Strawberry Cupcakes

By carvalhohm

Lots of fresh strawberry puree allows the strawberry flavor to shine through these cupcakes. The addition of a gorgeous punchy pink frosting is very alluring to the eye, very pretty and delicious!

Ingredients

• CUPCAKES:
• 1cup1 cup butter
• 2 1/2cups2 1/2 cups sugar
• 33 eggs
• 1teaspoon1 teaspoon vanilla extract
• 1teaspoon1 teaspoon red food coloring
• 11 & 1/4 cups pureed strawberries
• 3cups3 cups cake flour, sifted
• 1teaspoon1 teaspoon baking powder
• 1teaspoon1 teaspoon baking soda
• PinchPinch Salt
• 1cup1 cup buttermilk
• FROSTING:
• 8ounces8 ounces cream cheese, room temp
• 1/2cup1/2 cup butter, room temp
• 1/3cup1/3 cup heavy whipping cream
• 1teaspoon1 teaspoon vanilla extract
• 1teaspoon1 teaspoon red food coloring
• 1pound1 pound powdered sugar

Preparation

Step 1

Preheat oven to 350°F. Line cupcake pans with liners and set aside.

In a large bowl, beat butter with sugar for 3 minutes. Add eggs one at a time, then the vanilla, food coloring and strawberries, beat for another 3 minutes.

Sift dry ingredients and add to butter/egg mixture alternately with buttermilk, beginning and ending with the dry ingredients. Mix until combined.

Fill cupcake tins 2/3 of the way up. Bake for 18 minutes, or until toothpick inserted into cake comes out clean. Let sit for 5 minutes before removing to a cooling rack to cool completely.
Frosting:

Beat cream cheese and butter until light and creamy, about 3 minutes. Add liquids and blend. Slowly add powdered sugar while mixing on low. At this point you may need to add more powdered sugar. You are trying to achieve a medium stiff consistency. Whip for several minutes. Frost cupcakes as desired.