Food & Cooking Recipes Dessert & Treats Recipes Cupcake Recipes Strawberry Cupcakes with Strawberry Buttercream 3.5 (539) 19 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on February 10, 2021 Print Share Share Tweet Pin Email 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 Print