I adapted this recipe from Around My Family Table and Sprinkles, changing certain techniques and steps to fit my family's tastes.
**Makes between 18 and 24 cupcakes**
For the cake:
- 3 cups flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- 2 cups granulated sugar
- 3/4 cup unsalted butter, melted and slightly cooled
- 1 1/2 cups pureed strawberries (fresh or frozen)
- 1 teaspoon pure vanilla extract
- 4 large eggs, lightly beaten
Preheat oven to 325F. Line cupcake pan with liners.
In a large bowl sift together the flour, baking powder, salt, and sugar. Whisk to lightly combine the ingredients. In another bowl, combine the butter, vanilla, and eggs. Add the wet to the dry ingredients and mix well. Stir in strawberry puree.
Fill muffin tins about 3/4 of the way full, I use a ice cream scoop so they are the same size. Bake for 15-17 minutes or until done.
**If using frozen berries allow them to thaw before putting in the blender to puree.
For the frosting:
1/2 cup frozen strawberries, thawed and pureed
2 sticks unsalted butter, room temperature
Pinch of kosher salt
3 1/2 cups powdered sugar, sifted
1/2 teaspoon vanilla extract
In the bowl of an electric mixer fitted with a paddle attachment (or hand mixer), beat together butter and salt until light and fluffy. Reduce mixer speed and slowly add powdered sugar and beat until well combined. Add vanilla and 3 tablespoons of strawberry puree and mix until just blended.
Next week, I'll be sharing a tutorial on the adorable ribbon flags adorning the cupcakes!