Strawberry Cupcakes with Strawberry Buttercream Frosting
Author: 
Recipe type: Dessert
Serves: 12
 
Ingredients
  • 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
Instructions
  1. Preheat oven to 350 degrees F and line a cupcake tin with 12 cupcakes liners.
  2. In a medium bowl, combine flour, baking soda, and salt.
  3. Clean strawberries and cut of tops. Slice and place into a blender to puree.
  4. In another medium bowl, whisk together pureed strawberries, lemon zest, milk and vanilla.
  5. In the bowl of a stand mixer cream together butter and sugar.
  6. Add in eggs and egg whites one at a time, mixing in between.
  7. Scrape sides and continue to mix.
  8. Alternating between flour mix and strawberry mix, combine everything into the butter mixture. Mix until combined.
  9. Spoon batter in cupcake tins, filling ¾’s full.
  10. Bake cupcakes for 22-25 minutes, or until they spring back when poked in the middle.
  11. Let cool.
  12. 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.
  13. Store in airtight container in the refrigerator.
  14. *I used a piping bag with a large open star tip to frost the cupcakes
Recipe by 2 Sisters 2 Cities at https://www.2sisters2cities.com/2012/06/strawberry-cupcakes-with-strawberry-buttercream-frosting/