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Strawberry Cupcakes

Strawberry Cupcakes
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Strawberry Cupcakes

strawberry-cupcakes

​Superbly moist strawberry cupcakes topped with a strawberry frosting. A wonderful way to enjoy sweet Summer strawberries! Recipe created by the Loveless Cafe Pastry Chefs!

Servings: 30 cupcakes

Strawberry Puree

Ingredients

Directions

  1. ​Combine strawberries and lime juice in a small sauce pan; bring to a simmer over medium heat.
  2. Once simmering, stir the mixture occasionally, breaking up the berries with a wooden spoon, until strawberries have become soft enough to mash. It will look like strawberry jam.
  3. Once the mixture can coat a spoon remove from the heat. You should have about 1/2 cup of puree.
  4. While you are waiting for your mixture to cool… you can make your cupcakes.

Strawberry Cupcake

Ingredients

Directions

  1. ​Preheat oven to 350*F.
  2. Line muffin pan with 30 cupcake liners; set aside
  3. In a large bowl combine 4 cups flour, baking powder, baking soda, and salt; set aside.
  4. In a small bowl combine the milk and sour cream, mix well to combine and set aside.
  5. In the bowl of an electric mixer with the paddle attachment, beat butter, oil and sugar until light and fluffy.
  6. Beat in the eggs and yolks, one at a time, beating well after each addition.
  7. Reduce mixer speed to low and gradually add in flour mixture alternating with sour cream/milk mixture.
  8. Stir in the hot water, beating just until combined; set aside.
  9. Place the diced strawberries and 1/4 cup flour into a small bowl; toss well to coat berries.
  10. Fold strawberries and remaining flour into batter, stirring just until combined.
  11. Fill the prepared cupcake tins 3/4 of the way full with batter.
  12. Bake in a preheated oven for 20-25 minutes, or until a toothpick inserted into center of cupcake comes out clean.
  13. While cupcakes are cooling, make your frosting.

Strawberry Frosting

Ingredients

Directions

  1. Place the softened butter in the bowl ​of your stand mixer, using the paddle attachment, beat butter on medium-speed, scraping down the sides as needed, until completely smooth.
  2. Add the 1/2 cup of strawberry puree and beat until completely combined.
  3. Add in the confectioners sugar 1 cup at a time, on low speed.
  4. Once all sugar has been added, add the heavy cream and salt, then beat on high-speed until it is nice and fluffy (about 2 minutes).
  5. Frost cooled cupcakes as desired.