Fresh Strawberry Buttercream Cupcake
It happens to me every summer without fail- a warm afternoon rolls around where restlessness sets in and nothing sits right. And then I realize that all I want to do is be in the kitchen and create something outrageously yummy. Here is one of my favorite cupcake recipes, easy and quick but amazing results. Moist vanilla cupcakes with fresh strawberry buttercream frosting. Everybody will go crazy over these so make enough!
Makes 1 dozen
3/4 cup unsalted butter at room temperature
2/3 cup sugar
4 medium sized eggs
2 teaspoons pure vanilla extract
1 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup whole milk
1 cup unsalted butter (room temperature)
1 1/2 cups confectioners’ sugar (powdered sugar)
1 1/2 teaspoon pure vanilla essence
1/3 cup whole milk
1 cup fresh strawberry purée (1 dozen large strawberries hulled and puréed using a food processor, leaving small chunks)
Preheat the oven to 350 degrees.
In one bowl, sift together the dry ingredients- flour, baking powder and salt. Set aside.
In a large mixing bowl, whisk the butter until fluffy then add the sugar and cream until smooth. Add the eggs one by one, whisking briefly between each.
Add the vanilla extract and whisk for another minute. Alternate between adding the dry ingredients and the milk, starting with the dry ingredients first. Do this in 3 to 4 batches, whisking briefly between each addition.
Line a cupcake baking sheet with cupcake liners. Bake the batter for 18 to 20 minutes. Use a skewer to gently pierce the middle of a cupcake and test for moistness. If it’s very moist then bake for another 2 to 3 minutes or so. Remove the cupcakes from the oven and allow to cool completely before frosting.
For the buttercream frosting, in another mixing bowl, whip the butter until fluffy then add the vanilla essence and whip again for a few second before adding the confectioners’ sugar. Scrape down the sides and whip the butter and sugar until thoroughly mixed. Slowly add the milk and continue whipping for a few more seconds. Finally add the fresh strawberry purée and mix until well incorporated.
Pipe or spoon the Strawberry Buttercream Frosting onto the cupcakes and serve immediately. Conversely, you can store the cupcakes in an air-tight container and store the frosting the refrigerator for later use. If you do use the frosting later, make sure to take it out of the fridge and allow to sit at room temperature for at least 15 minutes before using.