I found this cupcake recipe a few months ago and couldn’t wait to have an excuse to make them. This weekend I didn’t really have an excuse to make the cupcakes, but strawberries are our produce of the week so that is my excuse! I halved the original recipe so that it only made 12 cupcakes, which seemed less daunting than a whole batch of 24 to have hanging around my place. I love a vanilla cupcake with vanilla buttercream frosting, so I tend not to vary my cupcakes from that. With all the recipes I have seen and read about in all the blog, I decided I need to broaden my cupcake horizon. This recipe was certainly one I will have to try again. The fresh strawberries in these cupcakes make them naturally moist and taste like summer! I love love fresh strawberries. Can you tell?
- for cupcakes:
- 1½ cup All Purpose flour
- 1 tsp. baking powder
- ¼ tsp. salt
- ⅔ cups pureed fresh strawberries (about 1 cup of whole strawberries)
- ¼ cup milk
- 1 tsp. vanilla
- 1 tsp. lemon zest
- ½ unsalted butter (1 stick)
- 1 cup sugar
- 1 egg
- 2 egg whites
- for frosting:
- 1 cup unsalted butter (2 sticks)
- 1 tsp. fresh lemon juice
- ¼ tsp. kosher salt
- 4 cups powdered sugar
- ¼ cup pureed strawberries
- Extra sliced strawberries for garnish
- Preheat oven to 350 degrees F and line a cupcake tin with 12 cupcakes liners.
- In a medium bowl, combine flour, baking soda, and salt.
- Clean strawberries and cut of tops. Slice and place into a blender to puree.
- In another medium bowl, whisk together pureed strawberries, lemon zest, milk and vanilla.
- In the bowl of a stand mixer cream together butter and sugar.
- Add in eggs and egg whites one at a time, mixing in between.
- Scrape sides and continue to mix.
- Alternating between flour mix and strawberry mix, combine everything into the butter mixture. Mix until combined.
- Spoon batter in cupcake tins, filling ¾’s full.
- Bake cupcakes for 22-25 minutes, or until they spring back when poked in the middle.
- Let cool.
- To make frosting: Cream butter in the bowl of a stand mixer, then add in strawberry puree, lemon juice, kosher salt, powdered sugar. Mix together, scraping sides, and beat until light and fluffy. Frost cupcakes when cooled and top with slice of strawberry.
- Store in airtight container in the refrigerator.
- *I used a piping bag with a large open star tip to frost the cupcakes
Source- Adapted from Eat, Live, Run
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My kids and I love everything with strawberries. These cupcakes look so delicious. I love the strawberry buttercream frosting too. Perfect season to enjoy these cupcakes!
Thanks Nami! You should definitely make these cupcakes.
Are there any left? I am driving down now!!
Too late! They are all gone. I am thinking about making them for our Fourth of July party.
What a GREAT recipe! I hope you will come over to Cast Party Wednesday and share it with us. Thanks, I hope to see you there!
—Sheryl @ Lady Behind The Curtain—
http://www.ladybehindthecurtain.com/?p=30803
Hi Sheryl- We’ll be sure to stop by later today and link up the strawberry cupcake recipe. Take care!
-m
These cupcakes look really good. I love strawberries, so I will have to try this! The frosting looks especially good. I would love if you would share this and any other posts at Showcase Your Talent Thursday http://whatscookinglove.blogspot.com/2012/06/showcase-your-talent-thursday-12.html. I hope to see you there!
Thanks Alyssa! I linked up on your Showcase Your Talent Thursday. I will be sure to stop by again and add others. Feel free to stop by to link up to our Produce Tuesday.
-K