August 3rd, 2009

strawberry cupcakes

strawberry cupcakes

it’s been a little while since my last update, and i apologize – i just realized today that’s it’s already been august for a few days. things have been hectic around here lately, and to be totally honest, when i started blogging, i had a lot less going on in my life in general. my goal was always to post at least twice a week, but it’s clear that i haven’t really been able to sustain that kind of schedule – between school and work, there’s just been less time to bake, which is a shame, because it’s still one of my favorite things in life.

strawberry cupcakes

also, there are times i find myself wanting to bake or cook just to bake or cook. figuring out lighting, taking pictures and writing out recipes can be a bit of a buzzkill when there are crazy delicious things in the oven and you just want to eat and share them with other people. some days it’s all about making a perfect loaf of zucchini bread and eating the whole thing before anyone has a chance to snap a photo. those days don’t happen often enough.

strawberry cupcakes

but don’t worry, pete bakes isn’t going anywhere! in fact, i recently (sort of) made these strawberry cupcakes for the girl and myself. finally, after over a year, i’ve learned to halve batches of things when i’m not planning on taking them into work or having a cupcake party. i’m espcially glad i halved this recipe, because they ended up being a little disappointing. i’m perplexed because it’s a martha stewart recipe – what gives?

strawberry cupcakes

although there was a decent strawberry flavor, the cake was too dense and spongy. you can also see how the color changed from the batter to the baked cake – more gray than pink. the frosting, however, was pretty good. i would use that again in another recipe.

strawberry cupcakes

does anyone have a really awesome strawberry cupcake recipe they’d be willing to share?

strawberry cupcakes

strawberry cupcakes
from Martha Stewart. makes 12 cupcakes.

2/3 c whole fresh or frozen strawberries, thawed
1 1/2 c all-purpose flour, sifted
1 tsp baking powder
1/4 tsp coarse salt
1/4 c whole milk, room temperature
1 tspn pure vanilla extract
1/2 c (1 stick) unsalted butter, room temperature
1 c sugar
1 large egg, room temperature
2 large egg whites, room temperature

1/2 c whole frozen strawberries, thawed
1 c (2 sticks) unsalted butter, firm and slightly cold
pinch of coarse salt
3 1/2 c confectioners’ sugar, sifted
1/2 tsp pure vanilla extract

1. preheat oven to 350 degrees. line a 12-cup muffin tin with cupcake liners; set aside.

2. place strawberries in a small food processor; process until pureed. you should have about 1/3 cup of puree, add a few more strawberries if necessary or save any extra puree for frosting; set aside.

3. in a medium bowl, whisk together flour, baking powder, and salt; set aside. in a small bowl, mix together milk, vanilla, and strawberry puree; set aside.

4. in the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. gradually add sugar and continue to beat until well combined and fluffy. reduce the mixer speed to medium and slowly add egg and egg whites until just blended.

5. with the mixer on low, slowly add half the flour mixture; mix until just blended. add the milk mixture; mix until just blended. slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.

6. divide batter evenly among prepared muffin cups. transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing.

7. place strawberries in the bowl of a small food processor; process until pureed. in the bowl of an electric mixer fitted with the paddle attachment, beat together butter and salt on medium speed until light and fluffy. reduce mixer speed and slowly add confectioners’ sugar; beat until well combined. add vanilla and 3 tablespoons strawberry puree (save any remaining strawberry puree for another use); mix until just blended. do not overmix or frosting will incorporate too much air. frosting consistency should be dense and creamy, like ice cream.

20 Comments for strawberry cupcakes - why not leave some love?

  1. Memoria says:

    Have you tried the Pink Lady Cake? Deb from Smitten Kitchen posted about it. Here is the link:

    Sorry the cake didn’t taste great. The photos are still nice. Glad you’re back!

  2. Lisa says:

    I recently made 2 types of strawberry cupcakes, a ‘real’ strawberry’ cupcake and strawberry lemonade and both delicious! I used the frosting from the second recipe altho it didn’t come out as in her photo but still tasted good!

    ‘real’ strawberry

    strawberry lemonade

  3. Michelle says:

    I have the Martha cupcake book and I found I was slightly disappointed in it. I made her caramel filled chocolate cupcakes and while they were good, it wasn’t going to be something I put in my rotation.

    Sometimes I wonder if they just make them because they can? As in “look I made this wonderfully named cupcake” but it doesn’t taste so great, but I did it anyways!

    Martha doesn’t really wow me much anymore.

  4. Niki says:

    These cupcakes are awesome, I’d just use your frosting instead of mine. They are delicious!

  5. Mondo says:

    yo, that’s crazy! can’t believe it came out like that considering it’s Martha. Usually, she’s 1oo%…when it comes to cookies, that is.

  6. Janice says:

    The blog Hungry Cravings just posted a strawberry cupcake adaptation of a vanilla cupcake recipe a couple of weeks ago. The cupcakes are a vibrant shade of pink, and Lucy’s recipes always turn out great for me, so it’s worth a try! And, no, I’m not her PR person – don’t even know her. 🙂

  7. Summer says:

    I was just brainstorming cupcake ideas and then I read today’s blog and it made me happy. 🙂
    Sorry I don’t have a strawberry cupcake recipe for you… I actually can’t say that I particularly like berries in cake (only in frosting for me!)

  8. Samantha says:

    They’re not awesome because they are Sprinkles’ cupcakes, not Martha’s.

  9. Janice says:

    I’m finding less inspiration with the Martha recipes. Try Ina Garten or Rose Levy Berenbaum for good basic cake recipes (easy to convert to cupcakes). I like to pipe stuff into the middle of the cupcakes for a tasty surprise — strawberry jam, lemon curd etc.

  10. ILEANA says:


  11. Hilary says:

    Overall I’ve been kind of disappointed with the new Martha cupcakes as well (just recently made the Roasted Banana with Honey-Cinnamon Frosting). So unfortunate, I was really looking forward to her book. Oh well I still want to try the snickerdoodle and tiramisu cupcakes before I pass final judgment. Yours still look super tasty though, great for summer!

  12. gatesumpao says:

    Sometimes I wonder if they just make them because they can? As in “look I made this wonderfully named cupcake” but it doesn’t taste so great, but I did it anyways!

  13. dekvip says:

    I was just brainstorming cupcake ideas and then I read today’s blog and it made me happy.

  14. India says:

    I’m pretty sure this is the recipe I’ve used in the past…delicious!

  15. Victoria says:

    Best strawberry cupcakes- use a box or make from scratch – but when you put the cupcakes in the pans fill half of what you normally would – then drop in a spoonful of Philadelphia Strawberry cream cheese, then cover with the rest of what you would fill the cupcake with. I made this with funfetti cake mix, and it was really really great. It was moist and the strawberry cream cheese melts and is awesome inside. and of course- frost with homemade cream cheese frosting =)

  16. trey says:

    that looks good :rock:

  17. I like to pipe stuff into the middle of the cupcakes for a tasty surprise like strawberry jam.

  18. Jesus Harmon says:

    I am so grateful for your article post.Really looking forward to read more. Want more.

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