Strawberry Cupcakes with Strawberry Buttercream Frosting

Every June, our family heads to our local strawberry field to do some serious picking. We always come home with a bounty ready to use in multiple ways. One of the things we decided to make this year was strawberry cupcakes. I searched for a good recipe online and decided on one from the blog: Eat, Live, Run. The recipe makes 24 cupcakes, but I decided I just wanted 12, so I halved the recipe. She got the recipe from a book called The Back in the Day Bakery Cookbook. I used pastry flour when I made these. As for the frosting, I used my own frosting recipe which is a buttercream made with strawberry sugar. To make strawberry sugar you combine sugar with freeze dried strawberries. Take it for a spin in your food processor. I start with 1 cup of sugar and just keep adding freeze dried strawberries until I like the flavor.

Strawberry Cupcakes with Strawberry Buttercream Frosting

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Ingredients

For the cupcakes

• 1 ½ cups pastry flour
• 1 tsp baking powder
• ¼ tsp salt
• 1 cup fresh strawberries you need to puree them first
• ¼ cup milk
• 1 tsp vanilla extract
• 1 tsp lemon zest
• 1 sticks unsalted butter softened
• 1 cup sugar
• 1 whole egg
• 2 egg whites

For the buttercream frosting

• 1 ½ stick butter softened
• 1 cup strawberry sugar

Instructions

To make the cupcakes

• Preheat your oven to 350 degrees. Line a 12 cup muffin tin with cupcake liners.
• Combine flour, sugar, baking powder, and salt via shifting. In another bowl combine the pureed strawberries, lemon zest, milk, and vanilla. Set both of these aside while you cream together the butter and sugar until fluffy-like. Add the egg and egg whites one at a time until fully incorporated. Now take turns adding the flour mixture and the strawberry mixture slowly until everything is fully mixed together. Scoop into your cupcakes liners, making sure they are evenly filled.
• Bake cupcakes until golden brown - 20-25 minutes. A toothpick should come out looking clean. Let cool while you make the frosting.

To make the frosting

• Whip the softened butter. Your trying to work some air into it, to give the frosting a pleasing texture. Then add your sugar a little bit at time. If you find that it's sweet enough for your taste, then don't add all the sugar. Continue whipped until you have the texture you desire, should be light and fluffy. Spread the frosting onto the cupcakes and top off with a whole strawberry if you like!

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For more great strawberry recipes check out how I used 14 ½ pounds of strawberries that I picked myself.