Ingredients Jump to Instructions ↓

  1. 1-1/2 cups fresh strawberries, trimmed and chopped

  2. 4 tablespoons plus 2 teaspoons strawberry-flavored gelatin

  3. 2-1/2 cups all-purpose flour

  4. 2-1/4 teaspoons baking powder

  5. 1/4 teaspoon salt

  6. 3/4 cup (1-1/2 sticks) unsalted butter, softened

  7. 1 cup sugar

  8. 3 large eggs

  9. 3/4 cup buttermilk

  10. Frosting:

  11. 3 cups confectioners' sugar

  12. 6 tablespoons unsalted butter, softened

  13. 3 tablespoons milk

  14. 1/2 teaspoon vanilla extract

Instructions Jump to Ingredients ↑

  1. Heat oven to 350 degrees. Line 18 indents of 2 cupcake pans with paper or foil liners.

  2. In small saucepan, combine 1 cup of the strawberries, 4 tablespoons of the gelatin and 2 tablespoons water. Heat over medium heat for 9 minutes or until bubbly. Transfer to a small bowl and let cool 30 minutes.

  3. In a small bowl, whisk flour, baking powder and salt. In large bowl, beat butter until smooth. Beat in sugar until fluffy, about 2 minutes. Beat in eggs, one at a time.

  4. On low speed, alternately beat flour mixture and buttermilk into butter mixture, beginning and ending with flour. Stir in cooled strawberry mixture. Divide batter among liners, about 1/3 cup in each.

  5. Bake at 350 degrees for about 24 minutes or until tops spring back when lightly pressed. Cool cupcakes in pans for 5 minutes, then remove to a rack; let cool.

  6. In small saucepan, combine remaining 1/2 cup strawberries and remaining 2 teaspoons gelatin. Cook 5 minutes over medium heat until gelatin is dissolved. Cool 20 minutes.

  7. Frosting: In bowl, blend sugar, butter, milk and vanilla until smooth. Once cupcakes have cooled, spread with frosting, about 1-1/2 tablespoons for each. Make a small indent in center of frosting with a spoon. Spoon scant 1/2 teaspoon cooled strawberry mixture into indent on top of each cupcake. Chill 15 minutes, or until set.


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