Strawberry Cupcakes

It's no secret that I love strawberry season.  I made at least a half a dozen trips to the strawberry farm to pick berries last month.  

I've turned my delicious red fruit into strawberry shortcake,

 and strawberry jam.










 
 I dipped them into chocolate and turned them into footballs.

I even made strawberry yogurt dip to enjoy with these juicy strawberries.







It's really no wonder that I've had to make so many trips to the strawberry farm because I didn't stop there.  I also made a batch of strawberry cupcakes with fresh strawberry buttercream last week.

Strawberry Cupcakes (2 dozen)
1 1/3 cup frozen strawberries, thawed                 2 teaspoons vanilla
3 cups flour                                                          1 cup butter
2 teaspoons baking powder                                 2 cups sugar
1/2 teaspoon salt                                                  2 eggs
1/2 cup whole milk                                              4 egg whites








Puree strawberries in cuisinart to make 1/3 cup puree.  Combine milk, vanilla and puree.













Whisk together flour, baking powder and salt.







In mixer, beat butter until fluffy.

 
Add egg and whites until just blended.

 

Add 1/2 flour mixture.  Add milk.  Add remaining flour.

Divide batter among 24 muffin cups.

 
Bake 22 minutes at 350. 

For the frosting, I made a batch of vanilla buttercream and then swirled in some of my homemade strawberry jam.

I frosted the cooled strawberry cupcakes with strawberry buttercream and then I topped each one with a fresh strawberry.

 

These strawberry buttercream really makes these cupcakes extra special.  They're a welcome addition to my strawberry recipe collection.  And, I still have a few strawberries left in my bucket for my strawberry pie!

 Ciao!
Strawberry Cupcakes (2 dozen)
1 1/3 cup frozen strawberries, thawed                 2 teaspoons vanilla
3 cups flour                                                          1 cup butter
2 teaspoons baking powder                                 2 cups sugar
1/2 teaspoon salt                                                  2 eggs
1/2 cup whole milk                                              4 egg whites

Puree strawberries in cuisinart to make 1/3 cup puree.  Whisk together flour, baking powder and salt.  Combine milk, vanilla and puree.  In mixer, beat butter until fluffy.  Add egg and whites until just blended.  Add 1/2 flour mixture.  Add milk.  Add remaining flour.  Divide batter among 24 muffin cups.  Bake 22 minutes at 350.