Strawberry Cupcakes – a Valentine’s Day Special

Posted: Tuesday, February 14, 2017 in Holidays to Remember

This Valentine’s Day, I wanted to make something extra special and came up with these strawberry cupcakes. I used a cake recipe from a 2002 Clabber Girl cookbook and converted it to cupcakes. When the cupcakes come out of the oven, be prepared for a sweet strawberry smell that will fill up your kitchen and attract family from other rooms. Make sure you get the cupcakes onto a cooling rack so they can be filled and topped with frosting quickly or you may have a few plain cakes missing!

I love finding old recipes from our vault and updating them for the modern kitchen! These cupcakes would be great any time strawberries are in season. The cupcake filling isn’t necessary, and the cupcakes would still be really good without it, but it does add a special touch for celebrating Valentine’s Day. I made twice as much filling as I needed and ended up freezing the filling. It was similar to a homemade ice cream!

Strawberry Cupcakes with a Strawberry Purée and Whipped Cream Filling and Pink Buttercream Frosting

  • Prep time: 60 min + 30 min wait time
  • Cook time: 15-20 min
  • Yield: 30 cupcakes

Strawberry cake batter:

  • 2 3/4 c. cake flour
  • 2 1/2 tsp. Clabber Girl Baking Powder
  • 2 c. granulated sugar
  • 1 c. unsalted butter, softened (2 sticks)
  • 3 oz. strawberry gelatin (one small box)
  • 4 eggs
  • 1 c. whole milk
  • 1 tsp. vanilla extract
  • 1/2 c. strawberries, puréed in 1 1/2 Tbsp. orange juice

Cupcake filling:

  • 8 oz. heavy whipping cream
  • 1 Tbsp. granulated sugar
  • 1/2 tsp. vanilla extract
  • 1/4 c. strawberries, puréed in 1 Tbsp. orange juice

Pink buttercream frosting:

  • 1 c. unsalted butter, softened (2 sticks)
  • 2 tsp. vanilla extract
  • 4 c. powdered sugar
  • 2-3 Tbsp. heavy cream
  • 3-4 drops red food coloring

To prepare the cupcakes:

Preheat oven to 350° F. Line 2 muffin pans with cupcake liners and set aside.

Whisk together flour and baking powder; set aside. In a separate bowl, cream sugar, butter and gelatin. Add eggs and beat well. Alternate adding flour mixture and milk to the creamed mixture. Add vanilla and puréed strawberries.

Pour batter into prepared muffin pans. Bake at 350° F for 15-20 minutes or until the center tests done. Cool on a rack for 30 minutes before piping in filling and topping with frosting.

To prepare the filling:

Whip cream until stiff peaks form. Fold in sugar, vanilla and strawberry puree.

To prepare the frosting:

Beat butter for 2 minutes until it turns a light yellow color. Add vanilla. Slowly add in powdered sugar, about a cup at a time, alternating with heavy cream until desired consistency. Add in food coloring until you reach the desired pink color.

Strawberry Cupcakes Step-by-Step Instructions

To prepare the cupcakes:

Preheat oven to 350° F. Line 2 muffin pans with cupcake liners and set aside.

Whisk together flour and baking powder; set aside.

In a separate bowl, cream sugar, butter and gelatin.

 

 

Add eggs and beat well. Use a spatula and scrape the sides of the bowl.

 

To purée the strawberries, I added sliced strawberries and orange juice to my blender. I pulsed it for a few seconds and it was just the right consistency. The orange juice will help to blend the strawberries, if your berries are very juicy, you may need less orange juice.

Alternate adding flour mixture and milk to the creamed mixture. I poured 1/3 of the flour, then 1/3 of the milk and repeated until everything was incorporated, scraping sides in between additions.

 

Add vanilla and pureed strawberries. Make sure the batter is fully blended without over beating.

Pour batter into prepared muffin pans. I used a 1/3 measuring cup to scoop the batter and pour into the cups. This also helps to make sure you have the exact same amount of batter in each cup for even baking.

Bake at 350° F for 15-20 minutes or until the center tests done. Cool on a rack for 30 minutes before piping in filling and topping with frosting.

 

To prepare the filling:

Whip cream until stiff peaks form. When you lift your beaters, you should be able to see the imprint from the beaters in your bowl.

 

Fold in sugar, vanilla and strawberry puree. I used a spatula to fold everything in and wasn’t too thorough, so that the mixture would have some red streaks in it.

 

Put a piping bag into a liquid measuring cup and fill the bag with filling. This will help to get the filling down into the bag without messing up the top.

 

Use a butter knife and slit the top of each cupcake once it is completely cooled (approximately 30 minutes). Pipe the filling into each cupcake. Wipe away any excess before frosting.

 

To prepare the frosting:

Beat butter for 2 minutes until it turns a light yellow color. Add vanilla. Slowly add in powdered sugar, about a cup at a time, alternating with heavy cream until desired consistency. Add in food coloring until you reach the desired pink color.

Use the measuring cup trick to fill your bag again. This recipe makes more than will fit in a standard piping bag, so I just frosted in 2 batches.

Garnish with a sliced strawberry, if desired.

 

 

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