Fresh Strawberry Cupcakes

by angelika on July 19, 2011

photo by Modern Heritage Photography and Design

This is a bit of a cheat post, as I did not take any step-by-step pictures in the whole rush of birthday party madness. I did’t even take the photo of the cupcakes! Thankfully my good friend Ayrjia is an amazing photographer,  so I lucked out and got lots of amazing shots of my food! (and the kids at the party too)

These cupcakes were an afterthought, but a such a delicious one. I was momentarily worried that the cake would not be enough for the guests. Last minute cancellations ensured that it was, but you can really never have too many cupcakes. Just ask Little Man.

The fresh strawberries in these cupcakes are so perfect, a nice little juicy burst. The cake is light, and not too sweet. I really loved them, and thus had to share the recipe with you. I am actually itching for a rainy day or special occasion so I can bake them again. This is an adapted Martha Stewart recipe you can find here.

Strawberry Cupcakes

3 1/4 cup all purpose flour
1 tablespoon baking powder
1 teaspoon salt

2 sticks of butter, softened
2 1/4 cup sugar
3 eggs
1 egg white
1 cup milk
1 1/2 teaspoons vanilla extract

2 cups finely chopped strawberries


Preheat the oven to 350º. 
Sift the flour, baking powder and salt into a medium size bowl. Set aside.
In the mixer, fitted with paddle attachment, cream the butter and sugar until light and fluffy.  Add the eggs, one at a time and mix until combined. Scrape down the sides of the bowl if you need to. Add the vanilla extract. 
With the mixer on low add about a third of the flour,  half of the milk, a third of the flour, the rest of the milk, then the rest of the flour. Basically 3 batches of the flour with milk in between. Mix each addition until combined. 
Stir in the strawberries by hand. Fill cupcake tins, with liners, 3/4 full. This recipe makes about 30 cupcakes. Bake for 20 minutes, or until testers come out clean. Cool on a wire rack. Once they are cool you can ice them. I used the same frosting I used for my cake. The recipe is here. If you are only making this one batch of cupcakes, cut the frosting recipe in half. I used a star tip to make the flowers, you just start in the middle and loop around a couple of times. I was intimated, but it really could not be easier. 
A votre santé! 

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