This isn’t the first time I’ve made these cupcakes, and it most certainly won’t be the last. I first had these cupcakes when I finished grad school and my friend Robin hosted a “Yay! We’re done!” party. She made the cupcakes in miniature form and they were incredible. Later she emailed me the recipe and a couple of weeks ago I found myself combing through my inbox trying to find it. I still have tons of strawberries left over from our trip to go strawberry picking, and I decided that it was high-time I gave this recipe a try for myself. And I’ve made it more than once since then, so it was clearly a success!
Usually I like my cake with chocolate, but these cupcakes are so good, I don’t even notice the that there’s no chocolate! They are perfect for a summer barbeque, and frozen strawberries work just as well as fresh ones. Plus, as long as you’re pureeing strawberries, you might as well make yourself a daiquiri while you’re at it!
My only quibble with this recipe is the frosting. First, it makes WAY more than you could ever use for just 12 cupcakes. Secondly, I could never get the frosting quite right– it was always a little too soft. Not like inedibley soft; you just can’t leave these sitting on the counter for a long period of time (not that they’d last that long anyways). The frosting tastes excellent, by the way, so don’t let that stop you from making these!
(From Sprinkles Cupcakes, as seen on MarthaStewart.com)
Makes 12 cupcakes. I tried to stretch it to 14 and it just didn’t work. If you want more than 12, double the batch or make mini cupcakes. I also added a couple drops of red food coloring to the cake batter so it was more pinkish in color. If you have too much strawberry puree, just save it for the next time you make these cupcakes! 🙂
Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside.
Place strawberries in a small food processor; process until pureed. You should have about 1/3 cup of puree, add a few more strawberries if necessary or save any extra puree for frosting; set aside.
In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, mix together milk, vanilla, and strawberry puree; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.
With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.
Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing.
Place strawberries in the bowl of a small food processor; process until pureed. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and salt on medium speed until light and fluffy. Reduce mixer speed and slowly add confectioners’ sugar; beat until well combined. Add vanilla and 3 tablespoons strawberry puree (save any remaining strawberry puree for another use); mix until just blended. Do not overmix or frosting will incorporate too much air. Frosting consistency should be dense and creamy, like ice cream.