Strawberry Cupcakes
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 30
  • 1½ cup all purpose flour
  • 1½ cup cake flour (not self-rising)
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1¾ cups sugar
  • 4 large eggs
  • 2 teaspoons pure vanilla extract
  • 1¼ cup milk
  • 10 ounces fresh strawberries, hulled and cut into small pieces
  • 4 large egg whites
  • 1¼ cups sugar
  • 1½ cup (3 sticks) unsalted butter, at room temperature, and cut into tablespoon size pieces
  • 1 teaspoon vanilla extract
  • ½ cup strawberry jam
  1. Preheat oven to 350 degress F. Line cupcake pans with paper liners and set aside.
  2. In a medium bowl, sift together both flours, baking powder and salt; set aside.
  3. In a bowl of an electric mixer fitted with a paddle attachment, beat the butter and sugar until light and fluffy (about 3-4 minutes), scraping down the bowl as needed.
  4. Beat in the eggs, one at a time, and then beat in the vanilla.
  5. With the mixer on low speed, add the flour mixture in three parts, alternating with the milk. Begin and end with the flour, beating well after each addition.
  6. Remove the bowl of the stand mixer and fold in the fresh strawberries.
  7. Divide the batter among the prepared cups so that each is about two-thirds of the way full.
  8. Bake, rotating the pans halfway through, until the cupcakes are golden brown and a cake tester comes out clean, about 18-20 minutes.
  9. Transfer pans to a wire rack and let cool 5 minutes.
  10. Remove cupcakes from pan and cool completely on the wire rack.
  1. In a heatproof bowl set over a saucepan of simmering water, combined the egg whites and sugar.
  2. Cook, whisking constantly, until the sugar has dissolved and the mixture reaches 160 degrees on an instant-read thermometer.
  3. Transfer mixture to the bowl of a stand mixer that has been fitted with the whisk attachment.
  4. Beat the egg-white mixture on high speed until it holds stiff peaks. Continue beating until mixture is fluffy and cooled, about 6 minutes.
  5. Switch to the paddle attachment and with the mixer on medium-low speed, add the butter several tablespoons at a time. Beat well after each addition.
  6. If the frosting appears to separate, beat on medium-high speed until smooth again, about 3-5 minutes.
  7. Beat in the vanilla and continue beating for a couple minutes to eliminate any air bubbles.
  8. Remove bowl from stand mixer and stir in strawberry jam with a rubber spatula until frosting is smooth. (More or less jam can be used depending on your taste preference).
  9. Spread or pipe the frosting on top of each cooled cupcake.
Because these cupcakes contain real fruit, it is best to any extras refrigerated. The icing does stiffen once cooled, so allow to sit out about 60 minutes before enjoying again.
Recipe by a happy food dance at