Although I’m a huge fan of cupcakes, I don’t make them as much as I’d like to. Today’s a special occusion though, so I had to share this recipe with you because it’s for a cause close to my heart. I’ve teamed up with hhgregg and KitchenAid to Cook for the Cure! What better way to share the love than with pink cupcakes.
October is Breast Cancer Awareness Month and KitchenAid has a 10,000 Cupcakes campaign going on right now. For every original cupcake you bake, take a picture and post to Instagram with the hashtags #10000cupcakes and #donate and tag @KitchenAidUSA. For each picture, KitchenAid will donate $1 to Susan G. Komen! How cool is that! You have your cupcake and eat it too!
So if you happen to bake cupcakes anytime soon please don’t forget to share it with us and use the #1000cupcakes and #donate tags! Also, don’t forget to check out the KitchenAid cook for a cure site to get inspiration and to learn more about the cause.
Also, KitchenAid has kits for anyone who wants to host a Cook for the Cure party – or turn any get together into a Cook for the Cure party to help raise awareness.
And if baking cupcakes and hosting parties isn’t your thing, you can stop by the Susan G. Komen donation landing page to contribute to the cause!
Now back to these yummy strawberry swirl cupcakes. They are made from completely from scratch with fresh strawberries all the way through. There’s strawberries in the cake batter, swirl and butter-cream. You won’t believe how delicious and fragrant fresh strawberries taste.
As if these cupcakes were not flavorful enough, I went ahead and added a swirl of fresh strawberry puree in the cupcake batter so when you bite into them all you taste is fresh strawberries!!
Fresh Strawberry Swirl Cupcakes with Strawberry Buttercream
- 1 1/2 cup fresh strawberries, about 15
- 1 1 ⁄2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 ⁄4 teaspoon salt
- 1 ⁄4 cup milk
- 1 ⁄2 cup unsalted butter
- 1 cup sugar
- 1 large egg, plus 2 egg white
- 1 teaspoon vanilla extract
- For Frosting
- 1/2 reserved strawberry puree, about 1/4 cup once cooked down**
- 1 cup unsalted butter
- 3 1 ⁄2 cups powdered sugar
- 1 ⁄2 teaspoon vanilla extract
- <span class="mceItemHidden" data-mce-bogus="1"><span></span><span class="mceItemHidden" data-mce-bogus="1"><span></span>Preheat oven to 350 degrees F. Line a muffin pan with 12 liners and set aside. Combine the flour, baking powder and salt in a medium bowl and set aside.
Puree the strawberries in a blender or food processor. Pour 1/3 cup (for cupcakes) + 1/3 cup (for swirling) of the puree into a measuring cup and set aside.</span></span>
- Add rest of strawberry puree to a small bowl and set aside to use in the frosting.
- In the bowl of your electric mixture cream the butter and sugar until fluffy and pale. Add the eggs and vanilla and mix until just blended.
- <span class="mceItemHidden" data-mce-bogus="1"><span></span><span></span>Mix together milk and 1/3 cup strawberry puree. Alternate flour and milk mixture to mixer slowly ending with flour. Scrap down sides of bowl and continue to blend well. Using a ice cream scoop or tablespoon, add batter to prepared muffin cups. Next add about 1 teaspoon of the 1/3 cup of reserved strawberry puree on each cupcake and swirl with toothpick or fork.
- Bake for 20 to 25 minutes, or until lightly browned. Cool cupcakes completely on a wire rack before adding the frosting.
- To make the Strawberry Frosting:.
- Beat 1 cup softened butter on medium speed until fluffy. Add the powdered sugar and mix for another minute. Next add the cooked down (1/4 cup) strawberry puree** and vanilla and mix just until blended. Frost cupcakes with piping bag or spoon once they have cooled.