Sweet Saturday: Strawberry Cupcakes

I love strawberries! I love their red color, I love their smell and I love their taste! And I love when they’re on sale! Strawberries are one of the fruits that is worth buying organically, and they are expensive! So when they are on sale, I stock up. These were frozen, and while I wouldn’t use them for some things, they are fine for cakes and frostings.

I made these for book club, and everyone seemed to really like them. The cake is a delicate strawberry flavor studded with chopped strawberries and the icing is super sweet & strawberry-y. I love the pink color and the strawberry seeds speckled throughout, it looks so gorgeous. And, if you’re a mother and you’re doing something for yourself, you want it to not only taste good, but look good as well!

This is one of the trickier ones to make with Holden: you have to puree some of the strawberries and dice some as well, so it takes a bit of time. And dicing frozen berries is messy work! 2 bags of frozen strawberries makes almost the perfect amount of puree and diced berries, you’ll just have a little bit over.

 I took a little bit of the strawberry puree and mixed with some breastmilk in a dish for Holden. He seemed to enjoy it… although, I’m fairly certain he got more on his chest than in his stomach! Whenever he was getting particularly fussy at the fact that I wasn’t paying him any attentiuon, I would give him a taste of strawberry and that would distract him for a while! And in the end he had a few tastes of one of summer’s most delicious fruits, and I had a couple dozen beautifully pink cupcakes to serve at book club and to my neighbors!

Strawberry Cupcakes

  • 3 cups AP flour
  • 1 1/2 tsp baking powder
  • 1 tsp salt
  • 1 stick butter
  • 1/2 cup shortening
  • 2 1/2 cups sugar
  • 1 1/2 tsp vanilla
  • 3 eggs plus 1 egg white
  • 1 1/2 cups strawberry puree
  • 2 cups finely chopped strawberries

Preheat the oven to 350. Line 36 muffin tins with liners (you can do this in batches if you need to). Sift together the flour, baking powder and salt. In a medium bowl, cream the butter and sugar. Thoroughly mix in the vanilla, and then add the eggs one at a time. Stir in half the flour mixture, then the pureed strawberries, then the rest of the flour mixture. Stir just until conbined. Gently fold in the chopped strawberries.

Using an icecream scoop, divided into the prepared muffin cups. Bake at 350 f for 28-30 minutes or until they spring back when lightly touched.

Strawberry Frosting

  • 2 sticks butter, softened
  • 6 tablespoons strawberry puree
  • 16 oz bag of powdered sugar

Cream the butter until fluffy. Carefully mix in the strawberry puree. Add the powdered sugar in batches, beating well after each addition. If icing is too thick, thin with a  little milk or strawberry puree. If too thin, add a bit more powdered sugar. Generously frosts 3 dozen cupcakes.


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