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
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
Directions (cupcakes):
- 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.
Directions (icing):
- 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.
{ 3 comments… read them below or add one }
EBN’s mom and sister recently told me about your blog website. I have just finished reading all of your blogs and really enjoyed them – full of wonderful ideas and stories. I see you are an Etsy fan. Did you know that EBN’s aunt, Florence Niven, sells some of her beautiful, hand-made, fused glass jewelry on Etsy?
Val
Mmmmmm….they look very delicious and beautiful.
The Redhead Riter´s last [type] ..Softly Aging Without Regrets
kristen,
it’s lindsay here. darren has told me about your blog and i love it and now i have a tip to offer you regarding buttermilk. i too, become annoyed when a recipe calls for buttermilk because either a) you can never find it in the grocery store or b) you only use 1/3 of a cup and the rest hangs out in the back of the fridge rotting. well, the solution to the problem. there is powdered buttermilk!! you just buy the can of it and add water to get the amount you need! and the powder takes years to go hard. you can find it in the baking aisle. just thought you may want this tip so you no longer have to shy away from recipes calling for buttermilk. fun blog, keep it up.
lindsay