Strawberry Cupcakes

Strawberry Cupcakes
A strawberry lovers delight.
Recipe type: Dessert
  • Batter
  • ⅔ c. whole fresh or frozen strawberries, thawed
  • 1½ c. all-purpose flour
  • 1 tsp. baking powder
  • ¼ tsp. coarse salt
  • ¼ c. whole milk
  • 1 tsp. vanilla
  • ½ c. (1stick) unsalted butter, room temperature
  • 1 c. sugar
  • 1 large egg, room temperature
  • 2 large egg whites, room temperature
  • Frosting
  • ½ c. whole frozen strawberries, thawed.
  • 1 c. (2 sticks) unsalted butter, firm and slightly cold
  • Pinch of salt
  • 3½ c. powdered sugar, sifted
  • ½ tsp. vanilla
  1. Batter
  2. Preheat oven to 350 degrees. Line 12 cup muffin tin with cupcake liners; set aside
  3. Puree ⅔ c. strawberries (add strawberries as needed to make ⅓ cup of puree); set aside
  4. In a medium bowl whisk flour, baking powder, and salt; set aside
  5. In a small bowl mix together milk, vanilla, strawberry puree
  6. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add the egg & egg whites until just blended
  7. With mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add the remaining flour mixture, scraping the sides of the bowl with a spatula as necessary, until just blended
  8. Divide the batter evenly among prepared muffin cups. Bake until the tops are just dry to the touch, 20-25 minutes (13 minutes for mini muffin tin). Transfer muffin tin to wire rack and let cupcakes cool completely before icing
  9. Frosting
  10. Puree ½ c. strawberries (add strawberries as needed to get 3 Tbsp. puree)
  11. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and salt on medium speed until light and fluffy
  12. Reduce mixer speed and slowly add powdered sugar; beat until well combined
  13. Add vanilla and strawberry puree; mix until just blended
  14. Do not over mix or frosting will incorporate too much air. Frosting consistency should be dense and creamy, like ice cream


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