Strawberry Cupcakes

These strawberry cupcakes are some of my absolute favorites! I especially love how thick and fluffy the frosting is. Just FYI -- I'm definitely one of those people who likes a little bit of cake with a lot of frosting. :)

I started making these Strawberry Cupcakes back in college and it has been a tradition ever since to make them every year for Valentine's Day! To be honest though I probably make them at least four or five times a year!

Using strawberry puree gives the icing and cake a natural pale pink tint, which I love because it signifies they were made from scratch. If you want a more vibrant pink I would recommend adding a drop of red food coloring. ;)

Enjoy y’all. I hope this is a recipe that you make for your friends & family for many years to come!

Strawberry Cupcakes

Yields 12 servings
Prep time: 45 minutes
Cook time: 22 minutes

INGREDIENTS
Cupcakes
2/3 cup frozen strawberries, thawed
1 1/2 cups all-purpose flour, sifted
1 teaspoon baking powder
1/4 teaspoon coarse kosher salt
1/4 cup whole milk, at room temperature
1 teaspoon pure vanilla extract
1 stick unsalted butter, at room temperature
1 cup granulated sugar
1 egg, at room temperature
2 egg whites, at room temperature

Icing
3 tablespoons strawberry puree
2 sticks unsalted butter, slightly chilled
Pinch of coarse kosher salt
3 1/2 cups powdered sugar
1/2 teaspoon pure vanilla extract

NOTES
A large cookie scoop works great to divide the batter evenly.

Recipe adapted from Sprinkles.

DID YOU MAKE THIS RECIPE?
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INSTRUCTIONS
Cupcakes
Preheat oven to 350 degrees.

Line a 12-cup muffin pan.

Puree strawberries in a food processor. (Be sure to reserve an additional 3 tablespoons of puree for the icing.)

Mix 1/3 cup of strawberry puree with milk and vanilla. Set aside.

In a separate bowl, sift together the flour, baking powder, and salt.

With an electric mixer using a paddle attachment, cream the butter on medium-high speed until light and fluffy.

Gradually add sugar, reduce and slowly add egg & egg whites.

On low speed, add half of the flour mixture, then half of the strawberry mixture.

Repeat with the remaining flour mixture, followed by the strawberry until just blended.

Divide batter evenly.

Bake for 22 minutes until a toothpick comes out clean. Cool completely before icing.

Icing
In and electric mixture using the paddle attachment, beat the butter and salt until light and fluffy.

Reduce mixer to low and slowly add powdered sugar.

Add vanilla and strawberry puree. Do not over mix. The icing should be dense and creamy.