Strawberry Cupcakes with Strawberry frosting
Two of our cousins graduated from college earlier this summer. They had a joint graduation party and I volunteered to bring cupcakes. When Aunt J said she wanted 6 dozen, I felt up to the challenge. I made 3 flavors – strawberry, champagne, and Oreo.
These strawberry cupcakes lived up to everything I’ve read about them in various other blogs that I follow. They are very moist and strawberry-ey. They are a perfect summer cupcake.
Angie’s Famous Strawberry Cupcakes – from Katie’s blog
2 1/2 c. cake flour
1 tsp baking soda
1/4 tsp salt
1/2 c. unsalted butter
1 1/2 c. sugar (or a little less)
2 eggs
1/3 c. buttermilk
1/4 c. oil
1 tsp vanilla extract
2 c. chopped strawberries
Preheat oven to 350 degrees and prepare 2 cupcake pans.
Sift flour, salt, and baking soda in medium bowl.
In bowl of mixer, cream butter and sugar until fluffy. Add eggs one at a time until combined. Add buttermilk, oil and vanilla until combined. Add flour mixture and stir until just combined.
Fold in berries. Fill cupcake pans 3/4 way. Bake for 20 minutes.
Strawberry cream cheese frosting – from Katie’s blog
1/4 c. strawberries
1 Tbsp. strawberry liquor (I used Triple-Sec)
1/2 tsp lemon juice
8 oz. cream cheese, room temp
1 1/2 sticks unsalted butter, room temp
1 3/4 c. powdered sugar
1/2 Tbsp vanilla
Put berries, liquor, and juice in saucepan. Bring to a boil over medium heat and then reduce to a simmer for 5 minutes. Let cool then blend until smooth.
In bowl of mixer mix cream cheese and butter until creamy. Add sugar, then vanilla. Add berry puree until smooth.
Frost cupcakes when they are completely cooled
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
This is the perfect recipe for all of the leftover ingredients I have! Hubby made me buy a 3-pound bag of cranberries because he loves them, but you only use 12 ounces for cranberry sauce so I’ve got about 2 pounds of cranberries left to use, plus lots of pumpkins and pecans. This is definitely being made this weekend!
Oh man. That does sound good. And I know it must be if you’re repeating it because I am the same way. I’m going to make a cranberry maple pecan cake on Friday… but this is really tempting too.
Happy Thanksgiving!
Oh, man! If I only had more time for Thanksgiving dessert table – this is certainly one I would try.
Oooh this cake looks so ooey gooey and delicious! I wish there weren’t already so many desserts coming to my Thanksgiving table because I’d totally make this!
Sues
This looks super delicious and your photos look great too! Happy Thanksgiving to you and hubby!
ooooh, my, i must try this 🙂 happy thanksgiving!!
What a fabulous recipe! All the flavors sound delicious to me.
This looks amazing! It looks so moisty yum, I should try to make this sometime, Love your blog! this is my first comment for you so I thought I’d show some appreciation for your blog, because I’ve been drooling over all your recipes for a while
Shandra-http://shandrita.tumblr.com/
Your photos are beautiful! The pictures I took of the actual cake didn’t look to appealing, the photos I took of the bite sized cake bites looked pretty though lol
Good job!!
What a great recipe! You totally had me at caramel/pecan/cranberry topping.
Just finally made this cake and it is astoundingly good! Truly the best dessert I’ve had in…oh, a very long time. Thank you for your post!
I tried to be good, I really did! This cake was so delicious, I not only had seconds, I had a piece for breakfast the next day and for a snack later that day. This one goes on my Christmas menu!
beantownbaker — December 1st, 2013 @ 6:52 pm
I doubled the recipe this time and you’ll remember the middle didn’t quite bake through. It also spilled over a bit, so next time, I’ll put a pan under the cake in the oven.