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Strawberries and Cream Cupcake Recipe
Author
Tammilee Tips
Ingredients
Ingredients:
½
C
Unsalted Butter
room temp
2
Egg Whites
2
Eggs
2
C
All Purpose Flour
1
teaspoon
Baking Powder
½
teaspoon
Salt
¼
baking soda
¾
C
buttermilk
1 ½
C
White Sugar
1
teaspoon
Vanilla Extract
1
teaspoon
strawberry extract
Frosting Ingredients:
1
C
Butter
room temp
4
+ C Powdered sugar
4
Tablespoon
Heavy Whipping Cream
10
Strawberries
pureed
Puree:
-Add 10 fresh cut washed strawberries
with stem removed to a food processor.
-Puree until done.
Instructions
-Preheat oven to 350 degrees.
-Line cupcake pan with paper liners.
-Sift flour, baking powder, salt, and baking soda together in a bowl.
-Beat butter on high for 30 seconds.
-Add sugar, vanilla and strawberry extract to the butter until well combined.
-Add egg whites, one at a time, mixing after each.
-Add eggs, one at a time, mixing after each.
-Add flour mixture to the wet mixture; alternating with the buttermilk on low speed until it is thoroughly blended.
-Scoop the batter into the lined cupcake holders till ⅔ filled.
-Bake at 350 degrees for 20-25 minutes or until an inserted toothpick comes out clean.
-Cool for 10-15 minutes.
-Remove to a wire rack until fully cooled.
Frosting Directions:
-Beat butter until creamed.
-Add powdered sugar, ½ C at a time.
-Cream both until light and creamy.
-If not creaming slowly add a little whipping cream.
-Add pureed strawberries.
-Mix the strawberry puree with the butter and powdered sugar.
-Test to see if the frosting can make and hold a stiff peak.
-Test by pulling out a spoonful of frosting holding it upside down. If it doesn’t drop then your frosting is done.
-If not add ½ C powdered sugar.
-Test again to make sure the frosting can make and hold a stiff peak.
-Spoon frosting into a pastry bag with a frosting tip.
-Twist open end to push frosting to the tip.
-Frost cupcakes.
Add decoration of your choice to the frosted cupcakes.