Strawberry Cupcakes
Martha incorporates fresh chopped strawberries into basic yellow cake batter to make a delectable cupcake.
Strawberry Cupcakes
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Strawberry Cupcakes
Martha incorporates fresh chopped strawberries into basic yellow cake batter to...
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Martha Bakes, January 2011
- Yield Makes about 30 cupcakes
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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
- Preheat oven to 350 degrees. Line 2 1/2 standard 12-cup cupcake pans with paper liners; set aside.
- Into a medium bowl, sift together flours, baking powder, and salt; set aside.
- 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.
- 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.
- 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.
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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!
very good and moist love it!!
These cupcakes are awesome. The strawberry meringue buttercream icing puts them over the top.
These were fabulous. I made them for Super Bowl day; we were also celebrating 5 Feb. birthdays. One of the birthday girls said they surpassed the strawberry cake from her favorite bakery.
I will defenitely make them again.
i am so grateful to Martha Stewart for posting this recipe. last summer i looked everywhere i thought to find a good strawberry cake recipe. but all i found was boxed cake mixes and strawberry jello. this is easy and yummy. thanks
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