Have you ever seen these crazy lists of “national food holidays”? Apparently, we are supposed to be having a different food celebration every day and every week and every month of the year…
I’ve been doing it all wrong! I mean, how did I miss national corn chip day?
So to make up for my lack of festiveness, I’m officially declaring this week, national cupcake week! Cool?
In honor of this highly important and highly delicious week in our history, we already chatted with about this nifty golf course cupcake cake. And to continue the celebration, I now want to share with you the most tremendous cupcakes I have ever tasted.
These fresh strawberry cupcakes.
They were literally so divine, that I made them twice in one week! Even the cupcake haters (you know who you are) devoured these little guys.
The first time I made these were for my fabulous friend, Allie’s birthday! Her special day was one of the funnest weekends, let alone birthdays I’ve ever celebrated. We went camping along the Shenandoah River for a night, complete with a fire, cookout, fancy smores bar, crazy awesome friends, dancing, and some pretty hideous bugs! And to top it off, we got to go tubing down the river the next day. It was the perfect.
So, when I asked Allison what kind of cupcakes she wanted for her birthday camping trip, without hesitation she requested strawberry. Have I mentioned I love this girl? I was SO excited to try these fresh, summery mini cakes.
A majority of strawberry cupcakes call for strawberry jello, or strawberry extract, or boxed strawberry cake mix. The reasoning behind this is because a lot of people found fresh strawberries lacking in actual strawberry flavor when put into the cake batter.
And that just wasn’t flying with me, I was not settling. Its summertime, give me the real thing. Real strawberries!
Finally, I found the perfect recipe which used NO artificial form of the perfect ripe red berry that I love so much. The cake is definitely loaded with sensational strawberry flavor and is undeniably the most moist cake I’ve bitten into. The frosting. The frosting is a delectable buttercream, also made with fresh strawberries, strawberry puree that is.
And guys, it doesn’t get any better.
Also, I want to give a shout out to the batter. SERIOUSLY, just make these to lick the beaters. Its outrageous.
FRESH STRAWBERRY CUPCAKES
makes 24 cupcakes
1 cup butter, room temperature
2 cups sugar
4 teaspoons vanilla
3 cups flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
2 cups chopped strawberries
1 cup butter, room temperature
4-5 cups powdered sugar
2/3 cups strawberry puree (chopped strawberries, blended with a blender, food processor, magic bullet, etc.)
For the strawberry cupcakes: Preheat oven to 350. Line 2 cupcake tins with liners.
With a mixer, beat butter and sugar together in a medium bowl for about 2 minutes. Then, mix in eggs and vanilla. Once combined, slowly add flour, baking powder, and salt. Increase the speed gradually, then add the chopped strawberries. Mix on medium speed for about 2 minutes until the strawberries start the break up and blend in with the batter.
Pour the batter into the lined cupcake tins until 2/3 full. Bake for 18-20 minutes.
Cool completely before frosting.
For the strawberry frosting: With a mixer, beat the butter on medium high speed for 2-3 minutes until light and fluffy. Gradually add powdered sugar and continue mixing until a thick frosting forms. Slowly pour in strawberry puree until frosting is smooth.
Spread or pipe onto cooled cupcakes.
Devour that deliciousness!
TINA’S TIP: For added decoration, feel free to top your frosting with some pretty sprinkles, a chocolate chip, or even a fresh strawberry!