Thursday, March 6, 2014

Fresh Strawberry Cupcakes with Strawberry Buttercream

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A few weeks ago we were getting the best fresh strawberries from Bel Air Market. They were almost as sweet as they are in the middle of summer.

I guess it could have been that heatwave we had here in California throughout January and February!

So I decided to make some delicious recipes that I would normally have to wait until summer to try and this was by far a favorite around here :)

When strawberries are at their peak where you live, be sure to give these a try and let me know what you think.

I'm sure you'll be thanking me as soon as you taste them ;)

Here's what you need:

1 box strawberry cake mix
1 cup whole milk
3 large or extra large eggs, at room temperature
1/3 cup oil
1-1/4 - 1-1/2 cups diced fresh ripe strawberries

For the buttercream:

1/2 cup butter, at room temperature
4 oz. cream cheese, at room temperature
5-6 cups powdered sugar, enough to get the right consistency
2 -3 Tbs. milk or cream, or enough to get to the right consistency
2 Tbs. strawberry jam, I use homemade
1 cup diced fresh ripe strawberries

Preheat oven to 350 degrees and line cupcake tin with paper liners. (18-24 depending on how full you make them)

In the bowl of a stand mixer or large mixing bowl, beat the cake mix, milk, eggs, and oil for 2 minutes until fluffy.
Fold in the diced strawberries and mix well.
Fill paper liners 2/3 - 3/4 full with cupcake batter.  I like mine to puff over the paper liners so I only get about 18 at 3/4 full of batter.
Bake for 15 - 18 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan for a few minutes then move to a cooling rack and cool completely.

For the buttercream; beat the butter and cream cheese until light and fluffy.
Add the powdered sugar and starting on low, mix until starting to make clumps, then add the cream, leaving the frosting a little on the thick side because the jam will thin it some more.
Add the strawberries and jam and mix well.
If frosting is too thin, add more powdered sugar, if too thick add more cream until the right consistency.
Place all the frosting in a piping bag and snip off the tip.  Starting in the center pipe the frosting by squeezing the bag and pressing the tip into the center up and down and it will spread out over the cupcake.  OR use a spatula and spread the frosting on the cupcakes. 
These are perfect for springtime and summer when strawberries are at their peak flavor.

Serves 18-24


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