Strawberry Cupcakes with Strawberry Buttercream
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
Photography: Con Poulos
Source: Martha Stewart Living, February 2009
- 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
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.
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.
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.