Strawberry Surprise Cupcakes

Strawberry Surprise Cupcakes via elisebakes

Strawberry Surprise cupcakes.  What’s the surprise, you ask?  I baked a fresh strawberry inside!  Strawberry Surprise Cupcakes via elisebakes
I actually only baked half of them with a strawberry because I wasn’t sure how it would work, so the rest were just vanilla buttermilk cupcakes with strawberry buttercream.  It was a success though; the strawberry cooked to a soft, yummy surprise, and didn’t seem to affect the way the cupcake baked.  The cupcakes themselves weren’t mind-blowing; they tasted pretty standard vanilla-ish, and were light and fluffy like a box mix would be.  They were a tad dry for my taste…See, I like my cake super moist and dense…I should have added a package of vanilla pudding – oh well!  The buttercream was amazing.  You could really taste that it was made with fresh strawberries, as opposed to using jam or jelly.

Strawberry Surprise Cupcakes via elisebakesStrawberry Surprise Cupcakes via elisebakes

Vanilla Buttermilk Cupcakes: (Adapted from iamjulieb.com)

Strawberry Surprise Cupcakes via elisebakes

  • 2 1/2 cups  flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt or salt substitute, i used no salt
  • 1/2 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 tsp vanilla extract
  • 1/4 tsp almond extract
  • 1 stick butter, softened
  • 1 cup sugar
  • 3 large eggs
  • ~24 strawberries with the tops cut off
  1. Preheat oven to 350 and line your muffin pan.
  2. In a medium bowl, whisk flour, baking powder, baking soda, and salt together.
  3. In a small bowl, combine the milk, oil and vanilla extract.
  4. In a third , larger mixing bowl,  beat the butter and sugar on medium until light and fluffy (~3 mins).
  5. Add the eggs, one at a time, beating well after each egg.
  6. Reduce the speed to low and add the flour mixture alternating with the milk mixture in batches, beginning and ending with the flour mixture. Beat just until blended.
  7. Fill cupcake wells two-thirds full.  If you want to bake strawberries in them, fill the well about 1/3 full, place a small strawberry inside, and then continue filling them to 2/3 full.
  8.  Bake 15-20 minutes, until golden and a toothpick inserted in the center comes out clean.  Remove the cupcakes and cool on a wire rack.  Allow to cool completely before icing.

Notes:  Do not overfill, a couple of mine flattened out over the top because they were too full, but the rest domed very nicely!

Strawberry Buttercream

  • 1 cup butter, softened
  • 1 tsp vanilla
  • 3-5 Tbsp strawberry puree
  • 3 1/2 – 4 cups powdered sugar
  1. Beat butter until light and fluffy.
  2. Gradually add in powdered sugar.
  3. Add vanilla and 3 Tbsp strawberry puree.  Taste for flavor, and add more as necessary; I used ~4 1/2 Tbsp total.  Depending on the amount of puree you use, you may need to add powdered sugar to maintain the right consistency.
  4. Pipe or spread onto cooled cupcakes
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16 thoughts on “Strawberry Surprise Cupcakes

  1. Those look beautiful Elise! When you say I should have added pudding, what exactly do you mean? Do you make vanilla pudding and add it in? Or is it just the powder? Never really understood that.
    R

      • I usually don’t add it to cakes from scratch because I use the same recipes often and am happy with them, but when I was reading the ingredients for this one, I had a feeling it might be a little dry…I decided to give it a shot anyway – guess I shouldn’t second-guess my instincts!

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