After picking tons of strawberries last week, I knew this recipe was one I wanted to make. With fresh strawberries in the batter and strawberry cream cheese frosting on top, these cupcakes were perfect for showing off my favorite summer fruit. The cupcakes were moist and flavorful, and the frosting was just sweet enough to compliment the cake, without overpowering it. If you love strawberries, you must make these cupcakes!
- 2 1/2 cups cake flour
- 1 tsp. baking soda
- 1/4 tsp. salt
- 1/2 cup unsalted butter
- 1 1/2 cups sugar
- 2 eggs
- 1/3 cup buttermilk
- 1/4 cup oil
- 1 tsp. vanilla extract
- 2 cups chopped strawberries
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.
Strawberry Cream Cheese Frosting
- 1/2 cup strawberries
- 8 oz. cream cheese, at room temperature
- 1 1/2 sticks unsalted butter, at room temperature
- 1 3/4 cups powdered sugar, sifted
- 1/2 tsp. lemon juice
- 1 tbsp. vanilla
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. * I used the Wilton 1M tip to pipe a pretty swirl on top of these cupcakes.
Yield: 18 cupcakes
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