Strawberry + Cream Cupcakes


I had to make cupcakes.  Had to!  I think this mini size is just right. 

These are more white cupcakes with strawberries in them than strawberry flavored cupcakes.  Creamy frosting tops them off.  

Makes 24 regular cupcakes or 56 (ish) mini cupcakes.  

Strawberry Cupcakes

2 1/2 cups cake flour

2 teaspoons baking powder

1/2 teaspoon kosher salt

1 stick butter, softened

1 1/2 cup sugar

2 eggs

1 teaspoon vanilla

1 cup milk

2/3 cup  fresh strawberries, diced

Cream Cheese Frosting

4 oz cream cheese, softened

1 stick butter, softened

1 lb powdered sugar

2 tablespoons milk (maybe more or less)

For cake:

Heat oven to 350 degrees.  In a bowl whisk flour, baking powder and salt. Set aside.  

In a large mixing bowl and with an electric mixer beat butter until light and fluffy, about 1 minute.  Add sugar and mix for 1 minute.  Add eggs, vanilla and mix for 1 minute.  

Fold in flour mix and milk until just smooth.  Fold in strawberries.  Spoon into paper lined cupcake pans, filling the cups 2/3 full and bake 25 minutes for full sized cupcakes, for mini cupcakes, bake 20 minutes.   Let cool completely and frost.  

For frosting:

With an electric mixer, whisk butter and cream cheese until well combined.  Add sugar and 1 tablespoon milk.  Add 1 more tablespoon or two of milk as needed.  Mix until combined.