These cupcakes are phenomonal! I have had this recipe for at least 4 years and I can’t believe I am just now making them. I am sad I waited this long. They are so moist and fresh and fabulous! The frosting goes perfectly with the lightness of the cupcakes and balances them out to make one amazing cupcake! It was so creamy and tasted like strawberry ice cream! We ate quite a bit of the frosting by itself. Adam is a cupcake connoisseur of sorts and he said this is one of the best cupcakes he’s ever had. I made these for several teenagers too and they were crazy for them. A note on the frosting, it was a little soft, but if you don’t mind a rustic look it was fabulous. Turns out I added too much strawberry puree, so if you want a stiffer, pipeable icing stick with the recipe below. I’ll also make note of what I did accidentally in case you want to go with the rustic look and a stronger strawberry flavor.
Source: Good Things Catered
2 1/2 c. cake flour
1 tsp baking soda
1/4 tsp salt
1/2 c. unsalted butter
1 1/2 c. sugar
1/3 c. buttermilk
1/4 c. oil
1 tsp vanilla extract
2 c. chopped strawberries
Preheat oven to 350 degrees. Fill 2 cupcake pans with cupcake liners.
In a medium sized bowl, whisk together flour, salt & baking soda, set aside.
In the bowl of a stand mixer cream together butter & sugar until light & fluffy.
Add in eggs, one at a time until fully incorporated. Add in buttermilk, oil & vanilla just until combined. Slowly add in flour mixture until just combined. Remove bowl from stand mixer & fold in strawberries. Add batter to the cupcake pans and fill 3/4 of the way full.
Bake cupcakes for 20 minutes until a toothpick inserted comes out clean and they are lightly golden brown. Cool completely.
1/2 cup strawberries, tops removed
1 stick unsalted butter, firm and slightly cold
8 oz. cream cheese, firm & slightly cold
Pinch of coarse salt
3 1/2 cups confectioners’ sugar
1/2 teaspoon pure vanilla extract
In a blender or food processor add strawberries & puree until smooth.
In the bowl of a stand mixer mix together butter & salt until light & fluffy. Add in cream cheese and beat until fluffy and incorporated. Reduce speed to low and slowly add in confectioners sugar, mixing until fully combined.
Add in vanilla and 3 tbsp. strawberry puree (save remaining puree for another use). *If you want the rustic look with a bigger strawberry punch, use all of the puree.* Mix until just combined. Don’t overmix or frosting will incorporate too much air; you want the consistency to be thick and creamy.
Store in an airtight container in the refrigerator. Remove from refrigerator and let stand for a few minutes before topping cupcakes.