Strawberry Buttercream Cupcakes - Pretty in pink , these buttery vanilla cupcakes have a strawberry buttercream frosting without any artificial coloring and pure natural flavour.
Course
Cake
Cuisine
American
Keyword
cupcakes, strawberry
Prep Time30minutes
Cook Time20minutes
Total Time50minutes
Servings18cupcakes.
AuthorBarry C. Parsons
Ingredients
For the Cupcake Batter
1 1/2cupscake flour
1 1/4cupsall-purpose flour
2 1/2tspbaking powder
1/4tspsalt
1cupunsalted butterat room temperature
2cupssugar
4eggs at room temperature
4teaspoonsvanilla extract
1cupundiluted evaporated milk
For the Strawberry Buttercream Frosting
4 1/2cupsicing sugarpowdered sugar
1cupbutter
1tspvanilla extract
4tbspstrawberry puree
About 6 large strawberriessliced, for garnish
Instructions
To prepare the cupcake batter
Sift together the flours, baking powder and salt and set aside.
Cream together the butter and sugar until light and fluffy.
Add the eggs, one at a time, beating well after each addition.
Beat in the vanilla extract.
Gently fold in the dry ingredients in three equal portions, alternately with the milk.
When adding dry and wet ingredients alternately in any baking recipe, always begin and end with the dry ingredients.
Pour batter evenly into paper lined muffin pans.
Bake in a 325 degree F oven for about 15-18 minutes or until a toothpick inserted in the center comes out clean. Watch them carefully, you will not want to over bake these cupcakes, as soon as the toothpick comes out clean, remove the cupcakes from the oven and let them cool completely on a wire rack once you have removed them from the pan.
For the Strawberry Buttercream Frosting
To make the frosting
Cream together all of the ingredients until creamy and fluffy.
The icing should be relatively thick but still spreadable. If it seems too thick add a couple of tsp of milk or more strawberry puree. If it seems not thick enough add a little more icing sugar.
Recipe Notes
STRAWBERRY PUREE
If you have really ripe summer strawberries, with good, deep colour, you canĀ just puree them together to add to the frosting. If they are less ripe, puree them and simmer off some of the liquid before cooling and adding to the recipe.