I have been looking for a strawberry cupcake recipe that does not use jello or cake mix. It is strawberry season and at this time of year it is a shame to not take advantage of all the beautiful fresh berries that are available for so cheap.
When I was a kid my grandma used to make me this pink cake for my birthday. A couple of years ago I asked my grandma about it… turns out it was just vanilla cake with food coloring in it. I loved it so much and these little strawberry cupcakes are a fresher more sophisticated version of my pink birthday cake.
I should also note that this recipe calls for buttermilk. I never buy butter milk because I can never use it all before it expires. I know some people scoff at this trick but if you do not have buttermilk on hand take a 1 cup measuring cup, add a tablespoon of lemon juice and top up the cup with milk. Let it sit for five minutes. At this point use 1/3 of a cup of the sour milk mixture in the place of the buttermilk the recipe calls for.
Strawberry-lemon cupcakes with strawberry butter cream icing
Makes 24 cupcakes
Ingredients (Strawberry Lemon Cupcakes)
- 2 1/2 cups cake flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup butter milk (or a 1/3 cup of the faux butter milk discussed above)
- 1/4 cup canola oil
- 1 1/2 teaspoon vanilla extract
- 1/2 cup unsalted butter
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 cup pureed fresh strawberries
- Zest of 1 lemon
Ingredients (Strawberry Butter Cream Icing)
- 1 cup butter
- 4 cups of icing sugar
- 1/4 teaspoon of vanilla
- 3-4 Tablespoons of strawberry puree
- Preheat the oven to 350°F and line two muffin tins with muffin liners.
- If you do not have butter milk combine lemon and milk and let it site for 5 minutes.
- In a medium sized bowl, sift the flour, baking soda, and salt and mix well.
- In a second medium sized bowl, combine buttermilk (or substitute), canola oil, and vanilla extract. Mix well and set aside.
- Get out your electric mixer and a large mixing bowl (yes another one!). Beat the butter and granulated sugar until light and fluffy. Add the eggs one at a time and beat the mixture well after each addition.
- Once the mixture is well combined gradually add the buttermilk (or faux buttermilk) mixture. Beat until well combined, light and fluffy.
- Use a wooden spoon and gradually add the flour mixture until ingredients are just combined. Stir in the strawberries and the lemon zest.
- Fill muffin liners two thirds full and bake for 18 to 20 minutes. Cool cupcakes in the pan for 10 to 12 minutes and transfer cupcakes to a rack and cool completely.
- Cream the icing sugar and butter by mashing the mixture with a fork
- add the vanilla extract and stir well
- Gradually add the strawberry puree one tablespoon at a time, stirring well between tablespoons
- If necessary adjust icing consistency by adding more sugar (to thicken) or more strawberry puree (to thin)
- Spread icing over cupcakes once they are completely cool.