strawberry cupcakes

Strawberry Cupcakes

Soft and fluffy strawberry cupcakes with creamy strawberry buttercream frosting. Make them in mini size, too!

Well, hellooooooo beautiful.

I’m currently hypnotized by light pink swirls… or maybe delusional after a weekend roughing it in the woods. Ha! We all had a blast camping, but it’s good to get back to electricity and GASP! fast-speed internet.

strawberry cupcakes

I have to apologize here, I don’t know where I got the recipe for these cupcakes. I have tried to find the source but can’t so if anybody knows I will be happy to edit the post and give credit where credit is due. These are fantastic cupcakes.

a little bit of work, but well worth the effort! I did make an adaption only because I was out of unsalted butter, I used regular butter for these, the salt amount was so low that I didn’t change it. I also made these in jumbo muffin pans, I got 12 cupcakes instead of 18. The next time I make these, I will omit the 1/2 stick of butter in the frosting (it called for 1 1/2 sticks ) and add more powdered sugar, the frosting was very loose, I think it needed to be a tad firmer. I made my own cake flour for the recipe, the cake part of the cupcake was so soft!! I will post the recipe for the cake flour as well.

Strawberry Cupcakes
Yield: about 18 cupcakes

For the cupcakes:
2 ½ cups cake flour
1 tsp. baking soda
¼ tsp. salt
½ cup unsalted butter
1 ½ cups sugar
2 eggs
1/3 cup buttermilk
¼ cup oil
1 tsp. vanilla extract
2 cups chopped strawberries

For the frosting:
½ c. strawberries
8 oz. cream cheese, at room temperature
1 ½ sticks unsalted butter, at room temperature
1 ¾ cups powdered sugar, sifted
½ tsp. lemon juice
1 tbsp. vanilla

Preheat the oven to 350°. Line cupcake pans with paper liners.

Sift flour, salt and baking soda into a medium bowl. Set aside. In the bowl of an electric mixer, cream butter and sugar until light and fluffy. Add eggs one at a time until combined. Add buttermilk, oil and vanilla and beat until combined. Add flour mixture and stir until just combined. Fold in chopped strawberries. Fill cupcake wells ¾ full with batter. Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.

For the frosting, puree strawberries in food processor. Strain through a mesh sieve to remove seeds, and set aside. Beat the cream cheese and butter in the bowl of an electric mixer until smooth and fluffy, about 5 minutes. Add powdered sugar and mix until smooth. Add lemon juice, vanilla and strawberry puree. Adjust the amount of puree to achieve your desired consistency. Frost cupcakes when completely cool.

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