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Strawberries and Cream Cupcakes
  • 1/2 cup unsalted butter room temp
  • 2 egg whites
  • 2 eggs
  • 2 cup flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/4 baking soda
  • 3/4 cup buttermilk
  • 1 1/2 cup sugar
  • 1 tsp vanilla
  • 1 tsp strawberry extract
Frosting Ingredients
  • 1 cup Butter room temp
  • 4 + cup Powdered sugar
  • 4 TBSP Heavy whipping cream
  • 10 Fresh strawberries pureed
  1. Preheat oven to 350 degrees.
  2. Line cupcake pan with paper liners.
  3. Sift flour, baking powder, salt, and baking soda together in a bowl.
  4. Beat butter on high for 30 seconds.
  5. Add sugar, vanilla and strawberry extract to the butter until well combined.
  6. Add egg whites, one at a time, mixing after each.
  7. Add eggs, one at a time, mixing after each.
  8. Add flour mixture to the wet mixture; alternating with the buttermilk on low speed until it is thoroughly blended.
  9. Scoop the batter into the lined cupcake holders till 2/3 filled.
  10. Bake at 350 degrees for 20-25 minutes or until an inserted toothpick comes out clean.
  11. Cool for 10-15 minutes.
  12. Remove to a wire rack until fully cooled.
  1. Add 10 fresh cut washed strawberries (with stem removed ) to a food processor.
  2. Puree until done.
  1. Beat butter until creamed.
  2. Add powdered sugar, 1/2 C at a time.
  3. Cream both until light and creamy.
  4. If not creaming slowly add a little whipping cream.
  5. Add pureed strawberries.
  6. Mix the strawberry puree with the butter and powdered sugar.
  7. Test to see if the frosting can make and hold a stiff peak.
  8. Test by pulling out a spoonful of frosting holding it upside down. If it doesn’t drop then your frosting is done.
  9. If not add 1/2 C powdered sugar.
  10. Test again to make sure the frosting can make and hold a stiff peak.
  11. Spoon frosting into a pastry bag with a frosting tip.
  12. Twist open end to push frosting to the tip.
  13. Frost cupcakes.
  14. Add decoration of your choice to the frosted cupcakes.