Happy Easter Everybody!! To celebrate, I made homemade strawberry mini cupcakes. They are so fresh and yummy, you have to try this recipe! Remember when I made the bunny brownies a few weeks ago (here)? Well, I did a few bunny cakes with my strawberry batter, too. Look how cute!
Cupcakes- Makes 24 big ones or 48 minis (or 3 trays of bunnies!)
2 1/2 cups sifted all-purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
8 tablespoons unsalted butter (1 stick)
1 3/4 cups sugar
2 large eggs
2 1/4 teaspoons vanilla extract
1 1/4 cups whole milk
1 cup fresh strawberries, diced
First, preheat your oven to 350 degrees and fill your cupcake tins with wrappers. I like to use white wrappers instead of the colored kind just so the focus is on the cupcakes itself. With colored wrappers, they tend to loose their cute decoration after being baked and you can’t really tell what was on them.
In a large bowl, sift your flour, baking powder, and salt together and set aside.
In your mixing bowl, beat your butter at medium speed for 1 minute. Next, add in your sugar and beat at medium speed for 3-5 minutes. It will be nice and fluffy when finished.
Add your eggs one at a time at a slow speed. Make sure each is incorporated before the next.
Prepare your liquid ingredients. Combine your milk and vanilla. Then grab your dry ingredients.
Now, time to add it to the butter, sugar, and eggs. Scoop 1/3 of the dry ingredients into your mixing bowl and mix slowly until incorporated. Now add in 1/2 of your wet ingredients and mix until incorporated. Continue with the rest in the same way- this way, you’ll start with dry and end with dry.
With a large spatula or spoon, gently fold in your strawberries.
Fill your cupcake liners 2/3 full of batter. If you have regular sized liners, use an ice cream scoop to make them all even. If you have the mini’s like I did, I just used a table spoon and that worked pretty well.
Bake mini’s for 18 minutes. Make sure you check them around 15- all ovens are a little different. For larger cupcakes, I would say 18-22 minutes would be good. If you’re unsure, stick a toothpick in the center of one and if it comes out without any wet batter, they’re finished! If it has batter, throw them back in for 3 minutes.
Let them cool in the tins for about 20 minutes. In the meantime, you can prepare your frosting!
This makes A LOT of icing so see if you can use the spare for something else- maybe instead of whip cream on strawberry shortcakes, you could add a dollop of strawberry frosting?? Yum.
16 tablespoons unsalted butter (2 sticks)
4 cups sifted powdered sugar
1 teaspoon whole milk
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup diced strawberries
This icing is easy and delicious. Just add all the ingredients above into a mixing bowl and mix on medium speed for 4 minutes. You might want to scrap down the sides a few times but by the end, you’ll have a nice and fluffy icing.
I usually put my icing into a piping bag with a 1/2 inch tip but you can also use a knife to spread on the cupcakes as well. Be sure to refrigerate your cakes since they have strawberries in them. When you’re ready to serve them, pull them out of the fridge for 15 minutes to take the chill off. Enjoy!!