"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Fresh Strawberry Cupcakes Recipe

  Tried it? Rate this Recipe:
 

 

Fresh Strawberry Cupcakes image

 

This recipe for Fresh Strawberry Cupcakes, by , is from Good Food to Share, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jennifer Olmstead

Category:
Category:
 

Cupcakes


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

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.
 

Frosting


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)

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.

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.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

10W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!