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Hey There Cupcake


Cupcake and "Sweet Thing" patterns shown above are from: SUBLIME STITCHING: Hundreds of Hip Embroidery Patterns and How-To
by Jenny Hart (Chronicle Books) 

A heart shaped box of chocolates is fine and good, but nothing beats homemade strawberry cupcakes with fluffy pink frosting on Valentines Day. I couldn't wait until then, so I made some for the office last night. I like this recipe, not too sweet - so you still have room for chocolate too!

Strawberry Cupcakes 

For the cupcakes:

  • 2 ½ cups cake flour
  • 1 tsp. baking soda
  • ¼ tsp. salt
  • 1 stick unsalted butter (softened to room temp)
  • 1 ½ cups sugar
  • 2 eggs
  • 1/3 cup buttermilk
  • ¼ cup oil
  • 1 tsp. vanilla extract
  • 1 - 16 oz bag frozen strawberries, slightly thawed
  • For the frosting:

  • 8 oz. strawberry cream cheese, softened to room temp
  • 1 ½ sticks unsalted butter, softened to room temp
  • 1 ¾ cups powdered sugar, sifted
  • This is how you do it:

    Preheat the oven to 350°. Line cupcake pan(s) with paper or foil liners.

    Sift flour, salt and baking soda into a medium bowl. Set aside.

    In a large bowl, cream butter and sugar with an electric mixer until light and fluffy. Add eggs, buttermilk, oil and vanilla and beat until combined.

    Add flour mixture in small batches and stir until just combined.

    Coarsely chop strawberries in food processor (or by hand). Fold into batter.

    Fill cupcake wells ¾ full with batter.

    Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.

    To make the frosting, beat the cream cheese and butter in the bowl of an electric mixer until smooth and fluffy, about 5 minutes. Add powdered sugar and mix until smooth. Refrigerate until ready to frost. Frost cupcakes when completely cool.

    Makes 2 dozen 

    Source: A shabby old index card in a cute little box :)

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