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Strawberry Cupcakes

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Sunday, 01 February 2015 13:17


  • 1 2/3 cup cake flour
  • 3/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup + 2 Tbsp granulated sugar
  • 1 large egg
  • 2 large egg whites
  • 1/3 cup fresh strawberry puree
  • 1/4 cup buttermilk
  • 1/2 tsp vanilla extract
  • 5 drops red food coloring (optional)
  • 3/4 cup diced strawberries (dice into about 1/4-inch pieces)


  • Preheat oven to 350 degrees. Sift cake flour into a mixing bowl then add baking powder, baking soda and salt, set aside.
  • In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter and granluated sugar until pale and fluffy, occasionally stop and scrape down bowl throughout entire mixing process. Mix in egg and egg whites one at a time.
  • Whisk together the buttermilk, strawberry puree and the vanilla extract. Working in three separate batches, beginning and ending wiht flour mixture, add 1/3 of the flour mixture alternating with half of the buttermilk mixture and mixing just until combined after each addition.
  • Fold in the diced strawberries. Divide batter among 18 paper lined muffin cups, filling each 3/4 full. Bake in preheated oven 20 - 23 minutes until toothpick inserted into center of cupcake comes out clean.
  • Allow to cool in muffin tin several minutes then transfer to a wire rack to cool completely before frosting.
  • Try our Strwaberry Meringue Buttercream Frosting recipe for that extra puch of strwaberry flavor. 

Scott Pollacek - about me


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