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.)
Enjoy!
- 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.
- Enjoy!
Hi! This recipe looks just amazing. I was wondering if there’s a way to “Pin” just the recipe? I can’t find the “Pin” icon. thanks so much for sharing!
Not just the recipe itself, but you can pin one of the photos, which will link you right back to the recipe. If you hover over the photos with your mouse, a “pin-it” button will appear. Thanks!!
Thanks so much…. you’re such a sweetie. For whatever reason, yesterday that little Pin icon wouldn’t come up on the picture. But it’s there today. Must be user error! Thanks again. I love, love, love your blog, your recipes, and your style! You’re the best!
Aw, thank you! 🙂
“Your colors are pink and pink”. 😉
Will be trying these soon I believe!
Such lovely cupcakes, and it’s great to have an alternative to chocolate in my back pocket. Definitely holding on to this recipe!
They’re yummy! Enjoy!! 🙂
Could you please explain what half and half is as I’m from South Africa and we don’t have it here. Dying to try this recipe! Thanks so much for all wonderful recipes!
Sorry, I just saw this. Half and half is basically half whole milk, half cream. 🙂
Love love the color! I can imagine the taste. yum
Aren’t they fun? They’re so good, hope you try them! 🙂
i live in Uk what is half & half?please x
Hi there! It’s just equal portions whole milk and heavy cream. 🙂
I AM GOING TO TRY THESE THEY LOOK YUMMY!!! THE BLUSH AND BASHFUL COMENT IS FROM THE MOVIE STEEL MAGNOLIAS…
Thank you x
Do you think that I could replace the half and half with coconut milk or cream of coconut to make this frosting coconut flavor? Would you use the same amount?
Hi! I’m planning to do this but with limited ingredients on hand. Is it possible to use just strawberry syrup? If yes, what would be the amount? Thanks!
Ice cream frosting? Get out!
I just made these cupcakes today, I followed the recipe to the T…and they were the most awfully dense flat cupcakes I have ever made/seen/tasted!
Sorry to hear that! I’ve made them quite a few times now with success. 🙁
Looks delicious! Juli.bythrow@gmail.com.
Sounds like a party in my mouth with these scrumptious looking cupcakes..thanks for sharing
Hi I am hoping to enter this as my entry for the giveaway you are doing for the organized living gift card! This is my fave recipe you have posted! I love it and they turned out great! Please enter me in the contest…I hope I win! My email is sarasue6@hotmail.com Thank you so very much!
I gave this recipe to my husband to make since he is the baker in the family. I can’t wait to try it!
Natalie’s birthday is just around the corner, so I might just give this recipe a try!
Oh my! I wanna make these yummy Strawberry Cupcakes!!! Once I eat them I’m sure confetti is going to come out of my mouth!!! LOL
ntorres2011@live.com
yum and Steel Magnolias!
Hi! I have a cupcake blog called My Year of Cupcakes. I featured these cupcakes on Day 5. Here’s the link in case you wanna take a look! http://myyearofcupcakes.wordpress.com/2013/08/05/day-5-strawberry-cupcakes-with-vanilla-ice-cream-buttercream/
Thanks for the great recipe!
Love this recipe. I want to try these delicious cupcakes. Thanks for sharing!
This frosting sounds great! I need to try it.
Amazing cupckes! They look beautiful and absolutely delicious!
LOVE this recipe…I have made it several times already and it is amazing with the wonderful fresh local strawberries this summer!
Hi there, I need to make a birthday cake for my son who loves strawberries and cream. Will this recipe work for a large cake?
Yes, the same recipe will work for two 9-inch rounds or one 9×13. Bake for 23-30 minutes or until a cake tester comes out clean. 🙂
Oh wow! Gonna make it today thank you!!
Good recipe, it was very simple but my cupcakes came out very dense and a little too much flour. I could barely taste the strawberries! I’m going to try it again sometime but maybe with less flour. Did anyone use something different?
I hope you see this comment on this 2 year old post, but would this frosting hold up to being piped, or as a filling for a layer cake, or is it too soft?
Hi Janelle! Yes, this can be piped and/or used as filling for a cake. Good luck!
Love the color of these! So cute!