Garden Strawberry Cupcakes
- Anthology of Crumbs
- Oct 7
- 1 min read
1
Searing the Beef
To make your own buttermilk, combine 1 tablespoon (15 ml) white vinegar with enough milk to make 1 cup (240 ml). Let sit for 5 minutes before using.
Ensure strawberries are at room temperature before mashing for the best flavour and colour.
Store cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.
Notes
1
Preheat the oven to 350°F (175°C) and line a 12 cup muffin pan with paper liners.
2
Sift together the flours, baking powder, and salt, then set aside.
3
Mash the strawberries with a fork until soft and pulpy.
4
Mash the strawberries with a fork until soft and pulpy.
5
Add the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl.
6
Stir in the mashed strawberries and vanilla.
7
With the mixer on low, add the dry ingredients in three parts, alternating with the buttermilk in two parts, beginning and ending with the dry ingredients.
8
Divide the batter evenly among the liners, filling each about three quarters full.
9
Bake for 15 to 20 minutes or until the tops spring back lightly when touched.
10
Bake for 15 to 20 minutes or until the tops spring back lightly when touched.
11
Frost with Strawberry Buttercream and top each with a fresh strawberry.
Instructions
¾ cup (95 g) all purpose flour
¾ cup (95 g) pastry flour
1 teaspoon baking powder
½ teaspoon salt
5 to 6 medium strawberries (mashed)
½ cup (115 g) unsalted butter (room temperature)
1 cup (200 g) granulated sugar
2 large eggs (room temperature)
½ cup (120 ml) buttermilk
½ teaspoon pure vanilla extract
Cupcakes
¾ cup (95 g) all purpose flour
¾ cup (95 g) pastry flour
1 teaspoon baking powder
½ teaspoon salt
5 to 6 medium strawberries (mashed)
½ cup (115 g) unsalted butter (room temperature)
1 cup (200 g) granulated sugar
2 large eggs (room temperature)
½ cup (120 ml) buttermilk
½ teaspoon pure vanilla extract
Topping
Garden Strawberry Cupcakes
Anthology of Crumbs
There is something timeless about a strawberry cupcake made with real fruit. These Garden Strawberry Cupcakes capture the brightness of early summer with a soft tender crumb and the faint perfume of vanilla. Finished with a swirl of strawberry buttercream and a single fresh berry, they are simple, elegant, and meant to be shared, the kind of dessert that feels like sunshine on a plate.
Servings :
12
Calories:
Prep Time
25 min
Cooking Time
18 min
Rest Time
10 min
Total Time
53 min
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