Strawberry Cupcake, Creation #2

A sale on strawberries, I am so pumped! Just imagine me dancing in the produce section of Sunflower Market!

Since I have still have my obsession with cupcakes, strawberry cupcakes were the only way to go! I use this cake batter for more than just cupcakes; it is a keeper! These cupcakes have a graham cracker crust, it adds a nice crunch component to the cupcake, in my opinion! Hope you enjoy it!

Graham Cracker Crust


  • 3 cups crushed graham crackers
  • 3 tablespoons dark brown sugar
  • 2 ounces of melted butter


  1. Pre-heat oven to 350 Line cupcake pan with at least 16 cupcake liners.
  2. Mix graham cracker crumbs and brown sugar.
  3. Melt butter and combine the graham cracker mix.
  4. Place 1-1/2 tablespoons of crust in each cupcake liner, spread evenly.
  5. Bake for 5-8 minutes.
  6. While crust is cooling prepare cake batter.

The strawberry cupcake recipe adapted from:

Strawberry Cupcake


  • 6 ounces of purée strawberries (Note: to make purée just roughly chop strawberries and place in food processor until all chunks are gone.)
  • 1 1/2 cups sifted all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon coarse salt
  • 8 ounces whole milk, room temperature
  • 1 teaspoon pure vanilla extract
  • 4 ounces unsalted butter, room temperature
  • 1 cup sugar
  • 1 large egg, room temperature
  • 2 large egg whites, room temperature


  1. Pre-heat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside.
  2. In a medium bowl, whisk together flour, baking powder, and salt; set aside. In another bowl, mix together milk, vanilla, and strawberry purée; set aside.
  3. 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 whites until just blended.
  4. 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.
  5. Divide batter evenly among prepared muffin cups.
  6. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing.

Strawberry Buttercream


  • 1 lb unsalted butter, softened
  • Pinch of coarse salt
  • 12 ounces of strawberry purée
  • 6 cups confectioners’ sugar, sifted
  • 1 teaspoon pure vanilla extract


  1. In an electric mixer with a paddle attached, cream butter until soft, add salt.
  2. Combine butter and strawberry purée until combined.
  3. Add vanilla extract, mixed until combined.
  4. Add sifted confectioner’s sugar, mix until all ingredients are well combined.
  5. Place pastry tip in pastry bag, fill with buttercream and pipe on cupcakes.
  6. Add strawberry for garnish and enjoy!


2 thoughts on “Strawberry Cupcake, Creation #2

  1. Pingback: Day 192-Strawberry Lemon Cupcakes | Kaylee's World

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