Food & Cooking Recipes Dessert & Treats Recipes Cupcake Recipes Strawberry Cupcakes with Strawberry Buttercream 3.5 (539) 19 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on February 10, 2021 Rate PRINT Share 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. Con Poulos Originally appeared: Martha Stewart Living, February 2009 Rate It PRINT