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Strawberry Cupcakes with Strawberry Buttercream

Recipe photo courtesy of Con Poulos

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

Source: Martha Stewart Living, February 2009



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How would you rate this recipe?
  • MS12241008
    15 MAY, 2018
    Recipe works perfectly every time and is super tasty!
  • elainekyu
    21 JUN, 2013
    Followed the recipe 100% and it turned out great!! Super moist and fluffy cupcakes. Will definitely make them again.
  • Mizdre Reynolds
    14 FEB, 2013
    Seems like an easy recipe.
  • MS112583616
    21 JUL, 2012
    I added lemon zest (from 1 lg. lemon) to the butter and sugar while creaming. Also, I cut out a small section of the top, put in a teaspoon of cherry preserves, replaced the piece on top, frosted with whipped cream, and topped with a cherry. Delish!
  • jen7392
    26 JUN, 2012
    I love, love, love this cupcake recipe! I thought they turned out so well. I did not however use the frosting recipe, I made my own. I bought 1 lb of strawberries for this recipe and used the remaining strawberries to make a puree for the frosting along with 1 stick of butter, about 1 lb. of powdered sugar, and 1/4 to 1/2 t. almond extract. That almond extract totally "made" this frosting. The p-sugar amount isn't exact, I never measure, just dump until the right consistency. Enjoy!
  • staceymeow
    19 JUN, 2012
    These cupcakes were fantastic. Made them for my daughters birthday and everyone loved them. For cake flour i use the recommended substitute of 1 tablespoon less all purpose flour for the 1/2 cup in the recipe then replace with 1 tBSP of corn starch. Making sure to sift it a few times to male sure it is well incorporated into the flour. They had a great strawberry flavor and were so moist. Used buttercream icing with 1 drop of pink food coloring.
  • Mints22
    21 JAN, 2012
    I really liked these cupcakes. However, the given frosting did not work at all. So I left them without frosting, and just called them "strawberry muffins." They were delicious!
  • jmurray
    19 SEP, 2011
    Words cannot describe how fabulous this cupcake is! I made it for a party of 50 and it was a hit with EVERYONE. Supberly moist with a fabuilous fresh strawberry flavor. Buttercream was so beautiful I decided to just pipe it with a star tip and left it otherwise unadorned. This recipe is a keeper!
  • RSayre
    17 AUG, 2011
    I made these cupcakes for work and I thought they were fantastic! Everyone loved them and they were all snatched up by the end of the day. The only thing I couldnt get to look like the picture in the book was the icing. I should have pureed the strawberries longer and whipped the icing longer to make it fluffier. Easy and quick though!
  • LAngelica
    22 MAY, 2011
    These cupcakes came out okay. Was probably my fault though. I used unsweetened almond milk instead of whole milk. But I felt they were moist but hardy. Not fluffy. My friends loved them. But I recommend using milk. Maybe would have made a big difference.

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