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Strawberry Cupcakes with Strawberry Buttercream

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Fresh strawberries go in the batter and the pretty pink frosting for these crowd-pleasing cupcakes. Save the smallest ones for the garnish.

  • Yield: Makes 34
strawberry buttercream frosting

Photography: Con Poulos

Source: Martha Stewart Living, February 2009

Ingredients

  • 2 3/4 cups all-purpose flour
  • 1/2 cup cake flour (not self-rising)
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 8 ounces (2 sticks) unsalted butter, softened
  • 2 1/4 cups sugar
  • 3 large eggs
  • 1 large egg white
  • 1 cup whole milk
  • 1 1/2 teaspoons pure vanilla extract
  • 2 cups finely chopped strawberries, plus small strawberries for garnish
  • Strawberry Buttercream Frosting

Directions

  1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk dry ingredients in a large bowl. Cream butter and sugar with a mixer until light and fluffy. Add eggs and white, 1 at a time, beating after each addition.

  2. Reduce speed to low. Mix milk and vanilla in a bowl. Add dry ingredients to butter mixture in 3 additions, alternating with wet ingredients and ending with dry. Scrape sides of bowl. Stir chopped strawberries into batter. Divide batter among muffin cups, filling each 2/3 full.

  3. Bake cupcakes until testers inserted into centers come out clean, about 20 minutes. Let cool in tins on wire racks. (Unfrosted cupcakes will keep, covered, for up to 3 days, unless otherwise noted.) Once cupcakes are cool, frost tops with strawberry buttercream. Frosted cupcakes will keep, covered and refrigerated, for up to 2 days. Top with a strawberry just before serving.

Reviews Add a comment

  • elainekyu
    21 JUN, 2013
    Followed the recipe 100% and it turned out great!! Super moist and fluffy cupcakes. Will definitely make them again.
    Reply
  • Mizdre Reynolds
    14 FEB, 2013
    Seems like an easy recipe.
    Reply
  • MS112583616
    21 JUL, 2012
    I added lemon zest (from 1 lg. lemon) to the butter and sugar while creaming. Also, I cut out a small section of the top, put in a teaspoon of cherry preserves, replaced the piece on top, frosted with whipped cream, and topped with a cherry. Delish!
    Reply
  • jen7392
    26 JUN, 2012
    I love, love, love this cupcake recipe! I thought they turned out so well. I did not however use the frosting recipe, I made my own. I bought 1 lb of strawberries for this recipe and used the remaining strawberries to make a puree for the frosting along with 1 stick of butter, about 1 lb. of powdered sugar, and 1/4 to 1/2 t. almond extract. That almond extract totally "made" this frosting. The p-sugar amount isn't exact, I never measure, just dump until the right consistency. Enjoy!
    Reply
  • staceymeow
    19 JUN, 2012
    These cupcakes were fantastic. Made them for my daughters birthday and everyone loved them. For cake flour i use the recommended substitute of 1 tablespoon less all purpose flour for the 1/2 cup in the recipe then replace with 1 tBSP of corn starch. Making sure to sift it a few times to male sure it is well incorporated into the flour. They had a great strawberry flavor and were so moist. Used buttercream icing with 1 drop of pink food coloring.
    Reply
  • Mints22
    21 JAN, 2012
    I really liked these cupcakes. However, the given frosting did not work at all. So I left them without frosting, and just called them "strawberry muffins." They were delicious!
    Reply
  • jmurray
    19 SEP, 2011
    Words cannot describe how fabulous this cupcake is! I made it for a party of 50 and it was a hit with EVERYONE. Supberly moist with a fabuilous fresh strawberry flavor. Buttercream was so beautiful I decided to just pipe it with a star tip and left it otherwise unadorned. This recipe is a keeper!
    Reply
  • RSayre
    17 AUG, 2011
    I made these cupcakes for work and I thought they were fantastic! Everyone loved them and they were all snatched up by the end of the day. The only thing I couldnt get to look like the picture in the book was the icing. I should have pureed the strawberries longer and whipped the icing longer to make it fluffier. Easy and quick though!
    Reply
  • LAngelica
    22 MAY, 2011
    These cupcakes came out okay. Was probably my fault though. I used unsweetened almond milk instead of whole milk. But I felt they were moist but hardy. Not fluffy. My friends loved them. But I recommend using milk. Maybe would have made a big difference.
    Reply
  • Camposjc
    22 DEC, 2010
    I made these cupcakes for my birthday party and got really bad feedback, they sucked
    Reply