This is the first Pinterest posted recipe that I tried (and loved). PERFECT for a bridal or baby shower (or bootcamp friends). Simply Yummy.
Note: I made these as mini-cupcakes, which yielded a ton of cupcakes. Adjusted bake time to just 15-17 minutes @350 degrees.
- 2 ½ cups cake flour
- 1 tsp. baking soda
- ¼ tsp. salt
- ½ cup unsalted butter
- 1 ½ cups sugar
- 2 eggs
- 1/3 cup buttermilk
- ¼ cup oil
- 1 tsp. vanilla extract
- 2 cups chopped strawberries
- ½ c. strawberries
- 8 oz. cream cheese, at room temperature
- 1 ½ sticks unsalted butter, at room temperature
- 1 ¾ cups powdered sugar, sifted
- ½ tsp. lemon juice
- 1 tbsp. vanilla
Preheat the oven to 350°. Line cupcake pans with paper liners.
Sift flour, salt and baking soda into a medium bowl. Set aside. In the bowl of an electric mixer, cream butter and sugar until light and fluffy. Add eggs one at a time until combined. Add buttermilk, oil and vanilla and beat until combined. Add flour mixture and stir until just combined. Fold in chopped strawberries. Fill cupcake wells ¾ full with batter. Bake for 20 minutes or until a toothpick inserted in the center comes out clean. DO NOT OVERCOOK. Cool completely on a wire rack.
For the frosting, puree strawberries in food processor. Strain through a mesh sieve to remove seeds, and set aside. Beat the cream cheese and butter in the bowl of an electric mixer until smooth and fluffy, about 5 minutes. Add powdered sugar and mix until smooth. Add lemon juice and vanilla. Add the strawberry puree, but do so very slowly, spoonful by spoonful. Too much and your batter becomes runny. If you need to thicken the frosting, simply add more sifted powdered sugar. A little puree goes a long way, don’t over do it and ruin your frosting!
Frost cupcakes when completely cool.