Strawberry Cupcakes with Strawberry Buttercream

Name: Strawberry Cupcakes with Strawberry Buttercream
Ingredients: 2.75 cups all-purpose flour; 0.5 cup cake flour (not self-rising); 1 tablespoon baking powder; 1 teaspoon salt; 8 ounces (2 sticks) unsalted butter, softened; 2.25 cups sugar; 3 large eggs; 1 large egg white; 1 cup whole milk; 1.5 teaspoons pure vanilla extract; 2 cups finely chopped strawberries, plus small strawberries for garnish; Strawberry Buttercream Frosting

3.5

(539)

19 Reviews

By

Martha Stewart Editors

Updated on February 10, 2021

Yield:

34

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

Ingredients

2 ¾ cups all-purpose flour
½ cup cake flour (not self-rising)
1 tablespoon baking powder
1 teaspoon salt
8 ounces (2 sticks) unsalted butter, softened
2 ¼ cups sugar
3 large eggs
1 large egg white
1 cup whole milk
1 ½ teaspoons pure vanilla extract
2 cups finely chopped strawberries, plus small strawberries for garnish
Strawberry Buttercream Frosting

Directions

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.

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