Strawberry Cupcakes With Strawberry Buttercream

“marthastewart.com/more-cupcakes”
READY IN:
1hr 5mins
SERVES:
34
UNITS:
US

Ingredients Nutrition

Directions

  1. Directions for Cupcakes:
  2. Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk dry ingredients in a large bowl. Cream butter and sugar with a mixer until light and fluffy. Add eggs, 1 at a time, beating after each addition.
  3. Reduce speed to low. Mix milk & vanilla in a bowl. Add dry ingredients to butter mixture in 3 additions, alternating with wet ingredients and ending with dry; stir chopped strawberries into batter. Scrape sides of bowl. Divide batter among muffin cups, filling each 2/3 full. Once cupcakes are cool, frost tops with strawberry buttercream. Frosted cupcakes will keep, covered and refrigerated, for up to 2 days. Top with a strawberry just before serving.
  4. Directions for Strawberry Buttercream:
  5. Place whites and sugar in a heatproof mixer bowl set over a pot of simmering water. Whisk until sugar dissolves and mixture registers 160 degrees on a candy thermometer.
  6. Remove from heat, and attach bowl to a mixer. Whisk on medium speed for 5 minutes. Increase speed to medium-high, and whisk until stiff, glossy peaks form, about 6 minutes. Reduce speed to medium, and add butter, 1 piece at a time, whisking well after each addition.
  7. Switch to a paddle attachment. With mixer on low, add strawberry puree, and beat until smooth, 3 to 5 minutes. Use immediately, or cover, and refrigerate for up to 3 days. (Bring to room temperature, and beat on low speed until smooth before using.).

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