I haven’t made cupcakes in awhile. I guess I’ve been busy spilling enchilada sauce in my shoe and helping myself to the bread basket before you show up for dinner. Maybe I’ve been spending too much time splitting gelato flights and shopping for blankets and thinking about picnics. Anyhow, last weekend I finally cupcaked it up. A fella I know loves strawberries, so I knew these had to happen. And it’s ok that they’re pink. These cupcakes are comfy with their masculinity. They can rock it at anyone’s birthday party. They’re all “YOLO” Pink Cupcakes Forever, and stuff.
And did you know, this frosting is pink solely from jam. I think it’s thoughtful! And dried strawberries keep the au natural thing happening. I can just tell that these strawberries’ future is so bright that I need to wear shades while I sprinkle them! And these lil cakes, you guys! They’d like to thank buttermilk for making them so dreamy. It helps them grow up to be the softest ever! I bet most cakes hope buttermilk is involved. So get cupcakein’!
Buttermilk Cupcakes (makes 20-ish)
Recipe from Rose and Henry in the Kitchen
- 1 cup all-purpose flour
- 1 cup cake flour
- 1 1/2 t baking powder
- 1/2 t baking soda
- 3/4 t kosher salt
- 1 cup buttermilk*
- 1 cup granulated sugar
- 1/2 cup butter, softened
- 2 large eggs + 1 egg yolk
- 2 t pure vanilla extract
* Or place 1 tablespoon lemon juice in the bottom of a 1-cup measuring cup and top off with milk. Set aside for a few minutes to make buttermilk.
- Preheat your oven to 350F. Line 20-ish muffin cups with paper liners OR cut 3 or 4-inch squares of parchment paper and press into each muffin cup like I did here.
- In a large bowl whisk together the dry ingredients: flours, baking powder, baking soda, and salt. Set aside. Measure out your buttermilk and set that aside.
- In the bowl of your stand mixer beat together the sugar and butter until fluffy. Beat in eggs, yolk, and vanilla. Scrape the bowl and mix again just in case. Alternately mix in the dry ingredients and buttermilk starting and ending with the flour. Mix until just combined.
- Divide batter between the lined muffin cups, filling each 3/4 of the way full. Bake for 15-18 minutes, or until a toothpick inserted in the center of one comes out clean. Cool for 5 minutes in the pan and then transfer to a wire rack. Cool completely before frosting.
Strawberry Jam Frosting
Recipe adapted from Rose and Henry in the Kitchen
- 9 T butter, softened
- 1/2 t pure vanilla extract
- 1/2 cup strawberry jam
- 3 cups+ powdered sugar
- about 1/4 cup freeze-dried strawberries, crushed
- Using an electric mixer, beat butter until light and fluffy. Mix in vanilla and jam. Add powdered sugar until it’s the perfect consistency! Fluffy and pipe-able. Pipe onto the cooled cupcakes and sprinkle with dried strawberries.
* Dried strawberry sprinkles inspired by my girl Cindy!
Yay! Click HERE for a printable pdf of the recipes above!
What are YOU up to these days?