There is something about a pretty pink cupcake that makes me feel like I am eating a special treat. I do not consider myself a truly "girly-girl" (although others might strongly disagree!) but I will be honest with you... I really think that anything pink tastes better! If there is a pink option for a doughnut, cookie, cupcake, or really any dessert, I will pick it. These cupcakes do not disappoint and only further prove my theory.
The cupcake recipe calls for a dab of red gel food coloring and I highly recommend you use it. To get that true "pink" color, you will want to use the food coloring. If you do not, the strawberries tend to turn the cupcakes a brownish shade. They will still taste delicious but will not be as pink. The frosting will be naturally pink from the berries and since they will not be baked, there is no need for added color. The baking time also depends on how juicy your strawberries are. Since these were freshly picked (see the post about our strawberry picking adventure here), they yielded a lot of juice which increased the baking time by about 10 minutes. Check them after 20 minutes and take out once a toothpick inserted in the middle comes out clean.
Fresh Strawberry Cupcakes
with Fresh Strawberry and Cream Cheese Frosting
1 Cup of butter, softened
2 Cups of sugar
1 Cup of milk
1 1/2 teaspoons of pure vanilla extract
3 Cups of flour
1 Tablespoon of baking powder
1 Cup of fresh strawberries, diced
Dab of red gel food coloring (optional but reccommended)
Instructions for Cupcakes
Preheat oven to 350°F. Prepare cupcake pans with liners. Beat butter at medium speed in a stand mixer until creamy. Gradually add in sugar, beat until light and fluffy.
Stir together milk and vanilla in a small bowl. In a seperate bowl, sift together flour and baking powder. To butter mixture, alternate between adding the flour mixture and milk mixture, start and end with flour. Beat at a low speed after each addition, until blended.
Add eggs and beat until blended. Add food coloring (if using) and stir until color is uniform. Add diced strawberries and mix for 2 minutes on medium speed. Pour batter into prepared cupcake pans. Baking time will depend on how juicy your strawberries are. Start checking after 20 minutes and bake until toothpick comes out clean.
1/2 Cup of butter, softened 1/2 bar of cream cheese (4oz), softened 4 Cups of powdered sugar 1 Cup of strawberries, diced
Beat butter and cream cheese with wisk attachment until well blended. Add strawberries and stir until evenly dispursed. Add powdered sugar and beat until desired consistency is reached. Use whole strawberries as a garnish.