How to make — Strawberry Cupcakes
Serves
24 People
Prep Time
40 Mins
Total Time
1 Hours 5 Mins
Ingredients
FOR THE CUPCAKES:
- 1 Cup Butter Softened
- 2 Cups Granulated Sugar
- 4 Eggs Room Temperature
- 1 Tsp Vanilla
- 2 1/2 Cups All Purpose Flour
- 2 Tsp Baking Powder
- 1 Cup Milk Room Temperature
FOR THE BUTTERCREAM:
- 1 Cup Butter
- 3 1/2 Cups Powdered Sugar
- 4 Tbsp Heavy Cream Or Milk
- 1 Tsp Vanilla
- Pinch of Salt
FOR THE STRAWBERRY FILLING:
- 4 Cups Finely Diced Strawberries
- 1 Tbsp Granulated Sugar
Steps
- Preheat the oven to 350F.
- Line 2 cupcakes pans with 24 cupcake papers.
- In a stand mixer, cream the butter and sugar on high for 2-3 minutes.
- Beat in the eggs one at a time.
- Beat in the vanilla.
- In a separate bowl, whisk together the flour and baking powder.
- Spoon the batter into the lined cupcakes pan, dividing between all 24.
- Bake for 20-25 minutes or until a toothpick inserted comes out clean.
- Let cool for 5 minutes in the pan and then remove to a wire rack to cool completely.
- To make buttercream, beat the softened butter in a stand mixer for 3 minutes.
- Beat in the powdered sugar, vanilla, and enough of the heavy cream or milk to make a spreadable consistency.
- Beat the frosting on high for 3-4 minutes or until very fluffy.
- Make the strawberry filling by sprinkling the granulated sugar over the finely diced strawberries.