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Strawberry Cupcakes

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Top these delightful strawberry cupcakes with Strawberry Meringue Buttercream and tiny wild strawberries.

  • Yield: Makes about 30 cupcakes

Source: Martha Bakes, January 2011

Ingredients

  • 1 1/2 cups all-purpose flour, plus more for pans
  • 1 1/2 cups cake flour (not self-rising)
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
  • 1 3/4 cups sugar, plus more for sprinkling fruit
  • 4 large eggs
  • 2 teaspoons pure vanilla extract
  • 1 1/4 cups milk
  • 10 ounces strawberries, hulled and cut into small dice, plus more for garnish
  • Strawberry Meringue Buttercream

Directions

  1. Preheat oven to 350 degrees. Line 2 1/2 standard 12-cup cupcake pans with paper liners; set aside.

  2. Into a medium bowl, sift together flours, baking powder, and salt; set aside.

  3. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl as needed. Beat in eggs, one at a time, and then beat in vanilla. With the mixer on low speed, add the flour mixture in three parts, alternating with the milk and beginning and ending with the flour; beat until combined after each addition. Fold in strawberries.

  4. Divide the batter evenly among the prepared cups so that each is about two-thirds full, about 2 ounces each. Bake, rotating the pans halfway through, until the cupcakes are golden brown and a cake tester inserted in the centers comes out clean, about 20 minutes. Transfer pans to a wire rack to cool for 5 minutes. Remove cupcakes from pan and cool completely on wire racks.

  5. Make Strawberry Meringue Buttercream and spread or pipe about 1/2 cup frosting on top of each cupcake. Garnish with strawberries, cut into halves, quarters, or left whole, depending on the size.

Reviews Add a comment

  • robinann612
    9 FEB, 2014
    These Strawberry cupcakes with the Strawberry Meringue Buttercream frosting are totally amazing! A bite of this is like thee BEST strawberry shortcake you ever, ever put in your mouth! I loooooove them & everyone who has tasted one, that I've made, has echoed the same. Yummmmmmmmmmm!!
    Reply
  • Bakergirl100
    6 APR, 2013
    Between the cake and the frosting, this recipe calls for 5 STICKS OF BUTTER! That is TOTALLY insane. What is she trying to do? Enhance the incomes of cardiologists? Absolutely obscene! No wonder Americans have the weight problems they have!
    Reply
    • cjsaricgmailc
      13 MAY, 2017
      You have the butter amout right but you must have missed that it makes THIRTY cup cakes which would be just over 1/2 oz of butter each. Don't think anyone would be eating all thirty
    • mainecoon789
      23 JAN, 2015
      Perfection! I will note that in my experience it usually takes about 9 minutes for the meringue to form stiff peaks, and fresh strawberries (1 1/2 cups washed, dry halved strawberries, pureed) make a much better buttercream than jam. P.S. Speak for yourself, Bakergirl100! Cupcakes are a treat, not a staple; those of us who exercise and can stop at one cupcake can splurge once in a while.
  • Kitiya Khamyaem
    3 MAR, 2013
    I have made this cupcake a week ago and it was a big hit :) agreed to previous comments that the texture is more like muffin but taste is great. Make sure that the butter is completely at room temperature, otherwise the consistency wouldn't come out right and you will need to dump it in the gabage bin like I did for the first attempt!!
    Reply
  • ReneeSarah
    19 FEB, 2013
    It is really important that the butter is room temperature when you start. Cold butter doesn't mix well and I paid for not being patient. I think I would put less strawberries in next time- because they do cook to a jam like consistency in the cupcake. I agree with another reviewer that before putting the frosting on that they tasted more like muffins. I will make these again!
    Reply
  • Chelsea Hudlow
    5 FEB, 2013
    I just made this today. The cupcakes themselves were great! Very fluffly, light, and had a nice strawberry flavor. I chopped my strawberries a little less, so every once in a while I got a bite with a larger chunk - yum! Will definitely make again in the future.
    Reply
  • Erika H
    20 JUN, 2012
    All this work and you get these beautiful and perfect cupcakes with lovely frosting. And then, in the last step....you make it all taste like strawberry jam. I will make them again, but skip the strawberry jam.
    Reply
  • thebabymammabug
    31 MAR, 2012
    I made these cupcakes in a trial run for a big Easter party. I was glad I made them before... not quite what I expected. They were a lot more like strawberry muffins than strawberry cupcakes. I haven't made the icing yet, so maybe that will transform them.
    Reply
  • Sandykinss
    13 FEB, 2012
    Made this for Valentine's 2012 and these cupcakes are amazing!! it was light, fluffy and moist. The strawberry meringue buttercream was really good too (make sure to use good strawberry preserves). will definitely mark this as a favorite. Thank you Martha for sharing this wonderful recipe!
    Reply
  • sewcrafea
    19 AUG, 2011
    very good and moist love it!!
    Reply
  • MS10663774
    11 FEB, 2011
    These cupcakes are awesome. The strawberry meringue buttercream icing puts them over the top.
    Reply