Strawberry cupcakes

This blog is badly in need of a cupcake update. How long has it been now, like a whole month? Too long…too long.

Luckily, one of my most hilarious and clever friends had a birthday recently. Someone asked Farrell if he could “twist my arm” into making cupcakes for the occasion.

Done. It’s twisted. No need to convince me to be that girl who always brings baked goods to parties.

I had a fridge full of fresh fruits that were in danger of disintegrating into a puddle if I didn’t plan out how to use them soon, so I badgered and prodded (and bullied) the birthday girl for preferences.

I eventually got an answer out of her: strawberry!

These cupcakes were a big hit at the party. I did have some trouble achieving a stiffer frosting though; I was really looking forward to trying out my new cake decorating tips! I had to settle for little flower-blobs, but everybody insisted that they preferred the thinner, glaze-like frosting over a tall butter cream (much like the skyscrapers that top those found at most DC cupcakeries).

Overall I would call this a successful recipe, the cupcakes turned out moist and the strawberry flavor was exquisite. I can’t wait to try Annie’s original recipe, a cool summer strawberry-lemonade treat that adds lemon syrup to the mix. It’s on my to-bake list, does anybody else have a birthday coming up?

– Strawberry Cupcakes – adapted from Annie’s Eats
Yield: two dozen cupcakes

2 1/4 cups flour
1 1/2 tsp baking powder
3/4 tsp salt
zest of one lime (mine was on the smaller side)
12 tbsp unsalted butter, room temperature
1 1/2 cups sugar
2 eggs
3/4 cup milk
2 cups fresh strawberries, chopped

1 cup fresh strawberries, roughly chopped
12 oz cream cheese, room temperature
18 tbsp unsalted butter, room temperature
2 2/3 cups confectioners’ sugar, sifted
1 tsp vanilla extract

– Preheat oven to 325 degrees.
– Prepare the cupcake batter first. Mix together flour, baking powder, salt and lime zest in a bowl. Cream butter and sugar on medium speed until sugar is dissolved and butter is light and fluffy. Beat in each egg until it is fully incorporated, one at a time. Scrape down the sides of the bowl to ensure that everything is evenly mixed. Add half of the flour mixture and beat on low speed until just combined, then add half of the milk and mix until smooth. Repeat with remaining flour and milk. Fold in strawberry pieces.
– Line two cupcake tins with liners and fill each about 3/4 full; this batch can be stretched to make exactly two dozen cupcakes if you have a keen eye for measuring the batter. Bake for about 23-25 minutes and let cool completely before frosting.

– To prepare the frosting, puree the strawberry pieces in a food processor and strain. Put aside.
– Beat the cream cheese and butter on medium speed for about five minutes, until light and fluffy. Add powdered sugar and beat until smooth. Add vanilla extract and mix until just combined. Add as much strawberry puree to achieve your desired consistency and flavor. I added about six tablespoons. Frost cupcakes as desired and enjoy!