So I’ve been envisioning this cupcake for a long time now. And I know it’s not springy everywhere–heck, it’s not even springy here right now! We started out the week in the 80s and now we’re back in the 30s. But I guess that means I now want springtime cupcakes more than ever!
Anyway, after trying a handful of strawberry cupcake recipes, I slightly modified this one from a recent issue of Martha Stewart Living magazine that featured cupcakes. I’ve found (and maybe other people have noticed) that her recipes can often be deliberately unclear and hard to follow, so I simplified some things, tweaked a little here and there, and got an awfully yummy cupcake out of the deal. Paired with Sara’s Perfect Cupcake Frosting and Filling…oh, man…light and sweet and everything that strawberries and cream are supposed to be!
Strawberries and Cream Cupcakes
2 3/4 c. all-purpose flour
1/2 c. cake flour (or cake flour substitute)
1 Tbsp. baking powder
1 tsp. salt
2 sticks butter, softened
2 1/4 c. sugar
3 large eggs
1 egg white
1 c. buttermilk
1 1/2 tsp. vanilla extract
1 lb. strawberries, pureed
A few drops of red food coloring (optional; I understand it’s kind of a hot topic, but they turn out a bit gray inside if you don’t use it…)
Double recipe of Sara’s Perfect Cupcake Frosting and Filling
Preheat oven to 350. Line a METAL muffin pan with paper liners–you absolutely must use a metal pan in this recipe to give them as much help as they can get rising. Whisk flour, cake flour, baking powder, and salt in a medium bowl. Cream butter and sugar with a mixer until light and fluffy (about 3 minutes). Add eggs and egg white, one at a time, beating after every addition.
Reduce speed to low. Combine buttermilk and vanilla together and set aside. Add dry ingredients to creamed mixture in 3 additions, alternating with the milk mixture; end with the dry ingredients. Fold in strawberries. If desired, add a few drops of red food coloring until a pretty pink color is reached. Scrape the sides of the bowl to ensure everything has been mixed in. Divide batter among muffin cups (about 30), filling them almost all the way to the top.
Bake cupcakes until a knife inserted into the centers comes out clean, about 22-25 minutes. Allow to cool in muffin tins. Top with a swirl of frosting (just cut a generous hole off the corner of a Ziploc or disposable decorating bag and swirl around the cupcake) and dream of all the sunny days to come!
Strawberries and Cream Cupcakes
Recipe by Our Best Bites
Ingredients:
2 3/4 c. all-purpose flour
1/2 c. cake flour (or cake flour substitute)
1 Tbsp. baking powder
1 tsp. salt
2 sticks butter, softened
2 1/4 c. sugar
3 large eggs
1 egg white
1 c. buttermilk
1 1/2 tsp. vanilla extract
1 lb. strawberries, pureed
A few drops of red food coloring (optional; I understand it’s kind of a hot topic, but they turn out a bit gray inside if you don’t use it…)
Double recipe of Sara’s Perfect Cupcake Frosting and Filling
Instructions:
Preheat oven to 350. Line a METAL muffin pan with paper liners–you absolutely must use a metal pan in this recipe to give them as much help as they can get rising. Whisk flour, cake flour, baking powder, and salt in a medium bowl. Cream butter and sugar with a mixer until light and fluffy (about 3 minutes). Add eggs and egg white, one at a time, beating after every addition.
Reduce speed to low. Combine buttermilk and vanilla together and set aside. Add dry ingredients to creamed mixture in 3 additions, alternating with the milk mixture; end with the dry ingredients. Fold in strawberries. If desired, add a few drops of red food coloring until a pretty pink color is reached. Scrape the sides of the bowl to ensure everything has been mixed in. Divide batter among muffin cups (about 30), filling them almost all the way to the top.
Bake cupcakes until a knife inserted into the centers comes out clean, about 22-25 minutes. Allow to cool in muffin tins. Top with a swirl of frosting (just cut a generous hole off the corner of a Ziploc or disposable decorating bag and swirl around the cupcake) and dream of all the sunny days to come!
Questions & Reviews
I’m going to give these a whirl (along with your fabulous frosting recipe) for my baby girl’s first birthday party. Wish me luck!
I just tried these cupcakes and they were delicious. But the centers sunk in after I took them out of the oven. The texture was also a little doughy and soggy. Do you have any suggestions on how to prevent the sinking and improve the texture?
just made these and they are very yummy. What number tip did you use to ice these in the picture? Or did you just cut a bag? I need to buy a big round tip.
I made these for my mom’s 65th birthday party and they were a huge hit! I made two batches. One batch was a little flat and the other was perfectly rounded. My brother-in-law took four home with him. Thank you so much for all of your wonderful recipes. I’ve made several and they have all been fantastic.
Mine fell flat. 🙁 Oh well, nothing a little cream cheese frosting can’t improve!
These made really flavorful, pretty strawberry cupcakes! Mine were also a little dense (in my opinion) but they got rave reviews from everyone who tried one. I got 24 out of the recipe exactly. Topped with a strawberry buttercream which was also delicious. Didn’t need any food coloring – my puree was a deep red and tinted both the batter and the frosting nicely. This is a great recipe for a cake with big berry flavor (and all natural at that).
Thanks so much for the recipe. I made the M Stewart recipe last summer and was also not happy with the texture of the cupcakes that result from using diced strawberries. Also, the structure cannot be maintained as the strawberries shrink and collapse under the heat of baking. Finally the flavor of these cannot be rivaled….the puree element makes the strawberry taste explode in the cupcake. Awesome recipe! Also, cannot wait to try the frosting/ filling recipe. I have not made a traditional buttercream in over five years since it usually ends up as a pushed aside glob on almost all dessert plates. I have come to rely on Swiss/Italian Meringue Bcs (high maintenance) or cream cheese/whipped cream frostings (crazy short shelf life). I was beyond stunned to find a new alternative and can’t wait to add it to my repertoire. Terrific recipes and information. Thanks!
I figured out why so many people are asking about when to add the strawberries when it is definitely in the post–that step is missing in the the text-only version. Can’t wait to try these! 🙂
I am in the middle of making these right now, and I can’t see in the recipe where to add the pureed strawberries! Help!!! I am just going to stir them in after the dry ingredients alternate with the buttermilk, I guess! If you get this quickly, please respond:-) Thanks! I love all of your recipes!!!
So, I added the strawberries at the end of making the batter, and it seemed to work just fine. the flavor is delicious!
I ABSOLUTELY LOVE THEM!! By far, my favorite strawberry cupcakes ever. Thanks for sharing!