Martha's Strawberry Cupcakes

3.7

(293)

14 Reviews

These sweet treats are just right for birthdays, baby showers, or just about any occasion.

Martha Stewart

Updated on February 2, 2024

Yield:

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.

Ingredients

1 ½ cups all-purpose flour, plus more for pans
1 ½ cups cake flour (not self-rising)
1 tablespoon baking powder
1 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
1 ¾ cups sugar, plus more for sprinkling fruit
4 large eggs
2 teaspoons pure vanilla extract
1 ¼ cups milk
10 ounces strawberries, hulled and cut into small dice, plus more for garnish
Strawberry Meringue Buttercream

Directions

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.
Combine dry ingredients:

Into a medium bowl, sift together flours, baking powder, and salt; set aside.
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.
Add eggs and vanilla:

Beat in eggs, one at a time, and then beat in vanilla.
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.
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.
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.
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.