Today I am sharing with you my Strawberry Cupcake recipe that is out of this world! I wanted to make a strawberry flavor cupcake for a mini baby shower that we were going to. I decided to use my basic cupcake recipe that I always turn to and just switch it up to have an awesome strawberry flavor. So here it is:
2 1/5 cups all-purpose flour
1 Tablespoon baking powder
3/4 teaspoon salt
2 cups granulated sugar
1/2 cup vegetable oil
1 1/2 cups whole milk
1 teaspoon Vanilla
1/2 teaspoon Strawberry Extract
1 1/5 cups (plus 3 TBSP for icing) pureed strawberries
Preheat oven to 325 degrees.
Prep cupcake pans with liners.
Sift together flour, baking powder, salt and sugar.
Add dry ingredients into a mixer bowl.
Add oil and mix on low speed, once incorporated add the eggs, milk, extracts and pureed strawberries.
Mix on low speed for about 15 seconds.
Scrape sides and mix on low speed for about a minute or until the batter is all mixed together. DO NOT OVER MIX.
Fill cupcake liners 3/4 full and bake in oven for 20-23 minutes or until a tooth pick comes out clean. For a moist cupcake you do not want to over bake them. Take them out before they turn golden brown and when you think they might be a little underdone. Cool cupcakes and ice with the following recipe.
8 ounces cream cheese at room temperature
1/2 cup salted butter at room temperature
1 pound confectioners sugar
1/2 teaspoon vanilla extract
1/4 teaspoon strawberry extract
3 tablespoons pureed strawberries
Pink food coloring if desired
In an electric mixer cream together butter and cream cheese for about 1 minute.
Turn the mixer to low speed and add sugar a little at a time.
Scrape sides and add extracts, mixed well.
Add pureed strawberries 1 TBSP at a time and mix well.
If the icing is too runny add a couple more tablespoons of confectioners sugar until you reach your desired consistency.
Mix on medium speed for 3-5 minutes.