Sweet Strawberry Cupcakes

A few weeks ago made strawberry cupcakes for the first time. I used Martha Stewart’s “Sprinkles” recipe hoping it would produce a batch of tasty cupcakes. Unfortunately it was all wrong. They weren’t horrible, but I certainly wasn’t something I was going to share with all of you. I should have listened to the reviews a little more instead of thinking that they would turn out fine. I was a bit frustrated but I didn’t want to give up.
Sweet Strawberry Cupcakes Sweet Strawberry Cupcakes Sweet Strawberry Cupcakes
I decided to rework the recipe to try to figure out what was making them so bland. A couple of minutes later I had come up with a recipe that I was willing to try. Buttermilk, lemon zest and cake flour really helped turn this recipe into one I’d use time and time again. So if you’re looking for a strawberry cupcake recipe that actually tastes like strawberries, go ahead and give this a try!
Sweet Strawberry Cupcakes
 
Prep time
Cook time
Total time
 
Fluffy, moist, and tender, these sweet strawberry cupcakes are bursting with fresh flavor! They're the perfect summertime treat!
Author:
Yield: 12
Ingredients
  • 1 c. all-purpose flour
  • ⅔ c. cake flour
  • 1 c. granulated sugar
  • 8 tbsp. (1 stick) butter, room temperature
  • ½ c. buttermilk
  • ½ c. strawberry flavored Greek yogurt
  • ⅓ c. strawberry puree (about 6 strawberries)
  • 6 strawberries, diced into ¼" chunks
  • 1 egg + 1 egg white
  • 1 tsp. vanilla extract
  • 1 tsp. lemon zest
  • ½ tsp. baking powder
  • ¼ tsp. baking soda
  • ¼ tsp. salt
  • 1-2 drops red food coloring*

  • Strawberry buttercream:
  • 2 – 2½ c. powdered sugar
  • ½ c. (1 stick) butter, room temperature
  • 2 tbsp. fresh strawberry puree (about 2 strawberries)
  • 1 tsp. vanilla
  • pinch of salt
Directions
  1. Preheat oven to 350 degrees. Line one standard muffin tin with liners, set aside.
  2. In a glass measuring cup, combine the buttermilk, greek yogurt and strawberry puree, set aside.
  3. In the bowl of a stand mixer, beat together butter, sugar, vanilla and lemon zest (and food coloring) until light and fluffy, about 2-3 minutes. Add the egg, then egg white and mix just until combined.
  4. In a medium size mixing bowl, whisk together flour, cake flour, baking powder, baking soda, and salt. With mixing speed on low, gradually alternate adding the flour mixture and buttermilk mixture to the bowl. Mix until just combined. Remove bowl from stand and fold in the strawberry chunks.
  5. Fill each cupcake liner ¾ of the way full. Place in oven and bake for 20-25 minutes or until the tops begin to turn golden brown and the cupcakes spring back nicely when touched. Remove from oven and let cool in pan for 5-6 minutes. Transfer to a wire rack to cool completely.
  6. While cupcakes are cooling, to prepare buttercream, in the bowl of a stand mixer fitted with the whisk attachment, beat together butter, heavy cream, strawberry puree, vanilla and salt (for about 1 minute). With mixing speed on low, gradually add the powdered sugar. Beat for 3-4 minutes until the frosting becomes light and fluffy. Pipe onto cooled cupcakes as desired.
Notes
*Food coloring is optional. The first time I made these cupcakes I added a few drops, the second time I left the coloring out completely.
-Please DO NOT substitute or omit any of the ingredients. For the BEST strawberry cupcakes follow the recipe exactly.


Recipe source: adapted from Martha Stewart, Sprinkles' Strawberry Cupcakes & Sally's Baking Addiction, Fresh Strawberry Cupcakes

**NOTE: The pictures & recipe above have been UPDATED 7/9/2014!**