Strawberry Cupcakes

I got this recipe from Martha Stewart’s Strawberry Cupcakes recipe. These pretty-pink cupcakes will be outstanding in your tea party! 😉 They’re also great for your daughter’s birthday party. Your sweet little princess will absolutely love their looks, and also their taste! 🙂


  • 2 ¾ cups all purpose flour
  • ½ cup cake flour (not the self rising one) or low protein flour
  • 1 Tbsp baking powder
  • 1 tsp salt
  • 1 cup/226 gr unsalted butter, room temperature
  • 2 ¼ cups sugar
  • 1 ½ tsp real vanilla extract
  • 3 eggs + 1 egg white. So you need 4 eggs.
  • 1 cup milk
  • 2 cups finely chopped fresh strawberries (about 20), plus 10 more for garnish
  • Strawberry Meringue Buttercream

How to Make

  1. Preheat the oven to 180° C/350° F, and line a muffin tray with paper liners.
  2. Sift together the flour, baking powder, and salt.
  3. Beat the butter, sugar, and vanilla in a mixing bowl, using electric mixer on medium-high speed, until you get a pale and fluffy batter.
  4. Add the eggs and the egg white, one at a time. Beat them until everything’s incorporated.
  5. Reduce your mixer to low speed, and add the flour mixture into your batter in two batches, alternating with the milk. Mix them until well combined.
  6. Turn off your mixer now. Fold the chopped strawberries into your batter by your hand. You need to do it gently.
  7. Divide batter evenly among the cupcakes paper, filling each three-quarters full.
  8. Bake in the oven for 25 to 30 minutes or until a cake tester comes out clean.
  9. Transfer the cupcakes to the wire rack and let them cool. They can be stored up to 1 day at room temperature in airtight containers!
  10. Now it’s time to frost them! Decorate them with the Strawberry Meringue Buttercream and sliced remaining strawberries.

-make 18 cupcakes-


About Dinda

A mum, a home cook, and a notary-to-be. Hoping to open her very own cake shop.

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