I have some leftover frozen strawberries that I need to use before I buy more this summer, so I have been looking for a good strawberry cupcake recipe. Found it! This recipe makes 24 cupcakes. The frosting recipe has been doubled for that many cupcakes. It can be cut in half for 12. They are yummy and the pink frosting is really pretty!
2 1/2 cups cake flour
1 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, room temp
1 1/2 cups sugar
2 large eggs
1/3 cup buttermilk (I used powdered buttermilk. The conversion chart is on the package.)
1/4 cup canola oil
1 tsp vanilla
1 cup finely chopped strawberries (fresh or frozen & thawed)
Preheat oven to 350 degrees. Line cupcake pan with liners. Sift together flour, baking soda, and salt onto a paper plate. Set aside.
In a large bowl, cream butter and sugar with an electric mixer. Add eggs and mix until smooth and creamy.
Add buttermilk, oil and vanilla. Mix until combined. Add flour mixture to butter mixture slowly. Stir in strawberries.
Scoop batter into each cupcake liner until it is about half full. Bake for 18-20 minutes. Remove from pan and cool.
Strawberry Buttercream Frosting
2 sticks unsalted butter, room temp
3 cups powdered sugar
1 tsp vanilla
4 tsp strawberry puree
With an electric mixer, beat butter until light and fluffy. On medium speed, beat in sugar 1/2 cup at a time, beating well after each addition and scraping the sides of the bowl as necessary. Mix in vanilla. Increase speed to high and beat until light and fluffy, about 5 minutes. Stir in strawberry puree completely. The frosting will be a pretty pink. Frost your cupcakes.