Strawberry Cupcakes with Strawberry Icing

Strawberry Cupcakes with icing served in a plate

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Strawberry Cupcakes with Strawberry Icing

These Strawberry cupcakes with strawberry icing are a perfect dessert for kids for their birthdays or for kids parties. I send this to my kids school for their birthdays and the kids love them.

Prep Time20

Cook Time25

Total Time45

Course: Cupcakes, Snacks, Strawberry Cupcakes, Sweet Dish

Cuisine: American

Diet: Low Lactose

Servings: Cupcakes

Calories: 496kcal

Author: Sandhya Ramakrishnan

Equipment

Muffin Tin
food processor
bowl
Wire rack
plate

Ingredients

For the cake –

⅔ cup Fresh or frozen whole strawberries
1½ cups All purpose flour
1 cup Sugar
½ cup Butter room temperature
1 teaspoon Vanilla
1 teaspoon Baking powder
¼ cup Milk whole milk at room temperature
1 large Egg
2 large eggs Egg whites
¼ teaspoon Salt

For the icing –

½ cup Fresh or frozen whole strawberries
1 cup Butter firm and slightly cold
3½ cups Powdered sugar sifted
½ teaspoon Vanilla
a pinch Salt

Instructions

To make the cupcakes –

Line 12 regular or 24 small cupcake/muffin tins with liners. Preheat the oven to 350 F.
Place the strawberries in a blender or food processor and puree it. You should have about ⅓ cup of puree. Add more or less strawberry to adjust the quantity.
In a medium bowl, whisk the flour, baking powder and salt. Keep aside. In another bowl mix together the strawberry puree, milk and vanilla. Keep aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.
With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.
Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes.
Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing.

To make the icing –

Place strawberries in the bowl of a small food processor; process until pureed.
In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and salt on medium speed until light and fluffy. Reduce mixer speed and slowly add confectioners' sugar; beat until well combined.
Add vanilla and 3 tablespoons strawberry puree (save any remaining strawberry puree for another use); mix until just blended. Do not over mix, or frosting will incorporate too much air. Frosting consistency should be dense and creamy, like ice cream.
Ice all the cupcakes and decorate as preferred.

Nutrition