These fresh strawberry cupcakes really pack a punch of flavor.
My summer fruit of choice would have to be strawberries. When they’re at the peak of their season I will eat them by the pound. I was a little skeptical about trying this recipe because I felt like there wouldn’t be enough strawberry flavor by reading the ingredients. Boy was I wrong! These cupcakes did not disappoint! The fresh strawberries took these cupcakes to the next level. I am thrilled! I’ve never had a cupcake taste so “earthy” before. Most of the time cupcakes are quite artificial tasting, in my opinion.
So… you may or may not know this about me but I love to read. When I start a series I have a hard time reading a new one because I need to know what happens next. So *cough* *cough* Jenn McKinlay, I would really appreciate it if you released the next book already… 🙂 Let me tell you a little bit about this amazing book series. CUPCAKES! If you love cupcakes or baking or bakeries or mysteries involving cupcakes, murder, baking, and bakeries… these books are definitely for you. The best part?! Each book has recipes from the book listed at the end (that’s where this amazing recipe came from).
I just finished reading the newest book Sugar and Iced, so I thought I would share one of the recipes with you all. In the book she refers to these cupcakes as “Pretty in Pinks.” I didn’t decorate them as she described but I felt like a simple strawberry on top was perfect for these fresh strawberry cupcakes. I used my basic buttercream recipe with the tiniest bit of pink food coloring to top off these amazing cupcakes. I really hope you enjoy this recipe as much as I did.
What is your favorite book series or just favorite book in general? I love finding new books to read!
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp. vanilla extract
- 1 3/4 cup all-purpose flour
- 1 1/4 tsp. baking powder
- 1/4 tsp. salt
- 3/4 cup milk
- 1 cup fresh strawberries, diced
- Preheat oven to 350 F.
- Line cupcake pan with paper liners, set aside.
- In a large bowl cream together the butter and sugar until light and fluffy.
- Add in eggs one at a time, beating after each addition.
- Mix in vanilla.
- In a separate bowl sift together flour, baking powder, and salt.
- Add to the wet mixture alternating between the milk and dry ingredients (make sure to mix slightly after each addition).
- Fold in the diced strawberries.
- Fill paper liners 2/3 of the way full.
- Bake 18-22 minutes or until cake springs back when touched.
- Allow to cool completely before frosting.