Strawberry Cupcakes
| Strawberry Cupcakes | Print |
Recipe type: Dessert
Author: Katie Flinchbaugh (Kehr)
A strawberry lovers delight.
Ingredients
- Batter
- ⅔ c. whole fresh or frozen strawberries, thawed
- 1½ c. all-purpose flour
- 1 tsp. baking powder
- ¼ tsp. coarse salt
- ¼ c. whole milk
- 1 tsp. vanilla
- ½ c. (1stick) unsalted butter, room temperature
- 1 c. sugar
- 1 large egg, room temperature
- 2 large egg whites, room temperature
- Frosting
- ½ c. whole frozen strawberries, thawed.
- 1 c. (2 sticks) unsalted butter, firm and slightly cold
- Pinch of salt
- 3½ c. powdered sugar, sifted
- ½ tsp. vanilla
Instructions
- Batter
- Preheat oven to 350 degrees. Line 12 cup muffin tin with cupcake liners; set aside
- Puree ⅔ c. strawberries (add strawberries as needed to make ⅓ cup of puree); set aside
- In a medium bowl whisk flour, baking powder, and salt; set aside
- In a small bowl mix together milk, vanilla, strawberry puree
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add the egg & egg whites until just blended
- With mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add the remaining flour mixture, scraping the sides of the bowl with a spatula as necessary, until just blended
- Divide the batter evenly among prepared muffin cups. Bake until the tops are just dry to the touch, 20-25 minutes (13 minutes for mini muffin tin). Transfer muffin tin to wire rack and let cupcakes cool completely before icing
- Frosting
- Puree ½ c. strawberries (add strawberries as needed to get 3 Tbsp. puree)
- In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and salt on medium speed until light and fluffy
- Reduce mixer speed and slowly add powdered sugar; beat until well combined
- Add vanilla and strawberry puree; mix until just blended
- Do not over mix or frosting will incorporate too much air. Frosting consistency should be dense and creamy, like ice cream
