Hold. The. Phone.
Did I really just make ICE CREAM BUTTERCREAM?
Um, yes. Yes I did. And know what it tastes like on top of a strawberry cupcake? Yep, just like you think it would taste, only better. Kind of like strawberry ice cream, but without the brain-freeze.
And, it’s only four ingredients, and it’s E.A.S.Y.
So, strawberry cupcakes, buttercream that tastes EXACTLY like ice-cream, and no brain freeze.
Best cupcake ever, right?
I’ve been on a bit of a strawberry cupcake kick lately – I have quite a few more recipes to share with you, but I’ll space them out a bit so you don’t get strawberried-out. I’ve tried a few different strawberry cake recipes too, but I keep coming back to this one. It’s super-duper moist, and it’s just got a hint of strawberry flavor. I love the perfect pink hue of this cupcake – I think the lesser amount of egg yolks keeps them from discoloring. Note that very ripe strawberries will give you better color – but if you don’t get the vibrant pink you’re after, just add a drop or two of pink food coloring. I use Americolor Deep Pink, and just a drop or two.
The true star of this recipe is the buttercream frosting. It really does taste just like vanilla ice cream. The simple ingredient list keeps it light and fluffy, and the generous dose of vanilla extract takes it up a notch. The key is to whip it for a good four or five minutes so it gets fluffy and light…and it is OH. SO. GOOD.
The little pink flower on top is actually made from leftover frosting from some cupcakes I made last weekend, but I totally love the little rosette on top of the white dollop. I even sprinkled the rosette with a bit of metallic sugar – you know, because these weren’t quite girly enough.
I have a feeling the rosette will be back. I tend to get stuck on these things.
And PS – these cupcakes? “They’re blush and bashful. I have chosen two shades of pink, one is much deeper than the other…”
Name that movie. 🙂
So, if you’re feeling particularly girly, or if you really like ice-cream, or just if it’s a Tuesday night and you want something delicious in your life, please make these.
(You could even watch Steel Magnolias when you eat them. And then, when the movie gets sad you could just eat another cupcake to cheer you up. ‘Cause they’re like magic and it’s just impossible to be sad when you’re eating one of these blush and bashful beauties.)
- 2 and ¾ cups all-purpose flour
- ½ cup cake flour, (not self-rising)
- 1 tablespoon baking powder
- 1 teaspoon salt
- 8 ounces (2 sticks) unsalted butter, softened
- 2 and ¼ cups sugar
- 3 large eggs
- 1 large egg white
- 1 cup whole milk
- 1 and ½ teaspoons pure vanilla extract
- 2 cups finely chopped strawberries
- 1-2 drops red/pink gel food coloring, if desired
- Strawberry Buttercream
- 1-2 drops light pink gel food coloring, if desired
- 1 and ½ cups (3 sticks) butter at room temperature
- 5 cups powdered/confectioners sugar
- 2 Tablespoons vanilla extract
- ¼ cup half and half (more to desired consistency)
- Preheat oven to 350 degrees.
- Line two cupcake pans with cupcake liners; set aside.
- Place strawberries in a small food processor; process until pureed, set aside.
- In a medium bowl, whisk together flours, baking powder, and salt; set aside.
- In a small bowl, mix together milk, vanilla, and strawberry puree; set aside.
- 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 white until just blended.
- 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. Add food coloring if desired, and blend completely.
- 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. (Mine only took 20 minutes, so keep an eye on them!)
- Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before frosting.
- In the bowl of a stand mixer, beat butter until light and fluffy.
- Add confectioners sugar, vanilla extract and half and half, and beat on low speed to combine.
- Once combined, beat on medium-high speed for 4-5 minutes.
- If frosting is too thin, add more confectioners sugar ¼ cup at a time, if it's too thick, add additional half and half a Tablespoon at a time until desired consistency is met.
- Frost cooled cupcakes as desired. I used a piping bag with a round tip for the white dollop, and then used a small star (1M) tip for the pink-tinted mini rosette.