These delightful Wild Strawberry Cupcakes are made from scratch without gelatin or jello. Top these Easy Wild Strawberry Cupcakes with an easy Meringue buttercream for a full burst of flavor. If you want something else, try the lemon Blossom Cupcake Recipe
We are having a tea party. A tea party for tiny little tots that play all day long. Tiaras and Top hats are not required. But strawberry cupcakes are a must.
Ingredients
- 1½ cups cake flour, sifted
- 1 cup sugar
- 6 tbsp of butter, softened
- 2 jumbo eggs
- 2 tsp amoretti wild strawberry
- 1 tsp pure vanilla extract
- 1/8 tsp strawberry extract
- 1½ tsp baking powder
- ½ tsp of salt
- ½ cup milk
- Easy Butter cream Frosting
- 2 cups of confectioner’s sugar
- 2 sticks of butter, room temperature
- 1 ½ tsp vanilla extract
- ¼ tsp salt
- ¼ cup pasteurized egg whites
Instructions
- Preheat your oven to 375°F. Line with a standard 12 cup muffin pan with greased cupcake papers.
- In a stand mixer, combine the dry ingredients: cake flour, sugar and salt. Add the butter in chunks and mix until it resembles fine sand.
- In a separate bowl, whisk together the eggs, strawberry extract, vanilla extract and milk. Add half of the wet ingredients to the dry. Mixing on high speed for 1 minute. Mixture would appear light and fluffy like ice cream. Scrape down sides of the bowl and add the remaining wet ingredients.
- Add 2 tsp of amoretti wild strawberry. Mix until thoroughly combined.
- Scoop the batter into the cupcake pan until the cups are two-thirds full. Bake for 16 to 18 minutes until a toothpick comes out clean.
- Remove the cupcakes from the oven and let cool for 5 minutes. Turn cupcakes out of pan and leave them on rack to cool completely. Pair with an American butter cream.