugar??? Thanks a lot


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