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Cakes & Cupcakes

Strawberry Cupcakes

When is comes to strawberry cupcakes there's nothing better than made from scratch y'all! There is absolutely ZERO food coloring in these cupcakes. The light pink tint comes from the fresh puree made from frozen strawberries. | Strawberry Cupcakes | PetiteSouthernKitchen.com | #strawberrycupcakes #madefromscratch #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!

When is comes to strawberry cupcakes there's nothing better than made from scratch y'all! There is absolutely ZERO food coloring in these cupcakes. The light pink tint comes from the fresh puree made from frozen strawberries. | Strawberry Cupcakes | PetiteSouthernKitchen.com | #strawberrycupcakes #madefromscratch #cupcakes

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. 😉

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

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.

Notes

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

Recipe adapted from Sprinkles.

 

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  1. Meghan says

    April 18, 2019 at 6:38 pm

    We have some great fresh, local strawberries in season right now in Louisiana, and I would love to use them to make these cupcakes for Easter! Can I make the strawberry purée with the same amount of fresh strawberries, you think?

    Reply

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Hey y'all -- I'm Hayden Jordan, southern girl born and raised in West Texas, currently living in the “Deep South” (aka Mississippi)! I'm sharing all of my favorite Southern recipes -- giving you confidence in the kitchen everyday & for every celebration in life!

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