Fresh Strawberry Cupcakes Recipe
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Category: |
Category: |
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Cupcakes |
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Ingredients: |
Ingredients: 1 1/2 cups all purpose flour 1 tsp baking powder 1/4 tsp salt 1/2 cup unsalted butter at room temperature 1 cup granulated sugar 1 egg 2 egg whites 2 tsp pure vanilla extract 1/4 cup whole milk 1 cup finely chopped strawberries
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Directions: |
Directions:Preheat oven to 350°. Butter a 12 cup muffin tin or line with paper liners and set aside.
In a medium bowl, whisk flour, baking powder and salt, set aside.
With a hand mixer, or stand mixer fitted with the paddle attachment, beat butter on medium-high speed for 2-3 minutes, until light and fluffy. Scraping the bowl as needed. Gradually add the sugar and beat until well combined. Reduce the mixer to low and add the egg, egg whites, and vanilla extract. With the mixer on low, add half the flour mixture, mixing until just combined. Add the milk, mixing until just combined. Add the remaining flour and mix until just combined, scraping the sides of the bowl as necessary. Using a rubber spatula, carefully fold in the chopped strawberries.
Divide the batter evenly among the prepared muffin cups. Bake for 18-20 minutes, until a toothpick inserted into the center of the cupcakes comes out clean. Transfer the muffin tin to a wire rack to cool completely before icing. |
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Frosting |
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Ingredients: |
Ingredients: 12 tbsp unsalted butter (softened) 3 cups powdered sugar sifted if lumpy, plus more if needed 3 tbsp fresh strawberry puree 1/4 tsp pure vanilla extract 1 tbsp strawberry jam Fresh strawberries to garnish (optional)
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Directions: |
Directions:With a hand mixer, or stand mixer fitted with the paddle attachment, beat butter for 2 minutes, until smooth and creamy, scraping down the sides of the bowl and the beater as necessary. Add the powdered sugar, 1/2 a cup at a time, beating until combined. Add puree, vanilla extract and jam, and beat on medium speed until fully combined, being sure to scrape down the sides of the bowl and beater as needed. If necessary, adjust the consistency by adding more powdered sugar or more strawberry puree, to thicken or thin it out. Place in a piping bag, or use an offset spatula to frost cupcakes (this makes enough frosting to generously frost the cupcakes). Garnish with sliced strawberries, if desired.
RECIPE NOTES To make fresh strawberry puree, place 3-5 chopped strawberries in a food processor and blend until pureed. |
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Number Of
Servings: |
Number Of
Servings:12 |
Preparation
Time: |
Preparation
Time:30 mins |
Personal
Notes: |
Personal
Notes: I store these cupcakes in the refrigerator. It helps the frosting from getting too soft. I like to allow them to come to room temp before serving.
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