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Strawberry Cupcakes

This recipe for white cupcakes with strawberry buttercream is sure to please everyone's sweet tooth.

  • yield: Makes 2 dozen

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Ingredients

  • 3 cups cake flour, (not self-rising)
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 1/2 cups (3 sticks) unsalted butter, room temperature
  • 2 1/4 cups sugar
  • 1/2 teaspoon pure vanilla extract
  • 1 cup milk
  • 8 large egg whites
  • Strawberry Meringue Buttercream
  • 24 small fresh strawberries, washed (hulls intact), for garnish

Directions

  1. Step 1

    Preheat oven to 350 degrees. Line two standard 12-cup muffin pans with paper liners; set aside.

  2. Step 2

    In a medium bowl, sift together flour, baking powder, and salt; set aside.

  3. Step 3

    In the bowl of an electric mixer fitted with the paddle attachment, beat butter and 2 cups sugar until light and fluffy, 3 to 4 minutes, scraping down sides of the bowl as needed. Beat in vanilla. With mixer on low speed, add flour mixture in three parts, alternating with the milk and beginning and ending with the flour; beat until just combined. Transfer mixture to a large bowl; set aside.

  4. Step 4

    In the clean bowl of an electric mixer fitted with the whisk attachment, beat egg whites on low speed until foamy. With mixer running, gradually add remaining 1/4 cup sugar; beat on high speed until stiff, glossy peaks form, about 4 minutes. Do not overbeat. Gently fold 1/3 of the egg-white mixture into the butter-flour mixture until combined. Gently fold in remaining egg-white mixture.

  5. Step 5

    Divide batter evenly among the muffin cups, filling each with a heaping 1/4 cup batter. Bake, rotating pans halfway through, until the cupcakes are golden brown and a cake tester inserted in the center of a cupcake comes out clean, 20 to 25 minutes. Transfer pans to a wire rack. Invert cupcakes onto rack; then reinvert and let cool completely, top sides up. Frost cupcakes with strawberry meringue buttercream, swirling to cover. Cupcakes may be stored in a covered container in the refrigerator for up to three days. Garnish with strawberries just before serving.

Source
The Martha Stewart Show, January Winter 2007

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Reviews (29)

  • jnielsen5 3 Feb, 2014

    Forgot to add that I add small chopped strawberries to the batter. I love fruit in cakes ;-)

  • jnielsen5 3 Feb, 2014

    These cupcakes are super light and fluffy. Everyone loved them. For my little girls birthday I used swiss buttercream in a light pink color and right before serving sprinkled "pop rocks" candy for an unexpected "pop". Kids and adults loved them. Cupcake recipe is definitely a keeper!

  • Fireflyjh30 19 Sep, 2013

    The cupcake recipe is amazing. This is my go-to white cake recipe, so light and just sweet enough. As for the frosting, it was my first time making a meringue buttercream. Based on the comments, I added the preserves a little at a time. It wasn't too soupy, but it wasn't an amazing texture to work with. I'm sure I just need to practice. The taste was amazing, though. Absolutely delicious.

  • DeepSoor 7 Mar, 2013

    The mixture smelled so lovely but I don't have the normal conventional oven. I own a mini simfer oven and haven't figured out the temps yet. I made them with the specifird temps and they came out black! Somebody please help me with the mini oven temps if different.

  • Pursuing31 20 Feb, 2012

    I loved the flavor of the icing; however, I agree it was VERY soupy. I found that by putting the frosting in an air-tight container overnight made the frosting stand up to the name "frosting." I HIGHLY RECOMMEND that you make the frosting the night before you need it!!

  • christin14 13 Feb, 2012

    cupcakes were fantastic! i used 1/4 of the jam that was called for in the icing and it turned out great, so maybe that's why some have been having trouble with consistancy. I also used raspberry jam and it had a different kick, but i think i will definitly go strawberry next time!

  • aazhar 16 May, 2011

    This looks good to try

  • jetgyrl52 20 Nov, 2010

    I completely know what you're talking about with the frosting. Yes, after adding the jam, your beautiful buttercream frosting may come out a bit inconsistent in texture. So what I did was add about 3/4 stick of butter and whipped it for about 5 minutes until the texture came back. I recommend saving some of your butter until after the jam is added so the texture can stay consistent.

  • chellefish 8 Sep, 2010

    Ok, my sister and I made these cupcakes line for line. You'd think we messed up or something because the cupcakes and the icing tasted horrific. If you like cupcakes that taste like nothing and icing that tastes like butt, the pleasures all yours. We suggest trying a different recipe that doesn't call for 50 lbs of butter. Seriously, biting into one of these cupcakes made be feel like a stick of butter myself.

  • sbruno 10 Aug, 2010

    the cupcakes were amazing but tasted a little more like muffins than cupcakes. I also suggest making a different icing because this one was way off - not at all like regular icing. I can't really describe it other than just wrong. the cupcakes honestly don't need icing at all but if you are going to do one I strongly suggest finding something else

  • cupcake101 3 Jun, 2010

    My cupcakes turned out really baked at the top and not really baked inside. They tasted pretty good though, but smelled eggy because I didn't use any vanilla in my first batch. Also, when I tried beating my eggs together, they didn't come out white and fluffy like they were supposed to; kind of soupy. Instead of making the frosting listed I used some ready frosting and used no-seed chilled raspberry jam instead of cold water to add to it. They looked great with a strawberry on top and tasted ok.

  • MicheleBelle 15 May, 2010

    These turned out very well-both cake and frosting were very fluffy and delicious! All 10 guinea pigs were very happy! I had extra batter; be prepared to fill 2-3 extra muffin cups-I had only 1c. jam but still good!

  • shoesarelove 23 Mar, 2010

    I live in high altitude, do i need to make adjustments with this recipe?

  • LizToronto 12 Jul, 2009

    The crumb is nice and delicate and the frosting a perfect balance between tartness and sweetness (minus 1/2 cup of jam).

  • DebbieDurham 31 May, 2009

    NOTE TO LIVERPOOL: Please read the last two line of paragraph 4. It tells you when to add the eggs. (uses EGG WHITES only)

  • liverpool 30 May, 2009

    at wich point would you add the eggs

  • kvesq 7 Mar, 2009

    I just made these. I used skim milk instead of regular. I also used raspberry Polaner Allfruit instead of strawberry jam because it was all I had. It came out great. Very light and fluffy. I definitely think it is worth the effort! Thanks for a great recipe!

  • kareneap 26 Feb, 2009

    I made these for my boyfriend for his 20th birthday and he (and all the people we shared them with) LOVED them! A little laborious but definitely worth it. Will be making these again... only for special occasions though.

  • petepuma 29 Jan, 2009

    I made these today and they are delicious. They came out very light but the top is golden with a little crunch to it. This recipe is a keeper. YUMMY!!!

  • Ilovecakemore 11 Oct, 2008

    ummm strawberry and pink a;lsdfja;slkdfja;kl
    -curtis and susanna

  • nightlight 22 Sep, 2008

    Thank you Emily and Linda :-) Looks like I need to get The Cake bible now!! Weight is easier for me - it's what I am used to and I agree it's more accurate - you can get the same volume but different weight depending on how densely you pack your ingredient, right? Happy baking ladies!

  • emilybanco 31 Aug, 2008

    Hi, Nightlight--a stick of butter weighs four ounces, or 113 grams. Here in the states, almost everyone measures by volume (as I'm sure you know). I became a convert to measuring by weight about two years ago because, in addition to being more exact, it's much quicker and makes for easier cleanup. Anyway, if you're looking for conversion charts, the best I've found have been by Rose Levy Beranbaum (of _The Cake Bible_ fame).

  • Lindajkw 31 Aug, 2008

    Hi Nightlight , I stick of butter is 1/4 of a pound (454 grams) or 1/2 cup. Hope that wil help you. Where in Europe do you live? I have visited many countries (love them all) but did live in Germany for about 6 years. Linda

  • nightlight 27 Aug, 2008

    Can someone please tell me how much a stick of butter weighs? I live in europe and we don't have butter sticks. Thank you!

  • danigirl82 16 Jul, 2008

    I have made these cupcakes countless times and they are a huge hit. Everyone begs me to make them. I usually just make the buttercream without the strawberries. Definitely a favorite!

  • BACONBITS 30 Apr, 2008

    I made these cupcakes and they came out GREAT...

  • 1hotmama 24 Jan, 2008

    Yum! I made these for my husband's birthday and everybody loved them. The strawberry meringue buttercream was fluffy and delicious. My only concern is that is does make more than 24 cupcakes. There is no way that I was going to waste the left over batter! I used silicon cupcake cups with liners on a rimmed cookie sheet to cook the remaining batter. Just a suggestion! Enjoy these wonderful light and not too sweet cupcakes!

  • MrsJacks 21 Jan, 2008

    I made these for about thirty adults, except I made a butter cream frosting and sprinkled the top with toasted coconut. They turned out great , people loved them. I also made a vanilla cupcake that used both egg whites and yolks and a lot less of them (also a M.S recipe), but people preferred these. It really does take A LOT of eggs, I think it would be awhile before I would want to make it again. But.. delicious.

  • cindyone 6 Jan, 2008

    If you like things to taste like EGGS this will work for you !!Nothing great ,all we could taste is egg ,egg and more egg...Smells like eggs in my kitchen as well .