I have tried to start this post more times in the past few days that I care to admit. Nothing is wrong, and there’s no dramatic reveal of something horrid or amazing. I’m having a bout with writer’s block, which is frustrating and annoying. It does make me glad that the blog isn’t my sole source of income in cases like this…Though really, I’d likely just find something else to blog about, instead of trying to come up with ideas or reasons to talk ad nauseum about Strawberry Cupcakes with Vanilla Buttercream.

I made these for work–A couple of our crew leaders moved on to different positions within the company. So I offered to make them each a batch of cupcakes on their last day, and one picked Strawberry Cupcakes with Vanilla Buttercream.

As it so happened, I had just purchased a 2-lb. container of strawberries at the store, so her request was perfect timing. It’s also perfect for this week’s Sunday Supper theme–Welcome Spring!

I assume the entire country’s had a decent early Spring, because I’ve been buying strawberries like they’re going out of style lately. Which is great–They’re my favorite fruit next to grapefruit!

The coworker for whom I made these proclaimed them “Bomb,” so you know they’re good.

Yield: 12-15

Strawberry Cupcakes with Vanilla Buttercream #SundaySupper

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Cook Time 22 minutes

Total Time 22 minutes

Ingredients

For the Cupcakes:

• 1 2/3 C cake flour
• 3/4 tsp. baking powder
• 1/4 tsp. baking soda
• 1/4 tsp. salt
• 1/3 C (1 stick) unsalted butter, room temperature
• 3/4 C + 2 Tbsp. sugar
• 1 large egg
• 2 large egg whites
• 1/3 C fresh strawberry puree
• 1/4 C buttermilk or sour milk
• 1 tsp. vanilla extract
• 5 drops red food coloring
• 3/4 C diced strawberries

For the Frosting:

• 1 C (2 sticks) unsalted butter, room temperature
• 6 C powdered sugar
• 2 oz. heavy cream
• 1 Tbsp. vanilla bean paste

Instructions

Preheat the oven to 350 degrees F. Line a muffin tin with paper liners. Combine the cake flour, baking powder, baking soda, and salt in the bowl of a sifter, and sift together in a medium mixing bowl. Set aside.

In a 2-cup mixing cup. combine the strawberry puree, buttermilk/sour milk, and vanilla. Whisk to combine, and set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy, about 3-4 minutes on medium-high speed. Add the egg and egg whites, one at a time, mixing well after each addition. Alternately add the flour mixture and the puree-buttermilk mixture, beginning and ending with the flour mixture. Add the food coloring and mix. Fold in the diced strawberries.

Using a large (3-Tbsp.) scoop, place the batter in the prepared baking pan. Bake for 20-23 minutes, or until a tester inserted in the center of several cupcakes comes out clean. Cool in the pan for 10 minutes, then remove and cool completely on a wire rack.

To make the buttercream, cream the butter and vanilla bean paste together. Beat on medium-high speed for about 1 minute, then drop the speed to low and begin adding half the powdered sugar. Add 1 oz. of the cream, then add the rest of the powdered sugar. If the frosting is too thick, add the rest of the cream. Whip the frosting on high speed for 2-3 minutes, then decorate cupcakes as desired.

Notes

Cupcake Recipe Source: Cooking Classy

This week, Renee from Renee’s Kitchen Adventures is hosting. Check her out, and check out the rest of the recipes:

Breakfast:

• Chicken Sausage, Apple and Cheddar Breakfast Bake by Renee’s Kitchen Adventures
• Chive and Cheese Quiche by An Appealing Plan
• Lavender Scones by Feeding Big and More
• Raspberry Lemon Baked Donuts by Grumpy’s Honeybunch
• Matcha Donuts by The Ninja Baker
• Whole Wheat Lemon Berry Coffee Cake with Lemon Glaze by A Mindful Mom

Appetizers:

• Artichoke Lemon Hummus by Food Done Light
• Asparagus and Goat Cheese Tart by Baking Sense
• Butter Lettuce and Spring Radish Salad by Hardly A Goddess
• Ceviche with Potato and Pea Shoot Salad by Caroline’s Cooking
• Roasted Strawberry Popsicles by Brunch-n-Bites
• Rustic Wrapped Tart with Ramps by Delaware Girl Eats

Beverages:

• An Unconventional Mojito by Monica’s Table
• Caribbean Cream Cocktail by Cosmopolitan Cornbread
• Cucumber Grapefruit Basil Mojito by The Crumby Cupcake
• Limoncello Raspberry Sangria by Eat, Drink and Be Tracy
• Spiced Rhubarb Champagne Cocktail by Hezzi-D Books and Cooks
• Vanilla Lavender Limeade by The Tip Toe Fairy
• Very Berry Springtime Spritzer by Cindy’s Recipes and Writings
• Violet Hour by Wholistic Woman

Main Dish:

• Cheese Tortellini with Herbed Ricotta and Fava Beans by The Wimpy Vegetarian
• Gnocchi Primavera with Spring Asparagus and Peas by La Bella Vita Cucina
• Levantine Fattoush Salad by Curious Cuisiniere
• One Pan Spicy Lemon Chicken with Tomatoes by Fantastical Sharing of Recipes
• Orecchiette with Peas, Pecorino and Onions by Cooking Chat
• Pasta with Peas by Manu’s Menu
• Pesto Shrimp and Zoodles Oh My! by My Imperfect Kitchen
• Ramp and Mushroom Frittata by Pies and Plots
• Spring Lamb Skewers with Roasted Baby Carrots by Food Lust People Love
• Spring Salad with Scallops and Strawberry Vinaigrette by My World Simplified
• Veggie Pasta Primavera by Momma’s Meals

Side Dish:

• Asparagus, Goat Cheese, and Rhubarb Salad by The Texan New Yorker
• Green Peas with Onion and Bacon by Magnolia Days
• Minty Pea Farro Spring Salad by She Loves Biscotti
• Roasted Asparagus and Mushroom Quinoa Pilaf by Cupcakes and Kale Chips

Dessert:

• Amazing Coconut Cake by A Baking Legacy
• Berry and Honey Whipped Ricotta by Family Foodie
• Caramelized Black Figs and Walnuts with Mascarpone by Un Assaggio of Food, Wine & Marriage
• Carrot Oatmeal Raisin Cookies by What Smells So Good?
• Chocolate Covered Strawberry Cookies by A Kitchen Hoor’s Adventures
• Colorado Crème by Cooking on the Ranch
• Honey Blossoms by Get the Good Stuff!
• Hot Milk Sponge Cake by Hey What’s for Dinner Mom?
• Lemon Scented Choux with Rhubarb Ginger Pastry Cream by The Finer Cookie
• Meyer Lemon Bars by The Chef Next Door
• No-Bake Berry Greek Yogurt Pie by An Italian in my Kitchen
• Rhubarb Meringue Pie by Jane’s Adventures in Dinner
• Spring Cookie Bouquet by The Freshman Cook
• Strawberry Cheesecake Puffs by Moore or Less Cooking
• Strawberry Cupcakes with Vanilla Buttercream by Tramplingrose
• Strawberry Moscato Sorbet by Seduction in the Kitchen
• The Black Beast by That Skinny Chick Can Bake

Plus Spring Vegetable Minestrone and more Spring Recipes from Sunday Supper Movement

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