If you guys haven’t noticed yet, I love using fresh ingredients in my recipes as often as I can. In my book, you just can’t go wrong with fresh fruit and baked goods.
In summer though, I am just not a fan of heavy desserts or heavy food at all for that matter. That is why these cupcakes make the absolute BEST summer dessert. They are just sweet enough to satisfy any sweet tooth, and light enough to not weigh you down after eating them.
If you throw in a few blueberries you’ve got yourself a delicious patriotic treat for Memorial Day, the 4th of July, or any other summer event! (Plus, who doesn’t like blueberries? Have you tried my Blueberry mug-o-muffins yet?)
The Recipe (Let’s Get to the Good Stuff, Right?)
Strawberry Patch Cupcakes
These light and fluffy cupcakes topped with fresh strawberries are the perfect summer treat.
For the Cupcakes
- 1 1/4 C cake flour (all-purpose can be used but the cake will be a little more dense)
- 1 tsp cream of tartar
- 1/4 tsp salt
- 1 3/4 C sugar (turbandino or other raw variety)
- 1/2 tsp vanilla (pure preferred)
- 1/2 tsp almond extract
- 3 egg whites (cage free preferred)
For the Frosting:
- 3 C powdered sugar (organic preferred)
- 1/3 C butter, unsalted (softened)
- 1 1/2 tsp vanilla
- 1-2 tsp cream (milk can be used, adjust for desired thickness of frosting)
- 3-4 C fresh strawberries, sliced
- 2 Tbsp powdered sugar (organic)
Making the Cupcakes:
- Preheat oven to 325 degrees
- Combine the dry ingredients and sift thoroughly to ensure they are combined evenly. You don't want to overmix though.
- Combine the wet ingredients in the bowl of your mixer or other bowl used for mixing. The consistency will be a smooth, creamy one. You don't want to overmix at this point or it will affect the eggs negatively making the dough too chewy.
- Slowly mix dry ingredients into wet ingredients. Mix 2 minutes on med/high or until blended. Again, overmixing could cause problems.
- Chop strawberries into 1-2 in pieces.
- Combine with 1-2 tsp organic powdered sugar (adjust to taste depending in sweetness)
- Let sit while cupcakes are baking
- Spoon cupcake mixture into lined muffin tins. If you fill each cup about 1/2 to 2/3 they will generally come out a good size.
- Bake for 25-30 minutes at 325. The cupcakes are done when a toothpick inserted into the center comes out clean. Be sure to watch the edges for browning.
Making the Icing:
- While the cupcakes are cooking combine icing ingredients.
- Mix butter and vanilla.
- Slowly pour powdered sugar into butter mix and combine.
- Slowly add cream or milk into the butter mix until desired consistency is reached.
- For these cupcakes, a thicker icing is preferable to help it keep its shape.
It's Cupcake Time:
- Allow cupcakes to cool 10-15 minutes before icing.
- Pipe a line of icing around the outer top of the cupcakes once cooled.
- Carefully spoon strawberry mixture into center of icing on each cupcake
This recipe can be made gluten free by using coconut flour.
I will be posting a dairy-free vegan icing recipe soon so be sure to keep an eye out for that!
A mixture of flax seeds and water can be used as a vegan egg replacement in this recipe. It may have an impact on the color of the cupcake or icing slightly, though. There are commercial egg replacements that can be found in health food stores and some big-brand groceries that would not have any impact on the color.
Copyright Ghastly Girl 2017
Of course, you absolutely have to try one once they are done…to make sure they came out right!
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Ghastly is a special needs homeschooler and mom living with Lupus and Bipolar Disorder. She is passionate about helping other moms living with mental illness or chronic illness, celebrating awesome kids, and herding cats.
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