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!
Strawberry Cupcakes
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.
Picture Perfect Cooking 
I noticed you used buttermilk powder instead of regular buttermilk. I have been wanting to try the powder out, but wasn’t sure how they would compare in taste ad texture. I would love to know what you think! :0)
I love using the powdered because I never use a whole container of buttermilk and it goes to waste. The taste and texture of the desserts I have made have been just as good with the powdered as with the fresh. I mix the powder in with the dry ingredients and then add water when the recipe calls for regular buttermilk.
Thank you so much for your response! I just hate buying buttermilk, and using a cup or two and then end up throwing the rest out because its bad! This is such a great solution, and now that I know the end result is the same, I will definitely be using the powder from now on. Thanks again! :0)
[…] in 2009, not long after I started blogging, I published another post for Strawberry cupcakes here. Those recipes were really good, but I wanted to see if these would be better. I […]