Fresh Strawberry Cupcakes - Handmade in the Heartland

Fresh Strawberry Cupcakes

Fresh Strawberry Cupcakes with Buttercream Icing

I'm gonna go ahead and put it out there that i'm a little bit of a cupcake snob.  I hate when they are too dry or you pay $3.50 for mediocre cupcake. I'm not really a huge fan of strawberry cake but i helped plan a small wedding at our church last weekend and the bride requested strawberry cake.  I'm pretty terrified of making an actual wedding cake so i made cupcakes because that's like 100x's easier.  They turned out so delicious and perfectly pretty in pink- a great treat to celebrate the spring! Keep reading for the rest of the recipe. 

Fresh Strawberry Cupcakes with Buttercream Icing

Fresh Strawberry Cupcakes
Makes 36 cupcakes

4 sticks butter, softened
3 cups sugar
6 eggs
1/2 cup sour cream
1 cup heavy cream or milk
1/2 cup strawberry jam
1 tablespoon vanilla
2 cups all-purpose flour
3 cups self-rising flour
2 cups fresh strawberries, diced small

Preheat the oven to 350.  Cream the butter and sugar together until creamy.  Add the eggs 2 at a time beating after each addition.  Add the sour cream, jam, vanilla and mix until combined.  Add the flour in parts while adding the milk in between.  Finish the batter by folding in the strawberries.  Divide the batter between muffin trays with paper liners, i usually put about 1/4 cup of batter in each cup. 

To get the bright pink color i added some extra food coloring because the jam just didn't make it the bright pink that i wanted.  So before i added the diced strawberries i mixed in some wilton pink gel food coloring until it was a bright enough pink to my liking. 

Bake for 20 minutes or until a toothpick inserted comes out clean. 

Fresh Strawberry Cupcakes with Buttercream Icing

Magnolia's Buttercream Icing
This recipe is my favorite go to buttercream and its from the famous Magnolia Bakery in NYC. 
1 batch will frost 36 cupcakes

1 cup (2sticks) unsalted butter, very soft
8 cups confectioners sugar
1/2 cup milk
2 teaspoons vanilla extract

Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and the vanilla extract. Beat until smooth and creamy. Gradually add the remaining sugar, 1 cup at a time, until icing is thick enough to be of good spreading consistency. Use and store icing at room temperature, as icing will set if chilled. It can store in an airtight container up to three days.

Fresh Strawberry Cupcakes with Buttercream Icing

Fresh Strawberry Cupcakes with Buttercream Icing

Is it spring weather where you are? Celebrate with some cupcakes! 

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