Strawberry CupcakesPosted: June 20, 2010
I have been putting off making these cupcakes for a long while now. I dont know why I have held off making these especially when the batter is so amazingly great tasting. The vanilla batter with the fresh berries mixed in is just perfect, especially this time of year. Very summery tasting! I found this recipe from Annie’s Eats and liked the changes she made to the frosting. It came out great! I made these for H work June bdays along with my old faves, the Hamburger Cupcakes which are always a hit!
For the cupcakes:
2 ½ cups cake flour
1 tsp. baking soda
¼ tsp. salt
½ cup unsalted butter
1 ½ cups sugar
1/3 cup buttermilk
¼ cup oil
1 tsp. vanilla extract
2 cups chopped strawberries
For the frosting:
½ c. strawberries
8 oz. cream cheese, at room temperature
1 ½ sticks unsalted butter, at room temperature
1 ¾ cups powdered sugar, sifted
½ tsp. lemon juice
1 tbsp. vanilla
Preheat the oven to 350°. Line cupcake pans with paper liners.
Sift flour, salt and baking soda into a medium bowl. Set aside. In the bowl of an electric mixer, cream butter and sugar until light and fluffy. Add eggs one at a time until combined. Add buttermilk, oil and vanilla and beat until combined. Add flour mixture and stir until just combined. Fold in chopped strawberries. Fill cupcake wells ¾ full with batter. Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
For the frosting, puree strawberries in food processor. Strain through a mesh sieve to remove seeds, and set aside. Beat the cream cheese and butter in the bowl of an electric mixer until smooth and fluffy, about 5 minutes. Add powdered sugar and mix until smooth. Add lemon juice, vanilla and strawberry puree. Adjust the amount of puree to achieve your desired consistency. Frost cupcakes when completely cool.