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!
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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!
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Questions & Reviews
My husband and daughter made a version of these with blueberries instead of strawberries, and I must say this is probably one of the best cakes I have eaten in a very long time (and I am very picky and judgmental about cakes!!). It didn’t even need any frosting at all, in my opinion. The cake itself is that good. The color was beautiful and I am eager to try it with strawberries–and I wonder if a handful of raspberries would help with the color too. The blueberry ones turned out a beautiful purple with no added food coloring, in case anyone wonders. This is really a great recipe, and one that I think deserves a refresh on your site…it would be a shame to have it get buried in the archives! Truly delicious cakes are rare gems.
I made these cupcakes for a fund raiser for Youth For Christ Upper Deck. There were a lot of cupcakes there and they were auctioning them. Your Strawberry Cream cupcakes were a big hit. People were fighting over them. I followed your recipe. Only addition, when I iced them, I pureed some strawberry jam and put it into an icing bag and drew a swirl around the groove in the icing. They are just too good for someone like me who gains weight just looking at them.
Ok i have literally made almost every cupcake on here and wow they r great the lemon blueberry were my fav! But i have a question after i puree my strawberries do i leave the seeds in it or should i cheese cloth them out?
We just leave them in, but you can certainly strain them out if you prefer.
Would these be good with your cream cheese frosting? Also I had the thought to whip the egg whites and fold them in- I think that really might help the rise. I’ll try tonight and see! It might tweak the cook time though…
I learned that by adding 1-2 tbsp (or more if you like) of Beet juice the cupcakes turn a pretty pink without any artificial food coloring. You don’t even taste the beets…just don’t use the ‘pickled’ beet juice. =)
Just made this recipe–very, very good. It definitely has a strong strawberry flavor, which is what I was looking for. The texture is very moist. I baked the batter in two round cake pans and the batter rose enough just fine. I’m using this for cake pops, I’ll be using a different frosting recipe/making it up as I go, adding strawberry purée to it so I get a really big burst of strawberry flavor. Thanks for this recipe!