Strawberry Cupcakes with Strawberry Frosting

The perfect strawberry cupcake recipe is an elusive thing. For years, I searched for a recipe that didn't include that bright pink, mystery stuff that comes in a box, and let me tell you...I had a lot of letdowns. Recipe after recipe, method after method...disappointment after disappointment. Until this past October, when (after a very specific request from a birthday boy) I went searching for the last time. This recipe is THE ONE. If you have been on the seemingly endless search for the ideal strawberry cupcake, and you're tired of being told to just grab a box of pink mystery mix, then rest assured...your search is over! This cupcake is everything you have been looking for. It's moist, strawberry-y (yes, I know that's not a word), and just slightly pink. 

Here's how you do it (no pink, mystery boxes required).

First you'll need some of these. They're strawberries...you've probably seen them before. 

If you want to make strawberry cupcakes, these are a must ;).

Chop up the strawberries into pretty fine pieces. You want them to distribute evenly in the cupcakes.

Next, you'll need some jam. Yes, jam. And this, ladies and gentlemen, is what I think makes this recipe THE ONE. 

Nothing else does the job that jam does. I've made recipes with puree, cooked puree, just chopped strawberries..etc...etc. I'm telling you...nothing gives flavor like jam does. It's the secret ingredient! Don't leave it out, don't substitute something for it...just accept it, embrace it, and put it in the cupcakes! You'll thank me later.

Now mix your chopped strawberries with the jam. You'll end up with this lovely concoction. Set this aside while you prepare the rest of your batter.

The cupcake batter is a pretty standard procedure. 

First, mix your dry ingredients.

Next, whip up your butter and sugar until they're fluffy. 

See how the mixture is almost white? That's what you're looking for. It can take a few minutes, but it's worth it.

Now you're going to have to separate some eggs. 

I know, I know....you hate separating eggs. In fact, you find it to be such a nuisance that you avoid recipes that ask you to do this. Me too, but... sometimes you just have to trust that the final product is worth the suffering and go with it. And, it is ...worth it.

Now separate those eggs!

...And add them into the butter along with some food coloring.

Once all you're wet ingredients are nice and incorporated (and slightly pink), it's time to add the dry ingredients and the milk. This is a pretty simple process, just remember to always start and end with the dry. 

(SO... 1/3 of the flour mix, 1/2 the milk, another 1/3 of the flour, the rest of the milk, last 1/3 of flour)

 I don't really understand all the reasons for this, but I know from A LOT of trial and error that this is the way you want to do it. The batter will come together so, SO much better!

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Now, add in your magical, strawberry concoction...

...scoop the strawberry-y (yes, still not a word) batter into cupcake liners, and BAKE!

You'll end up with these little babies...not a trace of pink mystery powder to be found!

While the cupcakes cool, wash some strawberries and let them lay out so they can dry completely. You do not want to put a wet (or sandy) strawberry on top of a beautifully (or in my case, adequately) iced cupcake. 

Also, I'm fully aware that I went on a long rant in my last post about how strawberries can ruin your icing and so I topped my cupcakes with other things...still true. If you plan on having these cupcakes around for several days, another topper would be a safer bet. But..they're STRAWBERRY cupcakes, and sometimes it just makes sense to top them with STRAWBERRIES. 

Plus, strawberries are pretty. 

Moving on....

By now, your cupcakes have cooled, so whip up some beautiful (slightly pink) frosting. 

Full disclosure: The jam is also in the frosting. I'm telling you..it's the secret that's been eluding all of us!

Using a piping bag, a ziplock, or even just a button knife, frost your beautiful pink cupcakes, and...

Stick a (clean, dry) strawberry right in the middle.

(Helpful Hint: As you can probably see, I put my cupcakes in their containers before I ice them. It's much easier than moving them after they're frosted. I don't like to risk botching my semi-adequate frosting job.)

There you have it. The perfect strawberry cupcake!

Strawberry Cupcakes with Strawberry Frosting

(adapted from Kara's Party Ideas) 

Ingredients:

For the Cupcakes:

1/2 cup chopped strawberries

¼ cup strawberry jam

2 1/2 cups flour

1/2 tsp salt

2 1/2 tsp baking powder

1 1/2 cup sugar

1 cup of unsalted butter, softened

6 egg whites

1 T vanilla

red food coloring

2/3 cup whole milk

For the Frosting:

1/3 cup+ 3T strawberry jam

red food coloring

4 1/2 cups powdered sugar

1 1/2 cups softened butter

1 T vanilla extract

milk, as needed

Directions:

1.To Make the Cupcakes: Preheat oven to 350 degrees F. Place liners in 24 muffin tins. In a bowl, mix chopped strawberries and jam. Set aside.

2. In another bowl, mix flour, baking powder, and salt.

3. In the mixer, beat butter and sugar for several minutes, until fluffy and light in color. Add egg whites, vanilla, and food coloring and continue mixing until incorporated.

4. Add flour mixture and milk, alternating between the two. Add strawberry mixture and beat until incorporated. Divide batter between the liners. Bake until toothpick comes out clean, 25 minutes.

Cool completely.

5. To Make the Frosting: Mix together sugar and butter in the mixer until fully incorporated. Add the vanilla, strawberry jam, red food coloring. Beat until light and fluffy, adding milk as needed.

6. Frost cupcakes and top with strawberry or other desired garnish.

Store in an airtight container and ENJOY!

This post is dedicated to my wonderful sister, who lovingly suppresses her hatred of chocolate to edit all my posts (with little or no bias).

This one's for you Melanie...No chocolate!