Martha's strawberry cupcakes are simply delightful. They're the perfect treat for a birthday, baby shower, or just about any occasion when strawberries are in season. The cupcakes are made with a yellow cake batter that uses both all-purpose and cake flour for a more tender crumb. Diced fresh strawberries are folded into the batter, and perfume the delicate cupcakes with a delicious strawberry aroma. The finishing touch is a pretty pale pink Strawberry Meringue Buttercream, which is flavored with strawberry jam. Pipe it in patterns or simply spread it—and don't skip the strawberry garnish: a whole or half berry (depending on size) on top.
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Ingredients
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1 ½ cups all-purpose flour, plus more for pans
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1 ½ cups cake flour (not self-rising)
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1 tablespoon baking powder
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1 teaspoon salt
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1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
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1 ¾ cups sugar, plus more for sprinkling fruit
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4 large eggs
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2 teaspoons pure vanilla extract
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1 ¼ cups milk
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10 ounces strawberries, hulled and cut into small dice, plus more for garnish
Directions
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Preheat oven and line cupcake pans:
Preheat oven to 350°F. Line 2 1/2 standard 12-cup cupcake pans with paper liners; set aside.
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Combine dry ingredients:
Into a medium bowl, sift together flours, baking powder, and salt; set aside.
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Beat butter:
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl as needed.
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Add eggs and vanilla:
Beat in eggs, one at a time, and then beat in vanilla.
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Add flour and milk; fold in strawberries
With the mixer on low speed, add the flour mixture in three parts, alternating with the milk and beginning and ending with the flour; beat until combined after each addition. Fold in strawberries.
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Divide batter between cupcake pans:
Divide the batter evenly among the prepared cups so that each is about two-thirds full, about 2 ounces each.
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Bake and cool:
Bake, rotating the pans halfway through, until the cupcakes are golden brown and a cake tester inserted in the centers comes out clean, about 20 minutes. Transfer pans to a wire rack to cool for 5 minutes. Remove cupcakes from pan and cool completely on wire racks.
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Make buttercream and frost cupcakes:
Make Strawberry Meringue Buttercream and spread or pipe about 1/2 cup frosting on top of each cupcake. Garnish with strawberries, cut into halves, quarters, or left whole, depending on the size.