This is the second time in a few weeks that I’ve made these cupcakes. The first time I made them I think I had one or maybe two, and the rest were given away. I’ve been wanting another ever since, so I just had to make them again! The chunks of fresh strawberry throughout the cake and strawberry puree in the frosting give them a wonderful real strawberry flavor. These really beat the pants off the strawberry cupcakes I used to make! During my first attempt at these the frosting came out nothing like the way I think it was supposed to, even though I followed the recipe exactly. This time I made my own modifications and I was much more pleased with the result. Pink frosting with a great strawberry flavor but firm enough to be able to pipe onto the cupcakes. Success! The frosting is quite a bit more pink in real life than in these pics, but feel free to add a little food coloring to achieve your desired “pinkness” :-)
(Edited on 7/24/09 to add a new photo)
Yield: about 18 cupcakes
- 2 ½ cups cake flour
- 1 tsp. baking soda
- ¼ tsp. salt
- ½ cup unsalted butter
- 1 ½ cups sugar
- 2 eggs
- 1/3 cup buttermilk
- ¼ cup oil
- 1 tsp. vanilla extract
- 2 cups chopped strawberries
- 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.