Strawberry Cupcakes with Strawberry Meringue Buttercream

2 Jul


These are the strawberry cupcakes I made today. The cupcake part is super moist with chunks of strawberries in them, and the frosting is light and creamy. They are oh so tasty! I really can not stop eating them :(  Please help…

This recipe is from Martha Stewart’s Cupcakes book.

Strawberry Cupcakes Recipe

makes 34 cupcakes


2¼ cups all-purpose flour
½ cup cake flour
1 tbsp. baking powder
1 tsp. salt
2 sticks (1 cup) unsalted butter, at room temperature
2¼ cups sugar
1½ tsp. vanilla extract
3 large eggs plus 1 large egg white
1 cup milk
2½ cups finely chopped fresh strawberries


1. Preheat oven to 375 degrees Fahrenheit. Line your cupcake tins with cupcake liners. Sift together your flours, baking powder, and salt.

2. With an electric mixer on medium-high speed, cream butter, sugar, and vanilla until pale and fluffy. Add whole eggs and the white, one at a time, beating until each is incorporated, scraping down the sides of the bowl as needed. Reduce speed to low. Add flour mixture in two batches, alternating with the milk, and beating until well combined. Fold in chopped strawberries by hand.

3. Divide batter evenly among line cups, filling each three-quarters full. Bake, rotating tins halfway through, until golden and a cake tester inserted in centers comes out clean, about 25 to 30 minutes. Cool the cupcakes on a wire rack.

4. To finish, fill a pastry bag with a large star tip with strawberry meringue buttercream (see below for recipe) and pipe frosting on the cupcakes.

Strawberry Meringue Buttercream Recipe

makes 5 cups


1½ cups fresh strawberries (8 oz.), rinsed, hulled and coarsely chopped
4 large egg whites
1¼ cups sugar
3 sticks (1½ cups) unsalted butter, at room temperature, cut into tablespoons


1.Place the strawberries in a food processor or blender.  Puree until completely smooth.  Combine the egg whites and sugar in a heatproof bowl set over a pot of simmering water.  Heat, whisking frequently, until the sugar has dissolved and the mixture is completely smooth when rubbed between your fingertips.

2. Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment.  Beat on medium-high speed until stiff peaks form and the mixture has cooled to room temperature, about 8 minutes.  (The bowl should be cool to the touch.)

3. Reduce the speed to medium and add the butter, 1 tablespoon at a time, adding more once each addition has been incorporated.  Once the butter is fully mixed in, switch to the paddle attachment. Blend in the strawberry puree until smooth and completely incorporated, scraping down the sides of the bowl as needed.

Goodbye for now! Have a happy fourth of July weekend!


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